Butternut Squash Soup

There’s nothing quite like a bowl of warm, velvety soup to embrace the cozy, crisp days of fall. As the leaves change colors and the air turns cooler, this Butternut Squash Soup brings all the seasonal flavors to the table—earthy sweetness from the squash, the aromatic depth of shallots, and a touch of spice from cinnamon, nutmeg, and cloves. The rich, creamy texture of coconut milk adds a velvety finish, making each spoonful a comforting hug for the soul.

Perfect for a chilly evening, this soup will fill your kitchen with the comforting scents of fall, from the moment the squash hits the pot to the final simmer. Whether you’re curled up with a blanket or sharing a meal with loved ones, this Butternut Squash Soup is the perfect way to celebrate the season’s bounty.

ingredients

1 medium butternut squash (about 3-4 cups cubed)
2 tbsp coconut oil
2 large shallots, finely chopped
1 can (14 oz) coconut milk (full-fat for extra creaminess)
2 cups water
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground cloves

directions

Cut the butternut squash into an inch thick round pieces and then peel each of them individually. Cut into 1-inch cubes.
In a large pot, heat the coconut oil over medium heat. Add the chopped shallots and sauté for 3-4 minutes until soft and translucent.
Add the cubed butternut squash to the pot and stir for a few minutes to coat it in the oil and shallot mixture.
Sprinkle in the ground nutmeg, cinnamon, and cloves. Stir well to evenly coat the squash with the spices.
Pour in the coconut milk, water, ensuring the squash is mostly covered. Bring the mixture to a boil, then reduce the heat to low.
Simmer for 20-25 minutes, or until the squash is very tender when pierced with a fork.
Once the squash is tender, use an immersion blender (hand blender) to blend the soup until smooth and creamy. If you prefer a thinner consistency, you can add a little more water at this stage.
Taste and adjust seasoning with salt and pepper.
Ladle the soup into bowls and garnish with a sprinkle toasted pumpkin seeds.

Tips

If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just be sure to let it cool slightly to avoid splattering.
You can make this soup ahead of time, as the flavors deepen and improve after a day or two in the fridge.