If you're looking for a smooth, creamy, cozy, and comforting fall soup, this butternut squash soup recipe is what you need. A one-pot soup made with nourishing veggies, spices, and creamy coconut milk will keep you warm and satisfied all season long!
1mediumbutternut squash, peeled, seeded, and cubed
3cupschicken broth
Pinchground cinnamon
Pinchground nutmeg
½teaspoonKosher salt
¼teaspoonground black pepper
½cupfull-fat coconut milk, or sub for heavy cream
Optional toppings: Coconut cream or heavy cream, Pepitas
Instructions
In a large stockpot over medium-high heat, melt the butter and olive oil. Add the onion, garlic, celery, carrot, potatoes, and squash and cook 5 minutes, or until lightly browned.
Add broth, cinnamon, nutmeg, salt, and pepper. Increase the heat to high and bring to a boil. Reduce heat to low, cover, and simmer 40 minutes, or until the squash can be easily pierced with a fork. Stir in the coconut milk.
Purée with an immersion blender or in batches in a standing blender until smooth. Taste and season the soup with salt and pepper.
Ladle into bowls and drizzle coconut cream over the top and sprinkle with pepitas, if desired.
Notes
Spices: Feel free to add a sprinkle of curry powder, fresh minced ginger, or paprika to the soup. I sometimes add another clove of garlic or some fresh leeks, too. Freezing: Freeze in a zip-top bag or a freezer-safe container up to 3 months. Add a little bit of fresh cream when reheating if the soup separates.Storage: Store in an airtight container up to 3 days.