Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, peeled and cubed (~ 2 cups); 1 stalk celery, diced; 1 small onion, diced; 1 carrot, diced; 1 teaspoon olive oil; ¾ cup light coconut milk (add to taste); 4 sage leaves (optional); 4 -6 cups chicken broth (or vegetable); salt and pepper; ¼ teaspoon cayenne (more to taste); ¼ teaspoon nutmeg

Servings: persons

1 butternut squash, peeled and cubed (~ 2 cups)
1 stalk celery, diced
1 small onion, diced
1 carrot, diced
1 teaspoon olive oil
¾ cup light coconut milk (add to taste)
4 sage leaves (optional)
4 -6 cups chicken broth (or vegetable)
salt and pepper
¼ teaspoon cayenne (more to taste)
¼ teaspoon nutmeg

1
Place a large pot over medium heat and film bottom of pan with olive oil.
2
Add celery, carrot, onion and butternut squash.
3
Saute until vegetables have softened, 3-4 minutes.
4
Add stock and sage leaves.
5
Bring to a boil and then lower to a simmer.
6
Simmer until squash is soft and cooked through.
7
Add more stock as needed.
8
Remove sage leaves.
9
Puree soup using an immersion blender or regular blender.
10
Add coconut milk, cayenne, salt and pepper to taste.
11
Grate nutmeg over individual bowls before serving.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 butternut squash, peeled and cubed (~ 2 cups), 1 stalk celery, diced, 1 small onion, diced, 1 carrot, diced, and more.

Yes, Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup

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