Description
This easy butternut squash soup is a creamy, comforting dish perfect for any season. Made with simple ingredients like roasted butternut squash, aromatic spices, and blended to a smooth texture, it’s both nutritious and flavorful. Garnished with crunchy pistachios and fresh parsley, this soup makes a warm, satisfying meal that comes together quickly on the stovetop.
Ingredients
Scale
Main Ingredients
- 1 1/2 tablespoons olive oil
- 1 cup white onion, chopped
- 3 garlic cloves, minced
- 2 pounds butternut squash, peeled, seeds removed, and cubed
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1 1/2 cups vegetable broth (use less if you prefer a thicker soup)
- 1 1/2 cups almond milk
Garnish
- Pistachios, chopped
- Fresh parsley, chopped
Instructions
- Heat the Oil and Sauté Onions: In a large stockpot, heat the olive oil over medium-high heat. Add the chopped onion, stirring to coat in the oil, and cook for 2-4 minutes until soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds or until fragrant, taking care not to burn it.
- Add Spices and Butternut Squash: Mix in the cubed butternut squash along with sea salt, black pepper, turmeric, paprika, and onion powder. Sauté for 5-7 minutes, stirring occasionally, to lightly cook the squash and spices.
- Add Liquids and Simmer: Pour in the vegetable broth and almond milk, stirring well to combine. Bring the mixture to a boil, then reduce heat to simmer for 10 minutes or until the squash is tender.
- Blend the Soup: Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth and creamy. Adjust seasoning if needed by tasting and adding more salt or spices.
- Serve and Garnish: Ladle the soup into bowls and top with chopped pistachios and fresh parsley for texture and a pop of color.
Notes
- You can swap fresh minced garlic for garlic powder if you don’t have fresh garlic on hand.
- If peeling and cutting butternut squash is difficult, microwave the whole squash for a few minutes to soften it.
- Pre-cut butternut squash can save prep time.
- Adjust the amount of vegetable broth or almond milk depending on your preferred soup thickness.
- Taste the soup after blending and adjust seasonings accordingly.
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- Reheat the soup either in the microwave or on the stovetop, stirring frequently to prevent sticking.
- You can freeze the soup for up to 3 months. Leave space in the container as the liquid will expand when frozen.
