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Creamy butternut squash soup is filling, cozy, and deeply flavorful. It’s the perfect lunch or diner when you crave comfort. This recipe is very easy to make and the whole family will love it.
Table of contents
Why Make This Creamy Butternut Squash Soup
It’s dairy free, it’s thick and it’s super creamy and luscious. The roasted veggies give it a depth of flavor like no other. This recipe is perfect for meal prep, my husband takes it to work for lunch often, just use glass meal prep containers. It’s so filling and satisfying. This soup recipe is easy to make, it’s got minimal ingredients and the color is just beautiful. This will be your go-to soup for the season. This soup also works great as a sauce with pasta (trust me on this, you will LOVE it served over pasta with some parmesan on top).
Roasted the veggies for this soup really deepens the flavors and makes it insanely good and addictive. Once you get the butternut squash sliced in half the rest is very easy. You can use a Vitamix blender, food processor, or an emulsion blender.
Ingredients Needed
Butternut Squash. Fresh, frozen or precut.
Olive Oil. Neutral in flavor.
Garlic.
White Onion.
Raw Cashews.
Ginger. Fresh ginger for the ultimate flavor.
Seasoning. Garlic powder, salt, black pepper, paprika, nutmeg.
Chicken Broth. Low sodium is best.
Coconut Milk. Unsweetened almond milk will also work.
Steps To Make This Creamy Butternut Squash Soup
Step One. Preheat your oven to 425 º. Slice the ends off of the butternut squash. With a flat surface on the bulb end, stand the butternut squash on end and carefully slice it in half lengthwise. Scoop all the seeds and strings out of the center. Brush the flesh with olive oil and season with salt and pepper. Roast for 50-60 minutes.
Step Two. Prepare the onion and garlic. Slice the onion into large chunks and cut the top of the garlic clove off. Place the clove into a tinfoil cup and place in the center of a small cooking sheet. Place the onions around the garlic. Drizzle oil onto garlic clove and onions. Place in the oven with the squash on the lower level. Bake for 10 minutes. Pull it out, add the cashews in with the onion, bake for another 10 minutes. Pull out and let the squash finish baking.
Step Three. Once squash is finished (you will know when it is tender enough to stick a fork through the thickest part). Set it aside and let it cool for a bit. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer to a high speed blender or food processor. You can also use a knife to rid of the squash skin if needed, just try not to waste any.
Step Four. Add the onion, cashew, and 3-4 roasted garlic cloves. Add in seasoning, broth, coconut milk. Blend on high until the soup is thick and creamy. Feel free to add more broth/salt/pepper if needed to get desired thickness and taste. If you are using this as a sauce you will want to keep it thick.
Step Five. If soup is still hot to your liking, pour the soup into bowls and garnish with pepita seeds and a light drizzle of coconut milk. If you need to reheat it a little, add to a sauce pan and put on low heat for about 5 minutes, stirring often. Microwaving the individual bowl, covered, for 2 minutes will also work.
Recipe FAQ’s
Yep! Totally dairy free!
Simple add it to any cooked pasta of choice and add some parmesan cheese (YUM)
Yes!
Yes, for up to 3 months in an airtight container.
Other Recipes To Try
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Creamy Butternut Squash Soup
Ingredients
- 3.5 lbs butternut squash
- 2 tbsp olive oil , *separated
- 1 small yellow onion
- 1 bulb of garlic , *please see notes
- 4 cup veggie or chicken broth
- ⅓ cup coconut milk
- ¼ tsp cracked black pepper
- ½ tsp course sea salt
- ¼ tsp nutmeg
- ⅓ tsp paprika
- ⅓ tsp minced ginger
- ¼ tsp garlic powder
- ¼ cup raw cashews
Optional Garnish
- small drizzle of coconut milk
- pepita seeds
- parsley
Instructions
- Preheat your oven to 425 º. Slice the ends off of the butternut squash. With a flat surface on the bulb end, stand the butternut squash on end and carefully slice it in half lengthwise. Scoop all the seeds and strings out of the center. Brush the flesh with olive oil and season with salt and pepper. Roast for 50-60 minutes
- Prepare the onion and garlic. Slice the onion into large chunks and cut the top of the garlic clove off. Place the clove into a tinfoil cup and place in the center of a small cooking sheet. Place the onions around the garlic. Drizzle oil onto garlic clove and onions. Place in the oven with the squash on the lower level. Bake for 10 minutes. Pull it out, add the cashews in with the onion, bake for another 10 minutes. Pull out and let the squash finish baking.
- Once squash is finished (you will know when it is tender enough to stick a fork through the thickest part). Set it aside and let it cool for a bit. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer to a high speed blender or food processor. You can also use a knife to rid of the squash skin if needed, just try not to waste any.
- Add the onion, cashew, and 3-4 roasted garlic cloves. Add in seasoning, broth, coconut milk. Blend on high until the soup is thick and creamy. Feel free to add more broth/salt/pepper if needed to get desired thickness and taste. If you are using this as a sauce you will want to keep it thick.
- If the soup is still hot to your liking, pour the soup into bowls and garnish with pepita seeds and a light drizzle of coconut milk. If you need to reheat it a little, add to a sauce pan and put on low heat for about 5 minutes, stirring often. Microwaving the individual bowl, covered, for 2 minutes will also work.Use the leftover garlic cloves on toasted bakery bread, chopped into eggs or any other recipes you are cooking. You can also freeze it in a small bag.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
