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Cozy Butternut Squash Soup

Warm, creamy butternut squash soup with aromatic spices perfect for chilly evenings. Ready in under an hour with simple pantry ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Main Course, Soup
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash about 2 lbs, peeled and diced
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 4 cups low-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste

Equipment

  • Large pot for cooking
  • Immersion blender or regular blender
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Cut butternut squash into uniform 1-inch pieces for even cooking. Chop onion and mince garlic while you're at it.
  2. Heat olive oil in large pot over medium heat. Sauté onions until translucent and fragrant, about 5 minutes.
  3. Add diced butternut squash and minced garlic, stirring for 2-3 minutes until everything is coated with oil.
  4. Pour in vegetable broth, add cinnamon, nutmeg, salt, and pepper. Bring to a gentle simmer.
  5. Simmer gently for about 20 minutes until the squash is fork-tender.
  6. Let cool slightly, then blend until silky smooth using immersion blender or regular blender in batches.
  7. Stir in coconut milk and taste for seasoning. Adjust salt and pepper as needed.

Notes

Choose firm butternut squashes with smooth skin that feel heavy for their size. Cut squash into uniform pieces for even cooking. Let soup cool slightly before blending for safety. Can be stored in refrigerator for up to 5 days.