Cozy Butternut Squash Soup (Recipe for Printing)

This creamy butternut squash soup blends roasted squash with cinnamon, nutmeg, and coconut milk for a comforting fall dish. Ideal for chilly evenings or holiday starters. Save & click.

# What You Need:

→ Main Ingredients

01 - 1 medium butternut squash (about 2–2.5 pounds), peeled, seeded, and cut into 1-inch cubes

02 - 1 medium yellow onion, diced

03 - 2 cloves garlic, minced

→ Fats

04 - 2 tablespoons olive oil or unsalted butter

→ Seasonings

05 - 1/2 teaspoon ground cinnamon

06 - 1/4 teaspoon ground nutmeg

07 - Salt, to taste

08 - Freshly ground black pepper, to taste

→ Liquids

09 - 4 cups vegetable broth (or chicken broth for non-vegetarian option)

→ Optional Finishes

10 - 1/2 cup coconut milk or heavy cream

# How to Make It:

01 - In a large pot over medium heat, warm the olive oil or butter. Add the diced onion and sauté for 4 to 5 minutes until soft and translucent. Stir in the minced garlic and cook for 1 to 2 minutes until fragrant.

02 - Introduce the cubed butternut squash, ground cinnamon, nutmeg, salt, and black pepper. Stir thoroughly to evenly distribute the seasonings and coat the squash.

03 - Pour in the vegetable broth and increase the heat to bring the contents to a boil. Reduce to low heat, cover, and simmer for 20 to 25 minutes or until squash pieces are easily pierced with a fork.

04 - Using an immersion blender in the pot, puree the soup until velvety smooth. Alternatively, blend in batches in a standard blender, taking care with hot liquids. Return the soup to the pot if required.

05 - Ladle the hot soup into bowls. Swirl in coconut milk or heavy cream if desired. Garnish with roasted seeds or fresh herbs if preferred and serve immediately.

# Extra Tips:

01 - For a silkier soup, strain the blended mixture through a fine-mesh sieve before serving.

02 - Heavy cream delivers a richer texture, while coconut milk offers a dairy-free option with subtle sweetness.

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