This butternut squash soup recipe is one of my all-time favorites. It is one of my winter soup recipes that I can have on repeat. I say it’s a winter recipe, but truly, I start making this in the fall as soon as I can get my hands on some fresh butternut squash. I chose to eat in season as much as possible.
This soup is super simple and quick to make, so if you are in a time crunch for a healthy, delicious dinner, this one is it.
What I also like about this recipe is that it is flexible. If you are looking for vegan dinner ideas this one is for you. You can easily substitute some of the ingredients in this recipe to make it vegan.
This soup is also plant-based and vegetarian, so we are covering it all here, my friend.
The ingredients are simple and few, but they sure pack a punch when it comes to upping your health game.
Let’s start with the main ingredient, shall we? Here are seven health benefits of butternut squash that begin to give us reasons to love this soup.
Reasons to love butternut squash:
- Low in calories
- It is rich in vitamins and minerals such as vitamins C and A, magnesium, potassium, calcium, iron, and vitamins B and E, and it is an excellent source of fiber.
- Helps boost your immune system
- Great source of antioxidants
- It can help with weight loss
- Supports healthy blood sugar levels
Those, my friend, are JUST some of the reasons to love butternut squash.
This butternut squash soup has a ton of flavor. The butternut itself has a nutty and smooth taste to it. When combined with the other ingredients, it has this richness to it. The spices are ones that you may not think of going together with this soup, but they work to make this soup AMAZING!
So what are these other ingredients that I keep talking about? The ingredients are pretty simple. You have, of course, the butternut squash, and then you have:
- Chicken stock (if you are making this strictly vegan or as a plant-based soup, then add vegetable stock)
- Coconut milk
- Yellow onion
- Nutmeg
- Cinnamon
- Cloves
- Salt
The spices are what really take this butternut squash soup recipe to the next level. The spices have such a beautiful aroma and, combined make this soup feel so warm and comforting as soon as it hits your mouth.
Another thing that makes this such an easy health dinner is that it is super quick to make. You can even buy the butternut squash already peeled and chopped in some grocery stores. That will save some time right there if you are really pressed for time or just like to save a little time on dinner.
When I think of the spices and other ingredients that go into this recipe I can not help but say to myself this is one of those easy fall recipes that I can have daily.
It is so filling because of the fiber in the butternut squash, healthy, low in calories, and honestly the fact that is easy and fast to make is what makes it a super win in my book.
Getting a healthy dinner on the table quick is not always easy. Any time I can get my hands on a recipe that is quick healthy and delicious I am indexting that for sure.
There are other versions of this soup but I put my own little twist on it with the spice combination. It took me a while to get the right spices down and in the right amounts. Too much clove and well…..need to start over on that batch.
This soup freezes well too which I love. I usually double the recipe and freeze half of it for another time. This has been a lifesaver on a few occasions.
As always, from my heart to your happy cooking.
Psss. Check out my super simple cliantro lime rice recipe
PrintButternut Squash Soup Recipe
This butternut squash soup is truly an easy and healthy dinner that is packed with flavor and comfort.
- Prep Time: 10 min
- Cook Time: 20
- Total Time: 30
- Yield: 4 cups 1x
Ingredients
1. 1 medium size butternut squash
2. 1/2 medium yellow onion chopped
3. 1/2 cup coconut milk
4. 1/8 teaspoon nutmeg
5. pinch of cinnimon
6. pinch of cloves
7. 1/2 teaspoon of salt
8. 2 cups chicken broth (if vegan use vegable broth)
Instructions
1.Peel the butternut squash and cut it open to remove the seeds and fiber. Chop the squash into about 1 inch cubes.
2. Chop up the onion
3. In a medium pot add the chicken broth (or vegtable broth which ever you chose to use) onion and squash and cook on medidum for about 15 min covered or till you can easily stick a fork though the squash.
4. Once the squash is fully cooked let cool for a bit then add all the ingredients of the pot into a blender. Blend untill you get a smooth consistency and no chunks.
5. Add the soup from the blender back into the pot on low and add in the rest of the ingredients. The coconut milk and spices and simmer for about 5 min to let all the ingredients come together.
6. Serve warm and enjoy
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