Cosy Up This Winter with a Hearty Bowl of Spiced Butternut Squash Soup
As 2025 begins and the winter chill sets in, there’s no better way to warm up than with a steaming bowl of homemade soup. This Spiced Butternut Squash Soup is the perfect recipe to kick off the year with comfort and flavour. Packed with seasonal ingredients and aromatic spices, it’s both nourishing and delicious – a must-try for cosy winter evenings.
Ingredients
For the soup:
– 1 medium butternut squash (peeled, seeded, and diced)
– 2 tbsps olive oil
– 1 medium onion, finely chopped
– 2 carrots, peeled and diced
– 2 garlic cloves, minced
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1 tsp smoked paprika
– 1/2 tsp ground ginger
– 4 cups vegetable broth
– 1 cup coconut milk (or heavy cream)
– Salt and pepper to taste
Optional toppings:
– Toasted pumpkin seeds
– A drizzle of olive oil or coconut milk
– Crusty bread or garlic croutons
Preparation
- Prepare the Butternut Squash by peeling, seeding and dicing it into small cubes. This will ensure even cooking and a smooth texture for your soup.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for three to four minutes until translucent. Stir in the diced carrots and cook for another five minutes, letting the vegetables soften. Add the minced garlic and cook for a minute until fragrant.
- Sprinkle the cinnamon, nutmeg, smoked paprika and ginger over the sautéed vegetables. Stir well to coat them with the spices, allowing the flavours to bloom. Add the diced butternut squash to the pot and mix everything together.
- Pour in the vegetable broth, ensuring that the squash and vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20 to 25 minutes, or until the squash and carrots are tender and can be easily pierced with a fork.
- Once the vegetables are cooked, remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, let the soup cool slightly and blend it in batches in a countertop blender.
- Stir in the coconut milk (or heavy cream) to give the soup a velvety texture. Season with salt and pepper to taste, adjusting as needed.
- Ladle the soup into bowls and garnish with your choice of toppings, such as toasted pumpkin seeds, a drizzle of olive oil or coconut milk, or a side of crusty bread. The toppings add texture and elevate the presentation.
- Tuck into your delicious bowl of winter comfort!
