Cozy Butternut Squash Soup (Printable View)
A velvety, warming blend of roasted butternut squash, aromatic vegetables, and fragrant spices finished with creamy coconut milk.
# Ingredient List:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 1 cup full-fat coconut milk (or heavy cream)
→ Seasonings & Oils
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/4 teaspoon cayenne pepper (optional)
11 - Salt and black pepper to taste
→ Garnishes
12 - Toasted pumpkin seeds
13 - Fresh chives or parsley, chopped
14 - Drizzle of cream or coconut milk
# How to Prepare:
01 - Preheat oven to 400°F. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning once, until tender and lightly browned.
02 - Heat remaining olive oil in a large pot over medium heat. Add onion and carrots. Sauté for 6-8 minutes until softened. Add garlic and cook for 1 minute until fragrant.
03 - Add roasted squash, cinnamon, nutmeg, and cayenne if using. Stir well to combine spices with vegetables.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes to allow flavors to meld.
05 - Remove from heat. Stir in coconut milk (or heavy cream) until fully incorporated.
06 - Use an immersion blender to purée soup until smooth and creamy. Alternatively, work in batches using a countertop blender.
07 - Taste and adjust seasoning with additional salt and pepper as needed. If too thick, add more broth or water to reach desired consistency.
08 - Ladle into bowls. Garnish with pumpkin seeds, fresh herbs, and a drizzle of cream or coconut milk as desired.
# Expert Suggestions:
01 -
- Roasting the squash first gives it this incredible depth that you just cannot get from boiling alone
- The coconut milk makes it luxuriously creamy without any dairy, and my skeptical milk drinking husband couldn't even tell the difference
02 -
- If you skip the roasting step, you will end up with a perfectly fine soup, but it will lack that magical caramelized undertone that makes people ask for seconds
- Blending hot soup is genuinely dangerous, let it cool for at least five minutes or vent your blender frequently to avoid steam explosions
03 -
- If your coconut milk has separated, scoop out the thick cream from the top and whisk it into a bit of warm broth before adding to the soup
- Adding a splash of apple cider vinegar or lemon juice right at the end makes all the flavors pop in ways salt alone cannot achieve