Print

Creamy Butternut Squash

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Butternut Squash is a warm, velvety dish made by roasting sweet squash and blending it with broth and cream or coconut milk for a rich, comforting soup or side. Perfect for fall and winter meals.

Ingredients

  • 1 large butternut squash, peeled and cubed
  • 2 tbsp olive oil (plus more for sautéing)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable broth or chicken broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • Salt and black pepper to taste
  • Optional: 1 tsp fresh thyme, pinch of nutmeg, or chili flakes
  • Optional garnish: toasted seeds, fresh herbs, or swirl of cream

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet.
  2. Roast for 25–30 minutes until tender and caramelized.
  3. In a large pot, heat a bit of olive oil and sauté chopped onion until soft. Add garlic and cook for 1 more minute.
  4. Add roasted squash to the pot with broth. Bring to a simmer.
  5. Blend mixture with an immersion blender or in batches until smooth.
  6. Stir in cream or coconut milk. Adjust salt and pepper to taste. Add optional spices if desired.
  7. Serve warm with garnishes like herbs, cream drizzle, or toasted seeds.

Notes

  • Use frozen squash for convenience—roast from frozen or simmer directly in broth.
  • Add apple, carrot, or spices for variation.
  • Soup is vegan if made with coconut milk and vegetable broth.
  • Freezes well up to 2 months; store in airtight containers.
  • Pairs well with bread, grilled cheese, or seasonal salads.

Nutrition

Find it online: https://recipesbyliza.com/creamy-butternut-squash/