PrintEasy Butternut Squash Soup
A creamy and comforting butternut squash soup recipe that is simple to make and packed with flavor. Perfect for a weeknight meal or a cozy autumn dinner.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground ginger
- Salt and black pepper to taste
- Optional: coconut milk for creaminess, apple for sweetness
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add cubed butternut squash, vegetable broth, curry powder, and ginger to the pot.
- Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes, or until squash is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Season with salt and pepper to taste. If desired, stir in a splash of coconut milk for extra creaminess or a bit of pureed apple for sweetness.
- Serve hot.
Notes
- For an Instant Pot version, sauté onion and garlic, then add squash, broth, and spices. Cook on high pressure for 8 minutes, then natural release for 5 minutes. Blend as usual.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- Add a pinch of cayenne pepper for a bit of heat.
- Garnish with toasted pumpkin seeds or a swirl of cream.
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 12g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://www.purecookingjoy.com/butternut-squash-soup/