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- 1 medium butternut squash (about 2 pounds), peeled and cubed - 1 medium yellow onion, chopped - 2 cloves garlic, minced - 1 medium carrot, diced - 1 medium apple (such as Granny Smith), peeled and chopped - 4 cups vegetable broth - 1 cup coconut milk - 2 tablespoons olive oil - 1 teaspoon ground ginger - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - Salt and pepper to taste - Pumpkin seeds (for garnish) To make this soup right, we need exact amounts for each ingredient. Use these measurements: - Butternut squash: 2 pounds, peeled and cubed - Yellow onion: 1 medium, chopped - Garlic: 2 cloves, minced - Carrot: 1 medium, diced - Apple: 1 medium, peeled and chopped - Vegetable broth: 4 cups - Coconut milk: 1 cup - Olive oil: 2 tablespoons - Ground ginger: 1 teaspoon - Cinnamon: 1 teaspoon - Nutmeg: 1/2 teaspoon - Salt and pepper: to taste - Pumpkin seeds: for garnish Garnishes can add flair. I suggest using pumpkin seeds for a nice crunch. You can also add a swirl of coconut milk on top. This makes the soup look pretty and taste even better. Other options include fresh herbs or a sprinkle of spices. Experiment and find what you like best! {{ingredient_image_1}} To make this soup, start with the butternut squash. First, cut off both ends. Use a vegetable peeler to remove the skin. Next, slice it in half and scoop out the seeds. Now, cube the squash into bite-sized pieces. Next, chop the onion. Cut it in half, then slice it thinly. Gather the slices and chop them into small pieces. For the carrot, peel it first. Then, slice it into small rounds. After that, stack the rounds and dice them into tiny pieces. Now, take the apple. Peel it and cut it in half. Remove the core, then chop it into small cubes. In a large pot, pour in the olive oil and heat it over medium. Once hot, add the chopped onion. Cook for about five minutes, until it is soft and clear. Then, add the minced garlic, diced carrot, and cubed butternut squash. Stir and cook for another five to seven minutes. You want the veggies to start softening. Next, mix in the chopped apple, ground ginger, cinnamon, nutmeg, and a pinch of salt and pepper. Stir everything well to combine. Pour in the vegetable broth and bring it to a boil. Once boiling, lower the heat to a simmer. Cover the pot and let it cook for 20 to 25 minutes. The squash and carrots should be tender. After cooking, take the pot off the heat. If you have an immersion blender, use it to blend the soup until smooth. If you don’t have one, carefully pour the soup into a regular blender. Make sure to do this in small batches, as the soup is hot. Always hold the lid down with a kitchen towel to prevent any mess. Once blended, return the soup to low heat. Stir in the coconut milk. Taste and add more salt or pepper if needed. Let it simmer for another five minutes to warm through. Now, your soup is ready to serve! To make your soup smooth and tasty, follow these steps: - Use fresh butternut squash for the best flavor. - Cook the onions until soft and clear. This step brings out their sweetness. - Stir the garlic in for just a minute to avoid burning it. - Blend the soup while it's hot. This keeps it creamy and warm. - Taste and adjust the salt and pepper after adding the coconut milk. You can add different spices to change the soup's taste. Here are some ideas: - Add a pinch of cayenne for a spicy kick. - Try a dash of smoked paprika for a smoky flavor. - Swap in a sweet potato for extra sweetness. - Mix in a tablespoon of maple syrup for a fall twist. Pair your soup for a complete meal. Here are my favorites: - Serve with crusty bread for dipping. - Add a fresh salad with a tangy dressing. - Top with roasted pumpkin seeds for a nice crunch. - Drizzle with extra coconut milk for a pretty finish. These tips will help you create a warm and inviting dish that everyone will love! Pro Tips Choose the Right Squash: For the best flavor and texture, select a butternut squash that feels heavy for its size and has a smooth, blemish-free skin. Enhance the Flavor: Roast the butternut squash and carrots before adding them to the soup for a deeper, caramelized flavor. Adjust Thickness: If you prefer a thicker soup, use less broth; for a thinner consistency, add more vegetable broth or coconut milk gradually. Storage Tips: This soup can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months—just reheat before serving! {{image_2}} You can swap the coconut