Go Back
- 1 medium butternut squash, peeled and cubed (about 4 cups) - 1 medium onion, diced - 2 cloves garlic, minced - 3 cups vegetable broth - 1 cup coconut milk The main star here is the butternut squash. It brings a sweet, nutty flavor. The onion and garlic add depth and warmth. Using vegetable broth gives the soup a rich base. The coconut milk adds creaminess and a hint of tropical flavor. - 1 teaspoon ground cumin - 1 teaspoon ground nutmeg - Salt and pepper to taste - 2 tablespoons pure maple syrup To enhance the flavors, cumin gives an earthy note. Nutmeg adds a warm spice that pairs nicely with the squash. Salt and pepper are essential for balance. The maple syrup ties everything together with a sweet touch. - Fresh parsley for garnish - Other herb alternatives Fresh parsley adds a pop of color. It also brightens the flavors. You can try other herbs like thyme or chives to mix things up. This adds a fresh element to your bowl of soup. First, we heat the olive oil in a large pot over medium heat. Next, we add the diced onion. Sauté it until it turns translucent, about 5 minutes. This step builds a sweet base for our soup. After the onion, we add the minced garlic. Cook it for an extra minute, just enough for the garlic to release its amazing aroma. Now, let’s cube the butternut squash. Peel it carefully and cut it into small cubes. Aim for about 1-inch pieces. This size helps it cook evenly and quickly. With our veggies ready, we stir in the cubed butternut squash, ground cumin, and nutmeg. Season it with salt and pepper. Cook for another 5 minutes. This allows the spices to bloom and flavor the squash. Next, we pour in the vegetable broth. Bring this mixture to a boil. Once it bubbles, reduce the heat and let it simmer. Keep it on the stove for about 20 minutes, or until the squash feels tender when poked with a fork. Once the squash is soft, we remove the pot from the heat. Now it’s time to blend! If you have an immersion blender, use it to blend the soup until it is smooth. If not, carefully transfer it to a regular blender in batches. After blending, return the pot to low heat. Stir in the coconut milk for a creamy finish. Taste and adjust the seasoning with more salt or pepper if needed. Now, the magic happens! Ladle the soup into bowls and drizzle each serving with pure maple syrup. This adds a sweet touch that balances the savory flavors. Finally, sprinkle fresh parsley on top for a pop of color. Enjoy your rich and creamy butternut squash soup! To blend the soup until smooth, use an immersion blender. This tool makes it easy. Just place it in the pot and blend. If you don’t have one, use a regular blender. Carefully transfer the soup in batches. Fill the blender halfway to avoid spills. Blend until it’s creamy and smooth. Adjusting the seasonings can elevate your soup. You might want to add a bit more salt or pepper. For heat, add a pinch of cayenne pepper. This spice pairs well with the sweet squash. It adds a gentle kick that surprises the taste buds. When serving, ladle the soup into pretty bowls. A nice touch is to drizzle maple syrup on top. This adds a sweet contrast to the savory taste. For garnish, sprinkle fresh parsley over the soup. It adds color and freshness. Choose bowls that are wide and shallow. This makes your soup look inviting and beautiful. {{image_2}} You can make your butternut squash soup more colorful and nutritious by adding other veggies. Carrots add a nice sweetness and bright color. They cook well with the squash. You can also use sweet potatoes. They have a creamy texture that blends nicely. Other fall veggies work great too. Try adding parsnips for a hint of spice. You can also use pumpkin for a rich flavor. Be creative! Mix and match to suit your taste. If you want a creamy soup but need a dairy-free option, coconut milk is perfect. It gives the soup a rich flavor. You can also try almond milk or oat milk. These options keep the soup light and tasty. For a nut-free version, stick with coconut milk or use rice milk. Both are great for keeping the soup smooth. They won’t change the flavor much, so you can enjoy every bite. To make your soup even more delicious, you can add flavorings. Infusing the soup with ginger gives it a warm kick. You can also add chopped apple for a sweet twist. It pairs well with the squash. If you want to change the sweetness, try different sweeteners. Instead of maple syrup, you can use honey or agave. Each sweetener brings a unique taste that can change the soup's profile. Play around with these options to find your favorite flavor! To keep your butternut squash soup fresh, store it in an airtight container. Let it cool first to avoid steam buildup. In the fridge, it lasts about 3 to 5 days. Always check for any off smells or changes in texture before eating. You can freeze butternut squash soup for up to three months. To freeze, let it cool completely. Then, pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. When you're ready to enjoy it, thaw the soup overnight in the fridge. For reheating, use the stovetop or microwave. If using the stovetop, gently heat over low heat. Stir often to prevent sticking. In the microwave, heat in short bursts, stirring in between. This keeps the soup creamy. If it thickens too much, add a bit of water or broth to restore its texture. Butternut squash soup lasts about 5 days in the fridge. Store it in an airtight container. Always check for a sour smell or any changes in color before you eat it. Yes, you can make butternut squash soup ahead of time. It actually tastes better after it sits. Just cool it down before you store it. Reheat it gently when you're ready to serve. You can use almond milk or oat milk as a substitute for coconut milk. Both options will still give your soup a nice creaminess. If you want a richer flavor, try using heavy cream or cashew cream. Yes, butternut squash soup is healthy. It is low in calories and high in vitamins A and C. The soup also has fiber, which helps with digestion. Adding coconut milk gives it healthy fats too. To make your soup thicker, blend it longer. You can also add more butternut squash or a potato. If you want it thinner, add more vegetable broth or water. Adjust until you reach your desired consistency. In this post, we explored making butternut squash soup. We covered key ingredients like squash, onion, garlic, and essential seasonings to boost flavor. I shared simple steps for preparation, cooking, and blending the soup to creamy perfection. You learned tips for texture and flavor variations, plus how to store and reheat well. Keep experimenting with ingredients and flavors. You can easily make this dish your own. Enjoy the warmth and comfort of homemade soup!

Butternut Squash Soup with Maple Drizzle

Warm up your days with this delightful butternut squash soup with maple drizzle! This creamy bowl of goodness combines the earthy flavors of butternut squash, garlic, and aromatic spices, topped off with a sweet maple syrup drizzle for a perfect balance. Quick to prepare and absolutely comforting, this recipe is a must-try for any soup lover. Click to explore the full recipe and elevate your fall cooking today!
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash, peeled and cubed (about 4 cups)

1 medium onion, diced

2 cloves garlic, minced

3 cups vegetable broth

1 cup coconut milk

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground nutmeg

Salt and pepper to taste

2 tablespoons pure maple syrup

Fresh parsley, for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Add the minced garlic to the pot and cook for an additional minute until fragrant.

      Stir in the cubed butternut squash, cumin, nutmeg, salt, and pepper. Cook for another 5 minutes, allowing the spices to release their aroma.

        Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and let it simmer for about 20 minutes, or until the squash is tender.

          Remove the pot from heat and use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the mixture in batches to a blender.

            Once smooth, return the pot to low heat and stir in the coconut milk for creaminess. Adjust seasoning with additional salt and pepper if needed.

              To serve, ladle the soup into bowls, drizzling each bowl with pure maple syrup for a sweet contrast to the savory flavors.

                Garnish with fresh parsley before serving.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6