CREAMY BUTTERNUT SQUASH SOUP
Creamy Butternut Squash Soup is a rich and velvety dish packed with deep, earthy flavours and warming spices. The combination of roasted butternut squash, garlic, nutmeg and black pepper creates a well-balanced, slightly sweet yet savoury taste. This soup is naturally thick and creamy, without the need for dairy, making it a perfect option for those following vegan, gluten-free or dairy-free diets. Butternut squash is an excellent source of vitamins A and C, antioxidants and fibre, making this soup not only delicious but also incredibly nutritious. It’s easy to prepare, requiring minimal ingredients and just one pot. Ideal for cosy autumn evenings, holiday meals or a comforting lunch, this soup pairs wonderfully with crusty bread or a fresh salad. Whether you’re meal-prepping or serving it fresh, this butternut squash soup is sure to be a crowd-pleaser.
RECIPE CATEGORY
Soups & Stews, Main Course
SERVING SIZE
1
CUISINE
Mediterranean, American
PREPARATION/TECHNIQUES
Simmer, Blend, One-Pot Wonders
OCCASION/HOLIDAY
Fall, Winter, Thanksgiving, Casual Dinner, Family Reunion, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Dairy-Free, Gluten-Free, Healthy, High Fibre, Low Fat, Quick & Easy
DISH TYPE
Soup / Stew
INGREDIENTS
- ½ cup butternut squash, diced
- ½ cup vegetable broth
- ½ teaspoon garlic, minced
- ½ teaspoon olive oil
- ¼ teaspoon nutmeg
- ¼ teaspoon black pepper
FULL NUTRITIONAL INFORMATION
- Calories: 82 kcal
- Protein: 1.3 g
- Carbohydrates: 13.9 g
- Sugars: 3.1 g
- Fibre: 3.6 g
- Fat: 3.6 g
- Saturated Fat: 0.5 g
- Sodium: 190 mg
- Potassium: 320 mg
PREPARATION
- Prepare Ingredients: Peel, deseed and dice the butternut squash into small cubes for even cooking.
- Sauté the Garlic: In a small pot, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add Squash and Spices: Stir in the diced butternut squash, nutmeg, and black pepper. Cook for 2-3 minutes to enhance the flavours.
- Simmer the Soup: Pour in the vegetable broth, stir well and bring to a gentle boil.
- Cook Until Tender: Reduce heat and let the soup simmer for 15-20 minutes until the squash is soft.
- Blend for Creaminess: Use an immersion blender to purée the soup until smooth or transfer it to a blender in batches.
- Serve and Enjoy: Pour into a bowl, garnish it as desired and serve warm.
PREP TIME
5 minutes
COOKING TIME
15-20 minutes
TIPS
Here are some tips for Creamy Butternut Squash Soup:
- Richer Texture: For an extra creamy consistency, blend in a small amount of coconut milk before serving.
- Spice it Up: Add a pinch of cayenne pepper for a subtle heat.
- Depth of Flavour: Roast the butternut squash before adding it to the soup for a deeper caramelised taste.
- Broth Control: Adjust the broth quantity for a thinner or thicker consistency.
- Storage Tip: Store in a sealed container to retain freshness and flavour.
VARIATIONS
- Creamy Coconut Squash Soup: Stir in coconut milk for a silkier texture and hint of sweetness.
- Spiced Moroccan Version: Add ground cumin and coriander for an exotic twist.
- Protein Boost: Blend in cooked lentils or chickpeas for additional protein.
- Garnish Ideas: Top with toasted pumpkin seeds, croutons or a drizzle of olive oil.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in portioned containers for up to 3 months. Defrost overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally. Add extra broth if needed.