Butternut Squash Soup: Comfort in a Bowl

There’s something really comforting about a bowl of warm, creamy butternut squash soup—especially when the weather turns chilly and all you want is something that feels like a soft blanket for your insides. This soup is simple to make, incredibly flavorful, and honestly? Pretty forgiving. You don’t have to be a kitchen pro to get it right.

And the best part? It’s naturally vegetarian, can easily be made vegan, and it stores beautifully. Whether you’re cooking for one or making a big batch for the week, this soup delivers on both ease and flavor.

🕒 Time & Servings

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4 bowls

🍲 Ingredients

• 1 medium butternut squash (about 2.5 to 3 lbs), peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and chopped
• 1 apple (sweet, like Fuji or Gala), peeled and chopped
• 3 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger (optional)
• Salt and black pepper to taste
• 1 tbsp olive oil or butter
• 1/2 cup coconut milk or heavy cream (optional, for extra creaminess)

🔪 Instructions

1. Sauté the base
   Heat olive oil in a large soup pot over medium heat. Add onion, garlic, and carrot. Cook for about 5 minutes until soft and fragrant.
2. Add squash and apple
   Toss in the cubed butternut squash and chopped apple. Stir everything around for a minute or two.
3. Season and simmer
   Add cinnamon, nutmeg, ginger (if using), salt, and pepper. Pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer, covered, for 25–30 minutes, or until the squash is very tender.
4. Blend until smooth
   Use an immersion blender right in the pot, or carefully transfer to a blender in batches. Blend until smooth and creamy. Stir in coconut milk or cream if using.
5. Taste and adjust
   Give it a taste—add more salt or a little extra spice if it feels like it needs a bump.

🧂 Recipe Notes

• Roasting your squash before adding it to the soup can give it a deeper flavor. Totally optional, but worth it if you have the time.
• Swap coconut milk with oat milk or cashew cream if preferred.
• Don’t skip the apple—it balances the soup with a subtle sweetness.
• You can also toss in a dash of cayenne if you want a little heat.

🧊 Storage Tips

• Fridge: Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
• Freezer: This soup freezes beautifully. Let it cool completely, then freeze in portions. Thaw overnight in the fridge and reheat.

🍽️ How to Serve

• Drizzle with a swirl of cream or coconut milk
• Top with roasted pumpkin seeds or crispy croutons
• Serve with crusty bread or a grilled cheese sandwich
• Add a sprinkle of chili flakes or fresh herbs like thyme or sage

🧰 Kitchen Tools Needed

• Large soup pot
• Cutting board + sharp knife
• Immersion blender or regular blender
• Ladle

🔍 Nutrition Breakdown (Per Serving)

Approximate, without cream or toppings

• Calories: 160
• Protein: 3g
• Carbohydrates: 28g
• Fiber: 5g
• Fat: 5g
• Sodium: 580mg

📝 Tips to Make It Perfect

• Try roasting your squash for a caramelized flavor.
• Use a sweet apple—it balances the earthy squash.
• Don’t over-blend if using a high-speed blender; it can get gluey.
• A splash of apple cider vinegar or lemon juice at the end brightens the flavor.

❓ FAQs: Cinnamon Sugar Baked Donuts

Conclusion:

Warm, creamy, and just a little sweet—this butternut squash soup is the kind of thing you’ll come back to all season long. It’s easy, flexible, and just feels right with a side of bread and a quiet moment.