Butternut Squash Soup
Soups
What You’ll Need:
🎃 1 large butternut squash (about 2 1/2–3 lbs), peeled, seeded, and cubed
🧅 1 medium yellow onion, chopped
🧄 3 cloves garlic, peeled
🥕 1 medium carrot, chopped
🛢️ 1 tbsp olive oil
🧂 1/2 tsp salt (plus more to taste)
🧂 1/4 tsp black pepper
🧂 1/2 tsp ground cumin (optional, for warmth)
🌿 1 tsp fresh thyme (or ½ tsp dried)
🫙 3-4 cups vegetable broth
🥛 1/2 cup non-dairy milk (optional, for creaminess)
🍋 juice of 1/2 lemon (to brighten)
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Roast the vegetables: Preheat oven to 400°F (200°C). Toss cubed butternut squash, onion, garlic, and carrot with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 30–35 minutes, until golden and soft.
- Blend the soup: Transfer roasted veggies to a blender. Add 3 cups broth and blend until completely smooth. (Or use an immersion blender in a pot.)
- Simmer and adjust: Pour into a pot over medium heat. Stir in coconut milk (if using) and more broth as needed to reach your desired consistency. Simmer for 5–10 minutes.
- Finish and serve: Add lemon juice and adjust salt/pepper to taste. Serve warm with fresh herbs, toasted seeds, or crusty bread.
Substituttions
Butternut Squash Soup
Ingredients:
🎃 1 large butternut squash (about 2 1/2–3 lbs), peeled, seeded, and cubed
🧅 1 medium yellow onion, chopped
🧄 3 cloves garlic, peeled
🥕 1 medium carrot, chopped
🛢️ 1 tbsp olive oil
🧂 1/2 tsp salt (plus more to taste)
🧂 1/4 tsp black pepper
🧂 1/2 tsp ground cumin (optional, for warmth)
🌿 1 tsp fresh thyme (or ½ tsp dried)
🫙 3-4 cups vegetable broth
🥛 1/2 cup non-dairy milk (optional, for creaminess)
🍋 juice of 1/2 lemon (to brighten)
Features:
Instructions:
- Roast the vegetables: Preheat oven to 400°F (200°C). Toss cubed butternut squash, onion, garlic, and carrot with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 30–35 minutes, until golden and soft.
- Blend the soup: Transfer roasted veggies to a blender. Add 3 cups broth and blend until completely smooth. (Or use an immersion blender in a pot.)
- Simmer and adjust: Pour into a pot over medium heat. Stir in coconut milk (if using) and more broth as needed to reach your desired consistency. Simmer for 5–10 minutes.
- Finish and serve: Add lemon juice and adjust salt/pepper to taste. Serve warm with fresh herbs, toasted seeds, or crusty bread.
