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Creamy Cozy Butternut Squash Soup

creamy cozy butternut squash soup - featured image
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A silky smooth, comforting butternut squash soup perfect for fall, featuring roasted squash, warm spices, and a creamy coconut milk finish.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, peeled and sliced
  • 4 cups vegetable broth (low sodium preferred)
  • 1 cup full-fat canned coconut milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated ground nutmeg
  • 1 teaspoon salt, adjust to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme, chopped (optional)
  • Optional garnishes: toasted pumpkin seeds, fresh parsley or chives, drizzle of olive oil or coconut cream

Instructions

  1. Preheat oven to 425°F (220°C). Toss cubed butternut squash with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Spread evenly and roast for 25-30 minutes, flipping halfway, until golden and tender.
  2. While squash roasts, heat remaining 1 tablespoon olive oil in a large soup pot over medium heat. Add chopped onion and carrots, sauté for 7-8 minutes until softened. Add minced garlic for the last minute, stirring to avoid burning.
  3. Add roasted butternut squash to the pot. Pour in vegetable broth, scraping the bottom of the pot. Bring to a gentle simmer and cook for 10 minutes. Add fresh thyme if using.
  4. Turn off heat and blend soup using an immersion blender until smooth and creamy. If using a countertop blender, blend in batches carefully.
  5. Return blended soup to pot. Stir in coconut milk, ground cinnamon, freshly grated nutmeg, salt, and pepper. Warm gently over low heat for 5 minutes without boiling. Adjust seasoning and consistency with broth or water if needed.
  6. Serve hot, garnished with toasted pumpkin seeds, chopped herbs, or a drizzle of coconut cream or olive oil.

Notes

Roasting the squash enhances sweetness and flavor. Use an immersion blender for easier blending and less mess. Adjust seasoning to taste, and add butter or cream for extra richness if desired. For a chunkier texture, puree half the soup and stir in remaining roasted cubes.

Nutrition

Keywords: butternut squash soup, creamy soup, fall recipe, cozy soup, roasted squash, vegan soup, dairy-free soup, autumn comfort food

Find it online: https://hungermind.com/creamy-cozy-butternut-squash-soup-recipe-perfect-for-fall-comfort/