Creamy Butternut Squash Pumpkin Soup

Every autumn, I find myself reaching for that cozy sweater and craving something warm and hearty. One dish that never fails to hit the spot is creamy butternut squash pumpkin soup. It’s not just a soup; it’s a hug in a bowl! The sweet and savory flavors whisk me back to chilly days spent with my family, where we would gather around the dinner table, laughter echoing through the room.

What Makes This So Good:

• Creamy texture from the coconut milk
• Sweetness of butternut squash balanced with warm spices
• Healthy and hearty perfect for chilly nights
• Quick to prepare, making it a weeknight favorite

Ingredients:

• 1 medium butternut squash (about 2 pounds/900 g), peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups (1 liter) vegetable broth
• 1 can (13.5 oz/400 ml) coconut milk
• Salt and pepper to taste
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Olive oil for sautéing

Smart Swaps:

1. Coconut Milk: Use almond milk for a lighter version.
2. Vegetable Broth: Chicken broth can be substituted for a non-vegetarian option.
3. Butternut Squash: Substitute with sweet potatoes or carrots if squash isn’t available.

Sourcing Tips:

Look for butternut squash that feels heavy for its size, with a firm skin and a matte finish. Avoid any with soft spots or blemishes. For the canned coconut milk, brands like Thai Kitchen or Native Forest are both rich and reliable.

Directions:

1. Sauté: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic; sauté until soft and translucent, about 3-4 minutes.
2. Cook Squash: Add the diced butternut squash and sauté for another 5 minutes until it begins to soften.
3. Add Broth and Spices: Pour in the vegetable broth, cinnamon, and nutmeg; bring to a boil.
4. Simmer: Reduce heat and simmer for about 20-25 minutes, until the squash is tender enough to be pierced easily with a fork.
5. Puree: Using an immersion blender, puree the soup until smooth. If you don’t have one, you can transfer the soup in batches to a regular blender—just be careful; it’s hot!
6. Finish with Coconut Milk: Stir in the coconut milk and season with salt and pepper to taste.
7. Serve: Serve warm, preferably with grilled cheese sandwiches on the side!

Serving, Storage, and Reheat:

This soup is delightful freshly made but can also be stored in the fridge for up to 4 days in an airtight container. To reheat, simply warm it on the stove over low heat until heated through. If it thickens too much, add a splash of vegetable broth or water to reach your desired consistency.

Pro Tips:

• Make-Ahead: This soup can be made in advance and tastes even better the next day as the flavors meld!
• Transport: Perfect for lunch at work or school; just store it in a thermos to keep it warm.
• Re-Crisping: If you refrigerate leftovers, you might find it has thickened. Just add a little extra broth and mix well before reheating.

Variations:

1. Add Chickpeas: For an extra protein boost, stir in a can of drained chickpeas while cooking.
2. Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for some heat.
3. Herb Infusion: Blend in fresh herbs like basil or parsley before serving for an extra layer of flavor.

FAQs:

1. Can I freeze this soup?
   Absolutely! It freezes well for up to three months. Thaw overnight in the fridge before reheating.

2. What can I serve this soup with?
   It pairs beautifully with grilled cheese, crusty bread, or a fresh salad.

3. Can I make it vegan?
   Yes! This recipe is already vegan as it uses coconut milk and vegetable broth.

Enjoy making your creamy butternut squash pumpkin soup it may just become your go-to comfort food this fall!

Creamy Butternut Squash Pumpkin Soup

Print Recipe

Pin Recipe

A warm and hearty creamy butternut squash pumpkin soup, perfect for chilly autumn nights.

• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2 pounds/900 g), peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups (1 liter) vegetable broth
• 1 can (13.5 oz/400 ml) coconut milk
• Salt and pepper to taste
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Olive oil for sautéing

Cook Mode Prevent your screen from going dark

Instructions

1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic; sauté until soft and translucent, about 3-4 minutes.
2. Add the diced butternut squash and sauté for another 5 minutes until it begins to soften.
3. Pour in the vegetable broth, cinnamon, and nutmeg; bring to a boil.
4. Reduce heat and simmer for about 20-25 minutes, until the squash is tender enough to be pierced easily with a fork.
5. Using an immersion blender, puree the soup until smooth. If you don’t have one, you can transfer the soup in batches to a regular blender—just be careful; it’s hot!
6. Stir in the coconut milk and season with salt and pepper to taste.
7. Serve warm, preferably with grilled cheese sandwiches on the side!

Notes

This soup can be made in advance and tastes even better the next day. It can also be frozen for up to three months.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: American
• Diet: Vegan