This creamy butternut squash soup is like a warm hug in a bowl! It’s smooth, tasty, and gets a lovely sweetness from the squash that’s hard to resist.
I love making this soup on chilly days. Just blend it all up and it’s ready to enjoy! Pair it with some crusty bread, and you’ve got a cozy meal that feels fancy without the fuss!
Key Ingredients & Substitutions
Butternut Squash: The star of the show! It adds a sweet and nutty flavor. If you can’t find butternut squash, sweet potatoes or pumpkin are great alternatives.
Olive Oil or Butter: Olive oil gives a nice depth, while butter adds richness. Feel free to use coconut oil for a dairy-free option.
Onions: A yellow onion works well, but shallots or leeks can also be delicious substitutes if you’re looking for a different flavor profile.
Broth: Vegetable broth keeps it plant-based, but chicken broth can add extra richness. Homemade broth is always a nice touch if you have it on hand.
Heavy Cream or Coconut Milk: For creaminess, I love coconut milk for a lighter taste. If you prefer a richer texture, go for heavy cream. You can also skip it for a lighter soup!
How Do I Get That Perfectly Smooth Texture?
A smooth soup is key! Here’s how to achieve that creamy consistency:
- Use an immersion blender for ease, right in the pot. If using a regular blender, let the soup cool slightly before blending in batches.
- Blend until completely smooth to eliminate any lumps; this will make it feel luxurious.
- If you’re adding cream, stir it in after blending for the best incorporation.
With these tips, you’ll have a velvety butternut squash soup that everyone will enjoy. Happy cooking!
Butternut Squash Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth or chicken broth
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon ground nutmeg (optional)
For the Garnish:
- Fresh thyme leaves
- Croutons
- A swirl of cream or milk for serving (optional)
How Much Time Will You Need?
This delicious butternut squash soup will take about 40-45 minutes in total. You’ll spend about 15 minutes prepping and chopping ingredients, followed by around 30 minutes to roast the squash and cook everything together. Then it’s just blending and serving!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Start by preheating your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with olive oil, salt, and pepper until well coated. Spread the squash evenly on a baking sheet and roast it for about 25-30 minutes, or until it’s tender and lightly caramelized.
2. Sauté the Aromatics:
While the squash is roasting, heat a large pot over medium heat. Add a tablespoon of olive oil or butter to the pot. Once the oil is hot, add the chopped onion and cook until it’s translucent, about 5-7 minutes. Then, add the minced garlic and sauté for another minute until it becomes fragrant.
3. Combine and Simmer:
After the squash is done roasting, carefully add it to the pot with the onions and garlic. Pour in the vegetable or chicken broth, and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
4. Blend Until Smooth:
Using an immersion blender, blend the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender—just be cautious of the hot liquid!
5. Add Cream and Season:
Once blended, stir in the heavy cream or coconut milk if you’re using it. Season the soup with salt, pepper, and nutmeg to taste. Warm the soup through, but be careful not to let it come to a full boil.
6. Serve and Garnish:
Ladle the beautifully smooth soup into bowls. For a lovely presentation, garnish with a swirl of cream, croutons, fresh thyme leaves, and freshly cracked black pepper. Enjoy with crusty bread or your favorite side!
Enjoy this creamy, comforting bowl of butternut squash soup that’s perfect for any cozy occasion!
Can I Use Frozen Butternut Squash for This Recipe?
Absolutely! If you’re using frozen butternut squash, there’s no need to roast it first. Simply add it directly to the pot with the broth and simmer until heated through and tender, then blend as usual.
Can I Make This Soup Vegan?
Yes! To keep it vegan, substitute heavy cream with coconut milk or a plant-based cream alternative. Ensure the broth you use is vegetable broth, and use olive oil instead of butter for sautéing.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove, stirring occasionally. You can also freeze it in portions for up to 3 months—just let it cool completely before transferring to freezer-safe containers!
Can I Add Other Ingredients for Extra Flavor?
Absolutely! Feel free to add spices like cumin or smoked paprika for an extra kick, or incorporate other vegetables like carrots or celery along with the onions for added flavor. Just adjust your broth quantity accordingly based on the additional ingredients.