Description
This Butternut Squash Soup is silky, naturally sweet, and gently spiced with nutmeg and cinnamon. It’s a healthy winter soup that’s quick to make, vegan-friendly with coconut milk, and the perfect comfort food for chilly nights.
Ingredients
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1 medium butternut squash, peeled and cubed (about 3 lbs)
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1 medium onion, chopped
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2 garlic cloves, minced
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4 cups vegetable broth
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½ tsp ground nutmeg
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½ tsp ground cinnamon
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Salt and black pepper, to taste
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½ cup coconut milk (optional, for creaminess)
Instructions
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Peel, seed, and cube the squash. Chop onion and mince garlic.
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In a large pot, combine squash, onion, garlic, broth, nutmeg, cinnamon, salt, and pepper. Bring to a boil.
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Reduce to low, cover, and simmer 25–30 minutes until squash is fork-tender.
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Blend with an immersion blender until smooth (or transfer in batches).
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Stir in coconut milk if desired. Taste and adjust seasoning.
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Serve hot, garnished with a swirl of cream or coconut milk.
Notes
For deeper flavor, roast squash cubes at 400°F for 25 minutes before blending.
Add lemon juice at the end for brightness.
Spice it up with cayenne or smoked paprika.
Freezes well—portion into containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup / Main Dish
- Method: Stovetop (optional roasting)
- Cuisine: American / Fall-Inspired