Creamy Butternut Squash Soup: A Hug in a Bowl (Print Version)

Savor a comforting Creamy Butternut Squash Soup recipe. Learn my tricks for a velvety texture and rich flavor, perfect for any evening.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Soup Base Essentials

01 - 3 lbs butternut squash, peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 4-5 cloves garlic, minced
04 - 4 cups vegetable broth (low sodium)
05 - 1 (13.5 oz) can full-fat coconut milk

→ Flavor Boosters & Seasonings

06 - 2 tbsp olive oil
07 - 1 tbsp fresh ginger, grated
08 - 1-2 tbsp maple syrup (to taste)
09 - 1 tsp apple cider vinegar
10 - 1 tsp salt (plus more to taste)
11 - 1/2 tsp black pepper (plus more to taste)
12 - 1/2 tsp ground nutmeg
13 - Pinch of cayenne pepper (optional)

→ Garnish & Finishing Touches

14 - 2 tbsp toasted pumpkin seeds
15 - 2-3 fresh sage leaves, thinly sliced

# Instructions:

01 - First things first, let's get that butternut squash ready for our Creamy Butternut Squash Soup. Preheat your oven to 400°F (200°C). Carefully peel the squash (this is where my kitchen chaos usually begins!), scoop out the seeds, and chop it into roughly 1-inch cubes. Toss the cubes with a tablespoon of olive oil, a sprinkle of salt, and a dash of pepper on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized. Honestly, that little bit of browning is where all the magic happens for flavor!
02 - While the squash is roasting, grab a large pot or Dutch oven. Heat the remaining olive oil over medium heat. Add your chopped onion and cook until it's softened and translucent, about 5-7 minutes. This is where the kitchen starts to smell really good, you know? Then, toss in the minced garlic and grated fresh ginger. Cook for another minute until fragrant, but be careful not to burn the garlic—I've made that mistake more times than I care to admit, and bitter garlic is not what we want in our Creamy Butternut Squash Soup.
03 - Once your squash is out of the oven, add it to the pot with the sautéed aromatics. Pour in the vegetable broth, making sure the squash is mostly submerged. Stir in the maple syrup, apple cider vinegar, nutmeg, and a pinch of cayenne if you're feeling it. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This allows all those beautiful flavors to meld together. You'll start to see the broth turn this lovely golden hue!
04 - Now for the fun part! Carefully remove the pot from the heat. You can use an immersion blender directly in the pot (my preference, less mess!) or transfer the soup in batches to a regular blender. If using a regular blender, remember my ceiling incident—vent the lid and cover with a towel! Blend until the Creamy Butternut Squash Soup is perfectly smooth and velvety. This step is crucial for that luxurious texture we're aiming for.
05 - Return the pot to low heat. Stir in the full-fat coconut milk until it's fully incorporated and the soup is beautifully creamy. Now's the time to taste and adjust your seasonings. Add more salt, pepper, or even a tiny bit more maple syrup if you feel it needs it. I always find myself adding a little extra salt here, it just makes the flavors pop. Don't be shy; make it taste just right for you!
06 - Ladle your gorgeous Creamy Butternut Squash Soup into bowls. I love to finish mine with a sprinkle of toasted pumpkin seeds for crunch and a few thinly sliced fresh sage leaves for that aromatic, earthy touch. It really elevates the presentation and adds another layer of flavor. Serve it warm and enjoy that cozy hug in a bowl!

# Notes:

01 - Don't rush the squash roasting; that caramelization is everything, giving your Creamy Butternut Squash Soup depth.
02 - This soup freezes beautifully; thaw overnight in the fridge and reheat gently.
03 - Swap coconut milk for heavy cream if you're not dairy-free, but honestly, the coconut milk is magic here.
04 - A swirl of chili oil on top adds a surprising kick and visual appeal.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 250
Total Fat: 15g
Total Carbohydrate: 25g
Protein: 4g

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