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There is nothing better than a soul-warming cup of soup on a chilly autumn afternoon! Butternut squash soup is a staple to the season and the perfect addition to kick off your Thanksgiving meal.
This butternut squash soup recipe has a rich taste, with dashes of spices and other hearty flavors that make it hard to resist! It's a fan-favorite at any Thanksgiving table and an easy recipe to pass along to friends and family.
Overview
Butternut Squash:
You'll need one medium-size butternut squash. You can also use pre-cut butternut squash, either fresh or frozen.
Carrot, Onion, and Apple:
Peeled and chopped, these three ingredients add a unique flavor to your soup. The apple provides a refreshing tartness that most soup recipes don't have.
Vegetable Stock
Vegetable stock is the core ingredient to most hearty soups. Vegetable stock can be homemade, but we recommend getting it ready-made from the grocery store.
Preferred Milk
Coconut Milk is our favorite milk to base this soup recipe. It's rich and creamy and also adheres to vegans. However, you can also use heavy cream in place of coconut milk if you prefer.
Spices and Flavoring
This is where you can get generous with fall flavorings. There are many different spices that will give your soup a nice kick. This recipe calls for garlic, sage, salt, black pepper, cayenne, cinnamon, and nutmeg!
Garnish
For the finishing touches, sprinkle your soup with crushed black pepper, paprika, and some chopped fresh chives. Lastly, a dollop of light sour cream can really bring the whole recipe together.
Ingredients
- 2 Cups of Vegetable Stock
- 4 Cloves of Garlic, peeled and minced
- 1 Large Carrot, peeled and chopped
- 1 Green Apple, cored and chopped
- 1 Medium Butternut Squash, peeled, seeded, and diced
- 1 White Onion, peeled and chopped
- A Sprig of Fresh Sage
- 1/2 Tsp. of Salt
- 1/4 Tsp. of Black Pepper
- 1/8 Tsp. of Cayenne
- Pinch of Ground Cinnamon and Nutmeg
- Added Garnish of your preference
How to Make
- Add vegetable stock, carrot, garlic, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon, and nutmeg to a slow cooker, and toss till combined.
- Cook 6-8 hours on low until the squash is completely tender. Remove the excess sage and stir in the coconut milk.
- Use a blender to puree the solid food content from your soup. Be careful not to add too much hot liquid to the blender, then add puree mixture back to hot liquid and stir.
- Serve warm and top with garnishes for the final touch!
Make this hearty butternut squash soup the newest part of your Thanksgiving tradition. We hope you enjoy cooking this recipe and encourage you to add your own flavor and favorite ingredients. Share with us your culinary creations and other Thanksgiving recipe ideas in the comments below!
