I hate cold weather, but the one thing I look forward to every fall is breaking out all of my soup recipes. I add at least one new recipe to my list every year. I only began making this butternut squash soup two years ago and now it’s one of my favorites. It has a bit of heat and a bit of sweet.
Unlike baking, with soups I tend to just throw in different things I have on hand without measuring. I’ve given you measurements here, but feel free to change the recipe to your liking.
How to make butternut squash soup
Peel the butternut squash and cut off the ends. Slice it down the middle, lengthwise. Scoop out the seeds and strings with a spoon, just like you would a pumpkin. Dice the squash into cubes. The smaller the cube, the quicker it cooks.
Place the squash into a large pot and fill it with chicken broth just until the squash is covered with the liquid. If you want to make it vegetarian, you can use water instead of chicken broth. Chop half an onion and add to the mixture. Add salt, pepper, cayenne pepper, thyme and nutmeg. Cook on medium-high heat and let the mixture boil until the squash is soft. This will take about 20 minutes.
Remove from the heat and blend until smooth. I use an immersion blender to get the soup smooth and creamy. If you don’t have one, you can pour the mixture into a blender and mix it that way.
Add the half and half and coconut milk and blend again. Add more salt and pepper to taste.
Happy Cooking!
XOXOXO Amanda
Butternut Squash Soup
Course: SoupsDifficulty: Easy6
servings15
minutes20
minutesIngredients
Butternut Squash 3 lbs., peeled and cubed
Half a white onion, cubed
Chicken Broth or Water
(enough to cover the squash, about 3-4 cups)Half and Half 1 cup
Coconut Milk 1/2 cup
(plus more for serving)Dried Thyme 1/2 tsp
Salt 2 tsp
Black Pepper 1 tsp
Cayenne Pepper 1/4 tsp
Pinch of Nutmeg
Directions
- Peel, scrape and dice the butternut squash into cubes. Place in a large pot.
- Cover the squash with chicken broth (or water if making it vegetarian). It will take 3-4 cups of broth.
- Chop half an onion and place in the pot with the squash.
- Add thyme, salt, pepper, cayenne and nutmeg. Cook on medium-high heat for 20 minutes or until the squash is soft.
- Remove from heat. Using an immersion blender, puree the mixture until smooth and creamy.
- Add the half and half, and coconut milk and blend again until completely combined.
- Serve with a drizzle of coconut milk.
Recipe Video
Notes
- If the soup is too thick for your liking, you can add more broth/water to thin it out.