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Creamy butternut squash soup is a comforting dish perfect for a cozy night in or a quick weeknight dinner. Its velvety texture and sweet, earthy flavor make it a favorite, while the fresh spinach salad adds a vibrant crunch and nutrient boost. Together, they create a well-rounded meal that’s as satisfying as it is wholesome.
Why You’ll Love This Recipe
This creamy butternut squash soup is not only delicious but also easy to prepare. The addition of a fresh spinach salad elevates the meal, offering a perfect contrast of flavors and textures.
- Quick and easy to make in under an hour.
- Rich in vitamins and minerals, making it a healthy choice.
- Perfectly creamy without any heavy cream – thanks to coconut milk.
- Great for meal prep and freezes well for future meals.
- Versatile enough to customize with your favorite toppings.
Ingredients
- 1 medium butternut squash (about 2 pounds), peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (13.5 ounces) coconut milk
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 4 cups fresh spinach
- 1 large carrot, shredded
- 2 tablespoons sesame seeds
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
How to Make Creamy Butternut Squash Soup with Spinach Salad
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the diced butternut squash and ground cumin, mixing well to combine.
- Pour in the vegetable broth, bring to a boil, then reduce heat and let it simmer for 20-25 minutes, or until the squash is tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth. (Alternatively, you can blend in batches in a countertop blender.)
- Stir in the coconut milk, and season with salt and pepper to taste. Keep warm over low heat.
- While the soup is warming, prepare the spinach salad. In a large bowl, combine fresh spinach, shredded carrot, sesame seeds, and lemon juice. Toss to combine.
- Serve the warm butternut squash soup in bowls alongside the fresh spinach salad.
Tips for the Best Results
- Choose a ripe butternut squash for the sweetest flavor.
- Adjust the consistency of the soup by adding more vegetable broth if you prefer a thinner soup.
- For a bit of spice, consider adding a pinch of cayenne pepper or a drizzle of sriracha to the soup.
Easy Variations
- Add a touch of maple syrup for extra sweetness.
- Incorporate other greens like arugula or kale in the salad.
- Top the soup with croutons or toasted pumpkin seeds for added texture.
- For a protein boost, serve with grilled chicken or chickpeas on the side.
What to Serve With It
- Crusty bread or garlic bread for dipping.
- A light sandwich, like turkey and avocado, for a more filling meal.
- A side of roasted vegetables to complement the soup’s flavors.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup can also be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove over low heat, stirring occasionally.
Recipe Card
Recipe Name: Creamy Butternut Squash Soup with Fresh Spinach Salad
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 4 servings
Ingredients:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 4 servings
Ingredients:
- 1 medium butternut squash (about 2 pounds), peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (13.5 ounces) coconut milk
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 4 cups fresh spinach
- 1 large carrot, shredded
- 2 tablespoons sesame seeds
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the diced butternut squash and ground cumin, mixing well to combine.
- Pour in the vegetable broth, bring to a boil, then reduce heat and let it simmer for 20-25 minutes, or until the squash is tender.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth.
- Stir in the coconut milk, and season with salt and pepper to taste. Keep warm over low heat.
- While the soup is warming, prepare the spinach salad. In a large bowl, combine fresh spinach, shredded carrot, sesame seeds, and lemon juice. Toss to combine.
- Serve the warm butternut squash soup in bowls alongside the fresh spinach salad.
Notes: Adjust seasoning and toppings to your preference. Enjoy the comforting flavors of fall!
