Not much beats a warm bowl of soup on a cold December night in my book.
This butternut squash soup is thick, savory, creamy, and extra warming for the soul. I loved eating it with a big ol’ slice of sourdough bread.
It’s quickly becoming one of my faves as it’s also nourishing for the body.
Yep, it’s full of body-loving fats (thanks, coconut milk and butter/EVOO), vitamin C (all about the immune support right now), and fiber to help you feel full and satisfied.
Creamy Butternut Squash Soup
Makes 4-6 servings
Prep time: 10 minutes | Cook time: 40 minutes
Author: Jenna B. Radomski
- 1 medium butternut squash, halved and deseeded
- 1 small head garlic
- 2 tablespoons melted butter (or extra virgin olive oil), divided
- 3 small red potatoes, diced
- 1/2 medium yellow onion, sliced
- 1 1/2 cups canned coconut milk (include the cream, too)
- 1 cup broth (vegetable or chicken)
- 1 tablespoon red wine vinegar
- 2 teaspoons dried rosemary
- Salt and pepper, to taste
- Preheat oven to 425 degrees Fahrenheit and grab a large baking sheet. Fill a large pot with water and bring to a boil over high heat.
- Brush the flesh of the squash with 1 tablespoon butter (or olive oil) and generously sprinkle with salt and pepper. Place the squash on the baking sheet, flesh side down.
- Peel the extra, papery layers from the head of garlic and carefully chop off the top 1/4 inch so the cloves are exposed. Rub the top with 1 teaspoon butter or oil and wrap the entire head in aluminum foil.
- Place the squash and garlic in the oven and bake for 35-40 minutes, or until the squash is easily pierced with a fork.
- Add 1 tablespoon of salt to the pot of boiling water and add the potatoes. Bring back up to a boil, reduce heat to medium, and cook for 15-20 minutes, until easily pierced with a fork. Drain the potatoes and set aside.
- Add the remaining 2 teaspoons of butter or oil to a medium saucepan over medium heat. Allow the fat to heat up before adding the sliced onions. Sauté for 3-5 minutes, until the onions become fragrant and translucent.
- Carefully remove the squash and garlic from the oven. Use a large spoon to scrape the squash flesh out of the skin. Discard skin. Remove the roasted garlic by squeezing from the bottom – the cloves will easily pop out!
- Now it’s time to blend the soup. I recommend adding all ingredients to a large pot and using an immersion blender. I don’t have one, so I carefully add all ingredients to a high-speed blender and blend on low until smooth.
- Feel free to add more broth if you enjoy a thinner soup. Serve immediately or store leftovers in an airtight container for 1 week or freezer for 4-6 months.
I hope you find this recipe as cozy and delicious as I do!
Please share your creations with me over on Instagram by using the hashtag #becauseeverybodyeats. I love seeing your beautiful adaptations of my recipes!