Oh, fall! Is there anything better than cozying up with a big bowl of soup when the leaves start to turn? I don’t think so! And trust me, this butternut squash soup is about to become your new go-to. It’s seriously creamy, packed with flavor, and ridiculously easy to whip up. I’ve been making it for years, tweaking it here and there until it was absolutely perfect. This recipe? This is *it*. The ginger and sage? Don’t even get me started – that combo is pure magic. I call it my *butternut squash soup hero* because it always saves the day when I need a comforting, healthy meal that everyone loves. Even my picky eaters gobble it up!
Why You’ll Love This *Butternut Squash Soup Hero*
Seriously, you’re going to be obsessed! This isn’t just *any* soup; it’s my *butternut squash soup hero* for a reason. Here’s why:
Quick and Easy *Butternut Squash Soup Hero*
Who has time for complicated recipes? Not me! This comes together in under an hour, and if you grab pre-cut squash? Even faster! Boom!
Creamy and Dreamy *Butternut Squash Soup Hero*
The secret ingredient? Coconut milk! It makes this soup unbelievably creamy without being heavy. You’ll want to dive right in, trust me.
Flavorful *Butternut Squash Soup Hero*
Ginger and sage? Sounds kinda fancy, right? But it WORKS! This soup isn’t just sweet; it’s got a little zing and a whole lotta warmth.
Vegetarian *Butternut Squash Soup Hero*
Yep, totally vegetarian! And guess what? It’s naturally vegan too! So everyone can enjoy a bowl of this goodness.
Comforting Fall *Butternut Squash Soup Hero*
Imagine this: crisp air, colorful leaves, and a warm bowl of *butternut squash soup hero* in your hands. It’s the perfect fall vibe, and it’ll warm you right up from the inside out.
Ingredients for Your *Butternut Squash Soup Hero*
Alright, let’s gather our goodies! You’ll need your basic veggies like butternut squash (duh!), carrots, onion, and apple. Then we’re gonna spice things up with garlic, ginger, sage, and a few other yummy things. Oh, and don’t forget the coconut milk – it’s KEY! Here’s the full list:
- 2 Tablespoons olive oil
- 5 cloves garlic, minced
- 3 teaspoons fresh ginger, minced
- 1 medium yellow onion, about 1 1/2 cups, chopped
- 5 medium carrots, peeled and chopped
- 1 medium apple, peeled and chopped
- 5 cups butternut squash, peeled and chopped (1 medium-sized squash)
- 1 Tablespoon fresh sage, chopped
- 32 oz vegetable broth
- 1 cup canned coconut milk, I used full-fat
- 1 teaspoon sea salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- pinch of ground nutmeg
- pinch of cayenne pepper, optional
- additional coconut milk, roasted pepitas and fresh sage, for serving
How to Prepare Your Delicious *Butternut Squash Soup Hero*: Step-by-Step Instructions
Okay, here we go! This is where the magic happens. Don’t worry, it’s super simple, I promise! Just follow these steps and you’ll have a pot of *butternut squash soup hero* in no time.
Sauté Aromatics
First, grab your biggest pot (a Dutch oven is perfect if you have one!). Heat up the olive oil over medium heat. Then, toss in the garlic, ginger, onion, carrots, and apple. Cook it all together, stirring now and then, until the veggies start to get soft. This usually takes about 7 minutes. Your kitchen should be smelling pretty amazing right about now!
Add Spices
Next, it’s spice time! Add the salt, turmeric, pepper, nutmeg, and cayenne (if you’re feeling a little spicy!). Cook for another minute, stirring constantly. This helps wake up the spices and makes them extra fragrant. Trust me, you don’t want to skip this step!
Simmer Until Tender
Now, add the star of the show: the butternut squash! Also add the sage, vegetable broth, and coconut milk to the pot. Bring everything to a boil, then turn the heat down to low and let it simmer for about 30-40 minutes, or until the squash is super soft. You should be able to easily poke it with a fork.
Blend to Perfection
Time to get creamy! If you have an immersion blender, just stick it right into the pot and blend until smooth. If not, carefully transfer the soup in batches to a regular blender. Be CAREFUL, hot soup can splatter! You might want to let it cool down a bit first. If you do, just pop it back on the stove for a few minutes to warm it up before serving.
Serve and Enjoy Your *Butternut Squash Soup Hero*
Ladle that gorgeous soup into bowls and drizzle with a little extra coconut milk (if you want to get fancy!). Sprinkle with roasted pepitas and a little black pepper. And that’s it! Time to cozy up and enjoy your *butternut squash soup hero*!
Ingredient Notes and Substitutions for *Butternut Squash Soup Hero*
Okay, so maybe you’re missing an ingredient or two? No sweat! Here are a few easy swaps you can make for your *butternut squash soup hero*.
Don’t have coconut milk? Heavy cream or even cashew cream will work in a pinch, but it won’t be vegan, of course! Acorn squash or even pumpkin can sub for the butternut squash – just keep an eye on the sweetness, you might want to add a tiny squeeze of lemon! And if you’re not a sage fan (gasp!), try thyme or rosemary. Taste as you go and adjust those spices until it’s just right for YOU!
