Simple Butternut Squash Soup
User Reviews
4.9
Simple Butternut Squash Soup
Description
The Simple Butternut Squash Soup starts by sautéing onion in oil and butter, then adding minced garlic. Cubed butternut squash, carrot, diced potato, and chicken or vegetable broth are added and brought to a simmer until the vegetables are tender. The mixture is then puréed until smooth using an immersion or regular blender. Coconut milk is stirred in for creaminess and subtle coconut flavor. Ground cinnamon and nutmeg season the soup alongside salt and black pepper, enhancing the natural sweetness and creating a mild spiced profile.
The soup achieves a thick yet smooth consistency that coats the spoon nicely without heaviness. The carrot and potato add body and creamy texture layers. The coconut milk lends a velvety mouthfeel and slight tropical aroma, balancing the spice. This soup can be served as a starter or main course during cooler months.
To peel butternut squash, cutting it into quarters and carefully trimming the thick skin with a knife is recommended, as peeling it raw can be difficult. Using a full can of coconut milk adds silkiness but can be adjusted or omitted according to taste and dairy preferences.
Peel butternut squash by cutting into quarters and carefully slicing off the thick skin with a knife.Adjust coconut milk amount to add creaminess; use half a can or omit if preferred.Pre-cut squash closer to 3 pounds works well if 4 pounds unavailable.Recipe can be made in an Instant Pot following suitable adaptations.Also featured on page 157 of the Salt & Lavender: Everyday Essentials cookbook.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 4 pounds butternut squash peeled, seeded, & cut into 1.5" pieces
- 1 large carrot peeled & sliced
- 1 large russet potato peeled & diced
- 3 cups chicken broth and more if needed, or veggie broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 (13.5 ounce) coconut milk see note, full fat, canned
- salt to taste
- black pepper to taste
Instructions
- Add the oil and butter to a large soup pot over medium-high heat. Add the onion to the pot and sauté for 5 minutes.
- Stir in the garlic, followed by the squash, carrot, potato, broth, cinnamon, and nutmeg. Increase the heat to high and bring the soup to a boil. The liquid likely won't completely cover everything, and that's fine.
- Once it's boiling, cover the pot with the lid slightly open. Reduce the heat so it's simmering but not boiling furiously. Cook until the veggies are soft and easily pierced with a knife, about 20 minutes depending how large you cut everything. You may want to stir halfway through to ensure it's cooking evenly.
- Blend the soup using either an immersion blender (that's what I use) or a regular blender. You may want to let the soup cool for a while first.
- Stir in the coconut milk and season with salt & pepper to taste (I am pretty generous with both - I start with 1/2 teaspoon of salt and add more if needed). If you find the soup is still too thick after adding the coconut milk, stir in an additional 1/2 cup of broth at a time until your desired consistency is reached.
Notes
- Peel butternut squash by cutting into quarters and carefully slicing off the thick skin with a knife.
- Adjust coconut milk amount to add creaminess; use half a can or omit if preferred.
- Pre-cut squash closer to 3 pounds works well if 4 pounds unavailable.
- Recipe can be made in an Instant Pot following suitable adaptations.
- Also featured on page 157 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 483mg | 20% |
| Potassium | 1542mg | 33% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 34211IU | 684% |
| Vitamin C | 70mg | 78% |
| Calcium | 181mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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