Butternut Squash Soup Recipe

final soup
Add in coconut milk and heat the soup through. Season with sea salt, pepper and nutmeg (don’t forget the nutmeg!) to taste and enjoy. How easy was that?

Butternut Squash Soup Recipe

Total Time: 45 minutes

Serves: 4


  • 4 tablespoons butter
  • 1 onion, chopped
  • 1 Granny Smith apple, peeled, cored and chopped
  • 2 teaspoons dried sage
  • 1 butternut squash, peeled, seeded and cut into chunks
  • 4 cups chicken broth
  • 1/4–1/2 cup coconut milk
  • nutmeg
  • sea salt and pepper


  1. Melt butter in a pot over medium heat. Add onion, apple and sage and cook, stirring occasionally, for 8 minutes.
  2. Add squash and broth. Bring to a simmer and cook until squash is tender, 15–20 minutes.
  3. Transfer mixture to a blender (or use an immersion blender), working in batches if necessary, and puree until smooth. (Be careful blending hot liquids.) Return to the pot, stir in coconut milk to reach desired consistency. Heat through and season with nutmeg, sea salt and pepper to taste before serving.


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