Indulge in the warm, comforting embrace of homemade Butternut Squash Soup that you can prepare ahead of time and freeze for those chilly nights when you crave something deliciously nourishing! This creamy, velvety soup is not only a feast for the senses but also a breeze to make, taking just 55 minutes from start to finish. With its rich flavors of roasted butternut squash, aromatic garlic, and a hint of nutmeg, this soup promises to be a family favorite. Plus, it’s perfect for meal prepping—imagine having a delicious, healthy meal waiting for you in the freezer! Ready to discover the secret to this delightful dish? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp nutmeg
- Salt and pepper to taste
Instructions
- Prepare the butternut squash by peeling the skin completely, removing seeds, and cutting into uniform 1-inch cubes to ensure even cooking.
- In a large heavy-bottomed pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent and soft, approximately 4-5 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Add cubed butternut squash to the pot and stir to combine with onions and garlic, allowing squash to slightly caramelize for enhanced flavor.
- Pour vegetable broth into the pot, ensuring squash is mostly covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 25-30 minutes until squash is tender and easily pierced with a fork.
- Remove pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Stir in coconut milk, nutmeg, salt, and pepper. Taste and adjust seasonings as needed.
- Allow soup to cool completely before transferring to freezer-safe containers, leaving about 1 inch of space at the top for expansion.
- Label containers with date and contents, then freeze for up to 3 months. When ready to serve, thaw overnight in refrigerator and reheat gently on stovetop.
Tips
- Choose the Right Squash: When selecting butternut squash, look for ones that feel heavy for their size and have a smooth, firm skin. This ensures you’re getting the freshest and sweetest flavor.
- Uniform Cubes: Cut the butternut squash into uniform 1-inch cubes to ensure even cooking. This will help the squash cook through at the same rate, making your soup perfectly smooth.
- Sauté for Flavor: Don’t skip the step of sautéing the onions and garlic! This step builds a flavor base for your soup, enhancing its overall taste.
- Blending Options: If you don’t have an immersion blender, you can carefully transfer the soup to a countertop blender in batches. Just be sure to let it cool slightly to avoid splattering!
- Adjust Seasonings: After adding the coconut milk and nutmeg, taste your soup and adjust the seasonings. A little extra salt or a pinch of cayenne can elevate the flavors even more.
- Freezing Tips: When freezing, make sure to leave about 1 inch of space at the top of your containers to allow for expansion. Label each container with the date and contents for easy access later!
- Reheating: When you’re ready to enjoy your soup, thaw it overnight in the refrigerator and reheat gently on the stovetop, stirring occasionally to maintain its creamy texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: 8g
Cholesterol: 0mg
