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Classic Butternut Squash Soup Recipe

Emily Carter
This classic butternut squash soup is rich, creamy, and full of flavor—thanks to simple ingredients like squash, onion, and a dash of spice.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 180 kcal

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 1 medium onion chopped
  • 2 tablespoons olive oil
  • 3 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1/2 cup coconut milk or heavy cream

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes, until soft.
  • Add the cubed butternut squash, cumin, nutmeg, and cinnamon. Stir to combine.
  • Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, until squash is tender.
  • Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a regular blender.
  • Stir in coconut milk and season with salt and pepper to taste. Heat through.
  • Ladle into bowls and serve hot.

Notes

Nutritional Information (Per Serving)

Calories: 180
Total Fat: 8g
Saturated Fat: 4g
Carbohydrates: 28g
Fiber: 6g
Protein: 2g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 130%
  • Vitamin C: 15%
  • Calcium: 4%
  • Iron: 6%
  • Potassium: 10%

Additional Notes/Tips to Enhance Flavor

  • Top with roasted pumpkin seeds for a crunchy texture contrast.
  • Try adding a drizzle of balsamic glaze for a bit of tangy sweetness.
  • For extra richness, stir in a dollop of sour cream or Greek yogurt.