Butternut Squash Soup Recipe Vegetarian Times Favorite

As the crisp autumn breeze sets in, nothing quite warms the soul like a steaming bowl of butternut squash soup. This vegetarian delight is as comforting as it is nutritious, offering a velvety texture and rich, naturally sweet flavors that highlight the essence of fall.

Whether you’re a seasoned home cook or a kitchen newbie, this butternut squash soup recipe is easy to prepare and perfect for cozy dinners or entertaining guests. It’s a great way to enjoy the seasonal bounty of butternut squash, combined with aromatic herbs and a hint of spice to elevate every spoonful.

Beyond its delicious taste, this soup is packed with vitamins and fiber, making it a wholesome addition to your meal rotation. Plus, it’s completely vegetarian and can be adapted to vegan preferences with just a few simple swaps.

If you’re looking for a comforting, healthy, and flavorful soup recipe to keep you warm this season, keep reading for the full breakdown!

Why You’ll Love This Recipe

This butternut squash soup is a crowd-pleaser for many reasons. First, it’s incredibly easy to make, requiring basic ingredients that you might already have in your pantry.

The soup blends the natural sweetness of roasted butternut squash with the savory depth of sautéed onions and garlic. With a touch of warming spices like nutmeg and cinnamon, this soup feels indulgent without being heavy.

Another reason to love it is its versatility. You can customize the soup by adding coconut milk for creaminess or garnishing with toasted pumpkin seeds for a delightful crunch.

It’s also a fantastic make-ahead meal, freezing well for busy weeknights. Plus, it’s packed with nutrients like vitamin A, vitamin C, and fiber, making it both tasty and nourishing.

Finally, this recipe is vegetarian-friendly and can easily be made vegan, making it perfect for all kinds of dietary preferences.

Ingredients

• 1 medium butternut squash (about 2 to 2.5 pounds), peeled, seeded, and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (low sodium preferred)
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh thyme or sage leaves for garnish (optional)
• Toasted pumpkin seeds for garnish (optional)

Equipment

• Large baking sheet
• Sharp knife and vegetable peeler
• Large stockpot or Dutch oven
• Wooden spoon or spatula
• Immersion blender or countertop blender
• Measuring spoons and cups
• Serving bowls

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
2. Prepare the butternut squash: Peel the squash carefully using a vegetable peeler, then cut it in half lengthwise. Scoop out the seeds and stringy pulp. Chop into 1-inch cubes to ensure even roasting.
3. Toss the cubed squash with 1 tablespoon olive oil, salt, pepper, cinnamon, and nutmeg on the baking sheet. Spread evenly in a single layer.
4. Roast the squash for 25-30 minutes or until tender and lightly caramelized, flipping halfway through for even cooking.
5. While the squash roasts, sauté the aromatics: Heat the remaining olive oil in a large stockpot over medium heat. Add the chopped onion and cook for 5-7 minutes until translucent and soft.
6. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
7. Once the squash is done, add it to the pot with onions and garlic. Pour in the vegetable broth and bring the mixture to a boil.
8. Reduce heat and simmer uncovered for 10 minutes to allow the flavors to meld together.
9. Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender, then return it to the pot.
10. Stir in the coconut milk if using, and adjust seasoning with additional salt and pepper to taste.
11. Reheat gently if necessary, but avoid boiling once the coconut milk is added to maintain its creamy texture.
12. Serve hot, garnished with fresh thyme or sage leaves and toasted pumpkin seeds for a lovely crunch.

Tips & Variations

For a richer flavor, try roasting the garlic cloves alongside the butternut squash.

If you prefer a spicier soup, add a pinch of cayenne pepper or a dash of smoked paprika while sautéing the onions. For extra creaminess, substitute the coconut milk with heavy cream or cashew cream.

Want to add more depth? A splash of apple cider vinegar or fresh lemon juice right before serving brightens the flavors beautifully.

You can also toss in a handful of cooked lentils or white beans to boost protein content, turning this into a hearty meal.

For a vegan alternative, ensure your vegetable broth is free of animal products and use coconut milk or any plant-based cream. This soup freezes well—store it in airtight containers for up to 3 months and thaw overnight in the fridge before reheating.

Nutrition Facts

Serving Suggestions

This butternut squash soup pairs wonderfully with warm, crusty bread or a fresh green salad for a balanced meal. For a more substantial lunch or dinner, serve it alongside a grain bowl or your favorite roasted vegetables.

For a festive touch, add a swirl of herb-infused olive oil or a dollop of Greek yogurt or sour cream on top. Crumbled feta or goat cheese also complements the soup’s natural sweetness beautifully.

Don’t miss trying this soup as a starter for a cozy fall dinner featuring recipes like Lamb Tenderloin Recipes or a casual brunch alongside the Lemon Straws Recipe. You can also explore wholesome appetizers through the Low Fodmap Appetizer Recipes for more healthy ideas.

Conclusion

This butternut squash soup recipe is a delightful way to savor the flavors of fall while nourishing your body with wholesome ingredients. Its comforting texture and warm spices make it a perfect dish for chilly evenings or as a starter for holiday gatherings.

The recipe’s simplicity and versatility allow you to customize it to your taste and dietary preferences, whether you want it vegan, creamy, or with a bit of a spicy kick.

By roasting the squash and gently simmering it with aromatic onions and garlic, this soup achieves a depth of flavor that’s both satisfying and easy to prepare. Serve it with fresh herbs, crunchy seeds, or alongside your favorite bread for a meal that’s sure to impress family and friends.

Dive into the season with this nourishing bowl of goodness—your taste buds and body will thank you!

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