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Butternut Squash Soup Recipe
Ash Tyrrell

Butternut Squash Soup Recipe

I just made this butternut squash soup, and honestly, it turned out better than I expected. It was warm, creamy, and full of cozy fall flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash about 2 pounds, peeled, seeded, and cubed: Tip: Fresh squash gives the best flavor and texture—avoid pre-frozen cubes if possible.
  • 2 tablespoons olive oil or butter: Olive oil gives a light earthy taste while butter adds richness.
  • 1 medium onion diced: Yellow onions work great for sweetness and depth.
  • 2 garlic cloves minced: Fresh garlic enhances the flavor; avoid jarred versions for this recipe.
  • 1 medium carrot peeled and chopped: Adds a natural sweetness that balances the squash.
  • 4 cups vegetable broth or chicken broth for non-veg: Use low-sodium broth so you can control the saltiness.
  • 1/2 cup coconut milk or heavy cream: Coconut milk for a dairy-free option cream for a richer taste.
  • 1/2 teaspoon ground nutmeg: Brings a warm cozy note that pairs well with squash.
  • 1/2 teaspoon ground cinnamon: Adds depth and subtle sweetness.
  • Salt and black pepper to taste: Always taste and adjust at the end!
  • Optional toppings: pumpkin seeds a drizzle of olive oil, or fresh parsley: Adds texture and color to your final bowl.

Method
 

  1. In a large pot, heat the olive oil or butter over medium heat. I added the diced onion, garlic, and carrot, cooking them gently for about 7 minutes. They soften up and release a deep, savory aroma that forms the soup’s flavorful base.
  2. Once the aromatics were ready, I added the cubed squash and poured in the broth. I stirred in the nutmeg and cinnamon and brought everything to a boil. After that, I lowered the heat and let it simmer with a lid on for around 25 minutes until the squash was super tender.
  3. This is where the magic happens. I used my immersion blender right in the pot to blend everything into a silky-smooth soup. If you're using a regular blender, do it in batches and be careful with the hot liquid—it can splash!
  4. Stir in Coconut Milk or Cream
  5. Once blended, I stirred in the coconut milk (you could also use heavy cream). This step made the soup wonderfully creamy. I tasted and adjusted the salt and pepper—don’t skip this part.
  6. I ladled the soup into bowls and added a sprinkle of roasted pumpkin seeds and chopped parsley. Sometimes, I swirl in a little coconut milk on top. It looked fancy, tasted amazing, and felt like a hug in a bowl. You could even create a mini soup buffet with different soup recipes like Tuscon Bean Soup for variety.
  7. If you have some extra time, roast the squash for a richer, slightly sweet flavor. I tossed mine in olive oil with salt and pepper, then roasted at 400°F for 25 minutes until golden and soft. It brings out that nutty, caramelized taste you just can’t get on the stovetop.

Notes

  • Roast the squash if you have time—it adds a depth of flavor that’s worth it.
  • Use fresh spices for stronger aroma and taste.
  • Don’t skip the aromatics—they balance the squash’s sweetness beautifully.
  • Blend in batches if using a regular blender to avoid burns.
  • Add a splash of lemon juice or vinegar to brighten the final flavor.