Hey y'all! When the leaves start to turn and there's that crisp chill in the air, nothing beats the cozy comfort of a bowl of Fall-Inspired Butternut Squash Soup That Feels Like a Hug. Creamy, velvety, and packed with autumnal flavors, this soup is perfect for family dinners, festive gatherings, or even just a quiet night in. Trust me, one spoonful and you'll feel instantly warmed from the inside out. Let's get cooking!
Why You'll Love This Fall-Inspired Butternut Squash Soup That Feels Like a Hug
- Ultra-creamy texture and naturally sweet flavor make this soup a cozy comfort food classic.
- It's healthy, vegan-friendly, and packed with vitamins from fresh butternut squash.
- Perfect for meal prepping—leftovers taste even better the next day!
- Simple to make, with easy-to-find ingredients and minimal cleanup.
- Pairs beautifully with crusty bread or a crisp green salad for a satisfying meal.
Ingredients for Fall-Inspired Butternut Squash Soup That Feels Like a Hug
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 cups vegetable broth
- 1 cup coconut milk (full-fat for extra creaminess)
- 1 tablespoon maple syrup (optional, for natural sweetness)
- Chopped fresh sage or parsley for garnish
Step-by-Step Directions for Fall-Inspired Butternut Squash Soup That Feels Like a Hug
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized. Learn how to safely cut butternut squash.
Step 2: Sauté the Aromatics
In a large soup pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until softened. Add the garlic and cook for another 1 minute, until fragrant.
Step 3: Simmer the Soup
Add the roasted butternut squash to the pot, followed by the cinnamon, nutmeg, and vegetable broth. Bring to a simmer, then cover and cook for 15-20 minutes, until the vegetables are very tender.
Step 4: Blend Until Smooth
Carefully use an immersion blender to puree the soup in the pot until silky smooth. Alternatively, transfer the soup in batches to a blender (be sure to vent the lid to avoid steam buildup).
Step 5: Stir in Creamy Goodness
Stir in the coconut milk and maple syrup (if using). Simmer for another 2-3 minutes to combine and heat through. Taste and adjust seasoning as needed.
Step 6: Serve and Enjoy!
Ladle the soup into bowls. Garnish with fresh sage or parsley and a swirl of coconut milk if desired. Serve hot and savor the fall-inspired flavors.
Notes & Cooking Tips for Fall-Inspired Butternut Squash Soup That Feels Like a Hug
- For a richer flavor, try roasting the squash with a sprinkle of smoked paprika.
- Don’t skip roasting—the caramelization adds incredible depth to the soup.
- Find more tips on making creamy soups at Bon Appétit.
Variations on Fall-Inspired Butternut Squash Soup That Feels Like a Hug
- Spicy Kick: Add ¼ teaspoon cayenne pepper or a diced jalapeño with the aromatics.
- Cream Cheese Swirl: Stir in 2 ounces of softened cream cheese for a tangy, creamy finish.
- Apple-Infused: Add 1 peeled, diced apple with the carrots and celery for a hint of fruity sweetness.
Required Equipment for Fall-Inspired Butternut Squash Soup That Feels Like a Hug
- Large soup pot or Dutch oven
- Sheet pan for roasting
- Sharp chef’s knife and cutting board
- Immersion blender or countertop blender
- Measuring cups and spoons
Storage Instructions and Shelf Life
Let leftover soup cool completely. Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Serving Recommendations for Fall-Inspired Butternut Squash Soup That Feels Like a Hug
- Enjoy with a thick slice of toasted sourdough or crusty whole wheat bread.
- Top with roasted pumpkin seeds or a dollop of Greek yogurt for extra texture.
- Pair with a crisp apple salad for a balanced autumn meal.
Pro Tips for Perfect Fall-Inspired Butternut Squash Soup That Feels Like a Hug
- Use pre-cut butternut squash to save prep time on busy weeknights.
- For the silkiest soup, blend thoroughly and strain through a fine mesh sieve if desired.
- Check out butternut squash nutrition facts for more reasons to love this soup.
FAQ: Fall-Inspired Butternut Squash Soup That Feels Like a Hug
- Can I make this soup ahead of time?
- Absolutely! In fact, the flavors deepen overnight, making it even tastier the next day.
- Is there a substitute for coconut milk?
- You can use heavy cream, half-and-half, or any unsweetened plant-based milk you prefer.
- Can I freeze this soup?
- Yes, just cool completely, portion, and freeze for up to 3 months. Thaw and reheat gently before serving.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Serves: 6
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup coconut milk (or heavy cream)
- Salt and black pepper to taste
Instructions
-
1Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and lightly caramelized.
-
2In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Stir in the garlic and cook for another minute.
-
3Add the roasted butternut squash to the pot along with the vegetable broth, cinnamon, and nutmeg. Bring to a simmer and cook for 10 minutes to allow flavors to meld.
-
4Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a countertop blender.
-
5Stir in the coconut milk (or heavy cream). Taste and adjust seasoning with more salt and pepper if needed. Reheat gently if necessary.
-
6Ladle the soup into bowls and garnish with a swirl of coconut milk or cream and a sprinkle of cinnamon, if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!