Spiced Butternut Squash Soup Recipe

Introduction

This Spiced Butternut Squash Soup is a warm, comforting dish perfect for chilly days. With roasted squash and fragrant spices, it offers a creamy texture and rich flavor that’s both satisfying and nourishing.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp fresh ginger, grated
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 1/2 cup coconut milk (optional)

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Spread the cubed butternut squash on a baking sheet and roast until tender, about 25-30 minutes.
2. Step 2: In a large pot, sauté the chopped onion and minced garlic over medium heat until soft and translucent.
3. Step 3: Add the grated ginger, nutmeg, salt, and pepper to the pot. Cook for another minute, stirring to release the aromas.
4. Step 4: Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer and let cook for 10 minutes to meld the flavors.
5. Step 5: Use an immersion blender or transfer the soup in batches to a blender. Blend until smooth and creamy. Stir in coconut milk if using, then adjust seasoning to taste.

Tips & Variations

• For extra depth, roast the onion and garlic alongside the squash.
• Swap coconut milk for heavy cream or leave out entirely for a lighter soup.
• Add a pinch of cayenne pepper for a spicy kick.
• Garnish with fresh herbs like cilantro or parsley before serving.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. For longer storage, freeze for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen squash works well. Thaw it and roast or sauté before adding to the soup for the best flavor.

Is this soup suitable for vegans?

Absolutely. Using vegetable broth and coconut milk keeps it vegan and dairy-free.

Spiced Butternut Squash Soup Recipe

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★★★★★

4.8 from 130 reviews

A comforting and flavorful Spiced Butternut Squash Soup made with roasted squash, aromatic spices, and a creamy touch of coconut milk. Perfect for a cozy meal that’s both nourishing and delicious.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tbsp fresh ginger, grated
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 1/2 cup coconut milk (optional)

Instructions

1. Roast the Butternut Squash: Preheat your oven to 425°F (220°C). Place the peeled and cubed butternut squash on a baking sheet and roast for 25-30 minutes, or until the squash is tender and caramelized around the edges.
2. Sauté Aromatics: While the squash roasts, heat a pot over medium heat. Add chopped onions and minced garlic, sautéing until they are soft and translucent. Stir in the grated ginger, nutmeg, salt, and pepper and cook for an additional minute to release their flavors.
3. Simmer with Broth: Add the roasted butternut squash to the pot along with the vegetable broth. Bring the mixture to a simmer and cook for about 10 minutes to allow the flavors to meld together.
4. Blend the Soup: Using an immersion blender or a standard blender, carefully blend the soup until it reaches a smooth, creamy consistency. If desired, stir in the coconut milk to add richness and a subtle tropical flavor.

Notes

• Roasting the butternut squash brings out a natural sweetness and adds depth to the soup flavor.
• Coconut milk is optional but adds a lovely creaminess and subtle coconut aroma.
• Adjust seasoning with salt and pepper after blending to taste.
• For a thinner consistency, add more vegetable broth or water.
• This soup reheats well and can be stored in the refrigerator for up to 4 days.

Keywords: Spiced Butternut Squash Soup, roasted squash soup, vegetarian soup, fall soup, creamy squash soup