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Butternut squash soup topped with sour cream and pepitas in a white bowl on a brown counter.
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Butternut Squash Soup

A rich and creamy butternut squash and carrot soup that's easy to make and stores well for leftovers.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: American
Servings: 8
Calories: 180kcal

Equipment

  • Dutch oven
  • Baking Sheet

Ingredients

  • 2 pound butternut squash cut up in small pieces
  • 1 carrot large, cut up
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 1 yellow onion large, thinly sliced
  • 4 cloves garlic chopped
  • 4 cups vegetable stock
  • 2 sprigs thyme fresh
  • 1 bay leaf
  • 1 cup coconut milk not canned - in the refrigerated section- we used a brand that combines coconut milk with coconut water.
  • pinch nutmeg
  • kosher salt
  • pepper

Optional garnish

  • 2 tbsp sour cream
  • 2 tbsp coconut milk
  • 4 tbsp pepitas

Instructions

  • Line a baking sheet with parchment paper.
  • Peel and cut up squash and carrot into 1-inch pieces. Add to baking sheet. Toss with olive oil. Bake for 45 minutes, turning occasionally, until squash is well browned and caramelized.
  • When the squash is almost done, melt butter in the Dutch oven.
  • Add sliced onion and garlic, cooking over medium-high heat, stirring consistently until tender.
  • Add squash and broth to the Dutch oven. Season with salt, pepper, and nutmeg.
  • Carefully pour soup into a blender and blend until smooth. Return to Dutch oven and cook until soup is hot.
  • Mix 2 tablespoons of coconut milk with the same amount of sour cream and whisk until well combined.
  • Ladle soup into bowls, topping it with a drizzle of sour cream mixture and pepitas.

Nutrition

Serving: 1 | Calories: 180kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 483mg | Potassium: 497mg | Fiber: 3g | Sugar: 6g | Vitamin A: 13742IU | Vitamin C: 26mg | Calcium: 84mg | Iron: 1mg