Comforting Butternut Squash Soup

This soup is perfect for fall with its warm, earthy flavors. Here’s a recipe for you:


  • 1 large butternut squash (about 3 pounds), peeled, seeded, and diced
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 cups vegetable or chicken broth
  • 1 cup coconut milk (or heavy cream for a richer version)
  • Salt and pepper to taste
  • Optional toppings: roasted pumpkin seeds, croutons, chopped fresh herbs (such as parsley or chives)


  1. Preheat your oven to 400°F (200°C).
  2. Place the diced butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the oven for about 30-35 minutes or until the squash is tender and slightly caramelized. Remove from the oven and set aside.
  3. In a large soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables are softened.
  4. Stir in the dried thyme, ground cinnamon, and ground nutmeg. Cook for an additional 1-2 minutes to toast the spices.
  5. Add the roasted butternut squash to the pot and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the vegetables are very tender.
  6. Using an immersion blender, carefully puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, but be cautious as hot liquids can splatter.
  7. Return the pureed soup to the pot (if you used a blender), and stir in the coconut milk (or heavy cream). Heat the soup over low heat, stirring occasionally, until it’s heated through. Season with salt and pepper to taste.
  8. Serve the butternut squash soup hot, garnished with your choice of toppings such as roasted pumpkin seeds, croutons, or chopped fresh herbs.

This butternut squash soup is rich, creamy, and full of fall flavors. Enjoy

John Lee – Nourish + Flourish