This warm and cozy butternut squash soup is the perfect soup for fall. It's so smooth and creamy, and it's also incredibly easy to make too! Includes vegetarian or vegan options. Recipe includes a how-to video!
3lb(1.4kg)butternut squashpeeled, seeded, and diced into 1” pieces
½lb(226g)sweet potatopeeled and diced into 1” pieces
2Tablespoonsolive oil
Table salt and ground black pepper
⅓cup(75g)salted butter
1medium yellow oniondiced
1Tablespoonminced garlic
½teaspoontable saltplus additional for seasoning veggies and to taste
½teaspoondried thyme
¼teaspoonground ginger
⅛heaping teaspoon ground nutmeg
⅛teaspoonground cinnamon
4cups(946ml)chicken broth or vegetable broth
1cup(236ml)coconut milk
Salt to taste
Roasted pepitas for servingoptional
Instructions
Roast the veggies: Preheat oven to 425F. Once preheated, scatter diced squash and sweet potato over a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat with oil. Transfer to center rack of oven and cook until tender when pierced with a fork, about 30 minutes.
3 lb butternut squash, ½ lb sweet potato, 2 Tablespoons olive oil, Table salt and ground black pepper
Once squash and sweet potato are cooked, melt butter in a large pot over medium heat. Once melted, add onion and cook until softened and translucent.
⅓ cup salted butter, 1 medium yellow onion
Add garlic and cook until fragrant.
1 Tablespoon minced garlic
Add roasted veggies, salt, thyme, ginger, nutmeg, and cinnamon and stir well.
Slowly drizzle in broth and stir. Bring to a simmer and simmer 5 minutes, stirring occasionally.
4 cups chicken broth or vegetable broth
Reduce heat and use an immersion blender to blend ingredients until completely smooth.
Drizzle coconut milk into the soup and stir well. Season with salt to taste.
1 cup coconut milk, Salt to taste
Serve, topped with roasted pepita and an extra drizzle of coconut cream, if desired.
Roasted pepitas for serving
Video
Notes
Butternut squash
The squash should be weighed before it is prepared/diced. If buying pre-cut squash, you’ll only need around 2.75 lb, as you lose some weight after removing the skin and the seeds.
Storing
Store in an airtight container in the refrigerator for up to 5 days. Butternut squash soup may also be frozen for up to 3 months.