Creamy Butternut Squash Soup (Easy Healthful Recipe)

First Printed: Aug 27, 2023 by Sandra · This publish might comprise affiliate hyperlinks. As an Amazon Affiliate I earn from qualifying purchases with no further price to you.

Alright, image this: a bowl of creamy butternut squash soup that is like a heat hug from the within out on these crisp autumn nights. We’re speaking about the great things right here – butternut squash, carrots, onions, and celery, all mingling collectively in a single pot to create a deliciously creamy masterpiece.

However here is the kicker – it is not simply yummy, it is full of all of the good-for-you stuff your physique craves. So whether or not you are flying solo and cozying up for some self-care, otherwise you’re taking part in chef in your family members on a cold day, this soup is your go-to for consolation and nourishment.

And let’s not neglect the perfect half – it is a breeze to make. You do not must be a culinary genius to whip up a batch of this goodness. So whether or not you are a seasoned house chef or extra of a “takeout knowledgeable,” this soup is your ticket to a satisfying meal that’ll have you ever feeling all heat and fuzzy inside.

Get pleasure from it on these cozy nights in, or share the love together with your favourite individuals – it is a bowl of consolation that is good for any event!

Components

On this part, I’ve offered some detailed notes on the elements used on this recipe. For extra detailed substitution recommendations, see the Substitutions part beneath.

• Unsalted butter. On this recipe, we use unsalted butter to have extra exact management over the saltiness. Nevertheless, in the event you solely have salted butter out there, it is completely effective to make use of it instead. Simply remember the fact that you might have to tweak the quantity of salt you embrace within the soup. So, give it a strive, and season it with salt in response to your style preferences.
• Massive onion. Diced. For this recipe, go for a yellow onion because it’s the perfect alternative. Yellow onions deliver a mix of slight sweetness and savory notes that completely complement butternut squash soup. If you need, you’ll be able to actually swap in a white onion. This alternative supplies a milder onion taste. For these craving an excellent sweeter soup, think about using a candy onion selection resembling Vidalia or Walla Walla.
• Garlic. Minced.
• Recent ginger. Chopped. You may swap in ½ to 1 teaspoon of floor ginger. For the recent ginger, you’ll be able to peel it or not as a result of the pores and skin is edible. For this soup, no have to peel as a result of the simmering will make the pores and skin tender. But when want to peel it, a spoon is the perfect device for the job. Take a look at my spicy hen soup publish for a fast demo.
• Sea salt. On this recipe, we’re utilizing sea salt, which has a milder saltiness in comparison with common desk salt. Should you determine to go together with desk salt as an alternative, no downside, however keep in mind to make use of much less of it. Start with ¾ teaspoon, after which fine-tune the saltiness based mostly in your style.
• White pepper. This soup particularly makes use of white pepper for a few good causes. First, I needed the ultimate dish to have a uniform coloration, so no black pepper specks would pop up. And second, white pepper brings a milder taste in comparison with black pepper. In a delicate soup like butternut squash, this gentler contact lets the pure sweetness of the squash take the highlight.
• Recent thyme leaves. 3 to 4 sprigs. You may sub 1½ teaspoons dried thyme leaves. In step 5 of the recipe (through the simmering stage), I added recent thyme sprigs. Should you want to not deal with the woody stems later, you’ll be able to strip the leaves off the stems and blend them in at this level. Alternatively, you’ll be able to select to make use of dried thyme leaves on this recipe. Should you go for dried thyme leaves, merely introduce them throughout step 3 once you’re pre-cooking the greens.
• Massive butternut squash. About 3 to 4 pound dimension. Peeled and reduce into 1-inch cubes (about 6 cups). Is it essential to peel the butternut squash? Not essentially. Technically, the pores and skin is edible. However, my suggestion is to peel it. Why? Properly, peeling provides the ultimate dish a smoother texture. The choice is solely yours. If time’s not in your aspect, go forward and hold the pores and skin. Simply keep in mind, typically it may result in little specks within the soup, so it won’t look precisely just like the images on this recipe publish.
• Celery stalks. Roughly chopped. About 1.5 cups.
• Carrots. Roughly chopped.
• Vegetable inventory.
• Canned coconut milk. For this recipe, we’re utilizing full-fat canned coconut milk. You may sometimes find it within the Asian part of your grocery retailer. Now, please observe, the coconut milk present in cartons close to common milk will not do the trick right here. It is the canned coconut milk that provides us that wealthy creaminess we’re after.

