Darlene's Butternut Squash Soup

Warm up with a comforting bowl of Darlene's Butternut Squash Soup, a silky, flavor-packed dish that perfectly balances sweet, savory, and earthy notes. This crowd-pleasing recipe combines roasted butternut squash with sautéed garlic, onion, and carrots, all simmered in a fragrant blend of vegetable broth, cinnamon, and nutmeg. A swirl of creamy coconut milk (or heavy cream) elevates the texture, creating a velvety finish that's irresistible. Ready in about an hour, this soup is a fall favorite that's as nourishing as it is delicious. Serve it topped with crunchy pumpkin seeds, fresh thyme, or croutons for a restaurant-quality touch. Perfect for cozy dinners, meal prep, or holiday starters, this easy homemade butternut squash soup is sure to be a hit!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 large (about 2.5-3 lbs) butternut squash
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 medium, chopped carrot
• 4 cups vegetable broth (or chicken broth)
• 1 cup coconut milk (or heavy cream)
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 1 teaspoon (optional, for garnish) fresh thyme leaves
• 0.25 cup (optional, for garnish) pumpkin seeds (or croutons)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Cut the butternut squash in half lengthwise, scoop out the seeds, and brush the flesh with 1 tablespoon of olive oil. Place the squash halves cut side down on the prepared baking sheet.

Step 3

Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let it cool slightly.

Step 4

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.

Step 5

Stir in the minced garlic and chopped carrot and sauté for another 2-3 minutes, until fragrant.

Step 6

Scoop the roasted butternut squash flesh into the pot, discarding the skin. Add the vegetable broth, ground cinnamon, ground nutmeg, salt, and black pepper. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld.

Step 8

Remove the pot from the heat and let the soup cool slightly. Use an immersion blender to puree the soup directly in the pot, or transfer it in batches to a countertop blender. Blend until completely smooth.

Step 9

Stir in the coconut milk (or heavy cream) and adjust seasoning to taste, adding more salt or pepper if needed.

Step 10

Reheat the soup if necessary and serve warm. Garnish with fresh thyme leaves, pumpkin seeds, or croutons if desired.

Nutrition Facts

Serving size	(2582.4g)

Amount per serving	% Daily Value*
Calories	1545.9

Total Fat 100.6g	0%
Saturated Fat 57.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 7429.0mg	0%
Total Carbohydrate 166.9g	0%
Dietary Fiber 49.4g	0%
Total Sugars 40.8g
Protein 26.5g	0%

Vitamin D 0IU	0%
Calcium 636.0mg	0%
Iron 19.1mg	0%
Potassium 5041.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 6.3%

Carbs: 39.8%