Butternut Squash Soup: Convenient, Cozy, and a Little Updated

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: MAIN INGREDIENTS; 1 small to medium butternut squash; 1–2 red onions; 1 head of garlic; 2 tomatoes (or 1 cup cherry tomatoes); 3 carrots; 200 ml coconut milk (half a can); 350 ml vegetable broth (1 ½ cups); 1 tsp fresh ginger (optional); Olive oil; Fresh cilantro; Seasonings:; 1 tsp pepper; 1 tsp cumin; 1 tsp paprika; 1 tsp dried thyme; 1 tsp dried rosemary; 1 tsp chili flakes (to taste); For Grilled Cheese (Optional):; 1 tbsp oat flour; Non-dairy cheese; Vegan butter

On a chilly day, there’s something magical about a warm bowl of butternut squash soup. It’s creamy, comforting and full of flavors that wrap around you like a hug in a bowl. This one’s not just easy to make, it also celebrates seasonal ingredients and bold spice. Whether you’re a kitchen pro or just learning to cook, this soup will have you feeling like the former. Got yourself all set to tuck into this delightfulness? Let’s get started!

Why You’ll Love This Butternut Squash Soup:

Thick and Creamy: From roasted veg and coconut milk.
Filled with Soul Flavors: A spice mix that will warm your heart.
Easy to Make: Roast, blend and simmer.
Adaptable: Makes a great starter, main or side.

Ingredient Overview:

Here’s why you need each ingredient:

1 small to medium butternut squash: The backbone of the soup, adding a sweet, nutty base.
1–2 red onions: Sweet and depth.
1 head of garlic: The flavor of roasted garlic is rich and caramelized.
2 tomatoes (or 1 cup cherry tomatoes): Blips of acidity and brightness.
3 carrots: Boosts the sweetness and contributes a pop of color.
200 ml coconut milk (half a can): Helps make the soup creamy and dairy-free.
350 ml vegetable broth (1 ½ cups): The way to thin the soup to just the right consistence.
1 tsp fresh ginger (optional): For a hint of warmth and zing.
Olive oil: To roast the veggies ’til perfect.
Fresh cilantro: A fresh, herby topping that adds brightness to the dish.

Seasonings:

1 tsp pepper: Adding mild kick
1 tsp cumin: Adds earthy warmth.
1 tsp paprika: This helps add smokiness and a hint of sweetness.
1 tsp dried thyme: Pairs beautifully with the squash.
1 tsp dried rosemary: Gives a piney, aromatic note.
1 tsp chili flakes (to taste): To add some heat.

For Grilled Cheese (Optional):

1 tbsp oat flour: This low-carb option is great for dipping.
Non-dairy cheese: Pulls perfectly for a stretchy sandwich.
Vegan butter: To toast the bread to golden perfection.

Don’t just eat to fill your stomach; eat to fuel your soul.
Zoe Alexandra

Butternut Squash Soup

Step-by-Step Instructions:

Preheat the Oven:

Pre-heat your oven at 380F (193C).

Prepare the Vegetables:

Peel and cut the butternut squash, onions, carrots and tomatoes.
Slice off the top of the garlic head to expose the cloves.

Season and Roast:

Add all the veggies into a baking dish.
Drizzle with olive oil and sprinkle with all the seasonings (pepper, cumin, paprika, thyme, rosemary, and chili flakes).
Cover the dish with aluminum foil, and roast for 1 hour, or until the veggies are tender and brown.

Blend the Soup:

After roasting, allow the veggies to cool down a bit.
Pinch the roasted garlic cloves skin side of their skins.
Add the roasted veggies, veggie broth, and ginger (if using) into a blender.
Blend until you have a smooth, creamy mixture.

Simmer and Finish:

Add the mixture to a pot and heat on the stovetop, over medium heat.
Add the coconut milk and simmer for 2-3 minutes.
Taste and adjust seasonings to your liking.

Serve and Garnish:

Ladle the soup into bowls.
Drizzle with more coconut milk, top with fresh cilantro leaves and chili flakes for a burst of color and taste.

Optional Grilled Cheese:

Spread the keto bread with butter and the vegan cheese.
Toast in a skillet until brown and gooey.
Serve it with the soup for maximum comfort food points.

Serving Suggestions, Storage, Tips, and Variations

Butternut Squash Soup

Serving Suggestions:

Served with a slice of crusty bread or a grilled cheese sandwich.
Garnish with roasted pumpkin seeds or croutons for extra crunch.

Storage Tips:

Store in an airtight container in it is small for up to 4 days.
Freeze for up to 3 months. To reheat, thaw and heat on the stove or microwave.

Variations:

Spicy one: Add more chili flakes or a bit of hot sauce.
For a creamier version: Use full-fat coconut milk or blend in a cooked potato.
Herby Twist: Substitute cilantro with parsley or basil.

FAQs

Are pre-cut butternut squashes OK to use?

Yes, pre-cut squash is ideal and will save time. If the pieces are smaller, just adjust the roasting time.

2. Can I make this soup without a blender?

You can use an immersion blender right in the pot. If you don’t have one, crush the veggies with a fork for a chunkier texture.

3. Can I freeze this soup?

Absolutely! Cool completely, then freeze in portions for easy meals.

4. Can I replace coconut milk with dairy milk?

Yes, but coconut milk lends a richness and creaminess and subtle sweetness that plays well with the squash.

5. How to make this soup kid-friendly:

Omit the chili flakes and puree the soup until ultra-smooth. Children love the creamy texture and sweet taste!

This butternut squash soup is such a must-make for all lovers of cozy, flavorful meals. It’s easy, gratifying and endlessly appropriate. Try it out and tell us how it goes!