Can I make this butternut squash soup vegan?

Yes, use coconut milk instead of cream and omit crème fraîche, or top with a vegan yogurt.

What if I don't have an immersion blender?

A high-speed blender works perfectly. Blend in batches and be careful with hot liquid. I highly recommend allowing the contents to cool before blending.

Can I swap the butternut squash?

Yes! Pumpkin or kabocha squash also works beautifully in this recipe.

How do I serve this for entertaining?

Try shooter glasses for an elegant appetizer, soup bowls topped with microgreens for a refined touch, or even serve in teacups for something different!

Silky Butternut Squash Soup

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Author: Caitlin
Total Time: 55 minutes
Yield: 4 - 6 servings 1x
Diet: Gluten Free

Description

Silky roasted butternut squash soup with warm fall spices, finished with crème fraîche and olive oil drizzle.

Ingredients

Scale

SOUP INGREDIENTS

1 medium butternut squash, peeled and cubed
2 tablespoons extra virgin olive oil (plus more for drizzling) – I love using Blood Orange Fused Oil

1/2 yellow onion, chopped

2 garlic cloves, minced

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon sea salt (adjust to taste)

3 cups vegetable or chicken broth

1/2 cup full-fat canned coconut milk or heavy cream (optional, for added richness)

GARNISHES

Crème fraîche
Fresh cracked pepper

Microgreens or fresh thyme

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Instructions

Roast the Squash : Preheat the oven to 400°F. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and cinnamon. Roast for 25 – 30 minutes until tender and lightly caramelized.
Sauté Aromatics : In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic; cook until translucent, about 5 minutes.
Simmer : Add roasted squash, nutmeg, and broth. Simmer for 10 minutes.
Blend : Use an immersion blender or transfer to a high-speed blender (after cooling) until smooth.
Finish : Stir in coconut milk or cream if desired. Taste and adjust seasoning.’
Serve : Ladle into bowls or shooter glasses. Garnish with a dollop of crème fraîche, a drizzle of olive oil, cracked pepper, and optional microgreens.