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Divine Creamy Butternut Squash Soup: Kenji’s 3-Step Recipe

Creamy Butternut Squash Soup
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This creamy butternut squash soup is a quintessential fall dish, highlighting roasted butternut squash for a smooth, flavorful, and comforting experience. It’s a cozy, healthy, and elegant starter or light meal.

Ingredients

Scale
  • 1 large (about 3 pounds) butternut squash
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and grated
  • 4 cups vegetable broth
  • 1/2 cup full-fat coconut milk (or heavy cream for non-vegan)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg
  • Fresh sage leaves, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Carefully peel the butternut squash, then cut it in half lengthwise. Scoop out the seeds and stringy bits. Cut the squash into 1-inch cubes.
  3. Toss the cubed squash with 1 tablespoon of olive oil on a baking sheet. Spread in a single layer.
  4. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
  5. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
  6. Add the chopped onion and cook until softened, about 5-7 minutes.
  7. Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
  8. Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer.
  9. Reduce heat to low, cover, and let it simmer for 10 minutes to allow the flavors to meld.
  10. Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy.
  11. Return the soup to the pot (if using a regular blender). Stir in the coconut milk (or heavy cream), salt, pepper, and nutmeg.
  12. Heat gently until warmed through, but do not boil.
  13. Taste and adjust seasonings as needed.
  14. Serve hot, garnished with fresh sage leaves if desired.

Notes

  • For extra depth of flavor, roast the squash until it has some browned edges.
  • If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • This soup freezes well for up to 3 months.

Nutrition

Find it online: https://whiskdaily.com/creamy-butternut-squash-soup-recipe/