Tips for the Best *Butternut Squash Soup Hero*
Want to take your *butternut squash soup hero* to the next level? Of course, you do! Here are my secret weapons for soup perfection:
If your soup is too thick, add a little more broth until it’s just right. Taste, taste, TASTE! Don’t be afraid to add more salt, pepper, or even a pinch of brown sugar to balance the flavors. My favorite trick? Roast the squash before you add it to the soup. It brings out the sweetness and adds a crazy delicious depth of flavor. Seriously, try it!
FAQ About *Butternut Squash Soup Hero*
Got questions? I’ve got answers! Here are a few things folks often ask about my famous *butternut squash soup hero*:
Can I Freeze *Butternut Squash Soup Hero*?
Absolutely! Let the soup cool completely, then pour it into freezer-safe containers (leave a little room at the top, it expands!). It’ll keep for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge.
How Long Does *Butternut Squash Soup Hero* Last?
In the fridge, your *butternut squash soup hero* will stay good for about 4-5 days in an airtight container. In the freezer? See above! Remember to label those containers!
Can I Make *Butternut Squash Soup Hero* Vegan?
You already ARE, my friend! This recipe is naturally vegan because it uses coconut milk instead of dairy. Score!
Can I use different squash for my *Butternut Squash Soup Hero*?
Yep! Acorn squash, kabocha, even pumpkin can work. Just keep in mind that the flavor will be slightly different, so you might want to adjust the spices accordingly. Have fun experimenting!
Serving Suggestions for Your *Butternut Squash Soup Hero*
Okay, so you’ve got your *butternut squash soup hero* all ready to go… but what should you serve with it? Well, some crusty bread for dipping is ALWAYS a good idea. Or how about a gooey grilled cheese sandwich? YUM! A simple side salad with a light vinaigrette is also a winner. Honestly, this soup is so good, it pairs well with just about anything!
Storage & Reheating Instructions for *Butternut Squash Soup Hero*
Got leftovers? Lucky you! Let your *butternut squash soup hero* cool down, then stash it in an airtight container. It’ll keep in the fridge for about 4 days. Or, you can freeze it for up to 3 months! To reheat, just pop it in a pot on the stove over medium heat, or zap it in the microwave. Easy peasy!
Nutritional Information
Alright, let’s talk nutrition! Now, I’m no expert, and keep in mind that the numbers can vary depending on the exact ingredients you use (brands of coconut milk can be SO different!). But, just to give you a general idea, here’s a rough estimate for one bowl of my *butternut squash soup hero*:
We’re looking at around 250 calories, 15g of sugar, 600mg of sodium, 15g of fat (10g saturated, 5g unsaturated, and zero trans fat—yay!), 25g of carbs, 5g of fiber, and 3g of protein. Not too shabby, right? A seriously delicious *and* relatively healthy meal? I call that a win-win!
Remember, this is just an estimate! For the most accurate info, plug the specific ingredients YOU used into a nutrition calculator. But hey, at least you know you’re getting a whole lotta flavor and good stuff in every bowl of this *butternut squash soup hero*!
Enjoyed This *Butternut Squash Soup Hero*? Leave a Review!
Did you love this *butternut squash soup hero* as much as I do? Let me know! Leave a comment below, rate the recipe, or share it with your friends on social media! I love hearing from you!
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Butternut Squash Soup Hero: Conquer Fall with 1 Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: American
- Diet: Vegetarian
Description
This butternut squash soup is creamy and easy to make. It combines butternut squash with coconut milk, carrots, fresh ginger and sage for a comforting fall meal.
Ingredients
- 2 Tablespoons olive oil
- 5 cloves garlic, minced
- 3 teaspoons fresh ginger, minced
- 1 medium yellow onion, about 1 1/2 cups, chopped
- 5 medium carrots, peeled and chopped
- 1 medium apple, peeled and chopped
- 5 cups butternut squash, peeled and chopped (1 medium-sized squash)
- 1 Tablespoon fresh sage, chopped
- 32 oz vegetable broth
- 1 cup canned coconut milk, I used full-fat
- 1 teaspoon sea salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- pinch of ground nutmeg
- pinch of cayenne pepper, optional
- additional coconut milk, roasted pepitas and fresh sage, for serving
Instructions
- Add olive oil to a large dutch oven or stockpot over medium heat. Add garlic, ginger, onion, carrots and apple to the pot. Cook, stirring occasionally, until everything begins to soften, about 7 minutes.
- Add salt, turmeric, pepper, nutmeg and cayenne (if using). Cook another minute, stirring constantly.
- Add squash, sage, vegetable broth and coconut milk to the pot. Bring mixture to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30-40 minutes.
- Use an immersion blender to puree soup to a smooth consistency. If you do not have an immersion blender you can transfer the soup in batches to a blender and blend until smooth. This method will require a bit of cooling time and caution. If you let the soup cool down before blending, place it back on the stove on low heat for a few minutes to warm it up before serving.
- To serve, ladle into bowls and drizzle with additional coconut milk (if desired), pepitas and black pepper.
Notes
- Time saver: To save time, buy pre-cut butternut squash at the grocery store or use frozen butternut squash cubes.
- Storage: Store the soup in an airtight container in the fridge for 4-5 days or freeze it for up to 3 months in freezer-safe containers. Thaw frozen soup in the fridge overnight, then reheat on the stovetop over medium heat or in the microwave, stirring occasionally to warm evenly.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 15g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
