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Creamy Butternut Squash Soup Recipe

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3.9 from 1 review

This Creamy Butternut Squash Soup is a comforting and flavorful fall recipe that is easy to prepare and naturally gluten-free and vegetarian. Made with roasted butternut squash, apples, carrots, and a blend of herbs, this soup achieves a smooth and creamy texture with the addition of Greek yogurt or coconut cream. It can be conveniently made on the stovetop, in a slow cooker, or an Instant Pot, making it versatile for any kitchen and perfect as a side dish or light meal.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 Tablespoons olive oil or avocado oil
  • 1 cup chopped onion
  • 2 cloves garlic, roughly chopped
  • 2 large carrots, peeled and diced small
  • 2 teaspoons salt, or to taste
  • 1 large Granny Smith apple
  • 3-4 pounds butternut squash (about 1 large squash), peeled, seeds removed, and diced
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2½ cups low-sodium vegetable broth (or chicken broth if vegetarian is not required)
  • ½ cup Greek yogurt or coconut cream for dairy-free option
  • Ground pepper, to taste

Optional Garnishes

  • Toasted pumpkin seeds
  • Extra yogurt or coconut cream

Instructions

  1. Prepare the Vegetables: Add the olive or avocado oil to a large pot or Dutch oven over medium-high heat. Add the chopped onion, garlic, diced carrots, and 1 teaspoon of salt. Stir occasionally and cook until the vegetables soften and edges turn lightly browned, about 3 to 4 minutes.
  2. Add Fruit, Squash and Herbs: Stir in the chopped apple, diced butternut squash, and the leaves from the fresh thyme sprigs (or dried thyme if using). Add the remaining teaspoon of salt.
  3. Add Broth and Simmer: Pour in the vegetable broth, bring the mixture to a simmer, then cover and cook until the squash is very soft, about 20 minutes.
  4. Blend the Soup: Turn off the heat and use an immersion blender or blend the soup in batches until smooth. Return to pot if blended in batches.
  5. Incorporate Creaminess: Stir in the Greek yogurt or coconut cream until fully combined. Taste and adjust seasoning with salt and freshly ground pepper as needed.
  6. Serve and Garnish: Serve the soup warm, topped with optional toasted pumpkin seeds and extra yogurt or coconut cream if desired.
  7. Storage: Refrigerate leftovers for up to 4 days or freeze for up to 2 months.

Notes

  • This recipe is naturally gluten-free and vegetarian; substitute chicken broth if not vegetarian.
  • Use coconut cream instead of Greek yogurt for a dairy-free version.
  • Optional garnishes like toasted pumpkin seeds add texture and flavor.
  • Can be made ahead; flavors improve after resting overnight.
  • For a thinner consistency, add more broth as needed.
  • Can also be prepared using a slow cooker or Instant Pot; adjust cooking times accordingly.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://avascooking.com/creamy-butternut-squash-soup-recipe/