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Creamy Butternut Squash Soup Recipe

4.97 from 77 votes
Creamy Butternut Squash Soup easy healthy vegetarian soup recipe | lecremedelacrumb.com
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. 
Prep Time: 10 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 30 minutes
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.

Notes

Flavor tip: stir in 1 teaspoon yellow curry powder for a tasty Thai twist on this soup. 

Nutrition

Calories: 204 kcal, Carbohydrates: 36 g, Protein: 3 g, Fat: 7 g, Saturated Fat: 1 g, Sodium: 720 mg, Potassium: 944 mg, Fiber: 6 g, Sugar: 11 g, Vitamin A: 26697 IU, Vitamin C: 77 mg, Calcium: 123 mg, Iron: 2 mg
Course: Main Course
Cuisine: American
Author: Tiffany