Butternut Squash Soup Recipe
This butternut squash soup is silky, savory, and naturally sweet. Made with roasted squash, garlic, and warm spices, it's a cozy fall favorite that's perfect for lunch or dinner.
Equipment
- A large pot
- Immersion blender or or countertop blender
- A large baking sheet for roasting.
Ingredients
- 1 medium butternut squash about 3 pounds, peeled, seeded, and cubed
- 2 tablespoons olive oil or butter if you prefer
- 1 medium yellow onion chopped
- 2 garlic cloves minced
- 1 medium apple like Honeycrisp or Granny Smith, peeled, cored, and diced
- 4 cups vegetable broth chicken broth works too
- 1 cup coconut milk for a creamy, dairy-free option
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon smoked paprika optional, for a hint of smokiness
- Salt and pepper to taste
Optional toppings:
- Roasted pumpkin seeds
- A drizzle of coconut milk
- Crispy sausage crumbles
Instructions
Step 1: Roast the butternut squash
- Preheat your oven to 400°F. Spread the cubed squash on a baking sheet, drizzle with olive oil, and sprinkle with a little salt and pepper.
- Roast for 25–30 minutes until the squash is tender and slightly caramelized. This step brings out the natural sweetness of the squash, but if you’re in a rush, you can skip roasting and cook the squash directly in the pot.
Step 2: Sauté the aromatics
- While the squash is roasting, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes. Then toss in the diced apple and cook for another 3 minutes.
Step 3: Simmer the soup base
- Add the roasted squash (or raw squash if you skipped roasting) to the pot. Pour in the vegetable broth and stir in the cinnamon, nutmeg, and smoked paprika.
- Bring everything to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes. This helps all the flavors meld together beautifully.
Step 4: Blend until smooth
- Using an immersion blender, puree the soup right in the pot until it’s silky and smooth. If you’re using a countertop blender, work in batches and be careful with the hot liquid.
- Once blended, stir in the coconut milk for a creamy finish. Taste, then adjust the salt and pepper as needed.
Step 5: Serve and garnish
- Ladle the soup into bowls and top with your favorite garnishes. I love adding roasted pumpkin seeds for crunch, a swirl of coconut milk for extra creaminess, or crispy sausage crumbles for a hearty twist.