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A bowl of creamy orange butternut squash soup, garnished with a swirl of cream and fresh herbs, on a rustic wooden surface.
Emily Carter

Creamy Butternut Squash Soup

A comforting, budget-friendly creamy butternut squash soup that's naturally vegan and gluten-free, perfect for a cozy fall meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 187
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash about 2.5 lbs, peeled, seeded, and diced into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth low-sodium
  • 1 cup unsweetened almond milk or other unsweetened plant-based milk
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • Salt to taste
  • Black pepper to taste

Equipment

  • 1 Large pot or Dutch oven
  • 1 Sharp knife
  • 1 Blender or immersion blender
  • 1 Cutting board

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add chopped onion and cook for 5-7 minutes until softened and translucent, stirring occasionally.
  3. Stir in minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
  4. Add the diced butternut squash and vegetable broth to the pot.
  5. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the squash is very tender.
  6. Remove the pot from the heat and carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot, blending until completely smooth and creamy.
  7. Return the blended soup to the pot, stir in the unsweetened almond milk, ground nutmeg, and ground cinnamon.
  8. Heat gently over low heat until warmed through, but do not boil.
  9. Taste and season with salt and black pepper to your preference.

Notes

Storage: Store cooled soup in an airtight container in the refrigerator for 3-4 days.
Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge or reheat gently from frozen.
Flavor Boost: For deeper flavor, roast the diced butternut squash at 400°F (200°C) for 20-25 minutes before adding to the pot.