Description
This Best Butternut Squash Soup is creamy, comforting, and naturally sweet with simple ingredients like garlic, onion, and carrots. Perfect for fall, it’s an easy and cozy soup recipe ideal for lunch or dinner. Gluten-free, vegetarian, and easily made vegan. A warm hug in a bowl!
Ingredients
1 large butternut squash
1 medium onion
2 cloves garlic
2 medium carrots
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg (or cinnamon)
1/2 cup cream or coconut milk
Instructions
1. In a large soup pot, heat olive oil over medium heat. Add chopped onion and garlic and cook until soft and fragrant, about 5 minutes.
2. Stir in the peeled and cubed butternut squash along with chopped carrots. Let them cook for a few minutes to develop flavor.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20 to 25 minutes or until the vegetables are soft.
4. Blend the soup using an immersion blender or transfer carefully to a countertop blender until smooth.
5. Stir in the cream or coconut milk, then season with salt, pepper, and nutmeg or cinnamon. Let it warm through. Taste and adjust seasoning as needed.
Notes
Use pre-cut or frozen squash to save time.
For a vegan version, use coconut milk instead of cream.
Top with roasted pumpkin seeds, chili oil, or sour cream for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: 180
- Sugar: 6g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg