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Best Cozy Fall Butternut Squash Soup Recipe on a Budget

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A creamy, budget-friendly butternut squash soup made with simple pantry staples. Perfect for chilly fall evenings, this comforting soup is ready in about 45 minutes and feeds a family of four with leftovers.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds)
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • 3 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper (optional)
  • 1 tablespoon maple syrup or brown sugar (optional)
  • Toasted pumpkin seeds (for garnish, optional)
  • Fresh thyme or parsley (for garnish, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise, scoop out seeds. Place cut-side up on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with salt. Add unpeeled garlic cloves to the sheet. Roast for 30-35 minutes until tender.
  2. While squash roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook for about 5 minutes until soft and translucent.
  3. When squash is done, let cool slightly. Squeeze roasted garlic out of skins. Scoop squash flesh into the pot with onions.
  4. Add vegetable broth, roasted garlic, salt, pepper, nutmeg, and cayenne (if using) to the pot. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes.
  5. Remove pot from heat. Blend soup until smooth using an immersion blender or regular blender (let cool 10 minutes first if using regular blender). Stir in coconut milk until fully incorporated. Taste and adjust seasoning, adding maple syrup if needed.
  6. Ladle into bowls. Garnish with a swirl of coconut milk, toasted pumpkin seeds, and fresh herbs if desired. Serve hot.

Notes

For a nut-free version, skip the pumpkin seeds. For a lower-fat version, use light coconut milk or omit it and blend with extra broth. The soup freezes well for up to 3 months. Flavors deepen overnight, making it even better the next day.

Nutrition

Keywords: butternut squash soup, fall soup, budget-friendly soup, creamy soup, vegan soup, gluten-free soup, dairy-free soup

Find it online: https://flurpchef.com/best-cozy-fall-butternut-squash-soup-recipe-on-a-budget/