milk for other options. Use heavy cream for a richer taste. Almond milk works well for a nutty flavor. Oat milk gives a creamy texture while staying dairy-free. Just make sure to adjust the seasoning based on your choice. Try using different squash types for fun flavors. Acorn or kabocha squash can add unique tastes. For a heartier soup, add legumes like lentils or beans. They boost protein and make the soup filling. Just adjust the cooking time to ensure everything is tender. You can easily make this soup gluten-free and vegan. Use vegetable broth with no gluten for the base. Omit the coconut milk if needed, or use a nut-free alternative. This way, everyone can enjoy the soup without worry. To store your soup, let it cool first. Pour the soup into an airtight container. Seal it tightly. Place it in the fridge if you plan to eat it soon. If you want to keep it longer, freeze it. For freezing, use freezer-safe bags or containers. Make sure to leave some space for expansion. Label the containers with the date. For reheating, the best method is on the stove. Pour the soup into a pot. Heat it over low to medium heat. Stir often to keep it from sticking. If it is too thick, add a splash of vegetable broth or water. You can also microwave it in a bowl. Heat it in short bursts. Stir in between to ensure even heating. In the fridge, the soup stays fresh for about 3 to 4 days. If you freeze it, it can last up to 3 months. For the best taste, eat it sooner rather than later. Always check for signs of spoilage before eating. If it smells off or has a strange color, throw it out. Yes, you can make this soup ahead of time. It stores well and tastes even better after a day. To prep, follow the recipe as normal. Let the soup cool completely, then transfer it to an airtight container. Store it in the fridge for up to five days. If you want to keep it longer, freeze the soup for up to three months. Just defrost in the fridge before reheating. Absolutely! Frozen butternut squash works well in this recipe. It’s already peeled and cubed, which saves time. Use about the same amount as fresh squash. You may want to add a few extra minutes to the cooking time. Make sure to check that it’s tender before blending. If you prefer not to use coconut milk, there are several options. You can use almond milk for a lighter version. Heavy cream adds richness but is not dairy-free. For a nut-free option, try oat milk. Each choice will change the flavor slightly, but they all work well in this soup. Just pick what fits your diet best! We discussed how to make a delicious butternut squash soup. You learned about the key ingredients and their measurements, plus optional garnishes to enhance your dish. I shared step-by-step instructions for preparing, cooking, and blending the soup. You also got tips for perfect texture and flavor, along with variations and storage info. In my experience, this soup is easy to make and great for any meal. Enjoy creating your own version!

Cozy Autumn Squash Soup

A warm and comforting soup perfect for autumn, featuring butternut squash and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium butternut squash, peeled and cubed
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium apple, peeled and chopped
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • to taste salt and pepper
  • as needed pumpkin seeds for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onions and cook until they are soft and translucent, about 5 minutes.
  • Stir in the minced garlic, diced carrot, and cubed butternut squash. Cook for an additional 5-7 minutes until the vegetables start to soften.
  • Add the chopped apple, ground ginger, cinnamon, nutmeg, and a pinch of salt and pepper. Mix well to combine all the ingredients.
  • Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Allow it to cook for about 20-25 minutes, or until the squash and carrots are tender.
  • Once cooked, remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender (be cautious with the hot liquid!).
  • Return the blended soup to low heat and stir in the coconut milk, adjusting seasoning with more salt and pepper to taste. Let it simmer for an additional 5 minutes to heat through.
  • Ladle the soup into bowls and garnish with pumpkin seeds for a delightful crunch.

Notes

Serve with a swirl of additional coconut milk on top and a few pumpkin seeds for an eye-catching finish. Enjoy with crusty bread on the side!
Keyword autumn, soup, squash, vegetarian