Butternut Squash Soup Recipe
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This easy recipe for Butternut Squash Soup is full of flavor from the butternut squash, warm spices like cinnamon and cumin and so creamy with a touch of coconut milk. Butternut Squash Soup is a delicious Fall soup that will warm your belly and make the whole house smell cozy and welcoming!
Looking for other soul warming soups? Check out my recipes for: Chicken and Dumplings Soup, Beef and Barley Soup and Cauliflower Cheese Soup.
This Butternut Squash Soup is one that I am happy to eat year round, no matter the weather, but it is especially perfect when the weather starts to get colder and the soup just warms you from the inside out. Butternut Squash is typically easy to find in the grocery stores at any time.
Ingredients for Butternut Squash Soup
This is a simple soup recipe to make, it only requires a few ingredients that each play their part to add a ton of flavor. To make Butternut Squash Soup Recipe, you will need:
- Butternut Squash: butternut squash is a winter squash that is shaped like a pear or a bottle. It has a tan outer skin, with a bright orange inside flesh. These can generally be found at a local grocery store or even farmers market.
- Butter: adds a creamy texture and flavor while cooking up the onion and garlic
- Yellow onion– the base of so many soup recipes, onions add such a great flavor
- Garlic– like the onion a perfect flavor addition to any soup. I like to have a jar of minced garlic in my fridge for quick recipes.
- Salt and Black Pepper– always the staple seasoning to add to any dish. This gets incorporated with the onion and garlic as they cook.
- Thyme– fresh thyme leaves are so delicious in this recipe and add so much flavor to this soup. If you don’t have fresh thyme leaves, you can add dried thyme but just add 1/2 teaspoon.
- Cumin– this spice adds a warmness to this soup and even a little kick of spice
- Cinnamon– another simple spice that just rounds out this soup so perfectly
- Coconut milk– use can use full fat (this is what I prefer) or light coconut milk to this recipe.
- Chicken or Vegetable broth– either of these are delicious in this recipe, I just like the flavor that chicken broth gives this soup so that is why it is listed on the recipe.
See recipe card below for full ingredient amounts and recipe instructions.
How to make Butternut Squash Soup
Butternut Squash Soup is so easy to make and comes together so quickly. This soup can be ready in just 30 minutes and on the table for dinner.
The first step is to prepare the butternut squash. The squash needs to be peeled and diced up into cubes to make this soup (or you can always buy pre-sliced squash or even frozen squash).
To peel butternut squash, start by slicing the top and bottom of the squash, only go into the squash about 1 inch. Next, slice the squash in half.
Starting on one of the halves, use a sharp knife to slice the skin from the outside of the squash or use a good vegetable peeler to peel the skin from the squash.
Next, slice the two halves in half again lengthwise.
Use a spoon to remove the seeds from the bottom half of the butternut squash.
Next, slice the squash halves into one inch pieces, these will cook so much quicker in the soup.
Now that the squash is prepped and ready to go, we can start making the soup. In a large dutch oven or pot over medium high heat, melt 4 tablespoons of butter.
Add in the chopped onion and garlic and cook for 1-2 minutes, just until the onion begins to soften. Season with salt and pepper.
At this point, add in the chopped butternut squash and chicken broth. Keep the pan over medium high heat until it comes to a boil.
Turn down to medium/medium low and put a lid onto the pan. Allow the soup to cook and simmer for 15-20 minutes, until the squash is soft.
You will know the squash is done when a fork slides easily into it, or if it slices easily in half. Remove the soup from the heat and add in the coconut milk, cumin, cinnamon and thyme leaves.
At this point, you are going to blend it up until it is smooth. To do this an immersion blender can be used, this is the easiest way in my opinion because it can be done right in the pan.
If you don’t have an immersion blender, the soup can be placed into a blender in batches. Be sure to only fill the blender about half way and leave the hole in the lid open to allow heat to escape. You can place a dish cloth over the hole to help with any spilling.
Optional Toppings for Butternut Squash Soup:
- toasted pumpkin seeds
- ground cinnamon
- parmesan cheese
- additional thyme leaves
- heavy cream
- flax seeds
- slivered almonds
Butternut Squash Soup Recipe
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Butternut Squash Soup Recipe
Ingredients
- 4 tablespoons butter
- 1 medium yellow onion diced
- 1 tablespoon garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon fresh thyme leaves
- 1 teaspoon cinnamon
- 1/4 teaspoon cumin
- 3-4 pound butternut squash peeled and sliced into 1 inch cubes
- 2 cups chicken broth
- 1/2 cup coconut milk
Instructions
- In a large 6 quart pot over medium high heat, melt the butter and add in the diced onion and garlic. Cook for 2-3 minutes, just until the onion is tender.
- Season with salt, black pepper.
- Add the butternut squash to the pan and pour in the chicken broth so it covers the squash.
- Bring the liquid to a boil, then turn down the heat to medium low, so the soup is just simmering. Cover the pan and cook for 15-20 minutes until the squash is fork tender.
- Add in the coconut milk, thyme, cinnamon and cumin and stir to combine.
- Using an immersion blender, blend the soup until it is smooth and no chunks of squash or onions remain.
Notes
- frozen or pre cut butternut squash can also be used
- store or freeze any leftover soup after it has cooled. Store in an air tight container in the refrigerator for up to 4 days or freeze for 3 months.
- optional toppings: pumpkin seeds, heavy cream, thyme leaves, parmesan cheese
- Nutrition facts are just an estimate.
Nutrition
This easy recipe for Butternut Squash Soup is full of flavor from the butternut squash, warm spices like cinnamon and cumin and so creamy with a touch of coconut milk. Butternut Squash Soup is a delicious Fall soup that will warm your belly and make the whole house smell cozy and welcoming!
How to store leftover Butternut Squash Soup
Store any leftover soup in an air tight container in the refrigerator for up to 4 days.
Butternut Squash Soup can also be frozen in an air tight container for up to 3 months.
What to serve with Butternut Squash Soup
We love to serve this simple soup recipe with:
