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Creamy Butternut Squash Soup Recipe Perfect for Fall

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A rich, velvety soup with roasted butternut squash, warm spices, and creamy coconut milk or heavy cream. Perfect for cozy fall evenings or holiday gatherings.

Ingredients

Scale
  • 4 cups butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, peeled and chopped
  • 4 cups chicken or vegetable broth (low-sodium preferred)
  • 1 cup coconut milk or heavy cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • Optional garnish: fresh thyme, pumpkin seeds, or a drizzle of cream

Instructions

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper for easy cleanup.
  2. Spread the butternut squash cubes on the baking sheet. Drizzle with olive oil and sprinkle lightly with salt and pepper. Toss to coat evenly.
  3. Roast the squash for 25-30 minutes, flipping halfway through, until tender and slightly caramelized. You’ll know it’s ready when the edges start to brown and it smells amazing.
  4. While the squash is roasting, heat 2 tablespoons of olive oil in your soup pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
  5. Add the minced garlic and chopped carrot to the pot. Cook for another 2-3 minutes until fragrant.
  6. Once the squash is roasted, add it to the pot along with the broth. Stir in the cinnamon, nutmeg, salt, and pepper.
  7. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes. This allows the flavors to meld beautifully.
  8. Remove the pot from heat and blend the soup using your immersion blender until silky smooth. If you’re using a regular blender, work in batches and be cautious with the hot liquid.
  9. Return the soup to the pot and stir in the coconut milk or heavy cream. Warm gently over low heat until heated through—don’t let it boil.
  10. Taste and adjust seasoning as needed. Serve hot, garnished with fresh thyme, pumpkin seeds, or a drizzle of cream.

Notes

[‘Roasting the squash enhances its natural sweetness and adds depth to the flavor.’, ‘Season generously as butternut squash has a mild flavor.’, ‘Let the soup cool slightly before blending to avoid spills.’, ‘The soup tastes even better the next day as the flavors deepen.’]

Nutrition

Keywords: butternut squash soup, creamy soup, fall recipes, autumn soup, easy soup recipe, vegan soup, gluten-free soup

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