Butternut Squash Soup
A velvety smooth soup made from sweet, roasted butternut squash, simmered with aromatic ginger and garlic. A touch of milk adds a creamy finish to this comforting classic.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
TIPRoasting the squash deepens its flavor and brings out its natural sweetness, which is key to a delicious soup. - 2
Step 2
- a.Heat the remaining 2 teaspoons of olive oil in a large pot or Dutch oven over medium heat.
- b.Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
- c.Stir in the minced garlic and grated ginger, and cook for one more minute until fragrant.
TIPCook the onions until they are fully soft to build a sweet, flavorful base for the soup. - 3
Step 3
- a.Add the roasted squash to the pot along with the water, salt, black pepper, and nutmeg.
- b.Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- c.Carefully puree the soup using an immersion blender until it's completely smooth.
- d.Stir in the milk and warm through for another minute. Do not let it boil after adding the milk.
TIPIf using a countertop blender, let the soup cool slightly and blend in batches, leaving the lid's vent open to allow steam to escape. - 4
Step 4
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For easier peeling, pierce the squash skin with a fork and microwave for 2-3 minutes to soften it.
- 2To save time, you can often find pre-cubed butternut squash in the produce section of your grocery store.
- 3This soup freezes very well. Let it cool completely, then store in freezer-safe containers for up to 3 months.
- 4For a thinner soup, add a little more water or milk. For a thicker soup, simmer it uncovered for a few extra minutes before blending.
Adapt it for your goals.
Vegan
Replace the dairy milk with full-fat coconut milk or a homemade cashew cream for an equally rich and creamy vegan version.
healthyHealthy
For a lighter soup, you can omit the milk entirely or use a low-sodium vegetable broth instead of water for added flavor.
high proteinHigh protein
Boost the protein by topping the finished soup with roasted chickpeas, pumpkin seeds, or a swirl of Greek yogurt.
kid friendlyKid friendly
Add a peeled, chopped apple along with the squash when roasting. It enhances the natural sweetness and kids love it.
Why this is on our healthy list.
Rich in Vitamin A
Butternut squash is an excellent source of beta-carotene, which the body converts into Vitamin A, essential for good vision, immune function, and skin health.
Good Source of Fiber
The fiber in butternut squash and onions aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Packed with Antioxidants
This soup contains antioxidants from the squash, garlic, and ginger, which help protect your cells from damage caused by free radicals.
Frequently asked questions
Yes, it's very healthy. Butternut squash is packed with vitamins, especially Vitamin A, minerals, and fiber. This recipe is low in fat and sodium, making it a nutritious choice.