Creamy Velvety Butternut Squash Soup Recipe (Print Version)

Craft this Velvety Butternut Squash Soup, a heartwarming bowl with rich flavors. Perfect for chilly evenings, easy to make, and so comforting.

# Recipe Info:

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

# Ingredients:

→ Base Ingredients

01 - 2-3 lbs butternut squash, peeled, deseeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 4 cups vegetable broth
04 - 1 (13.5 oz) can full-fat coconut milk

→ Flavor Builders

05 - 4-5 cloves garlic, minced
06 - 6-8 fresh sage leaves, chopped
07 - 1-2 tbsp maple syrup
08 - 2 tbsp olive oil

→ Seasonings

09 - 1/4 tsp ground nutmeg
10 - Salt, to taste
11 - Black pepper, freshly ground, to taste

# Instructions:

01 - Peeling butternut squash can be a bit of a wrestle, I won't lie. I usually chop off both ends first, then carefully peel with a sturdy vegetable peeler. Halve it lengthwise, scoop out those stringy seeds (a regular spoon works wonders here), and chop the flesh into roughly 1-inch cubes. Honestly, don't stress about perfect uniformity; they'll all get blended anyway. Toss them with a drizzle of olive oil, a good sprinkle of salt, and a crack of pepper right on your baking sheet. Sometimes I even add a pinch of smoked paprika here for an extra layer of flavor before roasting.
02 - Pop those squash cubes into a hot oven, around 400°F (200°C), and let them roast for about 20-25 minutes. You're looking for tender pieces with some lovely caramelized edges. That browning is absolutely where all the deep, sweet flavor comes from, so don't rush it! I've definitely pulled them out too early before, and the soup just lacked that richness. You want them just soft enough to pierce easily with a fork, smelling wonderfully sweet and earthy, filling your kitchen with an autumnal scent.
03 - While the squash is roasting, get a good-sized pot or Dutch oven on medium heat with a splash of olive oil. Add your chopped onion and let it soften, stirring occasionally, for about 5-7 minutes until it's translucent and smells sweet. Then, throw in your minced garlic and chopped fresh sage. Cook for just another minute until fragrant – seriously, don't let that garlic burn, that's a mistake I've made more times than I care to admit, and it makes everything bitter!
04 - Pour in the vegetable broth and bring it to a gentle simmer. Once your roasted butternut squash is done and smelling incredible, carefully add it to the pot with the aromatics. Stir everything together, letting those flavors meld and warm through for about 10-15 minutes. This is where the magic starts to happen, as the squash absorbs all those wonderful aromatic notes. I sometimes add an extra bay leaf here for a little something extra, then remember to take it out before blending, oops!
05 - Now for the fun part! Carefully use an immersion blender right in the pot to blend the soup until it's completely smooth and, well, velvety. If you don't have an immersion blender, you can transfer it in batches to a regular blender, just be super careful with hot liquids – always vent the lid and cover with a kitchen towel! I've definitely had a few close calls with hot soup explosions. Keep blending until there are no lumps, just pure, creamy goodness. It should look like liquid gold.
06 - Stir in the full-fat coconut milk and the maple syrup. Give it a good taste. This is your moment to adjust the seasonings! Does it need more salt? A little more pepper? Maybe another tiny splash of maple syrup to really bring out the sweetness of the Velvety Butternut Squash Soup? A grating of fresh nutmeg really wakes everything up, I find. Let it warm through for a few more minutes, but don't boil it after adding the coconut milk; you just want it gently heated. It should smell absolutely divine.

# Notes:

01 - Roasting the squash is crucial for depth; don't skip it!
02 - This soup freezes beautifully for up to 3 months; thaw overnight and reheat gently.
03 - If you don't have fresh sage, use 1/4 teaspoon dried sage instead.
04 - Serve with crusty bread and a sprinkle of toasted pumpkin seeds for extra texture.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 250 Calories
Total Fat: 15g
Total Carbohydrate: 28g
Protein: 4g

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