Go Back
Butternut squash soup is a quintessential comfort food, especially during the cooler months. Its velvety texture and rich, sweet flavor make it a beloved choice for many. This recipe takes the classic dish to a new level by incorporating coconut milk and a blend of spices, adding an exciting twist that tantalizes the taste buds.

Creamy Butternut Squash Soup with a Twist

Warm up this fall with our Creamy Butternut Squash Soup with a Twist. This easy weeknight dinner is a comforting blend of sweet butternut squash and rich coconut milk, enhanced with spices that will elevate your cozy evenings. It's packed with nutrients and can be adapted for various dietary needs, making it a guilt-free choice for family meals. Perfect for busy nights or festive gatherings. Save this recipe to enjoy all season long!
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash (approximately 2 lbs), peeled, seeds removed, and cut into 1-inch cubes

1 medium onion, finely chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon ground cumin

½ teaspoon smoked paprika

4 cups vegetable broth (low sodium recommended)

1 cup coconut milk (preferably full fat for a luscious texture)

1 tablespoon maple syrup (substitute with honey if not vegan)

Salt and black pepper to taste

Fresh sage leaves, for garnish

Pumpkin seeds, for garnish

Instructions
 

Prepare the Squash: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté it for about 5 minutes, or until it turns translucent. Add the minced garlic and sauté for an additional minute, stirring frequently until it becomes fragrant.

    Add Spices: Add the ground cumin and smoked paprika to the pot, ensuring to stir well so that the spices evenly coat the onions and garlic. Allow the spices to cook for another minute to awaken their flavors.

      Cook the Squash: Toss the butternut squash cubes into the pot, mixing well with the aromatic base. Pour in the vegetable broth and increase the heat to bring the mixture to a boil.

        Simmer: Once the soup reaches a boil, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the butternut squash cubes are fork-tender.

          Blend: Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If using a standard blender, ensure to blend in batches, taking necessary precautions with hot liquids.

            Add Creaminess: Stir in the coconut milk and maple syrup, mixing thoroughly. Return the pot to low heat, warming the soup gently, and taste to adjust seasoning with salt and black pepper.

              Serve: Ladle the soup into bowls. Garnish each serving with fresh sage leaves and a sprinkle of pumpkin seeds for added texture and a nutty flavor.

                Enjoy: Serve the soup hot, accompanied by crusty artisan bread or a vibrant mixed salad for a complete and satisfying meal!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6