Print

Creamy Butternut Squash Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Butternut Squash Soup is smooth, rich, and naturally sweet with savory herbs and aromatics. This cozy, comforting soup is easy to make and perfect for fall or winter meals.

Ingredients

  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, chopped (optional)
  • 4 cups vegetable broth or chicken broth
  • 2 tbsp olive oil or butter
  • Salt and pepper to taste
  • 1 tsp fresh thyme or sage (optional)
  • 1/2 cup heavy cream or coconut milk

Instructions

  1. Heat olive oil or butter in a large pot over medium heat.
  2. Add chopped onion and cook for about 5 minutes until softened.
  3. Stir in garlic and cook for another minute until fragrant.
  4. Add cubed butternut squash and carrot (if using), and season with salt and pepper.
  5. Pour in enough broth to cover the vegetables and add herbs if using.
  6. Bring to a boil, then reduce heat and simmer for 20–25 minutes until squash is very tender.
  7. Remove from heat and blend until smooth using an immersion blender or regular blender.
  8. Stir in cream or coconut milk, then taste and adjust seasoning before serving.

Notes

  • Add a pinch of cinnamon, nutmeg, or cayenne for extra flavor.
  • Roast the squash before blending for a deeper taste.
  • Mix in curry paste or apple cider for unique twists.
  • Top with crispy chickpeas, croutons, or swirl of cream for garnish.
  • Store in fridge for 5 days or freeze for up to 3 months.

Nutrition

Find it online: https://cookedbymaya.com/creamy-butternut-squash-soup/