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Butternut Squash Soup

This butternut squash soup recipe is thick, creamy, healthy, and naturally sweet. It's the perfect cozy and warming fall or winter soup!

Course Soup
Cuisine American
Keyword butternut squash soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Natasha Bull

Ingredients

  • 4 pounds butternut squash peeled, seeded, & cut into pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion chopped
  • 3 cloves garlic minced
  • 1 large carrot peeled & sliced
  • 1 large Russet potato peeled & diced
  • 3 cups chicken or veggie broth
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt & pepper to taste
  • 1 (5.4 ounce) can coconut milk (I used full fat)

Instructions

  1. Prep your squash (cut it into roughly 1.5" pieces), onion, carrot, and potato. To easily peel the squash, I carefully use a knife since the peel is thick, and I find potato peelers don't do a good job.

  2. Add the oil and butter to a large soup pot over medium-high heat. Add the onion to the pot and sauté for 5 minutes.

  3. Stir in the garlic, carrot, potato, squash, broth, cinnamon, and nutmeg. Increase the heat to high and bring the soup to a boil. The liquid likely won't completely cover everything, and that's fine.

  4. Once it's boiling, cover the pot with the lid slightly ajar. Reduce the heat so it's simmering but not boiling furiously. Cook until the veggies are soft (easily pierced with a knife), about 15-20 minutes depending how large you cut everything.

  5. Blend the soup using either an immersion blender (that's what I used) or a regular blender. Do this with caution. You may want to let the soup cool for a while first. The soup will be quite thick. If it's too thick for you, I recommend adding 1/2 cup of broth at a time until the desired consistency is reached.

  6. Stir in the coconut milk and season with salt & pepper as needed (I was pretty generous with both).

Recipe Notes