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.

 

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Creamy Butternut Squash Soup

The perfect creamy, comforting soup made with just a few fresh ingredients.

Servings 4

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

Instructions

  1. Bake butternut squash, flesh down, on pan at 400F for 45 minutes until a knife pierces through flesh easily.

  2. 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.

  3. In saucepan, cook for an additional 5 minutes until hot. Serve warm and enjoy!

Recipe Notes

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!

 

Are you a butternut squash fan? How do you like to eat it?