Butternut Squash Soup Recipe: Velvety Homemade Flavor (Print Version)

Butternut Squash Soup Recipe for a velvety, homemade bowl of comfort. Learn my easy, authentic method for this fall favorite, perfect for any evening meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Vegan, Dairy-Free, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 3 lbs butternut squash, peeled, seeded, and cubed (about 6 cups)
02 - 1 large yellow onion, chopped
03 - 4 cups vegetable broth

→ Flavor Builders

04 - 2 tbsp olive oil
05 - 4 cloves garlic, minced
06 - 1 tbsp fresh ginger, grated

→ Creaminess & Sweetness

07 - 1 (13.5 oz) can full-fat coconut milk
08 - 2 tbsp pure maple syrup (or more, to taste)

→ Seasonings & Enhancers

09 - 1/2 tsp ground nutmeg
10 - 1/4 tsp ground cinnamon
11 - Salt and black pepper, to taste

# Instructions:

01 - First up, tackling that butternut squash. This is where I always feel like I'm wrestling an alligator! Carefully peel it with a good vegetable peeler – seriously, a sharp one makes this so much easier. Then, slice it in half lengthwise and scoop out all those stringy bits and seeds. I usually just use a spoon, but sometimes I get a bit messy, and seeds go everywhere. Don't worry if it's not perfect; it's going to get roasted anyway. Cut the squash into roughly 1-inch cubes. Try to keep them somewhat uniform so they cook evenly. This step is crucial for an even roast, which leads to a better flavor.
02 - Toss those squash cubes with a drizzle of olive oil, a pinch of salt, and some pepper on a baking sheet. Spread them out in a single layer – overcrowding means steaming, not roasting, and we want that beautiful caramelization. Pop them into a preheated oven at 400°F (200°C) for about 25-30 minutes, or until they're fork-tender and slightly browned at the edges. Oh, the smell that starts to fill your kitchen at this point! It's honestly one of my favorite parts of making this soup. It just *feels* like autumn.
03 - While the squash is roasting, grab a large pot or Dutch oven. Heat a tablespoon of olive oil over medium heat. Add your chopped onion and sauté until it's soft and translucent, about 5-7 minutes. Don't rush this; those sweet, softened onions are a flavor base you don't want to skip for a rich soup. Then, toss in your minced garlic and grated ginger, cooking for just another minute until fragrant. Don't let the garlic burn, or it'll get bitter – I've done that, and it's such a bummer!
04 - Once your roasted squash is ready, carefully add it to the pot with the sautéed aromatics. Pour in the vegetable broth, making sure the squash is mostly submerged. Bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This little simmer time helps all those flavors meld together. You'll smell the ginger and squash coming together – it's a good sign! This is where the magic starts to happen.
05 - Now for the fun part: blending! You can use an immersion blender right in the pot, which is my preferred method because, honestly, less dishes. If you're using a regular blender, work in batches, filling it only halfway, and be super careful with hot liquids. I once overfilled my blender and ended up with hot soup splattered all over my ceiling. Oops! Blend until it's completely smooth and creamy. If it's too thick, add a splash more broth. This step defines the texture of your soup.
06 - Return the soup to the pot if you used a regular blender. Stir in the full-fat coconut milk, maple syrup, and a pinch of nutmeg and cinnamon. Taste it! This is *your* soup, so adjust the salt, pepper, or maple syrup to your liking. Sometimes I add a tiny bit more maple if my squash wasn't super sweet. Let it warm through for a few more minutes, but don't boil after adding the coconut milk. It should be rich, velvety, and utterly delicious.

# Notes:

01 - Don't skip roasting the squash; that caramelization adds so much depth.
02 - Leftovers store well in airtight containers for 4-5 days in the fridge or 2-3 months frozen.
03 - If you don't have butternut, sweet potato or pumpkin work well, though the flavor changes slightly.
04 - Serve with crusty sourdough bread or toasted pumpkin seeds for an extra special touch.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - baking sheet
03 - vegetable peeler
04 - sharp knife
05 - immersion blender (or regular blender)

# Nutrition (Per Serving):

Calories: 200 kcal
Total Fat: 10g
Total Carbohydrate: 25g
Protein: 3g

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