Introduction
Transform humble butternut squash into a creamy, comforting soup in under 30 minutes! This recipe is perfect for busy weeknights, proving that delicious, homemade meals don’t require hours in the kitchen. We’re all about efficiency here at RateMyRecipes, and this recipe delivers.
Why This Works
This recipe shines because it’s incredibly simple, relies on readily available ingredients, and boasts a naturally sweet and savory flavor profile that everyone will love. Minimal chopping, minimal cleanup – maximum flavor! That’s the RateMyRecipes promise.
Key Ingredients
- 🎃 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 🧅 1 medium onion, chopped
- 🧄 2 cloves garlic, minced
- 🥕 1 cup carrots, chopped
- 🥔 1 cup potatoes, peeled and cubed
- 🥣 4 cups vegetable broth
- 🥛 1 cup coconut milk (full-fat recommended)
- 🌿 1 teaspoon dried thyme
- 🧂 Salt and pepper to taste
- 🍁 1 tablespoon olive oil
Instructions
1️⃣ Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
2️⃣ Add garlic, carrots, and potatoes and cook for another 3 minutes, stirring occasionally.
3️⃣ Stir in butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until squash is tender.
4️⃣ Remove from heat and carefully transfer the soup to a blender (or use an immersion blender). Add coconut milk and thyme. Blend until smooth and creamy.
5️⃣ Season with salt and pepper to taste. Reheat gently if needed. Serve hot and enjoy!
Handy Tips
- For even faster prep, buy pre-cut butternut squash. Save time, not flavor!
- Don’t be afraid to adjust the seasonings to your preference. A dash of nutmeg or cinnamon would be delicious!
- If you prefer a thinner soup, add a little more broth.
Heat Control
Medium heat is key for properly softening the onions and vegetables without burning them. Simmering ensures the squash becomes tender without overcooking and losing its nutrients. Always monitor the heat and adjust as needed.
Crunch Factor
While this soup is naturally creamy, you can add a crunch factor by topping with toasted pumpkin seeds, chopped pecans, or a sprinkle of crispy fried onions.
Pro Kitchen Tricks
- Roast the squash beforehand for a deeper, sweeter flavor. Simply toss the cubed squash with a little olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes before adding it to the soup.
- For an even creamier texture, add a dollop of Greek yogurt or sour cream before serving.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Gift Packaging Ideas
This soup makes a wonderful and thoughtful gift! Package it in a beautiful mason jar with a festive ribbon and a handwritten tag.
Flavor Variations
🌟 Spicy: Add a pinch of cayenne pepper or a dash of your favorite hot sauce.
🌟 Curried: Stir in 1 teaspoon of curry powder along with the thyme.
🌟 Apple Cinnamon: Add ½ cup of diced apple and ½ teaspoon of cinnamon along with the other vegetables.
🌟 Ginger Turmeric: Add a knob of grated ginger and ½ teaspoon of turmeric with the garlic.
Troubleshooting
- Soup is too thick: Add a little more broth until you reach your desired consistency.
- Soup is too thin: Simmer uncovered for a few minutes to reduce the liquid.
- Soup tastes bland: Check the seasoning and add more salt, pepper, or other spices as needed.
FAQ
- Can I use other types of squash? Yes! Acorn squash or kabocha squash would also work well.
- Can I make this soup in a slow cooker? Yes! Sauté the onions and garlic, then transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Is this soup vegan? Yes, as written. Be sure to check your broth and coconut milk labels for non-vegan ingredients.
- Can I freeze this soup? Yes, allow the soup to cool completely before freezing in airtight containers for up to 3 months.
Conclusion
This Speedy Butternut Squash Soup is a true weeknight winner! It’s quick, easy, delicious, and perfect for busy cooks. Share this recipe with your friends and family and let us know what you think in the comments below! Happy cooking!
30-Minute Butternut Squash Bliss: Weeknight Soup Winner
A creamy and comforting butternut squash soup that's quick to prepare and packed with flavor, perfect for a weeknight dinner.
Ingredients
- 2 cups cubed butternut squash
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 4 cups vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sautu00e9 until translucent, about 5 minutes.
- Add minced garlic and ground ginger, cooking for another minute until fragrant.
- Stir in the cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20 minutes, or until the squash is tender.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender in batches.
- Stir in the coconut milk and season with salt and pepper to taste. Heat through for an additional 5 minutes.
- Serve hot, garnished with fresh parsley.
Tips
- For added depth of flavor, roast the butternut squash in the oven before adding it to the soup.
- Adjust the thickness of the soup by adding more or less broth to achieve your desired consistency.