As the days grow cooler, there’s nothing quite like a warm, comforting bowl of butternut squash soup to enjoy. This velvety soup, made with aromatic spices and creamy coconut milk, brings a wonderful blend of sweetness, warmth, and subtle spice.
Why Butternut Squash?
Butternut squash is the ideal ingredient for soup due to its natural sweetness and creamy texture when blended. When cooked, it becomes tender and easy to puree, giving the soup its signature smoothness without the need for heavy cream. Not only is butternut squash delicious, but it’s also packed with nutrients like vitamin A, fiber, and potassium.
Flavorful Spices
This soup’s seasoning mix of cumin, coriander, and turmeric creates a depth of flavor that takes each spoonful to the next level. These spices add an aromatic warmth that perfectly complements the sweetness of the butternut squash. Cumin adds a slightly nutty and earthy tone, while coriander brings a mild citrusy brightness.
Turmeric not only enhances the soup’s golden color but also introduces a hint of peppery warmth that balances the overall flavor profile. Together, these spices turn a simple squash soup into a layered, aromatic delight.
How to Serve and Pair This Soup
Butternut squash soup pairs wonderfully with a variety of dishes, making it a great option for a variety of occasions. Here are some of our favorites:
- With Crusty Bread: Serve alongside crusty bread or a garlic swirl bread for a satisfying meal that’s perfect for dunking.
- Add Toppings: For added texture, top the soup with toasted pumpkin seeds, a sprinkle of crispy fried onions, or a swirl of coconut milk.
- Pair with a Salad: A fresh green salad with balsamic vinaigrette or an apple walnut salad complements the soup’s warmth and richness.
- Garnish for Extra Flavor: Sprinkle freshly chopped parsley or a bit of smoked paprika on top for a pop of color and flavor.
Tips for the Best Butternut Squash Soup
A few small adjustments and techniques can make all the difference in crafting the perfect bowl of butternut squash soup. Experiment with the consistency by adjusting the amount of vegetable broth to make it as thick or thin as you like.
- Adjust Consistency: If you prefer a thicker soup, reduce the amount of vegetable broth slightly. For a thinner consistency, add a bit more broth at the end until it reaches your desired thickness.
- Blend Carefully: Using an immersion blender directly in the slow cooker is convenient, but if you’re using a countertop blender, blend the soup in batches to avoid overfilling. Be sure to hold the blender lid securely, as hot liquids expand.
- Check for Seasoning: Once blended, taste the soup and adjust the salt and pepper to suit your preferences. Adding a touch more coconut milk at the end can mellow the spices if they’re too strong.
Storage and Reheating Tips
If you have leftovers, this soup stores beautifully for an easy meal later on. Not only does this make meal prepping a breeze, but it also enhances the flavors as they meld together over time.
- Refrigerate: Store in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even more delicious the next day.
- Freeze: For longer storage, freeze the soup in individual portions. When ready to enjoy, let it thaw in the fridge overnight and reheat gently on the stove to maintain its creamy texture.
Whether you’re looking for a cozy meal to warm you up or a nutritious dish to enjoy with family, this butternut squash soup is a must-try. It’s simple to prepare, packed with flavor, and sure to become a favorite as fall rolls in.
Butternut Squash Soup
Ingredients
- 2 butternut squash peeled and cubed
- 1 onion peeled and quartered
- 3 cloves garlic peeled
- 2 cups vegetable broth
- 1/2 cup coconut milk
- 1 tablespoon olive oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Prepare the vegetables: peel and cube the butternut squash, peel and quarter the onion, and peel the garlic cloves.
- Pour the olive oil into the bottom of the slow cooker, then add the prepared butternut squash, onion, garlic, vegetable broth, coconut milk, cumin, coriander, turmeric, salt, and black pepper. Stir to ensure all ingredients are well combined.
- Set the slow cooker on low for 5-6 hours or high for 3-4 hours, cooking until the butternut squash is soft and tender.
- Once fully cooked, use an immersion blender to blend the mixture until smooth and creamy. If you prefer, transfer the soup to a countertop blender in batches, blending until smooth.
- Taste the soup and adjust seasoning as needed. Serve hot, garnishing with a drizzle of coconut milk or a sprinkle of ground black pepper, if desired.