Print

Cozy Creamy Butternut Squash Soup

cozy creamy butternut squash soup - featured image
Print Recipe

A silky, comforting butternut squash soup with subtle warmth from cinnamon and nutmeg, ready in about 30 minutes. Perfect for fall evenings and easy weeknight meals.

Ingredients

Scale
  • 4 cups (about 600g) peeled and cubed butternut squash
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 cups (1 liter) vegetable broth or chicken broth
  • 1 cup (240 ml) coconut milk or heavy cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Spread the peeled and cubed butternut squash on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle lightly with salt and pepper. Toss to coat evenly. Roast for 25 minutes, turning halfway through, until the squash is tender and slightly caramelized.
  2. While the squash roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent, stirring occasionally. Add the minced garlic and cook for another 1 minute until fragrant.
  3. Add the roasted butternut squash to the pot. Pour in 4 cups (1 liter) of vegetable or chicken broth. If using fresh thyme, add it now. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes.
  4. Remove the thyme sprigs (if used) and blend the soup until smooth using an immersion blender or regular blender in batches. Be careful with hot liquids.
  5. Return the blended soup to the pot (if using a blender). Stir in 1 cup (240 ml) of coconut milk or heavy cream. Add the ground cinnamon and nutmeg. Season with salt and freshly ground pepper to taste. Warm the soup gently over low heat for 5 minutes, stirring occasionally. Do not boil.
  6. Taste and adjust seasonings as needed. Serve hot.

Notes

Roasting the squash first is key to unlocking natural sweetness and depth. Use an immersion blender for ease and control over texture. Add cream or coconut milk off the heat or on low to prevent curdling. Soup reheats well and flavors deepen after a day. Adjust thickness with extra broth if needed.

Nutrition

Keywords: butternut squash soup, creamy soup, fall recipe, easy soup, cozy soup, vegan soup, dairy-free soup, quick soup

Find it online: https://bouncybowl.com/cozy-creamy-butternut-squash-soup-recipe-easy-fall-comfort-in-30-minutes/