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Easy 30-Minute Creamy Butternut Squash Soup Recipe

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This velvety butternut squash soup is quick, easy, and packed with warming ginger and a hint of cayenne. It’s a crowd-pleaser that comes together in just 30 minutes, perfect for busy weeknights.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 medium apple (Gala or Fuji), peeled and chopped
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper (or to taste)
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Prep the squash: Peel the butternut squash with a vegetable peeler. Cut off the top and bottom, slice in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5-6 minutes until soft and translucent. Add minced garlic and grated ginger, cook for 1 minute until fragrant.
  3. Add the squash and apple: Toss in cubed butternut squash and chopped apple. Cook for 2-3 minutes, stirring occasionally.
  4. Add broth and seasonings: Pour in vegetable broth, salt, pepper, and cayenne. Stir to combine. Liquid should just cover the squash; add more broth or water if needed.
  5. Simmer until tender: Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until squash is fork-tender.
  6. Blend until smooth: Remove from heat. Use an immersion blender to blend soup directly in the pot until smooth. If using a regular blender, let soup cool for 5 minutes, then blend in batches, filling no more than halfway.
  7. Stir in coconut milk: Once blended, stir in full can of coconut milk. Taste and adjust salt, pepper, cayenne, or add maple syrup if needed.
  8. Warm through and serve: Return soup to low heat until hot (do not boil). Ladle into bowls and add desired toppings.

Notes

For a deeper flavor, roast the cubed squash at 400°F for 25-30 minutes before adding. The soup thickens as it sits; add a splash of broth when reheating. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, easy soup, 30-minute soup, vegan soup, gluten-free soup, fall soup, winter soup

Find it online: https://twinkletaste.com/easy-30-minute-creamy-butternut-squash-soup-recipe/