Butternut Squash Soup recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›The Statehouse›Butternut Squash Soup Recipe

Butternut Squash Soup Recipe

Inspired by The Statehouse
Time45m
Serves4

Warm up with our velvety Butternut Squash Soup, a rich blend of roasted butternut squash, aromatic spices, and a hint of cream, garnished with a drizzle of olive oil and a sprinkle of fresh herbs. This comforting bowl is perfect for savoring the flavors of fall, delivering a delightful balance of sweetness and earthiness in every spoonful.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Ingredients

Peel, seed, and chop the butternut squash into cubes. Dice the onion and mince the garlic.

2

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

3

Cook the Squash

Add the chopped butternut squash to the pot. Stir in the salt, black pepper, cinnamon, and nutmeg. Cook for about 5 minutes.

4

Add Broth

Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the squash is tender.

5

Blend the Soup

Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.

6

Add Coconut Milk

Stir in the coconut milk and fresh sage. Heat through for an additional 5 minutes.

7

Serve

Ladle the soup into bowls and garnish with additional sage if desired.