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butternut squash soup

Butternut Squash Soup Velvety and So Comforting

butternut squash soup offers creamy fall soup perfect for cozy evenings. Quick prep with rich flavor and healthy benefits. Discover the ultimate comfort dish...
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 185

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 2 lbs butternut squash peeled and cubed
  • 4 cups vegetable broth
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1/2 cup coconut milk
  • 1 tbsp maple syrup
  • 1 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. Heat olive oil in a large pot over medium heat for about 1 minute. Add diced onion and cook for 3-4 minutes until it starts turning translucent and soft. Stir in minced garlic and ginger, then cook for another minute until the whole kitchen smells amazing — don't panic if it smells super garlicky at this point.
  2. Add the cubed butternut squash to the pot and stir everything together so the squash gets coated with oil. Cook for 2-3 minutes, stirring occasionally, which helps the squash start releasing its natural juices. This step is kinda the secret because it builds flavor before you even add broth.
  3. Pour in 4 cups of vegetable broth and bring everything to a boil over medium-high heat. Once it's boiling, reduce heat to medium-low and let it simmer for 25-30 minutes until the butternut squash is completely tender and falls apart easily with a fork. This is when I usually grab a cup of coffee because the pot basically handles itself.
  4. While the soup simmers, mix together cumin, coriander, and cinnamon in a small bowl. Add these spices to the pot during the last 2 minutes of cooking so they bloom and release their flavors. Trust me, adding spices early and letting them cook that long mellows them out perfectly.
  5. Turn off the heat and carefully blend the butternut squash soup recipe using an immersion blender right in the pot. Work in sections if you're using a regular blender (be super careful with hot liquid) and blend until completely smooth with no lumps visible. Mine takes about 2 minutes of blending, and I always go a little longer than I think I need to.
  6. Stir in the coconut milk and maple syrup, then taste the roasted squash soup carefully. Add salt and black pepper, then taste again and adjust — I usually add a tiny bit more salt because the spices can make you think something's missing when really you just need salt.
  7. Simmer for 2-3 more minutes to let everything come together and marry those flavors. Ladle into bowls and add your favorite toppings (I'll tell you about those next). The whole butternut squash soup recipe takes about 60 minutes from start to finish, but you're only actively working for maybe 15 of those minutes.