Easy Butternut Squash Soup

Overhead photo of a white bowl with butternut squash soup with garnish.

Easy Butternut Squash Soup is your new go-to fall recipe! It can be a cozy and comforting meal on its own or a beautiful side dish for Thanksgiving dinner.

Course Side Dish, Soup

Cuisine American

Keyword butternut squash, Easy Low-carb Dinner Rolls, Easy Whole30 Pumpkin Chili, gluten-free, paleo, soup

Prep Time 10

Cook Time 15

Total Time 25

Servings bowls

Calories 195kcal

Author Olivia Ribas

Ingredients

1 1/2 tablespoons olive oil
1 cup white onion chopped
3 garlic cloves minced
2 pounds butternut squash peeled seeds removed and cubed
1 teaspoon sea salt
1/4 teaspoon ground black pepper
¼ teaspoon turmeric
½ teaspoon paprika
1 teaspoon onion powder
1 1/2 cups vegetable broth use less if you prefer a thicker soup
1 1/2 cups almond milk
Pistachios and fresh parsley chopped

US Customary - Metric

Instructions

• In a large stock pot, heat the olive oil over medium high heat.
• Add in the onion, stir to coat with olive oil and cook for about 2-4 minutes. Then, add in garlic and cook until the garlic becomes fragrant.
• Add in the butternut squash, salt, pepper, turmeric, paprika and onion powder. Sauté for about 5-7 minutes. Stir occasionally.
• Add in vegetable broth and almond milk, stir to combine.
• Bring to a boil and then to a simmer for another 10 minutes. Remove from the heat and using an immersion blender, puree the soup ingredients until combined and smooth. Taste to adjust seasoning.
• Serve into bowls and top with pistachios and parsley.

Notes

You can swap the fresh minced garlic for garlic powder if you do not have garlic on hand.
If the butternut squash is difficult to cut, you can microwave it to soften.
Buy pre-cut butternut squash to speed up the prep time.
You can adjust the amount of vegetable broth or nut milk depending on how thick you like your soup to be.
Taste the soup after you blend it and adjust any seasonings.
To store: Store leftover butternut squash soup in an airtight container in the fridge for up to 5 days.
To reheat: Reheat the soup in the microwave or on the stovetop until hot. Since it's thick, you'll need to stir it throughout.
To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes.

Nutrition