Description
This creamy and comforting Butternut Squash Soup combines roasted sweetness with savory notes for the perfect fall-inspired dish. Made with simple ingredients like butternut squash, onion, garlic, and almond milk, this soup is blended until silky smooth and seasoned to perfection. Ideal for warming up on chilly days, it’s delicious served on its own or topped with your favorite garnishes.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium butternut squash, peeled, seeded, and cubed (about 3-4 cups)
- 1 yellow onion, chopped
- 2 cloves garlic, peeled and smashed
- 1 1/2 teaspoons salt, plus more to taste
- Chicken stock or vegetable stock (as needed during cooking)
- 1 1/2 cups unsweetened almond milk (or regular milk)
Instructions
- Sauté the Vegetables: Heat a large skillet over medium-high heat. Add olive oil, cubed butternut squash, chopped onion, smashed garlic cloves, and salt. Sauté the mixture, stirring occasionally, until the squash is cooked through and the vegetables are lightly browned, about 12-15 minutes. If the mixture starts to stick or becomes too dry, add a few tablespoons of chicken or vegetable stock to help it cook gently.
- Blend the Soup: Transfer the cooked vegetable mixture to a blender. Add the almond milk, then blend on high until the soup is very smooth and creamy, about 1-2 minutes. Taste and adjust salt seasoning as needed.
- Serve: Pour the blended soup into bowls and serve warm. Add optional toppings like toasted seeds, fresh herbs, or a drizzle of cream if desired.
Notes
- This Butternut Squash Soup tastes like fall: warm, sweet, and comforting—perfect for a cool, crisp day.
- Use almond milk for a dairy-free option, or regular milk for a creamier texture.
- Adding stock in the sauté step prevents sticking and enhances the flavor and moisture.
- You can garnish the soup with toasted pumpkin seeds, parsley, or a swirl of yogurt for extra flair.
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
