Creamy Butternut Squash Soup Recipe
You won’t be able to get enough of this Creamy Butternut Squash Soup. It’s hands-down the creamiest, easiest, dreamiest, most comforting bowl of squash soup you’ve ever had. Make a double batch on the weekend and eat all week long.
Servings: 6 servings
Ingredients
- 3 pounds butternut squash cubed
- 3 tablespoons olive oil
- 2 cups vegetable or chicken stock more as needed
- 1 large carrot peeled and chopped
- 1 green apple peeled and chopped
- 1 red bell pepper seeded and chopped
- 1 white or yellow onion diced
- 1 stalk celery chopped
- 1 tablespoon minced garlic
- 1 teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- ½ teaspoon smoked paprika optional
- 2 15-ounce cans unsweetened coconut milk
- optional garnishes: dried cranberries, sunflower seeds, parsley or thyme, pepitas or roasted pumpkin seeds, black pepper, parmesan cheese, smoked paprika
Instructions
- In a large stockpot over medium-high heat, combine olive oil, butternut squash, carrot, apple, bell pepper, garlic, onion, and celery. Saute 3-4 minutes until garlic fragrant and onions are translucent.
- Add stock, salt and pepper, and smoked paprika (if using) and bring to a boil. Cook for 5-10 minutes over medium heat until veggies and squash are very tender.
- Stir in the coconut milk. Use an immersion blender to blend until smooth OR transfer in batches to a high powered blender and puree until smooth and creamy.
- Taste, add salt and pepper to taste if needed. Add a little more stock or water to thin if needed. Garnish as desired and serve.
Video
Notes
Flavor tip: stir in 1 teaspoon yellow curry powder for a tasty Thai twist on this soup.
Nutrition
Calories: 204kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 720mg | Potassium: 944mg | Fiber: 6g | Sugar: 11g | Vitamin A: 26697IU | Vitamin C: 77mg | Calcium: 123mg | Iron: 2mg
