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Creamy Butternut Squash Soup with Maple & Coconut – Easy 30-Minute Recipe

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A velvety, comforting soup made with roasted butternut squash, rich coconut milk, and pure maple syrup. Ready in 30 minutes, it’s the perfect cozy meal for fall evenings.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 1 medium yellow onion, chopped
  • 3–4 garlic cloves, minced
  • 2 tablespoons olive oil or coconut oil
  • 3 cups vegetable broth or chicken broth (low-sodium preferred)
  • 1 can (13.5 oz) full-fat coconut milk
  • 2–3 tablespoons pure maple syrup (to taste)
  • 1 teaspoon fine sea salt (or to taste)
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cinnamon (optional)
  • ¼ teaspoon ground nutmeg (freshly grated if possible)
  • Optional toppings: toasted pumpkin seeds, extra coconut milk drizzle, fresh thyme or parsley, chili oil

Instructions

  1. Prep the squash: Cut off both ends of the butternut squash, stand it upright, and slice down the middle to separate the neck from the bulbous bottom. Peel each piece with a vegetable peeler, then cut into roughly 1-inch cubes. You should have about 4 cups.
  2. Sauté the aromatics: Heat 2 tablespoons of olive oil or coconut oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent—about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Cook the squash: Add the cubed butternut squash to the pot along with ½ teaspoon of salt and the cinnamon and nutmeg (if using). Stir and cook for 2-3 minutes. Pour in the 3 cups of broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, or until the squash is fork-tender.
  4. Blend until smooth: Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until completely smooth. If using a regular blender, let the soup cool for 5 minutes, then blend in batches (filling no more than halfway) and return to the pot.
  5. Add the coconut milk and maple syrup: Stir in the full-fat coconut milk. Start with 2 tablespoons of maple syrup, then taste and add more if desired (up to 3 tablespoons). Add remaining salt and pepper to taste. Warm over low heat for about 2 minutes—do not let it boil.
  6. Taste and adjust: Adjust seasoning as needed. Add more salt, maple syrup, or a pinch of cayenne for heat if desired.
  7. Serve and garnish: Ladle into bowls and top with your favorite toppings, such as a swirl of coconut milk, toasted pumpkin seeds, fresh herbs, or chili oil.

Notes

For best results, use full-fat coconut milk and real maple syrup. The soup can be made ahead and stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed. The flavors deepen after a day or two.

Nutrition

Keywords: butternut squash soup, creamy soup, maple, coconut, fall recipe, easy soup, 30-minute meal, vegan, gluten-free

Find it online: https://junomeals.com/creamy-butternut-squash-soup-with-maple-and-coconut-easy-30-minute-recipe/