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 minutesminutes
Cook Time: 20 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:6servings
Ingredients
3poundsbutternut squash, cubed
3tablespoonsolive oil
2cupsvegetable or chicken stock, more as needed
1large carrot, peeled and chopped
1green apple, peeled and chopped
1red bell pepper, seeded and chopped
1white or yellow onion, diced
1stalk celery, chopped
1tablespoon minced garlic
1teaspoonsalt, or to taste
¼teaspoon pepper, or to taste
½teaspoonsmoked paprika, optional
215-ouncecans 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.