Winter is the perfect time to indulge in hearty and comforting soups that warm both body and soul. One such delightful option is the Creamy & Comforting Butternut Squash Soup, a classic favorite that combines the natural sweetness of butternut squash with savory herbs and spices to create a velvety, satisfying dish.
Why You’ll Love This Recipe
- Creamy Texture: The roasted butternut squash blends into a silky smooth consistency, offering a luxurious mouthfeel.
- Flavorful Depth: Aromatic herbs like thyme, combined with the subtle heat from optional scotch bonnet pepper, add layers of flavor that elevate the soup.
- Nutritious and Filling: Packed with vitamins, minerals, and fiber, this soup is both healthy and satisfying, making it an ideal choice for a wholesome meal.
- Simple Preparation: With straightforward steps and common ingredients, this recipe is accessible even for novice cooks.
Ingredients
- 1 kilogram (2.2 lbs) butternut squash
- 1 tablespoon coconut oil or other neutral oil
- 1 onion
- 4 cloves garlic
- 5 cups vegetable stock
- 1 scotch bonnet pepper (optional)
- Bundle of thyme (approximately 10 sprigs, tied together)
- 2 apples
- 1 cup coconut milk (or any preferred milk)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Roast the Butternut Squash: Preheat your oven to 375°F (190°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Season the flesh with salt, pepper, and a drizzle of olive oil. Place the halves cut side down on a baking sheet and roast for about 50 minutes, or until the squash is tender.
- Prepare the Soup Base: While the squash is roasting, heat the coconut oil in a large pot over medium heat. Dice the onion and garlic, then add them to the pot. Sauté until translucent and fragrant.
- Add Broth and Flavorings: Pour in the vegetable stock. Add the bundle of thyme, peeled and chopped apples, and the whole scotch bonnet pepper if using. Bring the mixture to a simmer and let it cook gently for about 20 minutes.
- Combine Squash with Soup Base: Once the butternut squash is roasted and cool enough to handle, scoop out the flesh and add it to the pot. Stir in the coconut milk.
- Blend the Soup: Remove the thyme bundle and scotch bonnet pepper from the pot. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, blend until smooth, and return it to the pot.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Reheat gently if necessary. Serve hot, garnished with a swirl of plant-based cream, a sprinkle of chopped parsley, and a few black sesame seeds, if desired. Pair with crusty bread and butter for a complete meal.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: About 15 minutes.
- Cooking Time: Approximately 50 minutes, including roasting the squash.
- Total Time: Around 1 hour and 5 minutes.
Variations
- Spice Level: For a milder soup, omit the scotch bonnet pepper. If you enjoy heat, consider adding it or substituting with a milder chili pepper.
- Herb Substitutions: If thyme isn’t available, rosemary or sage can be used to impart a different yet complementary flavor.
- Creaminess: For a richer soup, use heavy cream or half-and-half instead of coconut milk. To keep it vegan but add extra creaminess, blend in a small amount of soaked cashews.
- Additional Vegetables: Incorporate other root vegetables like carrots or sweet potatoes for added depth and sweetness.
Storage/Reheating
- Storage: Allow the soup to cool to room temperature, then transfer it to airtight containers. It can be stored in the refrigerator for up to 4 days.
- Freezing: This soup freezes well for up to 3 months. Portion it into freezer-safe containers, leaving some space at the top for expansion.
- Reheating: Reheat the soup gently on the stovetop over medium heat, stirring occasionally, until warmed through. If the soup has thickened during storage, add a splash of vegetable stock or water to reach the desired consistency.
FAQs
What can I use instead of butternut squash?
You can substitute butternut squash with other sweet, dense vegetables like sweet potatoes, acorn squash, or pumpkin.
Is this soup spicy?
The inclusion of scotch bonnet pepper adds a noticeable heat to the soup. If you prefer a milder flavor, you can omit the pepper or use a less spicy variety.
Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently before serving.
How can I make the soup thicker?
To thicken the soup, you can reduce the amount of vegetable stock slightly or add a peeled and diced potato to the soup base before blending.
Can I use dried herbs instead of fresh thyme?
Yes, if fresh thyme is unavailable, you can use dried thyme. Use about one-third the amount of dried herbs compared to fresh.
What type of apples work best in this recipe?
Sweet-tart apples like Granny Smith or Honeycrisp add a nice balance to
Print
Creamy & Comforting Butternut Squash Soup
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: ~1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy Butternut Squash Soup is the perfect winter comfort food, blending roasted butternut squash, apples, and aromatic herbs into a velvety, flavorful dish. Naturally creamy with coconut milk and optionally spiced with scotch bonnet pepper, this nourishing soup is both delicious and satisfying.
Ingredients
- 1 kilogram (2.2 lbs) butternut squash
- 1 tablespoon coconut oil (or neutral oil)
- 1 onion, diced
- 4 cloves garlic, minced
- 5 cups vegetable stock
- 1 scotch bonnet pepper (optional)
- 10 sprigs fresh thyme (tied together)
- 2 apples, peeled and chopped
- 1 cup coconut milk (or preferred milk)
- Salt and black pepper, to taste
Instructions
Roast the Butternut Squash
- Preheat the oven to 375°F (190°C).
- Cut the butternut squash in half lengthwise, scoop out the seeds, and season with salt, pepper, and a drizzle of olive oil.
- Place cut side down on a baking sheet and roast for 50 minutes, or until tender.
2. Prepare the Soup Base
- While the squash is roasting, heat coconut oil in a large pot over medium heat.
- Add diced onion and garlic, sautéing until fragrant and translucent.
3. Add Broth & Flavorings
- Pour in vegetable stock, then add the thyme bundle, chopped apples, and optional scotch bonnet pepper.
- Simmer for 20 minutes, allowing the flavors to meld.
4. Combine Squash & Blend
- Once the squash has cooled, scoop out the flesh and add it to the pot along with coconut milk.
- Remove the thyme bundle and scotch bonnet pepper, then blend the soup using an immersion blender or countertop blender until smooth.
5. Adjust Seasoning & Serve
- Taste and adjust with salt and black pepper as needed.
- Reheat gently if necessary. Serve hot, garnished with plant-based cream, fresh herbs, or black sesame seeds.
- Pair with crusty bread for a complete meal.
Notes
- For a milder soup, omit the scotch bonnet pepper.
- For extra creaminess, add soaked cashews before blending.
- Substitute herbs with rosemary or sage for a different flavor profile.
- For a thicker soup, reduce vegetable stock or add a diced potato before blending.
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