Creamy Butternut Squash Soup Recipe for Cozy Evenings

Butternut squash soup is a velvety, warm hug in a bowl. Imagine the sweet, nutty aroma wafting through your kitchen as you blend those golden chunks into creamy perfection. Each spoonful brings a delightful balance of earthiness and sweetness that warms the soul on chilly evenings.

One sip of this delightful concoction, and you’ll be transported to cozy fall days, snuggled under blankets with loved ones. It’s the perfect dish for gathering around the table after a long day or impressing friends at a casual dinner party. Trust me, your taste buds are in for a treat!

I still remember the first time I served butternut squash soup at a family gathering; my cousin declared it “liquid gold” while trying to lick his bowl clean.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Choose firm squashes with smooth skin; they should feel heavy for their size.

• Onion: A medium yellow onion works best; it adds sweetness and depth to the flavor.

• Garlic: Fresh garlic cloves are essential; they enhance the aroma and provide zesty richness.

• Vegetable Broth: Use low-sodium broth to control salt levels while ensuring deep flavor.

• Coconut Milk: Opt for full-fat coconut milk for extra creaminess that complements the squash beautifully.

• Olive Oil: Extra virgin olive oil adds healthy fats and enhances overall flavor.

• Spices (Cinnamon and Nutmeg): These spices bring warmth and depth; use freshly grated nutmeg if possible.

• Salt and Pepper: Essential for seasoning; adjust according to your taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Squash: Start by preheating your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt, and roast cut-side down on a baking sheet until tender.

Sauté Your Aromatics: While your squash roasts, heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5-7 minutes. The sweet smell will fill your kitchen!

Add Garlic and Spices: Stir in minced garlic along with cinnamon and nutmeg. Cook for another minute until fragrant—your kitchen will smell like autumn!

Combine Squash and Broth: Once roasted, scoop out the squash flesh into your pot with onions and garlic. Pour in vegetable broth; bring to a gentle simmer for about 10 minutes so flavors meld together beautifully.

Blend Until Smooth: Using an immersion blender or transferring batches to a regular blender, puree until silky smooth. If using a regular blender, let it cool slightly before blending—safety first!

Add Creaminess with Coconut Milk: Return the blended soup to low heat and stir in coconut milk for richness. Taste it; add more salt or pepper if needed! Serve hot—preferably while wearing cozy socks.

And there you have it! A comforting bowl of butternut squash soup ready to be enjoyed by all!

Perfecting the Cooking Process

Start by roasting the butternut squash to enhance its natural sweetness, then sauté onions and garlic before adding broth for depth.

Add Your Touch

Feel free to customize this soup by adding spices like nutmeg or a splash of coconut milk for creaminess.

Storing & Reheating

Store in an airtight container in the fridge for up to five days. Reheat gently on the stovetop, stirring frequently.

Making butternut squash soup always brings back memories of chilly evenings spent with friends, cozying up with bowls full of warmth and laughter.

FAQ

Can I freeze butternut squash soup?

Yes, this soup freezes well for up to three months; just thaw before reheating.

What can I add to my butternut squash soup?

Consider adding spices like cumin or toppings like toasted seeds for extra flavor.

Is butternut squash soup healthy?

Absolutely! It’s packed with vitamins, fiber, and low in calories—perfect comfort food!

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Butternut Squash Soup

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• Author: Sophia Bennett
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

Butternut squash soup is a comforting, creamy delight that warms you from the inside out. With its sweet, nutty flavor and vibrant orange color, this soup is perfect for chilly evenings or casual gatherings. Easy to prepare, it combines roasted butternut squash with aromatic garlic, onion, and spices, resulting in a dish that feels like a warm hug in a bowl. Enjoy it as an appetizer or main course – your taste buds will thank you!

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Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2 lbs)
• 1 medium yellow onion (chopped)
• 3 garlic cloves (minced)
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 2 tbsp extra virgin olive oil
• 1 tsp ground cinnamon
• 1/2 tsp grated nutmeg
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out seeds, drizzle with olive oil and sprinkle with salt. Roast cut-side down on a baking sheet until tender (about 30-40 minutes).
2. In a large pot over medium heat, add olive oil and sauté chopped onions until translucent (5-7 minutes).
3. Stir in minced garlic along with cinnamon and nutmeg; cook for an additional minute until fragrant.
4. Scoop out the roasted squash flesh into the pot and pour in vegetable broth; simmer for about 10 minutes to meld flavors.
5. Blend the mixture until smooth using an immersion blender or regular blender (let cool slightly if using a regular blender).
6. Return blended soup to low heat, stir in coconut milk, and season with salt and pepper as needed. Serve hot.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Roasting and Blending
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 6g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 9g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg