Description
This creamy and comforting Butternut Squash Soup is a perfect fall recipe that combines tender butternut squash with aromatic spices and savory vegetables. Simmered on the stovetop and blended to a silky smooth texture, this vegan and gluten-free soup is both healthy and flavorful. Optional coconut milk adds richness without dairy, and garnishes like fresh parsley or pumpkin seeds provide a delightful finishing touch.
Ingredients
Vegetables
- 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and cubed
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, peeled and chopped
Liquids & Oils
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1/2 cup full-fat coconut milk or heavy cream (optional, for creaminess)
Spices & Seasonings
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnishes
- Chopped fresh parsley or pumpkin seeds
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and carrot and sauté for about 5 minutes until they are softened and fragrant. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Squash and Spices: Add the cubed butternut squash to the pot along with the vegetable broth, ground cinnamon, ground nutmeg, salt, and black pepper. Stir well to combine all the ingredients.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for 20 to 25 minutes. The squash should be tender enough to pierce easily with a fork.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, carefully blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree until silky.
- Add Creaminess and Adjust Seasoning: If desired, stir in coconut milk or heavy cream for a richer texture. Taste the soup and adjust the seasoning with additional salt or pepper if needed.
- Serve: Ladle the soup into bowls, garnish with chopped fresh parsley or pumpkin seeds, and serve warm to enjoy its comforting flavors.
Notes
- To reduce prep time, use pre-cut butternut squash available at many grocery stores.
- For added sweetness and complexity, try adding a chopped apple when sautéing the onion and carrot.
- This soup freezes well; store in airtight containers for up to 3 months for convenient future meals.
