This 30-minute butternut squash soup is a weeknight lifesaver. It’s incredibly creamy, flavorful, and so easy to whip up, making it the perfect comforting meal on a busy day. You’ll love how quickly you can have a warm, delicious bowl on your table.
Key Ingredients & Substitutions:
- Butternut Squash: Fresh is best, but pre-cut frozen butternut squash works well for speed.
- Onion & Garlic: Essential for depth of flavor. Shallots can substitute for onion.
- Vegetable Broth: Use low-sodium vegetable broth to control the salt. Chicken broth can be used if preferred.
- Coconut Milk: Full-fat coconut milk creates a luscious, creamy texture. You can use half-and-half or heavy cream for a dairy option.
- Maple Syrup: A touch of sweetness balances the flavors. Brown sugar or honey can be used instead.
- Spices: Nutmeg, cinnamon, and ginger complement the butternut squash beautifully.
Ingredients:
Main:
* 1 tablespoon olive oil
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 4 cups cubed butternut squash (about 1.5 lbs)
* 4 cups vegetable broth
* 1 (13.5 ounce) can full-fat coconut milk
* 1 tablespoon maple syrup
Spices:
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 250
- Tools Needed: Large pot or Dutch oven, immersion blender or regular blender
Step-by-Step Instructions:
1. Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Butternut Squash and Broth
Add the cubed butternut squash to the pot. Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer.
3. Simmer Until Tender
Cover the pot and simmer for about 15-20 minutes, or until the butternut squash is very tender when pierced with a fork. This ensures a smooth butternut squash soup.
4. Blend Until Smooth
Carefully remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the hot soup in batches to a regular blender and blend until smooth. Be cautious with hot liquids in a regular blender.
5. Stir in Finishing Touches
Return the pot to low heat if using a regular blender. Stir in the coconut milk, maple syrup, nutmeg, cinnamon, and ginger. Season generously with salt and black pepper to taste. Heat through gently for a few minutes, but do not boil.
Storage Instructions:
Store leftover 30-minute butternut squash soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, or in the microwave, stirring occasionally until heated through. If the soup is too thick, add a splash of vegetable broth or water to reach your desired consistency.
Frequently Asked Questions (FAQ):
Can I make this butternut squash soup ahead of time?
Yes, this butternut squash soup is perfect for meal prep and tastes even better the next day.
Can I freeze butternut squash soup?
Absolutely! This soup freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.
Do I have to peel the butternut squash?
Yes, for a smooth soup, you’ll want to peel the butternut squash and remove the seeds before cooking.
What can I serve with this butternut squash soup?
This butternut squash soup pairs wonderfully with crusty bread, a simple green salad, or grilled cheese sandwiches.
My butternut squash soup isn’t as thick as I’d like. What can I do?
If your soup is too thin, you can simmer it uncovered for a few extra minutes to reduce it, or stir in a tablespoon of cornstarch slurry (cornstarch mixed with a little cold water) and simmer until thickened.
Is this butternut squash soup vegetarian/vegan?
Yes, this 30-minute butternut squash soup recipe is naturally vegan and vegetarian-friendly.