After a few trial runs, I reached the perfect intersection of minimal effort and maximum flavor. Let us show you how easy it is to make this seriously dreamy butternut squash soup that’s perfect for the holidays and beyond. This 10-ingredient soup starts with roasting the squash, carrots, onion, and garlic to enhance their natural sweetness and maximize flavor. We also tested just sautéing the vegetables in a pot for ease, but the flavor was nowhere near as rich and complex. Once roasted, the veggies are transferred to a Dutch oven or pot with vegetable broth, coconut milk for creaminess, and cinnamon for a hint of warm spice. And for even more fall flavor and heat, we like to add a little nutmeg and cayenne. That’s it! Simplicity at its finest. Once the flavors have melded together, the soup is puréed to a creamy and luxurious texture. And optionally, for a contrast of textures, we like topping it with croutons (gluten-free as needed) and/or toasted pumpkin seeds. We hope you LOVE this butternut squash soup! It’s:CreamyNourishingComfortingSavory-sweetSubtly spiced& Delicious! It’s the perfect side dish for the holidays and beyond! It pairs well with other sides and/or nearly any main. We think it would pair especially well with our Vegan Lentil Nut “Meatloaf”, Radicchio Salad with Cashew Ricotta Dressing, and/or Roasted Brussels Sprouts with Balsamic Reduction.
More Squash Soup Recipes
Curried Butternut Squash Soup Tom Kha Gai Butternut Squash Soup Creamy Fall Soup in Acorn Squash Bowls
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
