The crisp air of October is upon us. Let’s cozy up with a warm, creamy bowl of butternut squash soup. Our butternut squash soup recipe is a great addition to any dinner table or even a cozy lunch idea, with some freshly baked bread.
Butternut squash soup and cool weather are the perfect pair. In this recipe, we roast the butternut squash for a richer flavour, which also makes the soup easier to prepare since you don’t need to cut a raw squash! Keep on reading for the step by step guide on this delicious dish!
“Our Butternut Squash Soup Recipe is a great addition to any dinner table or even a cozy lunch idea. With some freshly baked bread, it’s a crowd pleaser.”
Butternut Squash Soup Ingredients
Butternut squash soup is naturally ultra-creamy but adding coconut milk takes it to another level!
- Butternut Squash: You should be able to find butternut squash in abundance at your local market or grocery store during the fall and winter months.
- Olive Oil, Onion and Garlic: We use olive oil to roast the onion and garlic in the pan. While roasting the butternut squash in the oven.
- Coconut Milk: Adding a can of coconut milk make this soup extra creamy.
- Cinnamon: Adding this staple spice helps bring some extra warmth to the soup.
- Maple Syrup: This adds a hint of sweetness to round out all of the other flavours in the soup. You can substitute with brown sugar if you wish.
Roasted Butternut Squash Soup
Ingredients
- 1 large butternut squash
- 1 tbsp+1 tbsp olive oil
- salt + pepper to taste
- 1 yellow or white onion, chopped
- 4 garlic cloves, chopped
- pinch of cinnamon
- 1 tbsp maple syrup
- 1 400ml can coconut milk
- 1 cup water
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- Cut the squash vertically and remove the seeds with a spoon.
- Rub 1 tbsp of olive oil over the inside of the squash and sprinkle with salt and pepper.
- Place the squash, face down on the parchment lined baking sheet.
- Roast in the oven for 30-35 minutes, until the inside is golden and soft.
- Meanwhile, chop the garlic and onion.
- After the squash has been baking for about 15 minutes, sauté the onion and garlic in 1 tbsp of olive oil on medium heat in a large pot until translucent, about 7-9 minutes.
- Once the squash is roasted scoop the squash out from the skin with a large spoon.
- Add the squash to the pot.
- Add the maple syrup, cinnamon, water and coconut milk into the pot.
- Season with salt and pepper to taste.
- Let the pot simmer for about 15 minutes to let the flavours develop.
- After simmering for 15 minutes, blend the soup to smoothen it. Either carefully transfer the soup to a blender or use an immersion blender if you have one on hand.
- If your soup is still hot after blending, you can pour it into bowls and serve. If not, pour the soup back into your pot and warm over medium/low heat, stirring often. Once the soup is hot, you are ready to serve!
Notes
We love fall and all the recipes that come with the season! Soups are a great way to meal prep and get lots of essential nutrients in one dish! If you’re looking for more cozy recipes to make this fall and into the winter, check out our easy pasta bake. If you’re interested in finding more soup recipes, comment down below, is there a recipe you’re looking for? Let us inspire some winter cooking!
Happy soup making!
xo
Meg & Cornelia.
