Butternut Fall Harvest Soup

Nothing complements the crispness of a cool autumn day like a hot bowl of delicious soup. And when the aroma wafting through the house teases everyone to the kitchen, you know you’re onto something. Tomorrow officially means fall is here and we are kicking off this season with an absolute favorite recipe. Jokingly you could drink this up with a straw it’s so good, but that’s actually accurate. Perhaps you still have butternut growing in the garden. Harvest your squash and use it for this recipe! You can always freeze and save for the perfect addition to a roast later on or for a quick weeknight thaw.

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Cuisine
    • American
  • Course
    • Appetizer
    • Soup

Ingredients

  • 3 cups vegetable stock + extra for desired consistency when blending
  • 4 cloves garlic, peeled and minced
  • 2 carrots, peeled and roughly chopped
  • 2 large celery stalks, diced
  • 1 Granny Smith apple, cored and roughly chopped
  • 1 medium (about 3–4 lbs) butternut squash, peeled, seeded and diced
  • 1 white onion, peeled and roughly chopped
  • ½ teaspoon salt
  • ¼ teaspoon freshly-ground black pepper
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sage
  • ¼ teaspoon oregano
  • pinch of ground nutmeg
  • ½ cup canned (unsweetened) coconut milk
  • optional garnishes: extra coconut milk, smoked paprika, pecans or extra seasoning

Instructions

Slow Cooker Method

1

Add vegetable stock, garlic, carrot, apple, butternut squash, oregano, sage, onion, salt, pepper, cinnamon and nutmeg to a large slow cooker. Toss to combine.

2

Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Stir in the coconut milk.

3

Use an immersion to puree the soup until smooth (Or you can transfer the soup in two batches into a traditional blender and puree until smooth, being extremely careful not to fill the blender too full with a hot liquid.)

4

Serve warm, topped with your desired garnishes.

Stove Top Method

1

Add vegetable stock, garlic, carrot, apple, butternut squash, oregano, sage, onion, salt, pepper, cinnamon and nutmeg in a large stock pot. Toss to combine.

2

Cook on medium-high until the mixture reaches a simmer. Then cover, reduce heat to medium-low, and simmer for 20-30 minutes until the vegetables are all tender and mash easily with a fork.

3

Stir in the coconut milk.

4

Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender and puree until smooth, being extremely careful not to fill the blender too full with a hot liquid.)

5

Serve warm, topped with your desired garnishes.

For added flavor:

Roast your Butternut squash. Simply cut in half lengthwise. Leaving the outer skin on. Scoop out seeds. Drizzle with olive oil, salt and pepper. Place cut side down in a 400 degree oven for approximately 30 minutes depending on the size of your squash. You should be able to stick a fork easily through it. Remove from oven and scoop out the cooked squash.

Want to customize your butternut squash soup recipe? Feel free to:

  • Thai twist: To make Thai curried butternut squash soup, add a tablespoon or two of red curry paste and 1/2 teaspoon ground ginger.  Then serve with lime wedges and chopped fresh cilantro.

  • Mexican twist: Nix the nutmeg and sage and stir in 1.5 teaspoons ground cumin and a big pinch of chipotle chili powder instead.  Then serve with lime wedges and chopped fresh cilantro.

  • Use cream instead of coconut milk: If you are not a big fan of coconut milk, feel free to use heavy cream or half and half in place of the coconut milk to make this soup nice and creamy. 

  • Have fun with toppings: So many toppings can pair well with butternut squash soup!  Some favorites include:

    • Cheese (grated sharp cheddar, or crumbled feta, goat or blue cheese)

    • Nuts (pecans, candied pecans, toasted almonds, walnuts, pine nuts, pumpkin seeds)

    • Herbs (sage, parsley)

    • Crispy bacon or prosciutto

  • Amount per serving
  • Calories0
  • % Daily Value*

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