The best butternut squash soup recipe is loaded with nourishment & FLAVOR. It’s sweet and savory with apples, maple, butternut, coconut cream onion, and curry!
This is the perfect soup to warm you up on a cool fall day or a cold winter night! And you’ll love how well the leftovers reheat for lunch the next day!
How To Make Butternut Squash Soup Recipe
First, prep your butternut squash by peeling it and dicing it into 1-inch cubes. Place cubes into a rectangular baking dish and drizzle with maple syrup, salt & pepper Bake at 350 degrees till tender (about an hour)
Then, Heat the oil in a soup pot and add the onion and saute over medium heat for 8 minutes.
Next, add the apple pieces, roasted butternut squash, veggie broth, and spices. Let simmer for 10 minutes till the apples are fork-tender.
Then, blend till smooth. (Use an immersion blender or transfer your soup to a blender or food processor (in batches) and blend just till smooth. Transfer the soup back to your soup pot.)
Next, add in your coconut milk, and let it simmer for another 10 minutes or so till heated through again.
Season with salt and pepper to taste.
Garnish with cream, toasted pumpkin seeds, and thyme leaves, and enjoy!!
How To Garnish Your Bowl
Drizzled coconut cream, heavy whipping cream, or half & half.
Toasted pumpkin seeds!
Fresh Thyme or Basil Leaves 😉
Butternut Squash Soup Ingredients
- 1 medium Butternut Squash (about a pound and a half)
- 1/8 cup maple syrup
- 2 tablespoons avocado oil.
- 1 yellow onion
- 1 apple (any kind, peeled and cubed.)
- 2 cups vegetable broth
- 4 teaspoons curry powder
- 3 teaspoons grated fresh ginger (or 4 teaspoons ginger paste)
- 1 can coconut milk (14 oz can)
How To Store Leftover Soup
If you’re lucky enough to have leftovers of this delicious soup, just pour them into a glass quart jar with a lid. If freezing, pour cooled soup into a gallon freezer-safe zip lock bag. Keeps for 1 week in the refrigerator, or 2 months in the freezer.
What to Serve With Butternut Squash Soup
I love to serve Butternut Squash soup with homemade rolls! I make sourdough and regular dinner rolls to go with this amazing soup. Dip your bread into the soup and enjoy!
I HOPE YOU Love THIS BUTTERNUT SQUASH Soup Recipe! YOU MAY ALSO ENJOY THESE Cold weather Favorites:
Applesauce without sugar Canning Recipe
Perfect Rump Roast Beef (Our favorite Sunday main dish.)
Perfect Pecan Pie (with maple syrup instead of corn syrup!)
WHY Eat BUTTERNUT SQUASH?
Butternut squash isn’t just yummy… It’s super healthy and packed with vitamins! One serving of butternut squash is 1 cup. With nothing added, it has:
- OVER 100% of the daily requirement for vitamin A
- Almost 40% of the daily requirement for your vitamin C needs.
- 15% of the daily requirement for magnesium
- 18% of the daily requirement for potassium (Helps keep blood pressure in check!)
- 5% of the daily requirement for calcium
Butternut squash is good for your immune system. That’s because,. it’s full of beta-carotene & alpha-carotene. Your body converts them to vitamin A!
It’s also excellent for your eyes! Butternut squash has Lutein & zeaxanthin… Like beta-carotene and vitamin A, these protect your eyes from damage and ultraviolet rays!
Butternut squash is a good source of fiber too!
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