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- 1 medium butternut squash, peeled, seeded, and cubed - 1 large onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 1 apple, peeled and diced (Granny Smith works great) - 4 cups vegetable broth - 1 can (400 ml) coconut milk - 1 teaspoon ground ginger - 1/2 teaspoon ground nutmeg - 1 teaspoon cinnamon - 2 tablespoons olive oil - Salt and pepper to taste These ingredients come together to create a warm, comforting soup. Each component adds flavor and nutrition. The butternut squash brings sweetness, while the apple adds a nice tartness. - Fresh chives or cilantro Adding fresh herbs as a garnish brightens the soup. It also adds a pop of color. You can also use toasted pumpkin seeds for extra crunch. This soup is rich in vitamins. Here’s a quick look at its benefits: - Calories: About 200 per serving - Protein: 3 grams - Carbohydrates: 30 grams - Fiber: 5 grams Butternut squash is high in fiber and vitamin A. Coconut milk adds healthy fats. This soup is filling and nutritious, making it a perfect meal choice. {{ingredient_image_1}} Start by gathering all your ingredients. You need: - 1 medium butternut squash, peeled, seeded, and cubed - 1 large onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 1 apple, peeled and diced - 4 cups vegetable broth - 1 can (400 ml) coconut milk - 1 teaspoon ground ginger - 1/2 teaspoon ground nutmeg - 1 teaspoon cinnamon - 2 tablespoons olive oil - Salt and pepper to taste - Fresh chives or cilantro for garnish Now, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion. Cook it for about 5 minutes until it turns soft and clear. Next, add 2 minced garlic cloves and diced carrots. Cook these for another 2-3 minutes. This will fill your kitchen with great smells! After the vegetables are ready, stir in the cubed butternut squash and diced apple. Cook for about 5 minutes. This helps the squash start to get soft. Then, pour in 4 cups of vegetable broth. Bring it to a boil, then lower the heat to a simmer. Cover the pot with a lid and let it cook for 20-25 minutes. Check the squash and carrots. They should be nice and tender. Once your veggies are cooked, take the pot off the heat. If you have an immersion blender, use it to make the soup smooth. If not, carefully transfer the soup to a regular blender in small batches. After blending, return the soup to the pot. Stir in 1 can of coconut milk, 1 teaspoon of ginger, 1/2 teaspoon of nutmeg, and 1 teaspoon of cinnamon. Warm the soup over low heat for 5-10 minutes. Don’t forget to add salt and pepper to taste. When ready, ladle the soup into bowls. Top with fresh chives or cilantro for a bright finish. Enjoy your warm and tasty butternut squash soup! When picking a butternut squash, look for one that feels heavy for its size. The skin should be smooth and a deep tan color. Avoid any squash with soft spots or blemishes. A good squash should feel solid and have a firm stem. This means it is fresh and will taste great in your soup. Store butternut squash in a cool, dry place. It can last for weeks if kept away from light. Once cut, wrap it tightly in plastic wrap and refrigerate. Use it within a few days for best flavor. For leftover soup, store it in an airtight container in the fridge. It will stay fresh for up to five days. When reheating, warm it slowly on the stove. This keeps the flavor rich and smooth. One common mistake is not peeling the squash. The skin can make the soup tough. Always peel and cube it before cooking. Another mistake is not blending long enough. Blend until it's completely smooth for the best texture. Lastly, be careful with seasoning. Always taste the soup before adding more salt and pepper. Every squash can be different, and you want to get it just right. Pro Tips Choose the Right Squash: Opt for a medium-sized butternut squash that feels heavy for its size. A fresh squash will yield a sweeter and creamier soup. Enhance the Flavor: For an extra depth of flavor, roast the butternut squash cubes in the oven with a drizzle of olive oil and a pinch of salt before adding them to the soup. Adjust the Consistency: If you prefer a thicker soup, reduce the amount of vegetable broth. For a thinner soup, add more broth or water until the desired consistency is achieved. Garnish Creatively: Experiment with different garnishes like toasted pumpkin seeds, a swirl of coconut milk, or a