Description
This velvety Butternut Squash Soup is the ultimate fall comfort food, blending sweet squash with warm spices for a creamy, nutritious bowl of autumn bliss. Perfect for weeknights or entertaining, this easy recipe can be made vegan and gluten-free.
Ingredients
Scale
- 1 medium butternut squash (about 3 lbs), peeled and cubed
- 2 tbsp olive oil or butter
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- Salt and pepper to taste
- ½ cup heavy cream or coconut milk (optional)
- Fresh parsley or sage for garnish
Instructions
- Peel and cube butternut squash, removing seeds
- Sauté onions and garlic in olive oil until translucent
- Add squash, broth, and spices; simmer until tender (20-25 mins)
- Puree with immersion blender until smooth
- Stir in cream or coconut milk if desired
- Season with salt and pepper to taste
- Garnish with fresh herbs before serving
Notes
- For vegan version, use coconut milk and vegetable broth
- Freezes well for up to 3 months (add cream after thawing)
- Thicken thin soup by simmering longer or blending in cooked potatoes
- Enhance flavor by roasting squash cubes first
- Try variations with apples, curry powder, or spicy peppers
- Prep Time: 15 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg
Keywords: butternut squash soup, fall soup recipe, creamy squash soup, healthy soup, easy soup recipe, autumn recipes, vegetarian soup, gluten-free soup, comfort food