Creamy Butternut Squash Soup
Have you ever had creamy butternut squash soup? This one-pot recipe is sure to win you over in an instant.
It’s my favorite season of the year. Fall is officially here which means it’s time to bring out all of my family’s favorite savory recipes. Soup is always a big hit at home. Most of the recipes are simple enough for even beginner cooks to make.
I love a good, hearty soup recipe. The savory, seasonal flavors of this dish just warm your heart and fill your soul. There’s nothing better than a large bowl of soup that’s chock full of nutrients. The recipe that I’m about to share for creamy butternut squash soup is so easy to make. Not only is it delicious but it’s dairy-free and vegan too. Does it get any better than that?
All you need is one large soup pot and a few simple ingredients to make what’s about to be your favorite soup for fall.
Ingredients
1 tablespoon olive oil
1 medium diced onion
4 cloves minced garlic
1 ½ teaspoon powdered ginger
2 teaspoons sea salt
1 teaspoon white pepper
1/2 teaspoon fresh or dried thyme leaves (finely chopped)
1 butternut squash (peeled and cut into 1-inch cubes)
4 cups vegetable stock
Pinch of cinnamon, nutmeg
1 cup unsweetened coconut milk
fresh thyme sprigs or coconut cream for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion, garlic, and seasonings. Stir and cook until translucent.
Next, add in the cubed butternut squash.
Mix ingredients together.
Add in the vegetable stock. Stir to combine.
Put the lid on the pot and bring to a boil.
After the pot reaches a boil, turn the heat to medium-low and simmer for about 30 minutes. The squash should be fork tender.
Stir in the coconut milk.
Remove the pot from the heat and add the soup to a blender.
Puree until you’ve reached the desired consistency.
Serve and enjoy!
*Note: If you have an immersion blender, you can use that to blend instead.
If you need to make this while you’re out on the go, you can simply throw all the ingredients in your slow cooker. Toss all of the ingredients in the slow cooker. Cook for 6-8 hours on low or 3-4 hours on high. Once it’s done, use your immersion blender or regular blender to blend the soup until you’ve reached the desired consistency.
If you’re in a time crunch, you can use an InstantPot to cook your soup. Toss in all of the ingredients. Press manual, high pressure, and cook for 10 minutes. Vent for a quick release. Once it’s done, use your immersion blender or regular blender to blend the soup until you’ve reached the desired consistency.
I hope you enjoy this recipe as much as my family does. If you find yourself making this recipe and have leftovers you can store in the refrigerator or freezer in an airtight container.
