Creamy Butternut Squash Soup Recipe

Butternut squash soup in a bowl with a spoon.

Creamy Butternut Squash Soup Recipe

This is the best creamy butternut squash soup that is cozy, healthy and nourishing for fall plus easy to make in one pot with veggies, spices and coconut milk!

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings:

Ingredients

1 Tablespoon unsalted butter
1 Tablespoon olive oil
1 medium onion , chopped
2-4 garlic cloves
1 stalk celery , chopped
1 medium carrot , peeled and chopped
2 medium potatoes cubed
1 medium butternut squash , peeled, seeded, and cubed
3 cups chicken broth
Pinch ground cinnamon
Pinch ground nutmeg
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
½ cup full-fat coconut milk , or sub for heavy cream

Optional toppings: Coconut cream or heavy cream, Pepitas

Instructions

Saute veggies. In a large stockpot over medium-high heat, melt 1 Tablespoon butter and 1 Tablespoon olive oil. Add 1 onion, 2-4 garlic cloves, 1 stalk celery, 1 medium carrot, 2 medium potatoes, and 1 medium squash then cook 5 minutes, or until lightly browned.
Simmer. Add 3 cups broth, pinch of cinnamon, pinch nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Increase the heat to high and bring to a boil. Reduce heat to low, cover, and simmer 40 minutes, or until the squash can be easily pierced with a fork. Stir in 1/2 cup coconut milk.
Purée with an immersion blender or in batches in a standing blender until smooth. Taste and season the soup with salt and pepper.
Serve. Ladle into bowls and drizzle coconut cream over the top and sprinkle with pepitas, if desired.

Notes

Spices: Feel free to add a sprinkle of curry powder, fresh minced ginger, or paprika to the soup. I sometimes add another clove of garlic or some fresh leeks, too.

Freezing: Freeze in a zip-top bag or a freezer-safe container up to 3 months. Add a little bit of fresh cream when reheating if the soup separates.

Storage: Store in an airtight container up to 3 days.

Nutrition