Face winter head-on with a delicious bowl of this savory roasted butternut squash soup with coconut crema. Easy and with few ingredients, this creamy soup is teeming with aromatic spices and herbs such as nutmeg, thyme, cumin, and sage. Top with a dollop of coconut crema to make an unforgettable soup.
I have to admit, I’m not the biggest fan of winter because I really enjoy my sunshine and vitamin D. However, there are a few awesome aspects about winter that I wouldn’t change for the world. One of those things is soup! Snow is pretty and all, but have you had a bowl of extremely warm soup after a long day that warms you to the bone? There’s no better feeling. Well, maybe there is, but it definitely ranks near the top for best feelings in the world.
I also like not having to cook a crazy meal during the winter. This is because, by the end of the day, I’ve been freezing and running around ragged and don’t have the umph. There’s just something about the cold that makes me extra tired, along with the rest of the family. That’s why this soup, along with Slow Cooker Bean and Bacon Soup, and Shrimp Tacos end up being on the menu often. An easy winter recipe is the perfect winter recipe.
How Do You Make Butternut Squash Soup from Scratch?
- Prep and season – Cover a baking sheet in foil and season the butternut squash.
- Cook – Bake the squash and then set it aside to cool. Cut the chicken and cook it with the onions and garlic. Season.
- Blend – Peel the squash and add it to a pot with the remaining ingredients, except some of the coconut crema. Simmer for a few minutes before blending until smooth.
- Serve – Place in bowls and top with chicken and a dollop of coconut crema. Enjoy!
Top Tips and Recipe Variations
- Make it chunky – If you prefer a chunkier soup, you can use a little less stock and blend the soup only half as much.
- Make it mild – If you’re not much for the spice factor, you can remove the crushed red pepper flakes from the recipe. This won’t mess with the flavor, it will simply remove the heat.
- Eat it cold – I’m a huge fan of hot soup. However, this soup is absolutely delicious being served cold as well. Some crackers or bread make it that much better, especially when added directly to the soup.
- Skip the chicken – If you prefer to not have the meat, just skip the chicken steps. It’s pretty easy to leave out if you just want the soup by itself.
- Thicken it – If your soup is a little thin for your liking, simply let it simmer for a bit longer, uncovered, to evaporate some of the liquid off.
- Thin it out – If the soup got too thick for you, especially after cooling, simply add some more stock or even water. A dab of milk would do the trick as well.
Is Butternut Squash Soup Healthy for You?
You bet it is! There’s nothing but fresh ingredients used in this recipe. However, I can’t speak for other squash soup recipes as each one has their own unique list of ingredients. My recipe utilizes healthy fats and natural ingredients that are great for gaining the nutrients your body needs. Not to mention, this squash soup is really easy to digest since it’s a smooth and sippable soup.
What Goes with Squash Soup?
Oh boy, there are so many sides you can serve with squash soup. I definitely suggest cornbread, crusty bread, or even these Greek Yogurt Bagels. It might sound strange, but it’s so good and the flavors go well together. You can never go wrong with a salad, and you’ll definitely hit a homerun if you serve a sandwich, like grilled cheese, on the side. Sandwiches are my top go-to for this soup.
Storage and Reheating
- Fridge – Store in a sealed container for up to 3 days.
- Freezer – Freeze in an airtight container for up to 2 months.
- Reheating – Reheat in the microwave or over the stove.
Go ahead and give this Roasted Butternut Squash Soup with Coconut Crema a try, then let me know in the comments below how you liked it!
Roasted Butternut Squash Soup with Crema
- immersion blender
- 3 butternut squash small to medium, with seeds removed
- 1 1/2 tbsp olive oil divided
- 1/2 cup scallions
- 4 garlic cloves finely minced
- 1 boneless chicken breast
- 1/2 tsp dried thyme
- 1/2 tsp sage
- 1/4 tsp red crushed pepper
- 4 cups chicken stock
- 1/2 cup coconut cream
- 1/2 cup sour cream
- 1/4 tsp cumin
- 1/4 tsp ground nutmeg
- 1 tbsp honey
- 1/2 cup cooked bacon bits
- salt and pepper to taste
- 1 cup sour cream
- 1 cup coconut cream canned
- 1 tsp lime juice
- salt to taste
- Preheat oven to 400°F. Cover cookie sheet in aluminum foil. Cover the cut sides of the butternut squash with ½ tbsp of olive oil. Season with salt, black pepper, ⅛ tsp thyme, and ½ tsp of sage.
- Place the squash face down (cut sides down) on the cookie sheet. Bake the squash in the oven for 30-45 minutes. (until soft but time can vary according to the thickness. Set aside to cool.
- Cut chicken into cubes. Put ½ tbsp of olive oil in a large soup pot over medium heat. Saute the diced onions and garlic until soft and fragrant. This should take about 3-4 minutes. Add cubed chicken to the pot and cover with ¼ tsp salt, ½ tsp black pepper, and ⅛ tsp red pepper flakes. Cook the diced chicken until cooked through (4-6 min, depending on thickness). Remove chicken from the pan but leave the garlic and diced onions.
- Remove the butternut squash peel and cut the squash into cubes. Add the squash to the soup pan along with 4 cups of chicken stock, ½ cup coconut cream, ½ cup sour cream, ¼ tsp of cumin, ¼ nutmeg, and 1 tbsp of honey. Bring the soup to a simmer and let cook for 10-15 minutes. Remove from the heat. Puree the soup using an immersion blender or blender. Season to taste. Add diced chicken to the soup or to each individual bowl. Add a dollop of coconut crema. Sprinkle each bowl with bacon bits.
- To make the coconut crema, whisk sour cream, and coconut cream together in a mixing bowl. Once mixed add salt and lime juice. Wisk until combined and set aside at room temperature for 2 hours or overnight for thickening. Add a spoonful to each bowl as desired.