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Best Creamy One-Pot Butternut Squash Soup Recipe (Easy)

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This velvety, savory butternut squash soup is roasted to concentrate flavor, then blended with coconut milk for a rich, comforting bowl. It’s a quick and easy one-pot wonder perfect for fall and winter.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds)
  • 1 whole head of garlic
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter (or vegan butter)
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 cup full-fat coconut milk (or heavy cream)
  • Salt and black pepper, to taste
  • Optional toppings: toasted pumpkin seeds, a swirl of coconut milk, fresh thyme, crispy sage leaves, or a drizzle of chili oil

Instructions

  1. Preheat your oven to 400°F (200°C). Carefully cut the butternut squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Drizzle the cut sides of the squash with 1/2 tablespoon of olive oil and sprinkle with a pinch of salt. Place the squash halves cut-side down on a baking sheet. Next, take the whole head of garlic and cut off the top quarter-inch to expose the cloves. Drizzle the exposed cloves with the remaining 1/2 tablespoon of olive oil and wrap the head tightly in alu…
  2. While the squash is roasting, start the soup base. In your large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and carrots. Cook, stirring occasionally, for about 5-7 minutes, until the onion is translucent and starting to soften. Add the grated ginger, cumin, and cinnamon. Cook for another minute until fragrant, stirring constantly so the spices don’t burn.
  3. Once the squash and garlic are done roasting, let them cool for a few minutes. Scoop the roasted squash flesh out of the skin and add it to the pot. Squeeze the roasted garlic cloves out of their papery skins and add them to the pot as well. Pour in the vegetable broth. Stir everything to combine, scraping up any browned bits from the bottom of the pot. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes.
  4. Remove the pot from the heat. Using your immersion blender, blend the soup directly in the pot until it is completely smooth and velvety. If you’re using a regular blender, let the soup cool for 5-10 minutes first, then blend in batches. Be very careful when blending hot liquids—always vent the lid slightly to release steam.
  5. Return the pot to low heat. Stir in the coconut milk (or heavy cream). Taste the soup and season generously with salt and black pepper. Start with 1 teaspoon of salt and add more to your liking.
  6. Ladle the soup into bowls. Swirl in a little extra coconut milk, sprinkle with toasted pumpkin seeds or fresh thyme, and serve hot.

Notes

Roasting the squash is essential for deep flavor. Don’t skip the garlic—it mellows into sweetness. Grate fresh ginger for the best kick. Season generously with salt to balance sweetness. For a thinner soup, add more broth after blending. Let soup cool slightly before blending to avoid accidents.

Nutrition

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

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