Creamy Butternut Squash Soup
A rich and velvety butternut squash soup made with fresh vegetables, coconut milk, and warm spices. Naturally dairy-free, gluten-free, and packed with nutrients, this quick soup is perfect for cozy dinners, healthy lunches, or meal prep. Ready in just 30 minutes!
Equipment
- 1 large stockpot
- 1 wooden spoon
- 1 chef’s knife
- 1 cutting board
- 1 Measuring Cups Set
- 1 Measuring Spoons Set
- 1 immersion blender (or high-speed blender)
Ingredients
- 3 pounds butternut squash cubed
- 3 tablespoons olive oil
- 2 cups vegetable or chicken broth plus more if needed
- 1 large carrot peeled and chopped
- 1 green apple peeled and chopped
- 1 red bell pepper seeded and chopped
- 1 medium white or yellow onion diced
- 1 stalk celery chopped
- 1 tablespoon garlic minced
- 1 teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
- ½ teaspoon smoked paprika optional
- 2 cans 15 oz each unsweetened coconut milk
Instructions
- Prepare the Vegetables and Aromatics: Begin by washing, peeling, and chopping all your fresh produce. Dice the butternut squash into small cubes so they cook evenly and quickly. Peel and chop the carrot, core and peel the apple, remove seeds from the red bell pepper, and dice the onion and celery. Mince the garlic finely for maximum flavor release. Having all your ingredients prepped before cooking ensures a smooth process and prevents rushing later on.
- Heat the Pot and Sauté the Base: Place a large stockpot on medium-high heat and add the olive oil. Once the oil is warm and shimmering, carefully add the chopped onion, garlic, carrot, apple, celery, red bell pepper, and cubed squash. Stir gently with a wooden spoon to coat everything in the oil. Cook for about 4–5 minutes, stirring occasionally, until the onions turn translucent, the garlic becomes fragrant, and the vegetables begin to soften slightly. This step develops a rich flavor foundation for the soup.
- Season and Add Liquid: Sprinkle in the salt, black pepper, and smoked paprika (if using) directly over the sautéed vegetables. Stir to evenly distribute the spices. Now, pour in the vegetable or chicken broth. The liquid should just cover the vegetables; if needed, add a bit more broth or water to ensure they cook properly. Turn up the heat and bring the pot to a gentle boil.
- Simmer Until Tender: Reduce the heat to medium and let the soup simmer for 10–15 minutes. Keep the pot partially covered to prevent too much evaporation. Stir occasionally to avoid sticking at the bottom. The goal here is to cook the butternut squash and other vegetables until they are completely soft and can be easily pierced with a fork. The simmering process also allows the flavors to meld together beautifully.
- Incorporate the Creamy Element: Once the vegetables are tender, pour in both cans of coconut milk. Stir slowly to blend the creamy milk with the vegetable base. The soup will immediately take on a silky texture and a slightly sweet, nutty aroma. Taste a spoonful of the broth at this stage and adjust with extra salt or pepper if needed.
- Blend to a Smooth Puree: Remove the pot from direct heat for safe blending. Using an immersion blender, puree the soup right in the pot until it becomes completely smooth and velvety. If you prefer, carefully transfer the soup in batches to a high-speed blender and puree until silky. Always cover the blender lid with a kitchen towel and blend in smaller amounts to avoid hot liquid splattering. Once blended, return everything to the pot and stir to combine.
- Adjust Consistency and Taste: Check the consistency of your soup. If it feels too thick, add a splash of warm broth or water and stir until it reaches your desired texture. For a slightly spicier kick, you can stir in an extra pinch of smoked paprika or even a dash of curry powder. Taste one final time and adjust seasoning with additional salt and pepper if necessary.
- Garnish and Serve: Ladle the hot, creamy soup into serving bowls. For a beautiful presentation and extra layers of flavor, sprinkle garnishes like roasted pumpkin seeds, dried cranberries, fresh herbs, smoked paprika, or a dusting of parmesan cheese. Serve warm with crusty bread, a side salad, or enjoy it on its own as a nourishing, comforting meal.
Notes
- Butternut squash should be diced into uniform cubes for faster, even cooking.
- Coconut milk adds a luscious creaminess without dairy; use full-fat for richness or light for fewer calories.
- A green apple balances the sweetness of squash with gentle tartness.
- For deeper flavor, try roasting the squash before adding it to the soup.
- Adjust the thickness by adding more broth or water until it reaches your preferred consistency.
- Garnishes add texture, color, and taste—don’t skip them if you want a restaurant-quality finish.
