If you’re a creamy soup lover, then this recipe is for you. Butternut squash is a fantastic versatile vegetable that makes a most hearty and warming soup for the fall and winter.
I love butternut squash – and all squash for that matter – because of how incredibly versatile they are.
Butternut can be chopped up and roasted for a side dish, mashed, wrapped with bacon (yum), sweetened into a pudding, or made into its very own soup!
This butternut squash soup I made is one that I whipped up on a whim. Soups like this hardly require much thought, because simple flavours are all you need. Made with coconut milk, this recipe is super creamy and just as hearty and comforting.
Creamy Butternut Squash Soup
The perfect creamy, comforting soup made with just a few fresh ingredients.
- 1 medium butternut squash, cut in half (lengthwise)
- 1/2 can full-fat coconut milk
- 2 cups filtered water OR 1 cup chicken broth + 1 cup water (I sometimes use the juices leftover from roasting chicken)
- 1 tsp cinnamon
- 1 tsp sea salt
Bake butternut squash, flesh down, on pan at 400F for 45 minutes until a knife pierces through flesh easily.
Scoop out contents of squash and add to saucepan. Add remaining ingredients and puree with a handheld immersion blender until smooth. Alternately, add roasted squash and all ingredients to high powered blender and blend on high until smooth.
In saucepan, cook for an additional 5 minutes until hot. Serve warm and enjoy!
Add more liquid for a thinner soup and less liquid for a thicker soup. Store in refrigerator for 3-5 days (if you don't eat it all at once!)
I like to make big batches of soup like this to store in a container in the refrigerator for easy lunches or dinners. Batch cooking is a great way to always have healthy food on hand and ready to go!
For more tips on how I like to meal prep and some of the recipes I like to make regularly, check out my What I Eat In A Day video below!