I had this creamy butternut squash soup at a tiny Cuban cafe in Miami, and it completely blew my mind! The warmth, the subtle sweetness, the hint of spice – it was a total flavor revelation.
It was a cold day (yes, even Miami gets those!), and I was craving something comforting but with that signature Cuba Queen kick. This creamy butternut squash soup wasn’t just warm; it was an experience.
I knew right then that I had to recreate this magical butternut squash soup and share it with all my fellow flavor adventurers. After countless test batches (and many happy taste testers!), I’ve finally nailed a recipe that’s even BETTER than the original.
This creamy butternut squash soup is everything Cuba Queen stands for: bold, flavorful, and unapologetically delicious. Forget bland, boring soups; we’re about to create a culinary masterpiece!
This easy butternut squash soup recipe is about to become your new go-to for cozy nights and impressive dinner parties alike. Get ready to wow your taste buds (and everyone else’s!) with this epic flavor bomb.
Let’s get cooking! You’re going to fall in love with this butternut squash soup.
INGREDIENTS You Need for This:
Here’s the lowdown on what you’ll need to bring this butternut squash soup to life. Trust me, each ingredient plays a vital role in creating that unforgettable flavor.
- 2 medium butternut squash (about 3 pounds total), peeled, seeded, and cubed: This is the star of the show! Look for squash that feels heavy for its size.
- 1 large yellow onion, chopped: Adds a savory foundation to the soup.
- 4 cloves garlic, minced: Because everything’s better with garlic!
- 4 cups vegetable broth: Use a good quality broth – it makes a difference!
- 1 cup coconut milk (full-fat): The secret to creamy, dreamy butternut squash soup (and a vegan option!). Don’t skimp on the fat; it adds richness.
- 2 tablespoons olive oil: For roasting and sautéing.
- 1 teaspoon ground cumin: Adds warmth and depth.
- ½ teaspoon ground cinnamon: A subtle sweetness that complements the squash.
- ¼ teaspoon cayenne pepper (or more, to taste): For a little kick! This is where the Cuba Queen magic comes in.
- Salt and freshly ground black pepper to taste: Seasoning is key!
- Optional garnishes: Toasted pumpkin seeds, a swirl of coconut milk, chopped cilantro: For that extra touch of pizzazz.
The secret to epic butternut squash soup is using coconut milk instead of heavy cream. It adds a subtle sweetness and incredible creaminess without being overly heavy.
You’ll find the best butternut squash soup ingredients at your local farmer’s market or a well-stocked grocery store. Look for organic options when possible.
Splurge on the fresh spices for this one butternut squash soup ingredient. The difference in flavor is HUGE.
For a budget-friendly alternative, you can use canned butternut squash puree, but roasting your own really takes the flavor to the next level.
Store any leftover butternut squash (peeled and cubed) in an airtight container in the refrigerator for up to 3 days.
This butternut squash soup ingredient list is SHORT but mighty! We’re all about maximizing flavor with minimal fuss.
STEP-BY-STEP INSTRUCTIONS:
Ready to turn those simple butternut squash soup ingredients into a culinary masterpiece? Follow these steps, and you’ll be sipping on creamy, dreamy goodness in no time!
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Roasting the butternut squash really brings out its natural sweetness and adds a depth of flavor to the soup. This is where most people mess up their butternut squash soup – but not you!
- Sauté the Aromatics: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic, cumin, and cinnamon and cook for another minute until fragrant. These aromatics create a beautiful base for the butternut squash soup.
- Combine and Simmer: Add the roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld. Don’t stress – your butternut squash soup is going to be incredible.
- Blend Until Smooth: Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth and creamy. Be careful when blending hot liquids! This is where your butternut squash soup transforms into pure magic.
- Add Coconut Milk and Spice: Return the blended soup to the pot. Stir in the coconut milk and cayenne pepper. Taste and adjust seasoning with salt and pepper as needed. This creamy butternut squash soup is almost ready!
- Heat Through: Heat the soup through over low heat, being careful not to boil. Simmering for a few minutes allows the flavors to fully combine. Your butternut squash soup should look creamy and vibrant, smell warm and inviting, and feel smooth and velvety.
- Serve and Enjoy: Ladle the butternut squash soup into bowls and garnish with your favorite toppings. Toasted pumpkin seeds, a swirl of coconut milk, and chopped cilantro are all excellent choices!
Pro tip for butternut squash soup perfection: roast a few extra squash cubes to use as garnish – it adds a nice textural element!
Here’s where most people mess up their butternut squash soup – but not you! Roasting the squash is key.
In my kitchen, this butternut squash soup takes exactly 45 minutes from start to finish. Speed and flavor are my specialties.
While your butternut squash soup is working its magic, grab your camera – this is Instagram gold! The vibrant color and creamy texture are totally photo-worthy.
PRESENTATION:
Presentation is EVERYTHING! We eat with our eyes first, so let’s make this butternut squash soup look as amazing as it tastes.
For maximum impact, serve this butternut squash soup in warmed bowls. It helps keep the soup at the perfect temperature.
People absolutely lose their minds when I serve this butternut squash soup at Thanksgiving. It’s a welcome change from the usual heavy dishes.
This butternut squash soup absolutely slays at dinner parties! It’s elegant, flavorful, and surprisingly easy to make.
