Which One Is the Best Soup with Butternut Squash
Creamy, velvety soup made with roasted butternut squash and coconut milk, finished with a hint of maple syrup for balanced sweetness. This american-inspired soups (vegan) ready in about 40 minutes pairs peeled and cubed Butternut squash, Vegetable broth, Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, peeled and cubed Butternut squash
- 3 cups Vegetable broth
- 1/2 cup Coconut milk
- 1/2 cup, diced Yellow onion
- 2 cloves, minced Garlic
- 1 tbsp Maple syrup
- 1/4 tsp Ground cinnamon
- 1/2 tsp Salt
Instructions
- Step 1: Toss 2 cups cubed butternut squash with 1 tsp olive oil, 1/4 tsp salt, and roast on a baking sheet at 400°F (200°C) for 25 minutes until tender and caramelized.
- Step 2: Sauté 1/2 cup diced yellow onion and 2 minced garlic cloves in a pot over medium heat for 5 minutes until translucent.
- Step 3: Add roasted squash, 3 cups vegetable broth, 1/4 tsp cinnamon, and 1/2 tsp salt; bring to a simmer and cook for 10 minutes.
- Step 4: Remove from heat and blend with an immersion blender until completely smooth.
- Step 5: Return to low heat, stir in 1/2 cup coconut milk and 1 tbsp maple syrup, and cook for 2 more minutes until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Which One Is the Best Soup with Butternut Squash take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Which One Is the Best Soup with Butternut Squash?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable broth from drying out.
Can I substitute ingredients in Which One Is the Best Soup with Butternut Squash?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Which One Is the Best Soup with Butternut Squash for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Which One Is the Best Soup with Butternut Squash vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
