Description
This creamy and comforting Butternut Squash Soup is a flavorful and easy-to-make recipe perfect for chilly days. Roasting the butternut squash enhances its natural sweetness, while a blend of warm spices like ginger, cinnamon, and nutmeg adds depth. The soup is then pureed to a smooth consistency and enriched with creamy coconut milk, making it a dairy-free, deliciously velvety dish ideal for a cozy meal.
Ingredients
Scale
Vegetables
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
Liquids
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1 cup coconut milk (full-fat recommended)
- 2 tablespoons olive oil
Spices
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Salt and freshly ground black pepper to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and freshly ground black pepper. Spread them evenly on a baking sheet and roast for 30-40 minutes until the squash is tender and has slight caramelization. Remove and set aside to cool slightly.
- Sauté the Aromatics: While the squash roasts, chop the onion, carrots, and celery. Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté for 5-7 minutes until softened. Then add the minced garlic and cook for an additional minute, stirring frequently.
- Simmer the Soup: Add the roasted butternut squash to the pot with the sautéed vegetables. Pour in the vegetable broth, making sure all the vegetables are submerged. Stir in the ground ginger, cinnamon, nutmeg, and cayenne pepper if you want some heat. Bring the mixture to a simmer, reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes to let the flavors meld.
- Puree the Soup: Carefully blend the soup until smooth using an immersion blender directly in the pot, or transfer it in batches to a regular blender—ensure to vent the lid to avoid steam buildup. Blend until creamy and fully smooth.
- Add Coconut Milk and Season: Stir in the cup of coconut milk to give the soup a luscious creaminess. Season with additional salt and freshly ground black pepper to taste. Warm the soup gently over low heat for a few minutes, but do not let it boil to preserve the creaminess and flavor.
- Serve: Ladle the hot soup into bowls and garnish as desired. It is delicious served as is or topped with fresh herbs, a drizzle of olive oil, or toasted seeds for added texture.
Notes
- You can substitute chicken broth for vegetable broth if not vegetarian.
- For a spicier kick, increase the cayenne pepper according to your preference.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 2 months.
- Use full-fat coconut milk for the creamiest texture; light coconut milk may result in a thinner soup.
- Be careful when blending hot soup; vent lids and blend in small batches to avoid splattering.
