BUTTERNUT SQUASH SOUP
Indulge in velvety-smooth luxury with this creamy butternut squash soup. Hearty squash and apples meld with warming spices in a rich broth, creating a decadently thick and comforting blend, perfect for cozying up on chilly nights.
SWEET & SAVORY
Harmonious blend of sweetness from apple and squash, balanced by a hint of spice and savory depth. Luxuriously smooth and creamy, a decadent treat for your senses.
HEARTY GOODNESS
Banish hunger with a bowl of pure indulgence. Velvety butternut squash soup, luxuriously thick and creamy, fills you to the brim with comforting warmth. Finished with a touch of salty pumpkin seeds for satisfaction guaranteed.
Prepare Butternut Squash (or Use Prepackaged)
Cook Butternut Squash & Simple Veggies
Blend Soup with Immersion Blender, Standard Blender, or Potato Masher
Butternut Squash Ingredients
TRADITIONAL RECIPE CARD
The Traditional Recipe Card is the most common way to view an online recipe but we encourage you to try our SIGNATURE ONE-PAGE RECIPE VIEW above. We think you will love the layout!
TO HELP YOU ORGANIZE YOUR SHOPPING LIST FOR THIS RECIPE...
This Traditional Recipe Card includes affiliate links for your local Walmart store to simplify your shopping! We link to common ingredients from our storefront to your local Walmart right in the recipe card, so you can order them with a click. This convenient feature helps you whip up delicious meals faster, and we earn a tiny commission at no extra cost to you, which keeps our recipe library growing.
Check out the BUTTERNUT SQUASH SOUP WALMART KIT for all the ingredients needed for this recipe (order only what you need!).
Butternut Squash Soup
INGREDIENTS
Main Ingredients
- Drizzle Olive Oil
- 1 Medium Yellow Onion
- t tbsp Minced Garlic
- 1 Apple
- ½ Bag Baby Carrots (16 oz bag) (more or less as desired)
- 2 lb Butternut Squash
- 1 Can (15 oz) Garbanzo Beans (Chickpeas) (15 oz)
Spices
- 2 tsp Thyme
- 1 Bay Leaf
- 1 tsp Salt
- ½ tsp Black Pepper
- ½ tsp Cinnamon
- ¼ tsp Cayenne Pepper (optional)
Broth
- 1 Box (32 oz) Vegetable Broth Carton (32 oz ea)
- 1 Can (15 oz) Lite Unsweetened Coconut Milk
Optional Topping
INSTRUCTIONS
- Heat a generous drizzle of olive oil in a 6-quart stockpot over medium heat.Drizzle Olive Oil
- Add the onion and saute over medium heat until softened, about 5 minutes.1 Medium Yellow Onion
- Add the garlic and cook for an additional minute.t tbsp Minced Garlic
- While the onions are cooking, peel, core, and dice the apple.1 Apple
- Cut baby carrots in half or thirds.½ Bag Baby Carrots (16 oz bag)
- Use pre-cut squash if possible, but if unavailable peel, seed, and dice whold squash into 1" cubes2 lb Butternut Squash
- Add the apple, carrots, and squash to the pot and mix well.
- Drain and rinse the beans and add them to the pot.1 Can (15 oz) Garbanzo Beans (Chickpeas) (15 oz)
- Add all of the spices and mix well.2 tsp Thyme, 1 Bay Leaf, 1 tsp Salt, ½ tsp Black Pepper, ½ tsp Cinnamon, ¼ tsp Cayenne Pepper
- Add the broth and coconut milk to the pot and bring to a low boil.1 Box (32 oz) Vegetable Broth Carton (32 oz ea), 1 Can (15 oz) Lite Unsweetened Coconut Milk
- Reduce heat and simmer for 30 minutes.
- Turn off the flame and let the soup cool for 5 minutes.
- Remove the bay leaf.
- Puree the soup with an immersion blender, blender (in batches if necessary), or with a simple potato masher.
- Season to taste with additional salt and pepper, if desired.
- Serve hot, garnished with pumpkin seeds (optional).
