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The Best Homemade Butternut Squash Soup

Lucy Figueiredo
This soup is everything you need to soothe your soul during the fall and winter seasons. Its nutty, sweet, spicy, and velvety smooth flavor will leave you feeling healthy and cozy warm.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 6
Calories 577 kcal

Equipment

  • 1 5 quart Dutch Oven or bigger
  • 1 Immersion Blender or food processor
  • 1-2 Baking Sheets
  • 1-2 sheets of parchment paper

Ingredients
  

  • 2 medium-sized butternut squash
  • 3 tbsp Coconut oil or Olive oil
  • 1 medium onion diced
  • 3-4 garlic cloves minced
  • 3 tsp freshly grated ginger
  • 1 medium apple, of your chosing peeled, cored, and diced
  • 1-2 tsp salt add more if desired
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika, or regular paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp cayenne pepper, or red pepper flakes
  • 1 13.5 fl oz organic coconut milk unsweetened
  • 32 oz chicken or vegetable stock have some extra on hand just in case you need to add more.
  • 5-6 strips bacon of your choosing cooked

Instructions
 

  • Preheat oven to 425 °F
  • Line 1-2 baking sheets with parchment paper.
  • Remove any dirt from butternut squash by simply rinsing it off. Pat dry and cut in half. Remove seeds by scooping them out with a spoon or ice cream scoop.
  • On a lined baking sheet, place butternut squash upside and drizzle with olive oil. Then, season with salt, black pepper, paprika, and garlic powder. Turn butternut squash upside down and place in the oven. Bake 30-40 minutes until fork tender. Remove from oven and let cool.
  • Once cooled peel the skin off the butternut squash and place the squash in a bowl and set aside. If you're making this ahead of time when the squash is completely cooled off place it in your refrigerator until ready to use. Butternut squash will hold in the fridge for no more than 2 days.
  • After baking your butternut squash, take a large pot over medium heat and add coconut oil or olive oil. When the oil is ready add your onion and garlic and saute until you start to see the onion become translucent in color. Then, add your diced apple and saute until the apples are fork-tender.
  • Add all of your seasonings listed above and stir making sure not to let onions and apples burn. Caramelization is what you're looking for. Then, add in coconut milk and chicken or vegetable stock. Bring to a boil.
  • Lastly, add in your butternut squash and mix well.
  • Take your immersion blender and or food processor and begin blending. Be careful not to get burned. I shut the heat off at this point while using my immersion blender because as it boils it looks like a volcano erupting and it could burn you.
  • Butternut squash soaks up lots of liquid so add more stock if need be until you reach your desired consistency. I don't like it too thick but also not too runny. My rule of thumb is if its not running off my wooden spoon then its perfection.
  • Once you have finished blending, crank up your stove back up to low heat, place a lid on your pot and let boil for another 10 minutes. Set your bowls up and ladle your soup into them.
  • Take some bacon, any of your choosing, and fry some up either in a pan, baked in the oven, or your air fryer. And once it's all done sprinkle with some bacon and Bom apetite!

Nutrition

Calories: 577kcalCarbohydrates: 90.1gProtein: 19.8gFat: 19.9gSaturated Fat: 12.6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.5gCholesterol: 12.2mgSodium: 1418mgPotassium: 606mgFiber: 31.9gSugar: 28.9gVitamin A: 144IUVitamin C: 70.6mgCalcium: 39.9mgIron: 33.1mg
Keyword comfort food, creamy soup, fall foods
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