Easy Butternut Squash Soup
Easy homemade butternut squash soup recipe with coconut milk and warming spices. Naturally sweet, gluten-free, and vegetarian.
Ingredients
- 1 large butternut squash, about 3 pounds, peeled and cubed
- 2 tablespoons extra virgin olive oil
- 3 medium yellow onions, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 cups low-sodium vegetable broth
- 1 can full-fat coconut milk, 14 ounces
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 2 fresh thyme sprigs
- 1 bay leaf
- 1 cup unsweetened almond milk
- Sea salt and freshly cracked black pepper to taste
- 2 tablespoons fresh sage, chopped for garnish
- 1 tablespoon pumpkin seeds for garnish
- 1/2 teaspoon ground cumin
Instructions
- 1
Heat the olive oil in a large pot over medium-high heat until it shimmers, about 1 minute.
- 2
Add the diced yellow onions to the hot oil and sauté, stirring frequently, until they become translucent and softened, about 6 minutes.
- 3
Stir in the minced garlic and grated ginger, cooking until fragrant, approximately 1 minute.
- 4
Pour in the vegetable broth and add the cubed butternut squash, thyme sprigs, and bay leaf, bringing everything to a gentle boil.
- 5
Reduce the heat to medium and simmer the mixture, uncovered, until the squash is completely tender and easily pierced with a fork, about 20 to 25 minutes.
- 6
Remove the pot from heat and take out the thyme sprigs and bay leaf using a slotted spoon.
- 7
Pour the coconut milk into the pot and stir to combine with the squash mixture.
- 8
Use an immersion blender to puree the soup until smooth and creamy, working in batches if needed, about 2 to 3 minutes of blending.
- 9
Return the blended soup to medium heat and whisk in the ground nutmeg, cinnamon, cumin, and cayenne pepper until fully incorporated.
- 10
Stir in the unsweetened almond milk to achieve your desired consistency, adding more if you prefer a thinner soup.
- 11
Taste the soup and season generously with sea salt and freshly cracked black pepper to your preference.
- 12
Simmer gently for another 3 to 4 minutes to allow the flavors to meld together.
- 13
Ladle the hot soup into bowls and top each serving with fresh chopped sage and a sprinkle of pumpkin seeds before serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Full-fat coconut milk | Light coconut milk or Greek yogurt | Reduces saturated fat content while maintaining creaminess and protein benefits |
| Vegetable broth | Bone broth | Adds collagen and amino acids for enhanced gut lining support and anti-inflammatory benefits |
| Unsweetened almond milk | Organic oat milk or cashew cream | Oat milk provides additional fiber for gut health; cashew cream adds creaminess without additives |
| Sea salt | Himalayan pink salt or low-sodium miso paste | Miso adds umami depth and beneficial probiotics while reducing sodium dependence |
| Fresh ginger | Turmeric with a touch of black pepper | Turmeric offers powerful anti-inflammatory compounds, especially when paired with black pepper for absorption |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 268 |
| Total Fat | 11g |
| Saturated Fat | 6g |
| Cholesterol | 0mg |
| Sodium | 520mg |
| Carbohydrates | 36g |
| Fiber | 8g |
| Sugar | 10g |
| Protein | 7g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
