Why Make This Recipe
Healthy Butternut Squash Soup is a perfect dish for those cool days when you crave something warm and nourishing. This soup is not only delicious but also packed with nutrients. Butternut squash is rich in vitamins A and C, making this soup a great choice for your health. Plus, it’s easy to make and can be enjoyed by everyone, including vegans and those looking to eat healthier.
How to Make Healthy Butternut Squash Soup
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 4 cloves garlic, roasted
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Olive oil
- Fresh herbs for garnish (optional)
Directions:
- Preheat your oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper, then roast in the oven for 25-30 minutes until tender.
- In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the roasted garlic and spices (cumin, ginger, cinnamon) to the pot and cook for another minute.
- Add the roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Use an immersion blender to puree the soup until smooth. Add more broth if you want a thinner consistency.
- Taste and adjust seasoning if needed.
- Serve warm, garnished with fresh herbs if desired.
How to Serve Healthy Butternut Squash Soup
You can serve Healthy Butternut Squash Soup warm, either on its own or with a slice of crusty bread. For an extra touch, add a swirl of olive oil or some croutons on top. The fresh herbs not only add flavor but also make the soup look inviting.
How to Store Healthy Butternut Squash Soup
If you have leftovers, you can store the soup in an airtight container in the refrigerator for up to five days. To freeze, pour the cooled soup into freezer-safe containers and store for up to three months. When you’re ready to eat, just thaw in the fridge overnight and reheat on the stove.
Tips to Make Healthy Butternut Squash Soup
- Make sure to roast the butternut squash well. This brings out its natural sweetness.
- If you like a kick, add a pinch of cayenne pepper for heat.
- For a creamier texture, consider blending in a splash of coconut milk or unsweetened almond milk after pureeing.
Make-Ahead & Meal-Prep Guide
This soup is a batch-cook dream—flavor deepens overnight and it reheats beautifully.
Cook now, enjoy later: Prepare the soup as written. Cool quickly (15–20 minutes, stirring a few times), then portion into airtight containers. Refrigerate up to 5 days.
Freeze like a pro: Cool completely and freeze in meal-size containers for up to 3 months. For the silkiest texture after thawing, freeze before adding any plant milk; stir it in after reheating if using.
Reheat gently: Warm on low to medium-low, stirring occasionally. If it’s thicker from chilling, whisk in 2–4 tablespoons warm broth or water until it’s sip-smooth.
Texture control on reheat: For ultra-velvety bowls, blend a quick 10–15 seconds with an immersion blender right before serving.
Topping kit: Pack garnishes separately (fresh herbs, toasted pumpkin seeds, croutons, or a swirl of olive oil) and add at the table to keep flavors bright and textures crisp.
Variation
You can add other vegetables like carrots or sweet potatoes for a different flavor. If you prefer a bit of crunch, top the soup with some toasted pumpkin seeds or nuts.
FAQs
Can I add meat to the soup?
Yes. Stir in cooked, shredded chicken or turkey during the final simmer and heat just until warmed through. Keep portions modest so the soup stays squash-forward (about ½–1 cup cooked meat per batch). Taste before salting—pre-seasoned meats can add sodium.
Is this soup gluten-free?
It is naturally gluten-free as written. Just double-check labels on vegetable broth and spice blends for hidden thickeners or cross-contamination. If you ever want a thicker texture, blend a bit more of the soup rather than adding any flour-based thickeners to keep it GF.
Can I use frozen butternut squash?
Absolutely. Add frozen squash straight to the pot (no roasting required) and simmer until tender. Because frozen squash is waterier and less caramelized, extend the simmer a few minutes to concentrate flavor, and consider adding a small squeeze of lemon or ½ teaspoon maple syrup at the end to balance sweetness and brightness.
Healthy Butternut Squash Soup
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion chopped
- 4 cloves garlic, roasted
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- to taste Salt and pepper
- Olive oil For roasting and sautéing
- Fresh herbs for garnish Optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper, then roast in the oven for 25-30 minutes until tender.
- In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the roasted garlic and spices (cumin, ginger, cinnamon) to the pot and cook for another minute.
Cooking
- Add the roasted butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Use an immersion blender to puree the soup until smooth. Add more broth if you want a thinner consistency.
Serving
- Taste and adjust seasoning if needed. Serve warm, garnished with fresh herbs if desired.