Delightful Squash Soup Recipe for Cozy Fall Evenings

As the weather cools and the leaves begin to dance their way to the ground, one dish rises above the rest like a pumpkin spice latte at a coffee shop: squash soup. Picture this: a warm, velvety bowl of golden-orange goodness that wraps around you like a cozy blanket. The first spoonful hits your taste buds with a sweet yet savory flavor explosion, while the aroma of roasted squash fills your kitchen, making your neighbors wonder if you’ve opened a gourmet restaurant.

Now, I can’t help but reminisce about that time I decided to impress my friends with my culinary prowess. We had gathered for an autumn dinner party, and I thought, “What could be more inviting than a big pot of squash soup?” As I ladled the creamy concoction into bowls, their eyes sparkled with anticipation. Little did they know I had barely followed a recipe and was just winging it! But hey, that’s what makes cooking fun, right? The best occasions to enjoy this soup are those crisp fall evenings or when you want to experience pure comfort in a bowl.

I still remember my friends’ delighted reactions as they slurped down every last drop, leaving me feeling like a culinary rock star.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Look for firm squashes with smooth skin; they should feel heavy for their size.

• Onion: A yellow onion works best; it adds sweetness as it cooks down.

• Garlic: Fresh garlic cloves bring out deeper flavors; don’t skimp on this aromatic!

• Vegetable Broth: Use low-sodium broth for better control over seasoning; homemade is even tastier.

• Coconut Milk: For creaminess without dairy; opt for full-fat coconut milk for richness.

• Spices (Cinnamon & Nutmeg): These warm spices elevate the flavor profile and enhance the autumn vibe.

• Olive Oil: Extra virgin olive oil adds depth; use it for roasting and sautéing.

• Salt & Pepper: Essential seasoning; adjust according to taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Squash: Start by preheating your oven to 400°F (200°C). Carefully slice the butternut squash in half lengthwise and scoop out those pesky seeds. Drizzle with olive oil and sprinkle salt before placing them cut-side down on a baking sheet.

Roast Away!: Roast the squash for about 40-50 minutes until tender. You’ll know it’s ready when you can easily pierce through with a fork and your kitchen starts smelling heavenly.

Sauté Aromatics: While waiting on the squash, chop your onion and garlic. In a large pot over medium heat, drizzle olive oil and add onions first. Sauté until translucent and fragrant, about 5 minutes before adding garlic.

Add Broth & Simmer: Once your aromatics are ready, pour in vegetable broth—about four cups should do it—and stir well. Bring to a gentle simmer as you wait for that squash!

Blend It Up!: When your roasted squash is cool enough to handle, scoop out the flesh into your pot with broth and aromatics. Blend everything until silky smooth using an immersion blender or transfer in batches to a traditional blender.

Add Coconut Milk & Seasonings: Return your blended soup back to low heat and stir in full-fat coconut milk along with cinnamon and nutmeg. Taste-test with salt and pepper; adjust as needed!

Serve hot in bowls garnished with toasted pumpkin seeds or a drizzle of coconut milk while basking in compliments from family or friends!

Enjoy every spoonful because you’ve just made something truly special!

Perfecting the Cooking Process

Start by roasting the squash; this enhances sweetness and depth. While that’s happening, sauté onions and garlic, then blend everything for smooth texture.

Add Your Touch

Feel free to swap butternut squash with pumpkin or sweet potatoes for varied flavors. Adding a hint of nutmeg or ginger can also elevate the taste.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. Reheat gently on the stove over low heat to maintain its creamy texture.

The first time I made squash soup, my friends couldn’t stop raving about it; they said it was like autumn in a bowl, which made me beam with pride.

FAQ

What type of squash works best for soup?

Butternut squash is commonly used, but acorn and kabocha are great alternatives too.

Can I make this soup vegan?

Absolutely! Use vegetable broth and coconut milk instead of cream for a vegan version.

How can I make my squash soup spicier?

Add red pepper flakes or diced jalapeños while cooking for that extra kick!

Print

Cozy Autumn Butternut Squash Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the essence of fall with this velvety butternut squash soup, rich in flavor and warmth. Perfect for chilly evenings, this dish combines roasted squash with aromatic spices and creamy coconut milk, creating a comforting bowl of goodness that will delight your senses. Easy to prepare and versatile enough for any occasion, this soup is sure to impress family and friends alike.

• Author: Logan Reed
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: Serves 4
• Category: Soup
• Method: Roasting/Sautéing/Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2 lbs)
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt, then place cut-side down on a baking sheet.
2. Roast the squash for 40-50 minutes or until tender.
3. In a large pot over medium heat, add olive oil and sauté the chopped onion until translucent (about 5 minutes), then add minced garlic.
4. Pour in the vegetable broth and bring to a gentle simmer.
5. Once the squash is cool enough to handle, scoop out the flesh into the pot. Blend until smooth using an immersion blender or traditional blender.
6. Stir in coconut milk, cinnamon, nutmeg, salt, and pepper. Heat gently before serving.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 220
• Sugar: 6g
• Sodium: 340mg
• Fat: 10g
• Saturated Fat: 8g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg