There’s nothing like a warm bowl of Creamy Butternut Squash Soup to cozy up any autumn day. This recipe brings together the natural sweetness of butternut squash with a hint of spice and creaminess, making it a family favorite. Imagine gathering around a rustic wooden table, leaves rustling outside, and the comforting aroma of roasted squash filling your home. This soup is not just a dish – it’s an experience, perfect for family bonding and seasonal celebrations. Trust Zynahz to guide you through creating this heartwarming meal.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Skill Level: Easy
Ingredients
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 cups vegetable broth
- 1 cup coconut milk (plus extra for garnish)
- Salt and pepper to taste
- Fresh herbs (like cilantro or parsley) for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out evenly on the baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 5 minutes.
- Add the roasted butternut squash to the pot, along with the ground cinnamon and nutmeg. Stir well to coat the squash with the spices.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let simmer for 10 minutes, allowing the flavors to meld.
- Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and puree until smooth.
- Stir in the coconut milk and season with salt and pepper to taste. Simmer for another 5 minutes to heat through.
- Ladle the soup into bowls, drizzle with extra coconut milk, and sprinkle with fresh herbs for garnish. Serve hot and enjoy!
Helpful Tips
Variations: For a twist, add a chopped apple to the roasting pan with the squash for an added layer of sweetness. If you prefer a richer soup, substitute heavy cream for coconut milk.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Substitutions: If you don’t have butternut squash, try using sweet potatoes or pumpkin for different, yet equally delicious, results.
Pairings: This Creamy Butternut Squash Soup pairs beautifully with a crusty bread or a fresh, green salad. For drinks, consider a crisp apple cider or a glass of Chardonnay.
I can’t wait for you to try this recipe and experience the joy of a warm, cozy meal with your loved ones. Don’t forget to share your gorgeous bowls of Creamy Butternut Squash Soup using #ZynahzRecipes or tagging Zynahz on Instagram. Visit Zynahz to leave your feedback and discover more delightful recipes. Subscribe to our newsletter for the latest updates and join our community on social media for daily inspiration. Happy cooking!
