Can I Freeze Butternut Squash Soup?

Yes, freeze in airtight containers for up to 3 months.

How Can I Reheat the Soup?

Reheat on low heat on the stovetop or microwave in 1-minute intervals.

Can I Make It Ahead of Time?

Yes, flavors deepen; store in the fridge for up to 4 days.

Can I Use Frozen Squash?

Yes, thaw first to reduce cooking time.

7 Steps To The Perfect Butternut Squash Soup Recipe

The butternut squash soup recipe from Mangoes and Palm Trees is a velvety, nutrient-packed dish perfect for chilly nights, dinner parties, or meal prep. With 7 easy steps, this recipe combines fresh butternut squash, warm spices, and a tropical coconut milk twist.

Rich in vitamins A and C, it’s a nutritious fall favorite that couples beautifully with a fresh salad. Whether you’re a beginner or seasoned cook, this soup is a must-try for cozy meals.

Tools Needed

Tool	Purpose
Immersion Blender	Purees soup to silky texture
Large Pot	Cook and simmer ingredients
Peeler & Knife	Prep squash and onions

7 Steps to Perfect Butternut Squash Soup

Prep 15m • Cook 30m • Total 45m • Serves 6

Ingredients

Quantity	Ingredient
1 med	Butternut squash, peeled & cubed
1	Onion, diced
2 cloves	Garlic, minced
4 cups	Broth (veg or chicken)
1 cup	Coconut milk or cream
1 tsp	Cinnamon
½ tsp	Nutmeg
Salt & Pepper	To taste
¼ cup	Pumpkin seeds & parsley for garnish

Instructions

Prep: Peel and cube squash; dice onion; mince garlic.
Sauté: Cook onion & garlic in oil until soft.
Add Squash & Spices: Stir in squash, cinnamon, nutmeg.
Simmer: Add broth; cover; cook 20–25m until squash is tender.
Blend: Puree soup until smooth. Use blender safely.
Finish: Stir in coconut milk; adjust seasoning.
Garnish & Serve: Top with seeds and parsley.

Creative Variations

Curried Twist: Add 1 tbsp curry powder.
Thai-Inspired: Stir in ginger, lime, fish sauce.
Smoky: Mix in smoked paprika.

Perfect Pairings

Crusty Bread: Sourdough or ciabatta.
Grilled Cheese: Cheddar & apple slices.
Fresh Salad: Arugula & pear with vinaigrette.

FAQs

Can I use frozen squash?: Yes—thaw before cooking to reduce simmer time.
Vegan version?: Use coconut milk and vegetable broth.
Make ahead?: Store in fridge up to 4 days; freeze 3 months.

Conclusion

This butternut squash soup recipe is a quick, nutritious fall classic. Pick your favorite variation and pairings, then share with #MangoesPalmTrees to inspire others. Happy cooking!