If there’s one soup that’s an indication of colder months, it’s butternut squash. September rolls into October like clockwork, and bowls of puréed butternut squash soup become all the rage (with good reason). This butternut squash soup recipe checks all the boxes – super easy, quick, minimal ingredients, creamy, and freezes well. Not to mention, it’s darn tasty. You’ll love it.
Here is what you need to know about this butternut squash soup recipe:
- It’s easy to make and requires few ingredients. The most tedious part of this recipe is chopping up the vegetables, but guess what? Everything gets blended in the end, so there is no need to sweat the knife work. When cutting up the squash, my only advice is to try and make the pieces the same size so they cook at the same rate.
- The broth is a combination of vegetable broth and coconut milk. Chicken broth or water are fine substitutes for veggie broth, however. If you don’t have coconut milk or don’t like it, you also can substitute one cup of whipping cream. I’m a big fan of coconut milk because it adds an extra layer of flavour and creaminess. Whatever combination you choose, use just enough liquid to cover the vegetables by one or two inches. If the soup is too thick, you can thin it out with more broth after blending. It is more difficult to thicken a soup after it is puréed.
- You can freeze it! Make sure your soup is completely cool before transferring it to a freezer-safe container.
- The soup is delicious enough to serve on its own, or add some crusty bread or a sandwich (grilled cheese, anyone?) for a more hearty meal. Garnishing your soup is always optional but recommended. I like topping my soup with a drizzle of coconut milk, cilantro, lime wedges and toasted coconut. A dollop of Greek yogurt or sour cream is also lovely.
If you like vegetable soups, try my creamy broccoli and cheddar soup recipe.
Butternut Squash Soup Recipe
2 tbsp olive oil or coconut oil
1 large onion, chopped
3-4 garlic cloves, chopped
1 2-inch piece ginger, chopped
¼ cup cilantro, chopped (leaves and stems)
½ tsp red pepper flakes (or to taste)
1 tbsp curry powder (optional)
1 butternut squash (~3 ½ to 4 lbs), peeled, seeded and chopped into 1-inch pieces
3-4 cups vegetable broth
1 13.5-oz can of unsweetened coconut milk or 1 cup of whipping cream
Garnishes (optional): coconut milk, toasted coconut flakes, cilantro, lime wedges, sour cream or Greek yogurt
- Heat olive oil or coconut oil in a large Dutch oven or soup pot over medium heat. Add the onion, garlic, ginger, cilantro, red pepper flakes and 1 tsp salt. Cook for 5-7 minutes, occasionally stirring, until the onion is translucent and soft. Add the curry powder and stir for one minute more, then add the squash and stir.
- Add 3 cups of broth or enough to submerge the squash and coconut milk (if you are also using cream, do not add it at this point). Season with 2 tsp of salt, then stir to continue. Raise the heat to high and bring the soup to a boil. Once the soup boils, reduce the heat to medium-low and simmer for 15-20 minutes until the squash is tender, occasionally stirring, so nothing sticks to the bottom of the pot.
- Once the vegetables are tender, remove the pot from the heat. Using an immersion blender, purée the mixture until the soup is smooth. Then return the pot to medium-low heat. If the soup is too thick, add more broth or water until you reach the desired consistency. If you’re using cream, add it now. Stir in the lime juice (start with one lime and add more if needed)—season with salt and pepper to taste.
- Ladle the soup into the bowls. Top with a drizzle of coconut milk, toasted coconut, lime wedges and cilantro. Enjoy!
Sharing is caring! If you made this recipe, tag @chrissymeetsworld on Instagram or tell me what you think in the comments below.