See recipe card for portions.

Directions

Substitutions

If you’re trying to make ingredient substitutions, I hope this info is useful. Don’t hesitate to ask questions earlier than making any substitutions. I am pleased to assist!

These substitutions might barely alter the flavour and texture of the dish, however they need to work nicely in a pinch.

• Butter. You may substitute unsalted butter with olive oil, ghee, or a plant-based butter for a dairy-free possibility.
• Onion. Should you’re out of onions, you need to use shallots or leeks as a flavorful various.
• Recent Ginger. Floor ginger is an efficient substitute for recent ginger. Use ½ to 1 teaspoon of floor ginger.
• Sea Salt. Common desk salt can be utilized rather than sea salt. You’ll probably want to cut back the quantity. Begin with ¾ teaspoon and alter accordingly.
• White Pepper. Black pepper is an appropriate substitute for white pepper if you do not have it. Use it in an identical quantity.
• Recent Thyme. 1½ teaspoons dried thyme leaves can be utilized as an alternative choice to recent thyme.
• Coconut Milk. If you do not have coconut milk, you need to use heavy cream or a dairy-free heavy cream. Alter the amount to your required degree of creaminess.

Storage

Storing:

1. Enable the soup to chill to room temperature.
2. Switch it to an hermetic container or a resealable plastic bag. You’ll want to depart some area on the high as soup tends to increase when frozen.
3. Seal the container tightly to forestall freezer burn.
4. Label the container with the date to maintain observe of freshness.
5. Retailer within the fridge for as much as 3-4 days or within the freezer for 2-3 months.

Reheating:

1. To reheat refrigerated soup, merely pour it right into a pot and heat it over medium warmth. Stir sometimes till it is heated by means of. You may add a splash of water or broth if it is too thick.
2. To reheat frozen soup, first thaw it within the fridge in a single day. Then, reheat it on the stovetop over medium-low warmth, stirring sometimes till it is totally heated.

Keep away from reheating butternut squash soup within the microwave, if attainable, as it may trigger uneven heating and texture modifications. Stovetop reheating is mostly the perfect methodology for preserving the soup’s creamy consistency. Get pleasure from your cozy meal!

In search of extra soup recipes? Give these a strive:

Pairing

These are my favourite dishes to serve with this squash soup:

Recipe

Creamy Butternut Squash Soup

Get pleasure from within the heat of our creamy butternut squash soup, a healthful soup for cold nights. Made with butternut squash, carrots, onions, and celery, it is each scrumptious and nutritious. The addition of coconut milk supplies an opulent, creamy texture. In your desk in 40 minutes or much less!

Print Rate

Course: Principal Dishes/Entrees, Aspect Dish

Delicacies: American

Key phrase: straightforward, freezable, wholesome, fast, vegetarian

Prep Time: 10 minutes minutes

Cook dinner Time: 30 minutes minutes

Complete Time: 40 minutes minutes

Servings: 8 servings

Energy: 145kcal

Components

• 2 tablespoons butter Unsalted. See Word 1.
• 1 giant onion Diced. Word 2.
• 3 teaspoons garlic Minced.
• 2 teaspoons recent ginger Chopped. Word 3.
• 1½ teaspoons sea salt Word 4.
• ½ teaspoon white pepper Word 5.
• ½ teaspoon recent thyme leaves 1 to 2 sprigs. You may sub 1½ teaspoons dried thyme leaves. Word 6.
• 1 giant butternut squash Peeled and reduce into 1-inch cubes (about 6 cups). Word 7.
• 2 celery stalks Roughly chopped. About 1.5 cups.
• 2 medium carrots Roughly chopped. About 2.5 cups.
• 4 cups vegetable inventory
• 1 cup coconut milk Full fats canned coconut milk. Word 8.

