Soup Recipe Butternut Squash Soup

This Butternut Squash Soup is like a bowl of sunshine on a cold day. Its creamy texture, natural sweetness, and subtle spices make it the epitome of comfort. Whether you’re hosting a dinner party or just craving a nourishing meal, this soup delivers on every front. With its silky smooth base and hints of nutmeg and thyme, it’s a dish that feels indulgent yet wholesome. Serve it with toasted bread or a drizzle of cream for an added touch of decadence.

Butternut Squash Soup is a velvety blend of roasted squash, aromatic spices, and creamy goodness. Simple to make, this recipe is perfect for cozy lunches or as a dinner starter.

Ingredients

(Serves 4–6)

• 1 medium butternut squash (~1.2 kg), peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 750 ml vegetable stock
• 250 ml coconut milk or heavy cream
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp smoked paprika (optional)
• 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
• Salt and black pepper to taste
• Pumpkin seeds, cream, or crusty bread, for serving

Step-by-Step Instructions

1. Roast the Squash
   Preheat your oven to 200°C (390°F). Toss the butternut squash cubes with olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet and roast for 25–30 minutes, flipping halfway, until tender and caramelized.
2. Sauté the Aromatics
   In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
3. Combine and Simmer
   Add the roasted squash to the pot, along with the vegetable stock, thyme, cinnamon, nutmeg, and smoked paprika. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
4. Blend Until Smooth
   Remove the thyme sprigs (if using fresh) and blend the soup using an immersion blender until velvety smooth. Alternatively, carefully transfer it to a blender in batches.
5. Add Creaminess
   Stir in the coconut milk or heavy cream. Taste and adjust seasoning with salt and black pepper. If the soup is too thick, add a bit more stock or coconut milk.
6. Serve and Garnish
   Ladle the soup into bowls and top with a drizzle of cream, toasted pumpkin seeds, or a sprinkle of cinnamon. Serve with crusty bread for the perfect pairing.

PRO TIP:

For an extra layer of flavor, roast a few garlic cloves along with the squash. Their caramelized sweetness adds depth to the soup.

Conclusion

This Butternut Squash Soup is the definition of comfort and warmth. With its creamy texture and perfectly balanced spices, it’s a dish that feels like a warm embrace. Whether it’s for a festive gathering or a quiet night in, this soup will quickly become a favorite. Make it, love it, and don’t forget the pumpkin seeds for that satisfying crunch!

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