Creamy Butternut Squash Soup Recipe: A Heartwarming Bowl (Print Version)

This easy Butternut Squash Soup Recipe brings warmth and comfort. Learn my simple tricks for a velvety, flavorful homemade butternut squash soup.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Dairy-Free, Gluten-Free

# Ingredients:

→ Star Ingredients

01 - 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
02 - 1 large yellow onion, chopped
03 - 4 cloves garlic, minced

→ Liquid Base

04 - 4 cups vegetable broth (low sodium preferred)
05 - 1 (13.5 oz) can full-fat coconut milk

→ Flavor Enhancers

06 - 2 tbsp maple syrup
07 - 2 tbsp olive oil
08 - 6-8 fresh sage leaves, chopped

→ Seasoning Essentials

09 - 1 tsp salt (or to taste)
10 - 1/2 tsp black pepper (or to taste)

# Instructions:

01 - First things first, tackle that butternut squash. I usually peel it with a sturdy peeler – sometimes it's a bit of a workout, not gonna lie! Then, slice it in half lengthwise, scoop out those seeds and stringy bits (a spoon works wonders here), and chop it into roughly 1-inch cubes. Don't stress too much about perfect cubes; they’re all going to soften up and get blended later. This is where I sometimes get a little messy, with bits of squash flying, but it’s all part of the process, right?
02 - Heat a glug of olive oil in a large pot or Dutch oven over medium heat. Toss in your chopped onion and let it soften, stirring occasionally, for about 5-7 minutes. You want them translucent, not browned. Then, add your minced garlic and chopped fresh sage. Oh, the smell! It’s honestly one of my favorite kitchen smells. Sauté for just another minute until fragrant, making sure the garlic doesn't burn – that’s a flavor disaster I've definitely experienced before, and it’s not fun.
03 - Add your cubed butternut squash to the pot, along with the vegetable broth. Give it a good stir to combine everything. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pot, and let it cook for about 15-20 minutes. You’ll know it’s ready when the squash is fork-tender – it should mash easily. This is where the magic really starts to happen, as the flavors meld together. Don't rush this step; tender squash is key for a smooth soup!
04 - Carefully transfer the cooked squash mixture to a blender. This is the moment of truth! Remember my ceiling incident? Learn from my mistakes: *secure the lid tightly* and start blending on a low speed, gradually increasing to high until the soup is completely smooth and creamy. If it’s too thick, you can add a little more broth until you reach your desired consistency. You want it velvety, not chunky, for this Butternut Squash Soup Recipe. An immersion blender works great here too, if you have one!
05 - Pour the blended Butternut Squash Soup back into the pot over low heat. Now, stir in your full-fat coconut milk and maple syrup. Give it a taste. This is where you adjust your seasonings! Add salt and black pepper to your liking. Sometimes I add a tiny pinch of cayenne here if I’m feeling a little kick. Keep stirring until it's warmed through but don't bring it to a rolling boil again. You're just gently heating it and letting those final flavors mingle.
06 - Ladle your gorgeous, creamy butternut squash soup into bowls. I love to garnish mine with a swirl of extra coconut milk, some fresh sage leaves, or even a sprinkle of toasted pumpkin seeds. The aroma alone is enough to make your mouth water. It should look vibrant, smell sweet and savory, and have that comforting warmth. Honestly, this soup just tastes like autumn in a bowl, and it’s always a winner in my house.

# Notes:

01 - Don't overcrowd your blender! Blend in batches if you have a smaller one; learned that the hard way.
02 - Always taste and adjust seasoning *after* adding the coconut milk; it changes the flavor profile.
03 - A tiny pinch of nutmeg can elevate this Butternut Squash Soup Recipe, giving it a warm, subtle spice.
04 - For an even deeper flavor, roast your squash cubes first until lightly caramelized.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - vegetable peeler
03 - knife
04 - cutting board
05 - blender (immersion or standing)

# Nutrition (Per Serving):

Calories: 250-300
Total Fat: 15-20g
Total Carbohydrate: 30-35g
Protein: 5-7g

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