Butternut Squash Soup Fall Recipe
Butternut squash soup: the fall classic that somehow makes you feel healthy and fancy while spooning down pure comfort. Sure, it’s orange and cozy, but don’t let that fool you. We’re talking about a soup that tastes like autumn decided to take a luxurious bath in butter and spices. This isn’t your basic soup, folks. It’s a silky, velvety bowl of seasonal goodness that’ll have you questioning why you ever settled for bland, uninspired meals. Let’s dive into a recipe that makes you look like you spent hours cooking—without actually doing much at all.
Butternut Squash Soup Fall Recipe
This butternut squash soup recipe turns humble squash into a velvety, flavorful bowl of fall perfection with minimal effort.
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, and sauté until soft (about 5 minutes).
- Stir in ginger, cinnamon, salt, and pepper. Cook for 1 minute.
- Add cubed butternut squash and vegetable broth. Bring to a simmer.
- Cover and cook for 20 minutes or until squash is tender.
- Stir in coconut milk and cook for another 5 minutes.
- Blend the soup with an immersion blender or in a regular blender until smooth.
- Adjust seasoning as necessary.
- Serve hot and garnish with a sprinkle of cinnamon or roasted pumpkin seeds.
Notes
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 2g
- Vitamin A: 300%
- Vitamin C: 15%
- Calcium: 4%
- Iron: 6%
- Magnesium: 8%
Additional Notes/Tips
- Roast the squash for an extra caramelized flavor—because why not add a little drama?
- Add a pinch of nutmeg for a more complex taste.
- Garnish with sour cream or crumbled bacon if you’re feeling indulgent.
- Leftovers freeze well, so make a big batch for those lazy fall days.
- Don’t skip the coconut milk – it’s the secret to making this soup ridiculously creamy.
