Description
The Ultimate Butternut Squash Soup is cozy, creamy, and full of roasted veggie flavor. Perfect for fall or anytime you crave a warm, comforting bowl of goodness.
Ingredients
- 1 large butternut squash (about 3 pounds or 1.4 kg), peeled, seeded, and cubed
- 2 tablespoons (30ml) olive oil, for roasting
- 1 medium yellow onion (about 150g), diced
- 2 cloves garlic, minced
- 1 medium carrot (about 100g), peeled and chopped
- 4 cups (960ml) vegetable broth
- 1/2 cup (120ml) coconut milk, full-fat
- 1 teaspoon ground nutmeg
- Salt and pepper, to taste
Instructions
1. Preheat your oven to 400°F (200°C). Toss your cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until fork-tender and caramelized on the edges.
2. While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Sauté diced onion and carrot for 5-7 minutes until soft and fragrant. Add garlic and cook for 1 more minute.
3. Add the roasted squash to the pot. Pour in the vegetable broth, stir, and bring to a gentle boil. Lower the heat and simmer for 15 minutes.
4. Use an immersion blender (or regular blender in batches) to puree the soup until smooth.
5. Stir in the coconut milk and nutmeg. Season with salt and pepper to taste. Let it warm through for a couple of minutes.
6. Serve hot, optionally garnished with a drizzle of coconut milk or roasted pumpkin seeds.
Notes
This soup is super flexible. Add red pepper flakes for heat, curry powder for depth, or apple for a sweet twist.
Great for meal prep—flavors deepen overnight. Store in the fridge for up to 5 days or freeze for longer.
Try adding chickpeas or cheddar for protein or richness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop + Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sodium: 400mg
- Fat: 10g
- Carbohydrates: 30g
- Protein: 3g