Butternut Squash Soup

A velvety, warming soup made with roasted butternut squash, aromatic vegetables, and a touch of spice—perfect for winter wellness and comfort. This simple recipe highlights the natural sweetness of the squash, brought to life through roasting and a blend of fragrant spices like cumin and nutmeg.

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Whether you are looking for a light lunch or a sophisticated starter for a festive dinner, this soup delivers both nutrition and satisfaction. The combination of carrots, onions, and garlic creates a savory base that perfectly balances the rich squash and creamy coconut milk.

Ingredients

• 1 medium butternut squash (about 1.2 kg), peeled, seeded, and diced
• 1 large onion, chopped
• 2 medium carrots, peeled and chopped
• 2 cloves garlic, minced
• 800 ml vegetable stock
• 200 ml coconut milk (or heavy cream for a richer version)
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp ground nutmeg
• Salt and black pepper, to taste
• Fresh parsley or coriander, chopped (optional garnish)
• Toasted pumpkin seeds (optional garnish)
• A swirl of coconut milk or cream (optional garnish)

Instructions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking tray and roast for 25 minutes, until golden and tender.

Step 3

Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add onion and carrots; sauté for 5–7 minutes until softened.

Step 4

Add garlic, cumin, and nutmeg; cook for 1 minute until fragrant.

Step 5

Add the roasted squash to the pot. Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 minutes.

Step 6

Remove from heat. Using an immersion blender (or carefully in batches with a regular blender), purée the soup until silky smooth.

Step 7

Stir in coconut milk (or cream), heat gently, and adjust seasoning with salt and pepper.

Step 8

Ladle into bowls and garnish with fresh herbs, pumpkin seeds, and a swirl of coconut milk or cream, if desired.

Zusatztipps für die Zubereitung

Roasting the squash is the secret to a professional-tasting soup, as it caramelizes the sugars and adds a deeper flavor profile than boiling. Ensure the squash pieces are evenly sized for consistent roasting.

Varianten und Anpassungen

For an extra kick, add a pinch of chili flakes while sautéing the vegetables. You can also swap coconut milk for dairy heavy cream if you prefer a traditional rich dairy flavor over the coconut profile.

Serviervorschläge

Serve this soup warm with a side of crusty bread for a complete meal. It also makes an excellent elegant starter for a festive holiday dinner when garnished carefully with seeds and herbs.

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This Butternut Squash Soup is a true winter staple that brings comfort to any table. Its beautiful golden color and creamy consistency make it as visually appealing as it is delicious.

Recipe Q&A

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of stock or water if it has thickened.

→ Is butternut squash soup freezer-friendly?

Yes, it freezes beautifully. Cool completely before transferring to freezer-safe containers, leaving some room for expansion. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What can I use instead of coconut milk?

Heavy cream creates an even richer finish, while whole milk offers a lighter alternative. For a dairy-free option, try cashew cream or additional vegetable stock for a thinner consistency.

→ Do I have to roast the squash first?

Roasting is highly recommended as it caramelizes the natural sugars and adds depth. However, you can skip this step and simmer raw squash cubes directly in the pot for 20-25 minutes until tender. The flavor will be slightly less complex.

→ How do I achieve the smoothest texture?

An immersion blender works wonderfully right in the pot. Using a standard blender requires processing in batches—never fill it more than halfway with hot liquid. For extra silkiness, strain through a fine-mesh sieve after blending.