Description
A creamy, velvety butternut squash soup infused with warm spices like cinnamon and nutmeg. Naturally gluten-free and easily vegan-friendly, this cozy winter comfort dish is simple to prepare and perfect for chilly evenings, family dinners, or impressing guests with minimal effort.
Ingredients
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1 medium butternut squash (about 2 lb / 900 g), peeled, deseeded, cubed
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1 medium onion (about 5 oz / 140 g), chopped
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2 cloves garlic, minced
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4 cups (960 ml) vegetable broth
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½ tsp (1.5 g) ground nutmeg
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½ tsp (1.5 g) ground cinnamon
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Salt and pepper, to taste
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½ cup (120 ml) coconut milk (optional, for extra creaminess)
Instructions
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Peel and cube butternut 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 gentle boil over medium-high heat.
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Reduce heat to low and simmer uncovered for 25–30 minutes, or until squash is fork-tender.
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Turn off heat. Blend soup until smooth using an immersion blender, or carefully in batches with a countertop blender.
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Stir in coconut milk (if using) and adjust seasoning.
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Serve hot with garnishes such as fresh herbs, cream swirls, or roasted pumpkin seeds.
Notes
For easier peeling, halve the squash before using a sharp vegetable peeler.
Roasting the squash beforehand adds a deeper, caramelized flavor.
If soup tastes flat, adjust salt before adding other seasonings.
Additional vegetables like carrots or sweet potatoes can be added for variety.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American