Description
This cozy butternut squash soup recipe is a comforting, creamy, and flavorful fall favorite. Made with fresh butternut squash, carrots, apple, and warm spices like cinnamon and nutmeg, it’s a perfect dish to warm up chilly days. The soup is blended smooth and can be enriched with coconut milk or cream for extra creaminess, making it suitable for vegan and gluten-free diets. Easy to prepare on the stovetop, it’s a hearty, nutritious meal or starter that highlights seasonal autumn produce.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
Main Vegetables and Fruit
- 1 medium butternut squash, peeled, seeded, and cubed (about 6 cups)
- 2 medium carrots, peeled and chopped
- 1 apple, peeled, cored, and chopped
Spices and Seasoning
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
Liquids
- 4 cups vegetable broth
- 1/2 cup canned coconut milk or heavy cream (optional, for extra creaminess)
Garnish (optional)
- Fresh thyme
- Pumpkin seeds
Instructions
- Heat oil and sauté aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes until it becomes soft and translucent. Then add minced garlic and cook for another minute until fragrant, being careful not to let it burn.
- Add vegetables, fruits, and spices: Stir in the cubed butternut squash, chopped carrots, and chopped apple. Sprinkle in ground cinnamon, ground nutmeg, ground ginger, black pepper, and salt. Cook the mixture for about 5 minutes, stirring occasionally to combine flavors and slightly soften the ingredients.
- Simmer with broth: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20–25 minutes, or until the butternut squash and carrots are fork-tender and easily mashed.
- Blend the soup: Remove the pot from heat and let the soup cool slightly. Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.
- Add creaminess and adjust seasoning: Stir in the coconut milk or heavy cream if using, to achieve a richer texture. Reheat gently if needed. Taste the soup and adjust seasoning by adding more salt or spices if desired.
- Serve and garnish: Ladle the hot soup into bowls and garnish with fresh thyme sprigs, pumpkin seeds, or a swirl of cream for an elegant presentation.
Notes
- For deeper flavor, roast the butternut squash beforehand and then add to the soup.
- This soup freezes well and can be stored for later as a convenient make-ahead meal.
- Use vegetable broth without additives to keep the soup gluten-free.
- You can substitute coconut milk with heavy cream to make a richer, non-vegan version.
