Simple Butternut Squash Soup

Ingredients

• 15 ml (1 tablespoon)olive oil
• 14 g (1 tablespoon)butter
• ½ mediumonion, chopped
• 3 clovesgarlic, minced
• 1.81 kg (4 pounds)butternut squash, peeled, seeded and cut into 3.8 cm (1.5-inch) pieces
• 1 largecarrot, peeled and sliced
• 1 largeRusset potato, peeled and diced
• 710 ml (3 cups), plus more if neededchicken or vegetable broth
• ½ teaspoonground cinnamon
• ¼ teaspoonground nutmeg
• 383 g (13.5 ounces)full-fat coconut milk
• To tastesalt and pepper

Instructions

1. 1

   Soften the onion

   Heat the olive oil and butter in a large soup pot over medium-high heat. Add the onion and sauté for 5 minutes.

2. 2

   Add the vegetables

   Stir in the garlic, then add the squash, carrot, potato, broth, cinnamon and nutmeg. Turn the heat to high and bring the soup to a boil; the liquid does not need to cover all the vegetables.

3. 3

   Simmer until tender

   Once the soup boils, cover the pot with the lid slightly ajar and lower the heat to a gentle simmer. Cook for about 20 minutes, until the vegetables are soft and easily pierced with a knife; the time depends on the size of the pieces. Stir halfway through if needed to help them cook evenly.

4. 4

   Blend the soup

   Blend with an immersion blender or transfer to a regular blender. Let the soup cool for a while first if you prefer.

5. 5

   Finish and season

   Stir in the coconut milk, then season with salt and pepper to taste. The recipe suggests starting with ½ teaspoon of salt and adding more if needed. If the soup is still too thick, add extra broth 120 ml (½ cup) at a time until it reaches your preferred consistency.

What is butternut squash soup?

Butternut squash soup is a smooth, warming soup built around the sweet, tender flesh of winter squash. This American-style version cooks the vegetables directly in broth rather than roasting them first, keeping the method straightforward.

Squash, carrot and potato simmer together with a little cinnamon and nutmeg, then get blended until smooth. Coconut milk rounds out the texture and adds a creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 366 calories, 7g protein, 51g carbs, 19g fat.

Most of the carbohydrates come from the squash, potato and carrot, while olive oil, butter and coconut milk provide much of the fat. The broth and vegetables contribute some protein, but the recipe's stated protein per serving is modest; pair a bowl with a protein-rich side such as beans or grilled chicken to make the meal more balanced.

The vegetables that shape the soup

Squash: Peeling, seeding and cutting it into evenly sized pieces helps it soften at a similar pace. The recipe uses 1.81 kg (4 pounds), so a large, sturdy pot is useful.

Potato and carrot: The potato contributes body when blended, while carrot adds sweetness. Cut the vegetables to similar sizes so they become tender together.

Why the vegetables are simmered

Starting the soup on the hob skips the roasting stage and lets the vegetables cook directly in the seasoned broth. The liquid may not cover them completely at first; the vegetables soften as they cook under the partly covered pot.

Keep the soup at a gentle simmer rather than a vigorous boil. Stirring once halfway through can help distribute the heat and liquid.

Blending to a smooth texture

Tenderness: Check the largest pieces with a knife after about 20 minutes. They should be soft enough to pierce easily before you blend.

Blending: An immersion blender lets you purée the soup in the pot. If using a jug blender, let the soup cool for a while first and follow the blender's guidance for hot liquids.

Balancing the spices and coconut milk

Cinnamon and nutmeg add a gentle warmth without taking over the flavour of the squash. The coconut milk goes in after blending, so it can be stirred through the smooth soup.

Salt and pepper: Season gradually and taste as you go. If the finished soup is thicker than you like, loosen it with broth in 120 ml (½-cup) additions.

What to serve alongside

A slice of crusty bread or toast makes a simple accompaniment and is useful for scooping up the soup. For a more substantial meal, serve it with a sandwich or a crisp green salad.

The soup is rich and smooth, so a fresh, crunchy side gives the meal a pleasing contrast.

Recipe notes & tips

• Cut the vegetables into evenly sized pieces so they soften at a similar rate.
• Use a large pot to give the generous amount of squash room to simmer.
• Keep the lid slightly ajar during cooking, as directed, and adjust the heat to maintain a gentle simmer.
• Check the largest vegetable pieces with a knife before blending.
• Add broth gradually after blending to control the soup's thickness.
• Taste after adding the coconut milk, then adjust the salt and pepper.

Variations

• Use vegetable broth: Choose it instead of chicken broth for a vegetarian version.
• Adjust the coconut milk: Add less for a less rich finish, then loosen the soup with broth as needed.
• Change the spice balance: Use slightly less cinnamon or nutmeg for a milder spiced flavour.
• Add a topping: Finish each bowl with toasted seeds for a little crunch.
• Make it dairy-free: Replace the butter with more olive oil.

Common mistakes to avoid

• Large uneven pieces: They can cook at different rates; cut the vegetables into similar-sized chunks.
• A rapid boil: The soup can bubble too vigorously; lower the heat once it reaches a boil.
• Blending too early: Firm vegetables will leave the soup lumpy; wait until a knife passes through them easily.
• Adding all the extra broth at once: The soup may become thinner than you want; stir it in gradually.
• Under-seasoning: The squash and potato need seasoning; taste after adding the coconut milk and adjust.

How to store

Cool the soup and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, and add a little broth if it has thickened; avoid bringing it to a hard boil.

Frequently asked questions