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Spooky Butternut Squash Soup

Soup_edited.jpg

Photo Credit: Sophia Dickmyer and Claudia Weaver

Cozy, Creamy, and Comforting

This silky, golden butternut squash soup is the perfect balance of savory and sweet — smooth, creamy, and packed with fall flavor. It’s one of those cozy recipes that feels like a warm hug in a bowl.

 

Whether you’re serving it for a weeknight dinner, a festive holiday meal, or simply meal-prepping for the week ahead, this soup never disappoints. It’s naturally creamy without needing much dairy and makes your kitchen smell amazing while it simmers.

Ingredients

  • 1 medium butternut squash, peeled and cubed

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 4 cups vegetable broth

  • 1 teaspoon salt (or to taste)

  • ¼ teaspoon black pepper

  • ½ teaspoon ground cinnamon (optional)

  • ½ cup coconut milk or heavy cream (for creaminess)

Instructions:

  1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until softened and fragrant.

  2. Add cubed butternut squash and cook for 2–3 minutes, stirring occasionally.

  3. Pour in the vegetable broth and bring the mixture to a simmer.

  4. Cover and cook for about 20 minutes, or until the squash is fork-tender.

  5. Use an immersion blender (or carefully transfer to a blender) to puree the soup until smooth.

  6. Stir in the coconut milk or cream. Season with salt, pepper, and cinnamon to taste.

  7. Simmer for another 2–3 minutes, then serve warm.

💡Notes: For the fall season, I chose to top my soup with heavy cream to create a spider web look.

 

For extra flavor, roast the butternut squash beforehand with olive oil and a pinch of cinnamon. Top your soup with a swirl of cream, toasted pumpkin seeds, or a drizzle of chili oil for a restaurant-style finish.

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