This warming butternut squash and broccoli soup is a healthy dinner that tastes decadent. Silky, smooth and full of flavour, it's best served with a side of crusty bread and good company.
Butternut squash soup can be a bit polarising. But trust us, this one will blow your expectations out of the water. Slightly spiced, perfectly creamy and super flavourful, it's one of the BEST ways to get your veggies in. Hands down.
In a few words, it's:
- Super warming.
- Full of deep, rich flavours.
- Great with a slice of sourdough.
- Wonderfully healthy.
Why We Created This Recipe
When it comes to easy, healthy cooking, soup ticks all the boxes. Ahh, the joys of soup season!
This soup is full of good-for-you ingredients, but requires minimal effort to make. Simply chop, boil and blend, and you've got dinner on the way. We also love how versatile soup is in terms of meals. You can either have it as a starter or side, or enjoy a bigger serving for a soup-centric dinner.
Not only does this big batch suit meal prepping well, but the flavours continue to develop over a few days, making this an amazing grab-and-go lunch option to heat up and enjoy at work the next day.
Make it a Meal
To turn this healthy butternut squash soup into a full meal, you'll want to bulk it up a bit with some additional sides.
If you have a lot of time, a complementary veggie tart made with puff pastry, veggies, cheddar cheese and fresh herbs would taste amazing with this soup.
If you have less time but are still hankering for some comfort food, a classic grilled cheese sandwich tastes amazing dunked into this creamy soup.
If you'd like some greens to go alongside, you can't go wrong with any of the following:
- Spinach or rocket salad with olive oil and balsamic dressing
- Pan-fried broccolini or broccoli rabe
- Sautéed spinach
Ingredients and Substitutions
- Olive oil: Red Island is our absolute favourite olive oil and works a treat in this dish, but any high-quality olive oil will do. If you don't want to use olive oil, avocado oil, coconut oil, or a neutral canola/vegetable oil would also work.
- Yellow onion: Yellow onion caramelises beautifully, adding depth to this soup. If you can't find a yellow onion, white or red will also work but yield a slightly different flavour.
- Curry Powder: Curry gives this soup so much flavour with minimal effort. Our curry powder of choice for this recipe is Keen's.
- Ginger: Ginger adds spice and flavour. If you don't like ginger you can leave it out or substitute for an extra 1-2 cloves garlic.
- Garlic: Garlic adds delicious richness.If you don't have fresh garlic, you can also substitute it for ½ teaspoon of garlic powder.
- Butternut squash: We used fresh butternut squash that we peeled and diced, but pre-peeled or frozen butternut squash cubes will also work in this recipe.
- Broccoli: The broccoli adds extra nutrients and is undetectable flavour-wise in this soup. If you're still unsure, though, this can also be substituted for cauliflower.
- Vegetable stock: To keep this soup vegetarian and vegan-friendly, we used vegetable stock. If you do eat meat, you could also use chicken broth/chicken stock instead.
- Coconut milk: Coconut adds flavour and makes this soup creamy. If you don't like the coconut flavour, you can substitute heavy cream instead.
- Lime: Lime adds a final zing to the soup and creates a deliciously complex flavour. If you don't have it, you can also substitute with lemon juice or omit entirely.
- Coriander: A final sprinkle of coriander perfectly balances the rich curry flavours of this soup. If coriander's not your thing, substitute it for parsley, chives or any other herb of choice.
A big soup pot with a thick bottom is definitely something to invest in. Get a high-quality one to prevent sticking and burning on the bottom of the pot. Generally, the thicker the pot’s bottom is, the less likely this will occur. We highly recommend using a dutch oven for soups like this, as it works just the same as a large pot but is less likely to burn your food than alternative options such as stainless steel.
To make this soup creamy, we also used a NutriBullet immersion blender. If you don't have an immersion blender, using a regular blender or food processor will also work, but you might have to blend in batches. Warning: Be careful of hot steam when you're blending! If you like your soup chunky, you can totally skip this step, but butternut squash soup, we love a nice smooth texture.Print
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