Just when you thought butternut squash soup couldn’t get any better we added pumpkin puree, coconut milk, spices and nut butter to bring all your favorite fall flavors into the perfect bowl of soup.
I am not lying when I say this butternut squash soup is going to SCREAM fall to your taste buds. Because it isn’t just butternut squash! I combined all of our favorite fall flavors into this bowl of soup. We have got pumpkin puree, coconut milk, spices, even nut butter! Yep you heard that right. And it really brings a certain “wow” to the dish that you wouldn’t expect. It’s the perfect blend of sweet and savory flavors that make for the ideal cozy dinner on a cool fall night. Make a big batch and you’ve got yourself an easy meal prep that will last all week long! Plus it is gluten free, dairy free, and vegan!
I brought this to a Friendsgiving and literally did not stop getting compliments on it all night. So do yourself a favor and save this recipe to bring to yours!
If you are looking for other fall recipes to wow a crowd, try my sweet potato shepherds pie for another main course, my cauliflower rice “stuffing” or my mashed cauliflower for great sides, and for dessert be sure to serve my apple pie crisp or my sweet potato souffle.
Let’s Make This Fall Flavors Butternut Squash Soup!
The longest part of this recipe is cooking the squash. So while it may seem time consuming, it really is not! You can do other things for most of the time involved. Just remember to start early enough!
I used my Kitchenaid handheld immersion blender to make this soup and I highly recommend getting one. I absolutely love it and it will come in handy for a lot of dishes! But if you don’t have one you can definitely use a food processor or high speed blender.
Do yourself a favor and use full fat coconut milk. Do not be afraid of fats, they are good for you! Plus it will make this soup super satiating and keep you full for hours, while making it extra creamy and delicious!
The first time I made this I used bone broth instead of veggie broth. This adds some great nutrients to the dish as bone broth is really nutrient dense and high in collagen, but it does make the dish not vegan friendly. So an option for you if you are not vegetarian/vegan but you definitely don’t need it!
In addition to the listed ingredients, you will need:
- oil
- cookie sheet
- aluminum foil
- dutch oven or large pot
- immersion blender OR food processor
Happy soup-ing!
Fall Flavors Butternut Squash Soup
- Total Time: 55 minutes
- Yield: 4 + servings 1x
Description
Gluten Free, Vegan, Refined Sugar Free
Just when you thought butternut squash soup couldn’t get any better we added pumpkin puree, coconut milk, spices and nut butter to bring all your favorite fall flavors into the perfect bowl of soup.
Ingredients
- 1 medium butternut squash
- 3/4 cup cup pumpkin puree
- 1/4 cup drippy peanut butter
- 2 cups vegetable broth
- 1 can coconut milk
- ¼ cup diced onion
- 1 tsp garlic
- 1 tsp Himalayan salt
- ¼ tsp nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp cinnamon
- 1 tsp black pepper
- Cayenne to taste
Instructions
- Cook butternut squash.
- To cook squash, cut in half lengthwise, remove seeds, spray with some olive oil, and cook face down on a cookie sheet lined with aluminum foil in the oven at 400F for about 30-40 minutes depending on size (check after 30 – it should feel soft).
- Remove squash from oven and allow it to cool (doesn’t have to cool completely, just enough so you can handle without burning yourself).
- Dice your onion and measure out needed amount.
- Combine your squash, onion, and 1 cup of your vegetable broth in your food processor and blend until smooth.
- Once that is pureed, combine with the remaining ingredients in a large dutch oven over medium heat and use a whisk to combine.
- Serve hot!
Notes
If you don’t have a food processor you can just combine everything in your dutch oven and puree it using a whisk attachment of an immersion blender.
You can use any nut butter you prefer for this recipe. Check out my Amazon shop for others I use and recommend!
If you want the soup thinner just add more broth – but retaste because you might want to add more seasoning too.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cup
If you try this recipe please leave a comment below letting me know what you think! If you remake on Instagram don’t forget to tag me at @donutworry_behealthy so I can see your creation and share in my stories!
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