Description
Looking for the best Creamy Butternut Squash Soup recipe? This easy, quick, and simple soup is smooth, rich, and full of flavor. Perfect for cozy fall dinners, holiday gatherings, or healthy meal prep ideas, it is comforting yet light. Serve it as a starter for Thanksgiving, Christmas, or enjoy it as a weeknight dinner. Save this best healthy soup recipe for your next family meal or seasonal celebration.
Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1/2 cup heavy cream or coconut milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tsp fresh thyme leaves
Instructions
- Peel, seed, and cube 1 large butternut squash into even pieces for consistent cooking.
- Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped onion and cook 4 to 5 minutes until soft. Stir in 2 minced garlic cloves and 1 tsp fresh thyme and cook 1 minute.
- Add cubed squash and pour in 4 cups vegetable broth. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Bring to a boil then reduce heat and simmer 20 to 25 minutes until squash is tender.
- Use an immersion blender to puree the soup until completely smooth. If using a countertop blender blend in batches carefully.
- Stir in 1/2 cup heavy cream or coconut milk and simmer 2 to 3 more minutes. Adjust seasoning and serve warm.
Notes
- Roast squash beforehand for deeper flavor.
- Add more broth if soup becomes too thick.
- Blend thoroughly for ultra smooth texture.
- Store in airtight container for up to 4 days in refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg