CREAMY BUTTERNUT SQUASH SOUP
Creamy Butternut Squash Soup is the perfect blend of warmth, nutrition and flavourful dish. It is made with tender roasted butternut squash, smooth almond milk, olive oil, salt, black pepper and aromatic garlic. This soup delivers a rich, velvety texture without the need for heavy cream. The natural sweetness of the squash pairs beautifully with the savoury notes from the vegetable broth and a hint of black pepper. This soup is an excellent choice for a light yet filling meal, packed with vitamins A, vitamin C, fibre and antioxidants. It’s perfect for chilly autumn evenings, as a comforting lunch, or as a healthy starter for any meal. Quick and easy to prepare, it makes an ideal dish for meal prep, dinner parties or simple weeknight dinners. This dish is served with crusty whole-grain bread, a fresh side salad or a sprinkle of toasted pumpkin seeds for extra crunch.
RECIPE CATEGORY
Lunch, Dinner, Appetiser, Side
SERVING SIZE
1 serving
CUISINE
Mediterranean, American
PREPARATION/TECHNIQUES
Simmer, Blend, Sauté
OCCASION/HOLIDAY
Fall, Winter, Thanksgiving, Christmas, Comfort Food, Family Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Low Fat, High Fibre, Vegan, Gluten-Free, Quick & Easy, Healthy
DISH TYPE
Soup/Stew
INGREDIENTS
- 1 cup butternut squash, cubed
- ½ cup low-sodium vegetable broth
- ¼ cup unsweetened almond milk
- ½ clove garlic, minced
- ½ tsp olive oil
- Salt and black pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 120 kcal
- Carbohydrates: 20g
- Protein: 2g
- Fats: 4g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 280mg
- Fibre: 4g
- Sugar: 5g
PREPARATION
- Sauté the Garlic: Heat olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
- Cook the Butternut Squash: Add the cubed butternut squash to the saucepan. Pour in the vegetable broth and bring to a simmer. Cover and let cook for 12-15 minutes until the squash is tender.
- Blend Until Smooth: Remove from heat and transfer the cooked squash mixture to a blender. Add the almond milk, salt and black pepper. Blend until smooth and creamy.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed. If it is too thick, add a splash of vegetable broth.
- Serve Warm: Pour into a bowl and garnish with fresh herbs, a drizzle of olive oil or toasted pumpkin seeds.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
- Roast for Extra Flavour: Roasting the butternut squash before blending enhances its natural sweetness.
- Use an Immersion Blender: If you prefer, blend the soup directly in the pot using an immersion blender for convenience.
- Make It Creamier: For a richer consistency, swap almond milk for coconut milk or oat milk.
- Enhance the Flavour: A pinch of nutmeg or cinnamon adds warmth and depth to the soup.
- Serve with Toppings: Crumbled walnuts, pumpkin seeds or a swirl of dairy-free yoghurt make excellent garnishes.
VARIATIONS
- Spicy Butternut Squash Soup: Add a pinch of cayenne pepper or red pepper flakes for a hint of heat.
- Protein Boost: Stir in cooked quinoa or top with roasted chickpeas for additional protein.
- Dairy-Free Alternative: Use full-fat coconut milk for an ultra-creamy, dairy-free option.
- Herb-Infused Soup: Blend with fresh basil, thyme or rosemary for an aromatic twist.
- Ginger-Spiced Version: Add ½ tsp of grated ginger for a slightly spicy, warming touch.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave before serving.
- Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Meal Prep Friendly: Make a large batch and portion into containers for easy grab-and-go meals throughout the week.