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A thick, nourishing, and naturally sweet butternut squash soup made quickly on the stovetop without roasting. It has a silky finish thanks to creamy coconut milk and includes warming fall spices for cozy flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon butter (or plant-based alternative for vegan version)
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 pounds butternut squash, peeled, seeded, and cut into 1.5-inch pieces (or about 3 pounds pre-cut)
  • 1 large carrot, peeled and sliced
  • 1 large Russet potato, peeled and diced
  • 3 cups chicken or vegetable broth (use vegetable broth for vegetarian/vegan)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 (13.5 ounce) can full-fat coconut milk
  • Salt and pepper to taste

Instructions

  1. Cut the butternut squash in half lengthwise, then quarter it. Slice off the peel, remove seeds, and cut into 1.5-inch pieces.
  2. Peel and chop the onion.
  3. Mince the garlic.
  4. Peel and slice the carrot.
  5. Peel and dice the Russet potato.
  6. Heat olive oil and butter in a large soup pot over medium-high heat.
  7. Add chopped onion and sauté about 5 minutes until softened and golden.
  8. Add minced garlic and stir briefly.
  9. Add squash, carrot, potato, broth, ground cinnamon, and ground nutmeg. Increase heat to high and bring to a boil.
  10. Reduce heat to low, cover pot with lid slightly ajar, and simmer about 20 minutes until vegetables are tender, stirring halfway through.
  11. Puree the soup until smooth using an immersion blender or blend in batches after cooling slightly.
  12. Stir in the can of full-fat coconut milk until combined.
  13. Season with salt and pepper to taste, starting with about 1/2 teaspoon salt. Add extra broth if soup is too thick, in small increments.

Notes

To make the soup vegetarian or vegan, replace chicken broth with vegetable broth and use plant-based butter or omit butter., Pre-cut butternut squash can be used (adjust quantity to about 3 pounds peeled/pre-cut)., Roasting the squash is not required, saving time and dishes., If you prefer a thicker soup, simmer longer or blend in extra potato or squash., For a brighter flavor, grate fresh ginger into the soup., Squash seeds can be roasted and used as garnish., Soup stores well in the refrigerator for 3-4 days and freezes up to 3 months., Reheat gently on the stove over low heat, stirring occasionally., Garnish ideas include extra coconut milk or crème fraîche, roasted pepitas, croutons, fresh herbs (cilantro, parsley, chives), cracked black pepper, and flaky sea salt.

Nutrition

Find it online: https://margorecipes.com/simple-butternut-squash-soup/