Why you'll love it

Well, it's just about time to start making all the fall recipes! Even though I'm a summer girl at heart, I always look forward to making my version of this classic soup. It's just so comforting, and the hint of coconut milk makes the texture extra silky and tastes sooo good. There's nothing basic about the flavors here, but the technique sure is, which sets mine apart from some others.

A lot of recipes for butternut squash soup out there require that you roast the squash first, but you don't actually need to do that to get the warm and sweet, nutty, and quintessentially fall flavors of it. I think my way is butternut squash soup as it should be, and that's simple and fuss-free and with no unnecessary steps, which means fewer dishes and a quicker soup without sacrificing taste.

What you'll need

Butternut squash - these babies start appearing on the shelves in September and are the star of this soup. Get one that's dark beige, feels heavy for its size, and doesn't have blemishes or cuts.

Olive oil and butter - for sautéing

Onion and garlic - the base aromatics to add savory depth. I like sweet (Vidalia) onions best.

Carrot - for more natural veggie sweetness

Potatoes - I like using a Russet potato. They're starchy, which means they work great to thicken up this soup

Chicken broth - for another savory layer

Cinnamon and nutmeg - these warm spices round out the autumn flavors and will make your kitchen smell amazing

Coconut milk - I used a small can of the full-fat variety from Thai Kitchen. The coconut taste really complements the squash. Trust me!

How to peel butternut squash

Peeling squash isn't my favorite thing in the world, but from trial and error I've found that using a sharp knife is the best way. The peel is very thick, so your standard potato peeler isn't too effective.

Once I cut the squash in half and then into quarters, I just use the knife to cut the peel off. I ensure the chunks are stable on the cutting board so I don't cut myself.

Or you can be more precise and peel it with a knife like you'd peel an apple, more like into ribbons slowly.

Pro tip

With this soup, I err on the side of caution and add less liquid to start with. It's always easy to add more when you're in the blending stage. The potato helps make this soup thicker and more hearty. It's a nice little trick you can use to easily help thicken blended soups like this one. But you can go ahead and add more broth if it's looking too thick.

How to make butternut squash soup

This is an overview, and full ingredients & instructions are in the recipe card below.

First, prep the squash, carrot, potato, and onion. Sauté the onion for a few minutes in a soup pot in the oil and butter until it starts to lightly brown. Stir in the garlic.

Add the chopped squash, carrot, potato, broth, and cinnamon and nutmeg to the pot. Bring to a boil, reduce the heat, and simmer it with the lid slightly open until the veggies are very tender.

Blend the soup (either with an immersion blender or a regular blender in batches) until smooth, and then stir in the coconut milk. Season with salt & pepper generously.

Substitutions and variations

Want to add a little zip to the soup? Grate in some fresh ginger!

You can buy pre-cut butternut squash to save time or if you're unable to peel a whole squash. I'd aim for closer to 3 pounds than 4 since once you peel the squash, the actual edible parts will weigh less than the suggested 4 pounds of whole squash.

You don't have to discard the squash seeds. Try roasting them like in this Roasted Butternut Squash Seeds (5 Ways) Recipe and then using them as a crunchy garnish on this soup!

What to serve with butternut squash soup

Try a couple slices of fresh bread (sourdough or a baguette is perfect), some Cheesy Garlic Bread, or top with some Homemade Croutons. It's also great with a grilled cheese sandwich to dip into it.

For the soup and salad combo, try mixed greens with my Italian Salad Dressing.

It is a fantastic make ahead soup as a starter for Thanksgiving or Christmas to tide your guests over. Try it along with my other holiday recipes.

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