The Very Best Butternut Squash Soup Everrr

Cozy up with a bowl of "The Very Best Butternut Squash Soup Everrr," a velvety, flavor-packed autumn favorite that’s as nutritious as it is delicious. This creamy soup starts with roasted butternut squash, which brings a rich and caramelized depth of flavor, complemented by sautéed onions, carrots, and garlic. Infused with warming spices like cinnamon and nutmeg, it’s finished with a luxurious swirl of unsweetened coconut milk and a touch of maple syrup for natural sweetness. Quick to prepare and simmered to perfection in under an hour, this vegan, dairy-free soup is perfect for weeknight dinners or elegant holiday appetizers. Garnish with crunchy pumpkin seeds and aromatic fresh thyme for a stunning presentation and added texture. Your taste buds will thank you!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 medium (about 2.5 lbs) butternut squash
• 2 tablespoons olive oil
• 1 large yellow onion
• 2 medium carrots
• 3 garlic cloves
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons ground nutmeg
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 tablespoon maple syrup
• 2 tablespoons pumpkin seeds (optional, for topping)
• 1 teaspoon fresh thyme (optional, for topping)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the butternut squash in half lengthwise. Scoop out the seeds and discard. Drizzle 1 tablespoon of olive oil over the cut sides of the squash and place them face down on a baking sheet. Roast in the oven for 30-35 minutes, or until the flesh is tender and easily pierced with a fork.

Step 3

While the squash is roasting, dice the onion and carrots. Mince the garlic cloves.

Step 4

Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and carrots, and sauté for 6-8 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute.

Step 5

Remove the roasted squash from the oven and let it cool slightly. Scoop out the flesh and add it to the pot with the sautéed vegetables.

Step 6

Pour in the vegetable broth, followed by the cinnamon, nutmeg, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.

Step 7

Use an immersion blender or transfer the soup in batches to a high-speed blender to puree until smooth and creamy.

Step 8

Stir in the coconut milk and maple syrup, and simmer for another 2-3 minutes to combine and heat through. Taste and adjust seasonings as needed.

Step 9

Serve the soup warm, garnished with pumpkin seeds and fresh thyme, if desired.

Nutrition Facts

Serving size	(2671.5g)

Amount per serving	% Daily Value*
Calories	1390.3

Total Fat 50.2g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 4791.4mg	0%
Total Carbohydrate 227.2g	0%
Dietary Fiber 55.9g	0%
Total Sugars 63.5g
Protein 35.1g	0%

Vitamin D 0IU	0%
Calcium 1165.2mg	0%
Iron 15.1mg	0%
Potassium 5751.0mg	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: 30.1%

Protein: 9.4%

Carbs: 60.5%