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Creamy One-Pot Butternut Squash Soup – Easy Fall Recipe

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This creamy one-pot butternut squash soup is the ultimate comfort food for fall. Made with simple ingredients and an immersion blender, it comes together in under an hour with only one pot to wash.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 pounds or 1.1 kg), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 4 cups (960 ml) low-sodium vegetable broth
  • 1 cup (240 ml) full-fat coconut milk
  • 1 tablespoon olive oil
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper (optional)
  • Toasted pumpkin seeds (for garnish, optional)
  • Fresh parsley or thyme, chopped (for garnish, optional)
  • Extra drizzle of coconut milk (for garnish, optional)

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut into 1-inch cubes.
  2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add squash and seasonings: Add cubed squash to the pot. Sprinkle with salt, pepper, nutmeg, cumin, and cayenne (if using). Stir to coat.
  4. Pour in broth: Add vegetable broth and stir, scraping up any browned bits from the bottom.
  5. Simmer: Bring to a boil, then reduce heat to medium-low. Cover and simmer for 25-30 minutes until squash is fork-tender.
  6. Blend: Remove from heat. Use an immersion blender to blend the soup directly in the pot until smooth and velvety. (If using a regular blender, let cool 10 minutes, then blend in batches.)
  7. Add coconut milk: Stir in full-fat coconut milk until fully incorporated. Taste and adjust seasoning.
  8. Serve: Ladle into bowls. Garnish with toasted pumpkin seeds, a drizzle of coconut milk, and fresh herbs if desired. Serve hot.

Notes

For a thicker soup, simmer uncovered for an additional 10-15 minutes after blending. For a roasted flavor, roast the cubed squash at 400°F (200°C) for 25 minutes before adding to the pot. Leftovers can be refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, one-pot soup, fall recipe, vegan soup, dairy-free soup, easy soup

Find it online: https://crispcraving.com/creamy-one-pot-butternut-squash-soup-easy-fall-recipe/