Butternut Squash Soup
Butternut squash soup is easy to make and comes out creamy, smooth, velvety and seriously delicious. Perfect for soup season!
Yield: 4 -6 servings
Ingredients
- 1 medium butternut squash
- 1 tablespoon extra-virgin olive oil, divided
- Salt and pepper
- 1 small onion, chopped
- 1 celery rib, chopped
- 2 cloves garlic, minced
- 2-3 cups low-sodium chicken or vegetable broth
- 1 (15 oz.) can coconut milk (or substitute heavy cream of half and half)
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon cayenne
- Salt and pepper
Optional toppings:
- Croutons, pepitas or pumpkin seeds, bacon, chives, goat cheese or blue cheese, fried sage, fresh chopped herbs, etc.
Instructions
- Preheat oven to 425. Line a baking sheet with parchment paper for easy clean up.
- Cut the butternut squash in half vertically. Scoop out the seeds and membranes. Brush the squash halves with two teaspoons of the olive oil and sprinkle lightly with salt and pepper. Place cut side down on the pan and roast at 425 for 45 minutes or until very tender.
- Let the squash cool slightly, then scoop out the flesh.
- Meanwhile, heat the remaining teaspoon of olive oil in a Dutch oven or stock pot over medium heat. Add the onion and celery and sauté for 5-6 minutes, until tender. Add the garlic and sauté for another 30 seconds, until fragrant.
- Add the cooked squash, broth and coconut milk to the pan. Add the nutmeg, cinnamon, cayenne and season lightly with salt and black pepper. Stir well to combine.
- Bring the mixture to a simmer then reduce heat and simmer for 10 minutes.
- Use an immersion blender - or carefully transfer the mixture to a regular blender - and blend for 1-2 minutes, until completely smooth.
- Season to taste with salt and pepper, as needed, and serve hot with any desired garnishes.
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Notes
Broth: I tend to use chicken broth because I have it on hand, but you could also make this with vegetable broth to keep it vegetarian. Also, I use 2 ½ cups of broth for the perfect consistency for us. You can start with 2 cups and add more later if you want a thicker soup or go with 3 full cups if you like it a little more thinned out.
Coconut milk: This works great and you don’t even taste the coconut flavor in the soup. You can also use heavy cream or half and half instead if you prefer.
Cayenne: This adds flavor without much heat. Meaning, the soup is not at all spicy. However, you can omit it if you’d rather.
Leftovers: Leftover butternut squash soup, once cooled, can be stored in the refrigerator for up to 4-5 days. Reheat in a pot on the stove until warmed through. Add extra broth if needed for consistency. (The soup can thicken as it sits).
Freeze: You can also freeze the leftovers. Transfer to a freezer-safe container or ziplock bag, label and date it, and freeze for up to 3-4 months. Thaw overnight in the refrigerator then reheat.
Video
Nutrition
Serving: 1serving | Calories: 206kcal | Carbohydrates: 10g | Protein: 19g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 847mg | Fiber: 2g | Sugar: 4g
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