Description
This creamy and flavorful Butternut Squash Soup combines a blend of fragrant spices, fresh vegetables, and smooth coconut milk to create a comforting dish perfect for cooler days. The soup is rich yet light, with a subtle warmth from turmeric, nutmeg, and a hint of cayenne, enhanced by fresh sage and ginger.
Ingredients
Scale
Vegetables and Fruits
- 5 cloves garlic, minced
- 3 teaspoons fresh ginger, minced
- 1 medium yellow onion (about 1 ½ cups), chopped
- 5 medium carrots, peeled and chopped
- 1 medium apple, peeled and chopped
- 5 cups butternut squash, peeled and chopped (1 medium-sized squash)
- 1 tablespoon fresh sage, chopped
Liquids
- 2 tablespoons olive oil
- 32 oz vegetable broth
- 1 cup canned coconut milk (full-fat)
Spices and Seasonings
- 1 teaspoon sea salt
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- Pinch of ground nutmeg
- Pinch of cayenne pepper (optional)
For Serving
- Additional coconut milk (optional)
- Roasted pepitas
- Fresh sage
Instructions
- Sauté Vegetables and Aromatics: Heat olive oil in a large dutch oven or stockpot over medium heat. Add the minced garlic, fresh ginger, chopped onion, carrots, and apple. Cook the mixture while stirring occasionally, until everything starts to soften, about 7 minutes.
- Season the Base: Add sea salt, turmeric, black pepper, ground nutmeg, and cayenne pepper if using. Stir continuously and cook for another minute to release the spices’ aromas.
- Simmer the Soup: Add the chopped butternut squash, chopped fresh sage, vegetable broth, and canned coconut milk to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the soup to cook until all the vegetables are very soft, about 30 to 40 minutes.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. If cooling occurs during blending, return the soup to the stove on low heat to warm before serving.
- Serve and Garnish: Ladle the soup into bowls, drizzle with additional coconut milk if desired, and garnish with roasted pepitas and fresh sage for added texture and flavor.
Notes
- For a spicier soup, increase the amount of cayenne pepper or add a pinch of ground chili powder.
- If a smoother texture is preferred, strain the soup after blending to remove any fibrous bits.
- Roasted pepitas provide a crunchy topping and a nutty flavor complementing the creamy soup.
- This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Use full-fat coconut milk for a richer, creamier texture, though light coconut milk can be substituted for a lower-calorie option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: butternut squash soup, creamy squash soup, vegetarian soup, coconut milk soup, fall soup recipe, healthy soup, ginger soup, roasted pepitas, easy soup
