Butternut Squash Soup Recipe

This Butternut Squash Soup brings together tender roasted squash, aromatic garlic, and a burst of exotic spices with creamy coconut milk. Perfectly suited for One Pot Dinners, its velvety texture and rich, robust flavor evoke cozy, autumn evenings, transforming simple ingredients into a soulful culinary experience that comforts and delights every taste bud.

I recently made this Spicy Butternut Squash Soup and let me tell you, it’s packed with flavor and good-for-you nutrients. I used 2 lbs butternut squash, peeled and cubed, along with a large chopped onion and 3 minced garlic cloves because they add depth and a slight sweetness.

I heated 1 tbsp olive oil in my pot, then tossed in the veggies so they would soften up. After I added 4 cups of vegetable broth and a can of coconut milk, I stirred in spices like 1 tsp dry cumin, 1 tsp paprika, 1/2 tsp dried thyme and 1/2 tsp dried rosemary, plus salt and pepper to taste.

The butternut squash is great for loads of vitamin A and fiber, while the coconut milk gives a creamy texture and healthy fats. This soup really warms you up on a chilly fall day and works perfectly as a one pot dinner idea.

Why I Like this Recipe

I really love this recipe for a bunch of different reasons. First, i love how the sweet butternut squash and the rich coconut milk blend together to create a cozy, creamy base that just feels like a warm hug on a chilly day. Next, the mix of spices like cumin, paprika, thyme and rosemary gives the soup an awesome kick and depth of flavor that keeps me coming back for more. I also appreciate how simple it is to throw together – the ingredients are basic and easy to find, but they work together in such a cool way that makes me feel like a pro even when i’m just cooking for myself. Finally, this soup has a smooth texture that i get by blending everything up properly and i know i can always tweak things like salt or even add a pinch more cayenne if i’m in the mood for something spicier.

Ingredients

• Butternut squash gives natural sweetness, fiber, and carbs for a hearty texture.
• Onion adds savory umami along with extra fiber and essential nutrients.
• Garlic brings a punch of flavor and lots of antioxidants, making it really good.
• Vegetable broth forms the soup base and adds moisture for even cookin.
• Coconut milk contributes a creamy texture and soft sweetness to balance spices.
• Paprika gives a subtle smokey flavor and deepens the overall taste.
• Cumin adds earthy warmth and enhances the soup’s aroma.
• A pinch of cayenne gives extra heat, making the soup kinda spicy if you like.

Ingredient Quantities

• 2 lbs butternut squash, peeled and cubed
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tsp dry cumin
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• A pinch of cayenne pepper (optional for extra heat)

How to Make this

1. Heat the olive oil in a big pot over medium heat and add the chopped onion until it’s soft and kinda golden, about 3 – 5 mins.

2. Toss in the minced garlic and stir it up for about a minute until you smell its aroma.

3. Add the cubed butternut squash to the pot then sprinkle in the dry cumin, paprika, thyme, rosemary, salt, pepper, and if ya like heat, a pinch of cayenne pepper.

4. Stir everything so the spices coat all the veggies real good.

5. Pour in the vegetable broth and the coconut milk, making sure everything is covered.

6. Bring the mixture to a boil and then reduce the heat to a simmer.

7. Let it simmer for about 20 minutes or until the squash is really tender.

8. Use an immersion blender (or carefully blend in batches in a regular blender) to puree the soup until smooth.

9. Taste the soup and adjust the salt, pepper or cayenne if needed.

10. Serve warm and enjoy your spicy butternut squash soup while its hot!

Equipment Needed

1. Big pot for cooking the vegetables
2. Cutting board for chopping the onions, garlic, and squash
3. Sharp knife to cut all the veggies
4. Measuring spoons and cups to get the spices and liquids right
5. Wooden spoon or spatula for stirring everything together
6. Immersion blender (or regular blender to puree in batches)
7. Can opener if the coconut milk can needs one

FAQ

Butternut Squash Soup Recipe Substitutions and Variations

• Instead of butternut squash, you could use sweet potato or pumpkin for a similar vibe in the soup
• If you’re out of coconut milk, try heavy cream or cashew cream to give it the same creamy feeling
• Don’t got olive oil? Just use a neutral oil like vegetable or canola oil instead
• Missing vegetable broth? Chicken broth or even water with a bouillon cube can work just fine

Pro Tips

1. Try roasting the squash in the oven for about 15 minutes before adding it to the pot. It really deepens the flavour and makes the soup taste even sweeter.

2. When you heat up the oil, toss in the spices for a few extra seconds before adding everything else. It helps to bring out a bolder, richer aroma that really makes the dish pop.

3. If you’re using a regular blender, let the soup cool down a bit or add some ice cubes before blending. Hot liquids can be dangerous if they steam up in the blender.

4. Don’t be afraid to adjust the seasonings after you blend. Every batch can come out a bit different so give it a taste and add a pinch more salt or cayenne if you think it needs it.