As winter approached, I wanted to perfect a butternut squash soup that was not only easy to make but also incredibly delicious.
After a few tries, I reached the perfect intersection of minimal effort and maximum flavor. Let us show you how easy it is to make this truly dreamy butternut squash soup, perfect for the holidays and beyond.
This 10 ingredients The soup begins by roasting the squash, carrots, onion and garlic to enhance their natural sweetness and maximize flavor. We also tested just sautéing the vegetables in a pan for ease, but the flavor was nowhere near as rich and complex.
Once roasted, the vegetables are transferred to a Dutch oven or in a jar with vegetable broth, coconut milk for smoothness and cinnamon for a hint of hot spices. And for even more flavor and warmth in the fall, we like to add a little nutmeg and cayenne pepper. That's it! Simplicity at its best.
Once the flavors have merged, the soup is pureed to a creamy, luxurious texture.
And possibly, for a contrast of textures, we like to garnish it with croutons (gluten free if necessary) and / or grilled pumpkin seeds.
We hope you LOVE this butternut squash soup! His:
It's the perfect side dish for the holidays and beyond! It pairs well with the other sides and / or almost all of the major ones. We think this would go particularly well with our Vegan lentil "meatloaf", Radicchio salad with cashew and ricotta dressing, and or Roasted Brussels sprouts with balsamic reduction.
More Squash Soup Recipes
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Portions 6 (1 cup servings)
- 5 cups cubed butternut squash, skinless (~ 1 small butternut squash)
- 2 cups carrots (peeled and cut on the bias into about 1 inch slices)
- 1/2 way white or yellow onion, sliced (~ 1 cup or 120 g)
- 5 cloves garlic, peeled (left whole or lightly crushed)
- 2 teaspoon avocado oil (if without oil, under a little more maple syrup and / or a little vegetable broth)
- 2 teaspoon Maple syrup
- 1 healthy pinch each sea salt and black pepper
- 1 ½ - 2 cups vegetables soup
- 2/3 Chopped off light coconut milk, plus more for serving (or in cashew milk)
- 1/4 teaspoon ground cinnamon
- 1 pinch Nutmeg (optional)
- 1 pinch Cayenne (optional)
TO SERVE optional
- Grilled croutons (see notes for instructions)
- Roasted pumpkin seeds (sunflower seeds)
Heat oven to 400 degrees F (204 C). Line two baking sheets with parchment paper (as the original recipe is written // adjust as needed if you change the serving size).
Add the squash cubes, carrots, onion and garlic to the baking sheet and drizzle with oil and maple syrup. Season with salt and pepper and toss to combine. Bake 25 to 30 minutes or until squash and carrots are tender.
- Transfer to a large saucepan or Dutch oven and add the vegetable broth, coconut milk, cinnamon, nutmeg (optional) and cayenne pepper (optional). Stir to combine, then bring to a boil over medium heat. Then reduce the heat to low, cover and simmer for 5-10 minutes to allow the flavors to melt.
Taste and adjust the flavor as needed, adding salt and pepper to taste, maple syrup for the sweetness, cinnamon for the heat, nutmeg for the hazelnut or cayenne pepper for the heat.
Eat as is or garnish with grilled pepitas (pumpkin seeds) or croutons and an extra drizzle of coconut milk (optional). Store chilled leftovers covered in the refrigerator for up to 4-5 days or in the freezer for up to 1 month. Reheat on the stove over medium heat (or microwave) until heated through.
* Nutritional information is a rough estimate calculated with the least amount of vegetable broth and without optional ingredients.
* To make croutons, cut day-old bread (we like sourdough) into cubes (it may be easier to cut a slice of bread with scissors if your bread is difficult to cut). Add to a baking sheet or an oven-safe cast iron pan and toss with a little oil, salt, pepper and garlic powder. Bake for 5 to 10 minutes at 400 degrees F (204 C) or until golden brown and toasted.
Portion: 1 Chopped off Calories: 141 Carbohydrates: 27.4 g Protein: 2.9 g Fat: 3.9 g Saturated fat: 1.6 g Polyunsaturated fats: 0.38 g Monounsaturated fat: 1.33 g Trans fat: 0 g Cholesterol: 0 mg Sodium: 173 mg Potassium: 699 mg Fiber: 7.5 g Sugar: 7.8 g Vitamin A: 26762 UI Vitamin C: 31.44 mg Calcium: 102.19 mg The iron: 1.4 mg
Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.
There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.
You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch efforts to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.
Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.
In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.
Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.
This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.
This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.
Prepping céréales in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.
So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.
You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.
You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.
The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.
You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy texture we know and love.
It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.