Butternut Squash Soup (Easy Recipe)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky butternut squash soup with caramelized onions, herbs, and coconut milk for richness. Simple yet elegant, it works on the stovetop or Instant Pot for quick weeknight meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tbsp Unsalted butter ((or olive oil for dairy-free))
- 1 medium Yellow onion ((diced))
- 3 cloves Garlic ((sliced thinly))
- 1 rib Celery ((optional; diced))
- 1 large Carrot ((optional; sliced))
- 3 lb Butternut squash ((peeled and cut into 1-inch cubes))
- 2 cups Chicken broth, reduced sodium ((or vegetable broth for vegetarian))
- 1/2 tbsp Sea salt
- 1/4 tsp Black pepper
- 8 sprigs Fresh thyme
- 3 sprigs Fresh rosemary
- 3 sprigs Fresh sage
- 1/2 cup Full-fat coconut milk ((or heavy cream))
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 189mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 920mg
- Calcium
- 68mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 189MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.