Butternut Squash Soup

If you’re looking for an easy butternut squash soup recipe, you’ve come to the right place. You’ll make this recipe on the stovetop in about 45 minutes. We’re still working on an Instant Pot version and will be posting that recipe shortly.

Bowl of butternut squash soup with napkin and bread.Pin
Butternut Squash Soup. Photo credit: My Full Belly.

Stovetop Butternut Squash Soup

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We’ve got a bunch of butternut squash soup growing in our backyard so I’m slowly working through our stash. And what better way to warm your belly on days when the temperature starts to drop and daylight is waning? Well, this stovetop butternut squash soup goes from stove to table in under 45 minutes.

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Photo credit: Bagels and Lasagna.

We altered the recipe here to make it a lower-carb soup, because we made it with full-fat coconut milk. Also, it adds an extra touch of nuttiness and a hint of sweetness. You’ll make this soup time and time again.

What you’ll need to make this creamy butternut squash soup

This creamy butternut squash soup is super easy to whip up with just a few simple ingredients you already have in your kitchen. We used our immersion blender and saute everything in our Dutch oven pot. You can use fresh or frozen butternut squash.

Ingredients Overview

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Step-by-Step Instructions

In a large Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sliced onion. Sauté until the onion becomes translucent and fragrant.

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Photo credit: Bagels and Lasagna.

Add the cubed butternut squash, ground cinnamon, ground nutmeg, ground cayenne pepper, and salt to the pot and sauté for another 5 minutes, stirring occasionally.

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Photo credit: Bagels and Lasagna.

Pour in the broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the butternut squash becomes tender.

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Photo credit: Bagels and Lasagna.

Using an immersion blender, blend the soup until smooth and creamy.

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Photo credit: Bagels and Lasagna.

Return the soup to the pot and place it back on the stove over low heat. Stir in the coconut milk and let the soup simmer for an additional 5 minutes to allow the flavors to meld together.

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Photo credit: Bagels and Lasagna.

Remove the pot from the heat. Ladle the soup into bowls.

Drizzle a small amount of heavy cream over each serving as a garnish.

Sprinkle chopped fresh cilantro on top for added freshness and flavor. Serve with freshly baked sourdough bread.

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Photo credit: Bagels and Lasagna.

Suggested modifications for the best butternut squash soup recipe

Adjust Sweetness: If you prefer the soup to be less sweet, you can reduce or omit the sweet ingredients like cinnamon, nutmeg, or coconut milk.

Savory Twist: To give the soup a more savory profile, you can experiment with adding herbs such as sage, thyme, or rosemary. These herbs can add depth and earthiness to the soup, balancing out the natural sweetness of the butternut squash.

Tangy Flavor: If you enjoy a touch of acidity, consider adding a squeeze of fresh lemon or a splash of apple cider vinegar to the soup just before serving. The acidity will provide a subtle tang that can help cut through the sweetness and add a refreshing element.

Spicy Kick: For those who prefer a bit of heat, you can incorporate spices like paprika, cayenne pepper, or chili flakes. Start with a small amount and adjust to your desired level of spiciness. The spices will add a pleasant kick and complexity to the soup’s flavor.

Add Protein: To make the soup more filling and add protein, you can incorporate cooked chicken or shrimp into the soup. Simply dice the cooked protein and add it to the soup during the final simmering stage.

Toppings: Besides the recommended garnishes of heavy cream and fresh cilantro, you can get creative with toppings. Consider adding crispy bacon bits, toasted pumpkin seeds or grated Parmesan cheese for added texture and flavor.

Notes

Butternut squash can be quite hard to peel and cut. To make it easier, you can microwave the whole squash for a few minutes to soften the skin before peeling and cubing.

To make this a vegetarian recipe, use organic vegetable broth. To make it vegan, also use the vegetable broth but skip the heavy cream as a garnish.

Adjust the spices according to your preference. If you prefer a milder soup, reduce the amount of ground cayenne pepper or omit it altogether.

If you don’t have an immersion blender, you can use a traditional blender but it is time-consuming and, potentially, dangerous. Because if the hot liquid splatters when you’re transferring the soup to the blender and back, you risk burning yourself. So, if using a blender instead of an immersion blender, allow the soup to cool slightly before blending and blend in batches if necessary.

For a creamier texture, you can add a little extra coconut milk or heavy cream while blending the soup.

This soup can be made ahead of time and stored in the refrigerator for a few days. Simply reheat it gently on the stovetop when ready to serve.

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Butternut Squash Soup

This soup is both super creamy and flavorful with a hint of warmth and spice. It has a smooth and velvety texture. If you're looking for an easy butternut squash soup recipe, you've come to the right place. You'll make this recipe on the stovetop in about 45 minutes. What better way to warm your belly on days when the temperature starts to drop and daylight is waning?
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Course: Appetizer, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 3 servings
Calories: 256kcal
Author: Leah Ingram

Equipment

Ingredients

  • 1 small butternut squash peeled, seeded, and cubed (about 2 cups)
  • 2 cups broth
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1/4 small onion sliced
  • 1/2 cup coconut milk full-fat
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch of cayenne pepper adjust to taste
  • Salt to taste
  • Heavy cream for garnish
  • Chopped fresh cilantro for garnish

Instructions

  • In a large pot, heat the olive oil over medium heat. Add the minced garlic and sliced onion. Sauté until the onion becomes translucent and fragrant.
  • Add the cubed butternut squash, ground cinnamon, ground nutmeg, ground cayenne pepper and salt to the pot and sauté for another 5 minutes, stirring occasionally.
  • Pour in the broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the butternut squash becomes tender.
  • Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the mixture to a blender and blend in batches until smooth. Be careful when blending hot liquids.
  • Return the soup to the pot and place it back on the stove over low heat. Stir in the coconut milk and let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
  • Remove the pot from the heat. Ladle the soup into bowls.
  • Drizzle a small amount of heavy cream over each serving as a garnish.
  • Sprinkle chopped fresh cilantro on top for added freshness and flavor.

Notes

Butternut squash can be quite hard to peel and cut. To make it easier, you can microwave the whole squash for a few minutes to soften the skin before peeling and cubing.
To make this a vegetarian recipe, use organic vegetable broth. To make it vegan, also use the vegetable broth but skip the heavy cream as a garnish.
Adjust the spices according to your preference. If you prefer a milder soup, reduce the amount of ground cayenne pepper or omit it altogether.
If you don’t have an immersion blender, you can use a traditional blender but it is time-consuming and, potentially, dangerous. Because if the hot liquid splatters when you’re transferring the soup to the blender and back, you risk burning yourself. So, if using a blender instead of an immersion blender, allow the soup to cool slightly before blending and blend in batches if necessary.
For a creamier texture, you can add a little extra coconut milk or heavy cream while blending the soup.
This soup can be made ahead of time and stored in the refrigerator for a few days. Simply reheat it gently on the stovetop when ready to serve.

Nutrition

Serving: 1serving | Calories: 256kcal | Carbohydrates: 6g | Protein: 9g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 75mg | Potassium: 981mg | Fiber: 5g | Sugar: 6g | Vitamin A: 26576IU | Vitamin C: 54mg | Calcium: 133mg | Iron: 3mg

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