It’s soup season! Warm up with this easy butternut squash soup recipe.
By Kirsten Johnson
Happy fall! Sweater weather is here, and tis the season for soups, stews and chilis. This easy, creamy butternut squash soup can warm you from the inside out.
As a personal chef, I often begin a dinner party with some type of soup. This is one of those soups that brings some oohs and ahhs. With only a handful of ingredients, you can throw this together quickly and be comfy, cozy in no time.
You can take some help from the store and purchase some pre-cubed fresh or frozen squash. Even when people who are meat-eaters or consume dairy, I often use canned coconut milk to in place of the dairy, which adds creaminess and a bit more flavor. This soup freezes very well. Do your future self a favor and make a double batch and save half for later.
If you’re looking to bring some oohs and ahhs for someone other than yourself, sprinkle a few chopped fresh chives in the center of the soup bowl to dress it up a bit and add a pop of color. If you want to channel your inner Martha Stewart for your guests, serve in mini hollowed-out pumpkins.
- 1 medium butternut squash, 2-3 pounds
- 2 tablespoons butter and/or oil
- 1 medium onion, rough chopped (about 1 ½ cups)
- 2 garlic cloves, chopped
- 3 cups vegetable stock
- 1 14 ½ ounce can coconut milk, or milk or cream of your choice
- Pinch grated nutmeg (optional)
- ½ teaspoon curry powder (optional)
- Salt and pepper to taste
Peel, seed and chop squash into roughly 1-inch chunks. You’re going to be pureeing this soup, nothing has to be chopped or diced uniformly. The smaller you dice the squash, the quicker it will cook.
Melt butter, vegan butter or add oil to pot over medium heat.
Add onion and cook until translucent, about 5 minutes. Add garlic to taste and cook for about 1 minute, being careful not to burn if it is minced or chopped small. I like to add a bit of curry powder and a bit of freshly grated nutmeg at this point. If curry is not your thing, I would still stick with the nutmeg. Neither of them overpower or even stand out much in the final product. They just make you go “Hmmm…. What is that I’m tasting?”
Add squash and stock. You want the liquid to cover the squash. If it is not, you can add some of the coconut milk, but I prefer to add at the end so you can better control the thickness and flavor by adding as much or as little as you want. Bring to a simmer and cook until squash is tender, 15 to 20 minutes.
Using an immersion blender, blend the soup until there are no chunks. This is so easy and worth the purchase of an inexpensive immersion blender! If you don’t have one, pour into a blender in batches and carefully blend until pureed. Be careful as the hot soup will sometimes “burp” when you open the blender and get you!
If you haven’t, add coconut milk to taste, until it is at your desired thickness. I often don’t use the whole thing. Add salt and pepper to taste and you’re done!
Serve with chopped chives and add freshly grated nutmeg on top to look pretty.
See more recipes from Kirsten:
- Omelet Muffin Cups for Mornings on the Go
- Vegetarian Friendly White Bean Salad Recipe
- Maple Brown Sugar Acorn Squash Recipe
- Vegan Cranberry Orange Muffin Recipe
- Vegetable Miso Soup Recipe
- Vegetarian Shepherd’s Pie Recipe
- Kale and Quinoa Tabbouleh Recipe
- No Mayo Potato Salad Recipe
- Black Bean and Vegetable Salad Recipe
- Rice Paper Veggie Roll Recipe
- Lentil Sloppy Joe Crock-Pot Recipe