A swirl of coconut milk and a sprinkle of toasted pumpkin seeds adds visual appeal and a delicious crunch.
I love to add a drizzle of chili oil for an extra kick of flavor and a pop of color. It elevates the butternut squash soup to a whole new level.
Leftover butternut squash soup can be transformed into a delicious pasta sauce. Just toss it with cooked pasta and a sprinkle of Parmesan cheese (or nutritional yeast for a vegan option).
In the fall, I love to garnish this butternut squash soup with crispy fried sage leaves. The earthy flavor complements the sweetness of the squash perfectly.
Experiment with different toppings to find your perfect combination! This butternut squash soup is a blank canvas for your culinary creativity.
This creamy butternut squash soup is the perfect canvas for bold flavors and creative garnishes!
FAQs:
Got questions about making the ultimate butternut squash soup? I’ve got answers! Here are some common challenges and my tried-and-true solutions.
Q: Can I make this butternut squash soup spicier?
A: Absolutely! Add more cayenne pepper to taste, or try a pinch of chili flakes. A drizzle of chili oil at the end is also a great way to add heat. I’ve even experimented with adding a small, finely chopped jalapeño to the sautéed onions and garlic for a serious kick.
Q: What if I don’t have coconut milk for my butternut squash soup?
A: You can substitute with heavy cream or half-and-half for a non-vegan option. For a lighter vegan option, try cashew cream or oat milk. The coconut milk adds a unique sweetness and creaminess, but these alternatives will still work.
Q: How do I know when my butternut squash soup is perfectly done?
A: The squash should be fork-tender after roasting, and the soup should be smooth and creamy after blending. The flavors should be well-melded after simmering. Trust your taste buds! If it tastes good, it’s done!
Q: Can I make this butternut squash soup ahead of time?
A: Yes! This soup actually tastes even better the next day after the flavors have had time to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Q: What if I don’t have a blender?
A: An immersion blender works great! Just be careful when blending hot liquids. If you don’t have either, you can use a food processor in batches, or even a potato masher for a chunkier soup.
Q: Can I freeze this butternut squash soup?
A: Yes, but the texture may change slightly. Let the soup cool completely before transferring it to freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen.
Q: Is this butternut squash soup recipe vegan?
A: Yes! As written, this recipe is naturally vegan, thanks to the coconut milk and vegetable broth.
Don’t be afraid to experiment with different flavors and toppings to create your own signature butternut squash soup. This recipe is a great starting point, but the possibilities are endless!
I’ve tested countless variations of this butternut squash soup, and I’m always amazed at how versatile it is. From spicy to sweet, there’s a butternut squash soup for everyone!
Community feedback about my butternut squash soup recipe has been incredible! People are loving the bold flavors and easy instructions.
CONCLUSION:
This creamy butternut squash soup isn’t just a recipe; it’s a flavor adventure waiting to happen. It represents everything Cuba Queen stands for: bold flavors, simple ingredients, and unforgettable experiences.
This easy butternut squash soup recipe is my gift to you, flavor adventurers. I know you’re going to rock it!
My Butternut Squash Soup Power Tips:
- Roast the squash: Don’t skip this step! It’s key to unlocking the squash’s natural sweetness and depth of flavor.
- Don’t be afraid to spice it up: The cayenne pepper adds a subtle kick that really elevates the soup.
- Garnish with flair: A swirl of coconut milk, toasted pumpkin seeds, and chopped cilantro add visual appeal and a delicious crunch.
Here are some butternut squash soup variations I’ve created and loved:
- Spicy Chipotle Butternut Squash Soup: Add a chipotle pepper in adobo sauce for a smoky, spicy twist.
- Apple Cinnamon Butternut Squash Soup: Add diced apples and a touch more cinnamon for a sweet and comforting soup.
- Curried Butternut Squash Soup: Add curry powder and a squeeze of lime juice for an exotic flavor profile.
The spicy chipotle butternut squash soup always gets the biggest reactions at my dinner parties. People can’t get enough of the smoky heat!
Make this butternut squash soup your signature dish! Experiment with different flavors and toppings to create your own unique masterpiece.
I have complete confidence in your cooking skills! You’re going to create an epic butternut squash soup that will wow your taste buds and impress your friends and family.
Let’s create some butternut squash soup memories! Share your results with me – I can’t wait to see what flavor adventures you come up with.
Ready to dive in and create your own culinary masterpiece? Let’s get cooking! This butternut squash soup is about to become your new obsession! You are going to love this Butternut Squash Soup Recipe – Love and Lemons! You can also try Ultra Creamy Vegan Butternut Squash Soup – Connoisseurus Veg! Check out Roasted Butternut Squash Soup {Vegan} – The Blender Girl as well for even more ideas. If this butternut squash soup reminds you of another flavor explosion, you need to try my Creamy Reuben Soup.
butternut squash soup
This creamy and comforting butternut squash soup is perfect for a chilly day. It’s packed with nutrients and easy to make, making it a delicious and healthy meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Optional: Cream or coconut milk for garnish
- Optional: Toasted pumpkin seeds for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
- In a large pot, sauté onion and garlic until softened.
- Add roasted butternut squash, vegetable broth, ginger, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with cream or coconut milk and toasted pumpkin seeds, if desired.
Notes
For a richer flavor, roast the butternut squash with a drizzle of maple syrup. You can also add a pinch of cayenne pepper for a little heat.