This creamy butternut squash soup is like a warm hug in a bowl! It’s made with sweet squash, onions, and a touch of spices to give it a lovely flavor.
I love how easy it is to whip up! Just roast the squash, blend it all together, and enjoy a cozy meal perfect for chilly days. It’s a favorite in my house!
Key Ingredients & Substitutions
Butternut Squash: The star of the show! Its natural sweetness makes the soup delicious. If you’re short on time, you can find pre-cut butternut squash in the grocery store. Sweet potatoes work as a good substitute, too!
Onion: Yellow onions add great flavor, but feel free to use shallots for a milder taste or red onions for a bit of color. They both work well!
Broth: Vegetable broth gives the soup a nice depth. If you prefer, you can use chicken broth, but low-sodium versions keep the salt in check. Water can work in a pinch, though the flavor will be lighter.
Heavy Cream/Coconut Milk: For a creamy texture, heavy cream is traditional but coconut milk can offer a dairy-free option. If you’re looking to lighten it up, try plain yogurt or a splash of milk instead.
How Do I Achieve a Smooth and Creamy Soup?
Getting that silky texture is key to a great butternut squash soup! Here’s how to do it smoothly:
- Make sure your squash is thoroughly roasted until it’s very tender. This maximizes its natural sweetness!
- Use an immersion blender for simplicity—you can blend it directly in the pot. If using a regular blender, let the soup cool slightly before blending in batches to avoid splatters.
- After blending, return the soup to low heat and stir in your cream or coconut milk for added richness.
Keep the heat low and avoid boiling once the cream is added to prevent curdling, aim for a gentle heat to warm everything through.
Butternut Squash Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup heavy cream or coconut milk
- 2 tablespoons butter (optional)
- Fresh thyme sprigs, for garnish
- Roasted pumpkin seeds, for garnish
- Additional cream or coconut milk, for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 45 minutes in total. You will spend about 10-15 minutes prepping the ingredients, followed by 30 minutes for roasting the squash and cooking the soup. It’s a simple process with great rewarding flavors!
Step-by-Step Instructions:
1. Roast the Squash:
Preheat your oven to 400°F (200°C). In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Make sure the squash is evenly coated. Spread it out on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until the squash is tender and slightly caramelized. This brings out its natural sweetness!
2. Sauté the Aromatics:
While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it’s translucent, about 5 minutes. Then, add the minced garlic and sauté for about 1 minute until it becomes fragrant.
3. Combine the Ingredients:
Once the butternut squash is ready, add it to the pot with the sautéed onions and garlic. Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 10-15 minutes to let the flavors meld together.
4. Blend the Soup:
Using an immersion blender, puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until creamy. Make sure to leave a small vent in the lid to avoid pressure buildup!
5. Add Cream and Seasoning:
Return the blended soup to low heat. Stir in the ground nutmeg, a pinch of cinnamon if you like, butter (if you’re using it), and heavy cream or coconut milk. Adjust the seasoning with salt and pepper to taste. Heat gently through, but don’t bring it to a boil as this can affect the cream’s texture.
6. Serve and Enjoy:
Serve the soup hot, garnished with a swirl of cream or coconut milk, a sprinkle of roasted pumpkin seeds, and fresh thyme sprigs for a lovely finish. If you like, pair it with some crusty bread on the side for a truly comforting meal!
This hearty, velvety soup makes a perfect dish for chilly days and is sure to become a favorite in your kitchen!
Can I Use Frozen Butternut Squash for This Recipe?
Absolutely! Frozen butternut squash is a convenient alternative. Just thaw it first and drain any excess moisture before proceeding with the recipe. You might want to reduce the roasting time as it’s already pre-cooked.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup a day in advance and store it in the refrigerator. Let it cool completely before transferring it to an airtight container. Reheat gently on the stove before serving. It often tastes even better the next day!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Just thaw it in the fridge overnight before reheating.
Can I Adjust the Spices?
Definitely! Feel free to customize the spices to your taste. If you prefer a bit of heat, adding cayenne pepper can give it a nice kick. For a different flavor profile, try adding ginger or curry powder for an exotic twist!
