Description

Butternut squash soup is a delightful dish known for its sweet, nutty flavor and creamy texture. It is perfect for cozy dinners or festive gatherings, offering a delightful taste experience. This recipe is easy to prepare, making weeknight dinners a breeze. Its natural sweetness pairs beautifully with savory spices and herbs, and the vibrant orange color adds stunning visual appeal to any plate. This recipe is incredibly versatile, perfect as a side dish or a hearty main course.

Ingredients

Scale

1 medium butternut squash, about 2–3 pounds
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 cup coconut milk (or heavy cream for non-vegan)
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Salt and black pepper to taste
Optional: Toasted pumpkin seeds or croutons for garnish

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Instructions

Preheat your oven to 400°F (200°C). Carefully halve the butternut squash lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil, then place them cut-side down on a baking sheet. Roast for 30-40 minutes, or until fork-tender.
Once cooled, scoop the roasted butternut squash flesh from the skin and set aside.
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, curry powder, ground ginger, and ground nutmeg, and cook for another minute until fragrant, stirring constantly.
Stir in the roasted butternut squash flesh and vegetable broth. Bring the mixture to a simmer, then reduce heat and let it cook for 10-15 minutes to allow the flavors to meld.
Carefully transfer the soup to a blender (working in batches if necessary) and blend until completely smooth. Alternatively, use an immersion blender directly in the pot.
Return the creamy butternut soup to the pot. Stir in the coconut milk (or heavy cream). Season with salt and black pepper to taste. Heat through gently, but do not boil.
Serve the healthy butternut squash soup warm, garnished with toasted pumpkin seeds or croutons if desired. This easy butternut squash soup is perfect for beginners and makes a wonderful meal for cold weather.

Notes

For an extra depth of flavor, roast the butternut squash with a touch of maple syrup or brown sugar.
Adjust the amount of curry powder and ginger to your preferred spice level.
If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
Leftover creamy butternut soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
This healthy butternut squash soup can also be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Soup
Method: Roasting, Simmering
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 250
Sugar: 10g
Sodium: 600mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 5g
Cholesterol: 0mg