Directions

• Soften butter in a big pot over medium warmth.

  2 tablespoons butter

• Add onion, garlic, ginger, salt, and pepper. Stir and cook dinner till the onion is gentle. Word 9.

  1 giant onion, 3 teaspoons garlic, 2 teaspoons recent ginger, 1½ teaspoons sea salt, ½ teaspoon white pepper, ½ teaspoon recent thyme leaves

• Add squash, celery, and carrots and cook dinner for quarter-hour, stirring sometimes.

  1 giant butternut squash, 2 medium carrots, 2 celery stalks

• Pour inventory into the pot and produce to a boil.

  4 cups vegetable inventory

• As soon as boiling flip warmth right down to low. Add the recent thyme sprig(s). Simmer for 15-20 minutes, or till carrots are gentle.

• Take away from warmth. Strip any remaining leaves from the thyme sprigs and drop the leaves again into the pot. Discard the woody stems. Puree the soup with an immersion blender.

  1 cup coconut milk

• Stir within the coconut milk.

• Serve heat and add garnishes if desired.

Notes

1. This recipe requires unsalted butter to offer higher management over the salt content material. Should you solely have salted butter readily available. It is okay to substitute salted butter, however you’ll probably want to regulate the quantity of salt you add to the soup. Give it a style and alter the quantity of salt as desired.
2. A yellow onion would work greatest on this recipe. They’ve a barely candy and savory style that works nicely in butternut squash soup recipes. As well as, they supply a delicate onion taste with out overpowering the sweetness of the squash. Should you want, you’ll be able to substitute a white onion. It is a good selection in order for you a extra delicate onion presence in your soup. For a sweeter soup, go for a candy onion selection, like Vidalia or Walla Walla. 
3. You may substitute ½ to 1 teaspoon of floor ginger.
   For the recent ginger, as a result of the ginger pores and skin is edible, you’ll be able to take the time to peel the ginger or not. The selection is yours. For this soup, peeling the ginger is an pointless step as a result of the simmering will soften the pores and skin. Should you do select to peel it, the best approach is with a spoon. I reveal how to do that in my spicy hen soup publish.
4. This recipe requires sea salt. Sea salt is much less salty than common desk salt. You may substitute common desk salt, however you will have to make use of much less. Begin with ¾ teaspoon and alter from there in response to your choice.
5. This soup requires white pepper for 2 causes: coloration and taste. I did not need any black pepper granules to indicate within the completed dish. White pepper additionally has a milder taste than black pepper. In a fragile soup like butternut squash, white pepper’s milder taste permits the sweetness of the squash to shine by means of extra prominently.
6. I used recent thyme sprigs in step 5 of the recipe (the simmering stage). Should you do not need to cope with the woody stems later, you’ll be able to strip the leaves off of the stems and stir them in at this stage.
   You even have the choice of substituting 1½ teaspoons dried thyme leaves on this recipe. Should you substitute dry thyme leaves, add them at steps 2 or 3 if you end up pre-cooking the greens.
7. Do it’s important to peel the butternut squash? Not likely. The pores and skin is edible. Nevertheless, I do advocate peeling it in order that the ultimate product has a smoother texture. Nevertheless, the selection is yours. Should you’re pressed for time, go forward and depart the pores and skin on, however keep in mind that the pores and skin can typically end in specks within the soup in order that it might not look precisely just like the images on this recipe publish.
8. This recipe requires full fats canned coconut milk. You may often discover this within the Asian part of your grocery retailer. The coconut milk you discover in cartons close to the common milk will not be an appropriate substitute on this recipe. The coconut milk is what supplies the creaminess.
9. If you’re substituting dried thyme leaves. Add it at this step.

Diet

Energy: 145kcal | Carbohydrates: 17g | Protein: 2g | Fats: 9g | Saturated Fats: 7g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 1g | Trans Fats: 0.1g | Ldl cholesterol: 8mg | Sodium: 948mg | Potassium: 479mg | Fiber: 3g | Sugar: 5g | Vitamin A: 12862IU | Vitamin C: 23mg | Calcium: 64mg | Iron: 2mg