sprinkle of paprika for added texture and flavor. {{image_2}} To make a vegan version, skip the coconut milk and use nut milk instead. Almond milk works well. This keeps the soup creamy and rich without dairy. You can also add more spices like cumin or coriander for extra flavor. This version stays light yet satisfying. For a quick cook, use your Instant Pot. Start by sautéing the onion and garlic. Then, add all the other ingredients at once. Seal the lid and cook on high pressure for 10 minutes. After it cools, blend until smooth. This gives you a warm bowl of soup in no time! To spice things up, add red pepper flakes or diced jalapeños. You can mix these in while cooking the onion and garlic. This will give your soup a nice kick. Top with a dollop of vegan sour cream for balance. Enjoy the warmth and depth of flavor! Butternut squash soup pairs well with many sides. Here are some great options: - Crusty bread: A warm, crusty loaf adds a nice crunch. - Salad: A fresh green salad with lemon vinaigrette brightens the meal. - Grilled cheese: The gooey cheese complements the soup’s smooth texture. These sides add flavor and texture, making your meal more satisfying. Serve your butternut squash soup in fun ways. Here are some ideas: - Bread bowls: Hollow out small loaves and fill them with soup. - Shot glasses: Serve small portions in shot glasses for a fun appetizer. - Swirl some yogurt: Drizzle plain yogurt on top for a creamy touch. These ideas make your soup stand out at any gathering. Presentation matters when serving soup. Follow these tips: - Garnish well: Use fresh chives or cilantro for color and flavor. - Use deep bowls: They help showcase the vibrant orange color. - Add a drizzle: A splash of olive oil adds a shiny finish. Taking time to present your soup makes it look as good as it tastes. Enjoy serving your butternut squash soup! Yes, you can freeze butternut squash soup. I often make a big batch and freeze extra. Let the soup cool completely before freezing. Use airtight containers or freezer bags. It can last up to three months. When you want to eat it, thaw it overnight in the fridge. Then, reheat on the stove until hot. To thicken your soup, you have a few options. You can add more vegetables. Cooked potatoes or extra squash work well. Another option is to blend in some cooked rice or oats. If you prefer a creamier texture, stir in more coconut milk. Just remember to taste as you go. Store your leftovers in airtight containers. Let the soup cool to room temperature first. Place the containers in the fridge if you plan to eat it within three days. For longer storage, freeze the soup in small portions. This way, you can enjoy it later without waste. This blog post covered how to make butternut squash soup. I shared the key ingredients and optional garnishes that add flavor. We discussed easy steps for preparation, cooking, and blending. I also shared tips for choosing squash and avoiding common mistakes. Variations, like vegan and spicy versions, offer fun twists. Finally, I suggested great pairings and storage tips. Enjoy making your soup your way! Remember, cooking is fun and full of creativity.

Butternut Bliss Soup

A creamy and comforting soup made with butternut squash, apple, and warming spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 whole apple, peeled and diced (Granny Smith works great)
  • 4 cups vegetable broth
  • 1 can coconut milk (400 ml)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh chives or cilantro

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add in the minced garlic, diced carrots, and cook for another 2-3 minutes until fragrant.
  • Stir in the cubed butternut squash and diced apple. Cook for about 5 minutes, allowing the squash to begin softening.
  • Add the vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20-25 minutes, or until the squash and carrots are tender.
  • Once the vegetables are cooked, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender.
  • Return the blended soup to the pot (if using a regular blender). Stir in the coconut milk, ginger, nutmeg, and cinnamon. Warm over low heat for about 5-10 minutes. Season with salt and pepper to taste.
  • Ladle the soup into bowls and garnish with chopped chives or cilantro for an extra fresh flavor.

Notes

For a spicier kick, add a pinch of cayenne pepper.
Keyword butternut squash, comfort food, soup, vegan