Photo: iStock

Butternut Squash Soup

Name: Butternut Squash Soup
Total time: 50 min
Yield: 8
Ingredients: Olive oil; White onion; Garlic cloves; Vegetable broth; Carrots; Granny smith apples; Butternut squash; Sage; Cayenne pepper; Ground cinnamon and nutmeg; Coconut milk; Fine sea salt; Freshly-cracked black pepper

It's time to cosy up with a bowl of steaming, creamy butternut squash soup. Butternut squash and cold weather are a match made in heaven, and this nourishing soup is like autumn in a bowl. Smooth and vibrant, it will warm you up on a brisk day.

This butternut squash soup is easy to make, naturally gluten-free and vegan, and so incredibly velvety and healthy – just perfect for this time of year. It's flavoured with lots of savoury seasonings and a hint of sweetness, provided by adding one apple. It takes less than an hour to prepare, perfect for a quick dinner at home. As a bonus, it will fill your house with the scent of autumn.

This butternut squash soup recipe is also an excellent make-ahead choice – it tastes divine the next day. Is there anything more representative of an autumn meal than a cosy bowl of butternut squash soup?

BYFine Dining Lovers,

Editorial Staff

04 October, 2022

serves for

total time

0 HR 50 MIN

ingredients

Olive oil

1 tbsp

White onion

1, peeled and diced

Garlic cloves

4, peeled and minced

Vegetable broth

2 cups

Carrots

1, peeled and chopped

Granny smith apples

1, cored and chopped

Butternut squash

1 medium, peeled, seeded and diced

Sage

1 sprig, fresh

Cayenne pepper

1/8 tsp

Ground cinnamon and nutmeg

pinch

Coconut milk

1/2 cup unsweetened

Fine sea salt

Freshly-cracked black pepper

Preparation

Step 01

In a stockpot, heat the olive oil over medium-high heat. Add the onion and sauté for 5 minutes, occasionally stirring, until soft and translucent. Add the garlic and sauté for 1 to 2 more minutes, stirring until fragrant.

Step 02

Add the vegetable broth, carrot, apple, butternut squash, sage, cayenne, cinnamon and nutmeg, and stir to combine. Bring the soup to a simmer and continue cooking. Cover, reduce the heat to medium-low, and simmer for 20-30 minutes until all vegetables are tender and easy to mash. Remove the sage. Add the coconut milk.

Step 03

Use an immersion blender to purée the soup until smooth. Alternatively, you can use a traditional blender to puree the soup in two batches.

Step 04

Taste and season the soup with salt and pepper. Top with garnishes of your choice, and serve warm.

Variations

You can roast your vegetables for extra depth of flavour. To make roasted butternut squash soup, roast the butternut squash, carrots, and onions before adding them to the soup. The prep time isn't too much longer – especially if you prepare everything else while the veggies roast.
You can add rice or grains. For a soup that's even more hearty, add in some rice, quinoa, spelt, or any other grain you like.
Use cream instead of coconut milk. In place of coconut milk, you can use heavy cream or half and half if you're not a fan of coconut milk.
Don't be afraid to experiment with toppings. Here are some of our favourites:

Parmesan cheese, grated cheddar, feta cheese

Bacon

Toasted almonds, walnuts, pine nuts, or pecans

Fresh cilantro, thyme, sage, chives