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Butternut Squash Soup Recipe

Butternut Squash Soup Recipe

A creamy, nourishing bowl that’s as easy to whip up as it is comforting, perfect for crisp fall evenings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 3 lbs butternut squash about 1 large or 2 small; choose firm gourds with matte skin
  • 1 Tbsp olive oil (extra-virgin) or avocado oil
  • 1 medium yellow onion, diced (or 2 shallots for a milder note)
  • 2 medium carrots, peeled and chopped (adds natural sweetness)
  • 3 cloves garlic, minced (fresh is best—no garlic powder here!)
  • 1 tsp kosher salt adjust to taste
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground nutmeg (or a pinch of cinnamon for warmth)
  • 4 cups low-sodium vegetable broth (or homemade stock)
  • 1/2 cup coconut milk (full-fat for creaminess, or sub oat milk)
  • Optional garnishes: toasted pumpkin seeds, chopped parsley, swirl of cream, crispy bacon bits

Instructions
 

  • Heat oil in a large heavy pot over medium heat. Once shimmering, add onion and carrots. Stir for about 5 minutes until they start to soften. Toss in garlic, salt, pepper, and nutmeg; cook one more minute until fragrant—your kitchen will smell like autumn magic.
  • Stir in the cubed butternut squash. Pour vegetable broth over the top, ensuring the squash is just covered. Crank heat to medium-high and bring to a gentle boil.
  • Reduce heat to medium-low, cover, and let everything bubble away for 20–25 minutes. You’ll know it’s ready when a fork slides easily through the squash.
  • Remove the pot from heat. Using an immersion blender, pulse until velvety. If you’re using a stand blender, work in batches—fill the pitcher halfway, blend on low, and hold a kitchen towel over the lid to avoid splatters.
  • Return the soup to low heat. Add coconut milk and whisk gently. Taste and adjust seasoning—sometimes a pinch more salt or pepper makes all the difference.
  • Ladle into bowls, top with toasted pepitas, chopped parsley, or a drizzle of extra cream. A little crunchy bacon or fried shallots is nice if you’re not strictly vegetarian. Enjoy immediately for the best texture.

Notes

• If you’re short on time, buy squash pre-peeled and cubed. • Use high-quality broth for deeper flavor. • A microplane grater makes mincing garlic and nutmeg a breeze.
Keyword Butternut Squash Soup, Comfort Food, Fall Recipe, Gluten-Free, Vegetarian
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