HomeMAIN DISHES Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

Posted in : MAIN DISHES on by : Admin


  • 3 pounds butternut squash, cubed
  • 3 tablespoons olive oil
  • 2 cups vegetable or chicken stock more as needed
  • 1 large carrot, peeled and chopped
  • 1 green apple, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 white or yellow onion, diced
  • 1 stalk celery, chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • 1/2 teaspoon smoked paprika optional
  • 2 15-ounce cans unsweetened coconut milk
  • optional garnishes: dried cranberries, sunflower seeds, parsley or thyme, pepitas or roasted pumpkin seeds, black pepper, parmesan cheese, smoked paprika
  • Instructions

  • In a large stockpot over medium-high heat, combine olive oil, butternut squash, carrot, apple, bell pepper, garlic, onion, and celery. Saute 3-4 minutes until garlic fragrant and onions are translucent.
  • Add stock, salt and pepper, and smoked paprika (if using) and bring to a boil. Cook for 5-10 minutes over medium heat until veggies and squash are very tender.
  • Stir in the coconut milk. Use an immersion blender to blend until smooth OR transfer in batches to a high powered blender and puree until smooth and creamy.
  • Taste, add salt and pepper to taste if needed. Add a little more stock or water to thin if needed. Garnish as desired and serve.
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