FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
best butternut squash soup recipe With Red Chili Oil Swirl
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegan, Dairy-Free
Description
This butternut squash soup is a creamy, comforting dish with a vibrant red chili oil swirl. It transforms simple ingredients into a restaurant-quality meal, perfect for a nourishing and quick weeknight dinner.
Ingredients
- 2 lbs butternut squash, peeled and diced
- 1 large onion (approx 200g), chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth, low-sodium
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red chili oil
- 2 tbsp olive oil, for sauteing
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Saute Aromatics: Heat 2 tbsp olive oil in a large 5-quart Dutch oven over medium heat. Add chopped onion and cook until softened and translucent (about 5-7 minutes). Stir in minced garlic and cook for another minute until fragrant, watching carefully so it does not brown.
- Simmer Squash: Add the diced butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer gently until the squash is fork-tender (about 15-20 minutes).
- Blend Until Smooth: Carefully use an immersion blender directly in the pot, or transfer the soup in batches to a regular blender (be cautious with hot liquids – vent the lid or remove the center cap to release steam!). Blend until completely smooth and creamy (taking 5-10 minutes for a perfect texture).
- Finish And Season: Return the soup to the pot (if using a regular blender). Stir in the coconut milk until well combined and heated through (about 2 minutes). Season generously with salt and pepper to taste; start with 1 teaspoon of salt and 0.5 teaspoon of pepper.
- Serve With Swirl: Ladle the hot butternut squash soup into bowls and drizzle each serving generously with red chili oil for flavor and stunning presentation.
Notes
For peak flavor, use organic squash and homemade broth. For a lighter option, use light coconut milk or roast the squash first for deeper flavor. If soup is too thin, simmer uncovered; if too thick, add more broth. This recipe is naturally dairy-free and vegan-friendly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop, Blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (360 ml)
- Calories: 350 calories
- Sugar: 10 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg