Creamy Butternut Squash Soup

I’m not the biggest fan of soups, but this one checks all the boxes for me. It’s creamy, filling, satisfying to eat, but leaves me feeling light and energized at the same time. After a few trial runs, I reached the perfect intersection of minimal effort and maximum flavor. It’s so simple to make this butternut squash soup that’s perfect for lunch or dinner during the colder months. You can also add toppings and various flavors to it to make it a little different each time!

This 10-ingredient soup starts with roasting the squash, carrots and garlic to bring out their natural sweetness and maximize the flavor.

As the squash and garlic are roasting, bring a pot of vegetable stock to a boil. Then add the celery, onion, paprika, cumin, salt, and pepper and let it simmer for about 30 minutes.

Once the butternut squash and carrots have roasted, pull them out and let sit for 5-10 minutes. Then de-skin the butternut squash and place it directly in a high speed blender. Add everything else in there as well, plus the coconut cream, and blend away! This soup will stay good in the fridge for up to a week, but you can also freeze it to have as a quick meal on-hand whenever you don’t have time to cook.

Not only is butternut squash versatile and delicious, but it’s also rich in fiber, potassium, copper, manganese, vitamin A precursors, vitamins C, B2, B5, B6, B7, K, just to name a few!

How to Make This Soup

The PERFECT butternut squash soup with plenty of natural sweetness, a bit of spice, and unbelievably creamy texture. Simple methods and just 10 ingredients required for this dreamy soup perfect for the cooler months!

INGREDIENTS

• 1 large butternut squash

• 1 white onion

• 4 large carrots

• 6 celery stalks

• 1 can coconut cream

• 2 cups vegetable stock

• 5 cloves garlic

• 1 healthy pinch each sea salt & black pepper

• 1/2 tsp paprika

• 1/2 tsp cumin

INSTRUCTIONS

• Preheat the oven to 410 degrees F.

• Cut the butternut squash into quarters and chop the carrots in half. Drizzle with a bit of avocado oil or olive oil, add the garlic cloves, and place on a baking sheet and put in the oven for 40 minutes.

• While the butternut squash and carrots are roasting, bring 2 cups of vegetable stock to a boil. Chop the onion and celery and add to the pot along with the paprika, cumin, salt and pepper. Bring to a simmer and let sit for 30 minutes, stirring every 10 minutes.

• Once the vegetables are done roasting, take them out of the oven and let cool for about 5-10 minutes. Then with a spoon, scrape the butternut squash away from the skin and put directly into a high speed blender (you can also de-skin the butternut squash before roasting it, but I find it’s easier to do it after!). Place the carrots and garlic into the blender, followed by the vegetable stock mixture.

• Finally, add the coconut cream to the blender (I don’t use the whole can, but more the actual cream - this will make the soup super rich and flavorful, but keep it thick and creamy).

• Once everything is in the blender, blend on high for about 2 minutes or until the soup is super smooth! Add more vegetable broth, coconut milk, or water if you prefer it a bit thinner.

• Serve immediately (it should still be nice and hot after blending!) and top with parsley, pinch of salt, pumpkin seeds, crunchy chickpeas, walnuts, or whatever else you’d like!