Butternut Squash Soup Recipe

Butternut Squash Soup is the epitome of cozy comfort food. This creamy soup highlights the natural sweetness of butternut squash and can be flavored with a variety of spices for a savory or slightly sweet twist. Perfect for cool evenings, holiday gatherings, or meal prep, this soup is simple to make and impressively delicious.

Ingredients You’ll Need

For the Soup:

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
• 2 medium carrots, peeled and diced
• 4 cups vegetable broth (or chicken broth for a richer flavor)
• 1 cup coconut milk, heavy cream, or half-and-half (optional for added creaminess)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon (optional for a hint of warmth)
• 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and black pepper to taste

Optional Add-Ins:

• 1 medium apple, peeled and diced, for sweetness
• 1 tablespoon maple syrup or honey for extra depth
• 1/2 teaspoon smoked paprika for a smoky touch

For Garnish:

• A drizzle of coconut milk, cream, or olive oil
• Toasted pumpkin seeds or croutons
• Chopped fresh parsley or thyme

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat olive oil or butter in a large pot over medium heat.
2. Add the diced onion and sauté for 4–5 minutes until softened.
3. Stir in the garlic and cook for another minute until fragrant.

Step 2: Cook the Vegetables

1. Add the cubed butternut squash and carrots to the pot, stirring to coat them in the onion and garlic mixture.
2. Sprinkle in the cumin, cinnamon (if using), and cayenne pepper. Stir well to toast the spices for 30 seconds.

Step 3: Simmer the Soup

1. Pour in the vegetable broth and bring the mixture to a boil.
2. Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the squash and carrots are tender.

Step 4: Blend the Soup

1. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blending until creamy. Return the soup to the pot.

Step 5: Add Creaminess (Optional)

1. Stir in the coconut milk, heavy cream, or half-and-half for a richer texture.
2. Taste and adjust seasoning with additional salt, pepper, or spices.

Step 6: Garnish and Serve

1. Ladle the soup into bowls.
2. Garnish with a drizzle of cream, toasted pumpkin seeds, croutons, or fresh herbs.

Serving and Storage Tips

Serving Suggestions:

• Serve hot with crusty bread, garlic toast, or a fresh green salad.
• Pair with grilled cheese or roasted vegetables for a heartier meal.

Storage:

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.

Freezing:

• This soup freezes well. Cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Helpful Notes

• Peeling the Squash: Use a sharp vegetable peeler or buy pre-cubed butternut squash to save time.
• Consistency: For a thinner soup, add more broth. For a thicker soup, simmer uncovered to reduce the liquid.
• Flavor Variations: Add a pinch of nutmeg for extra warmth or a splash of orange juice for a citrusy twist.

Tips from Well-Known Chefs

1. Ina Garten: “Roasting the butternut squash beforehand intensifies its natural sweetness and adds depth to the soup.”
2. Yotam Ottolenghi: “A swirl of tahini or yogurt adds creaminess and a nutty note that pairs beautifully with squash.”
3. Jamie Oliver: “For an extra layer of flavor, sauté a little curry powder with the onions before adding the vegetables.”

Frequently Asked Questions

1. Can I use frozen butternut squash?
Yes! Frozen squash works well and saves time on peeling and chopping.

2. How can I make this soup dairy-free?
Use coconut milk or almond milk instead of cream, and olive oil instead of butter.

3. Can I make this soup sweeter?
Add a diced apple, a splash of maple syrup, or a drizzle of honey during cooking for natural sweetness.

4. What can I use instead of butternut squash?
Acorn squash, pumpkin, or sweet potatoes are great substitutes.

5. Can I skip the blending step?
Yes, for a chunkier texture, mash the vegetables with a potato masher instead of blending.

6. Is this soup gluten-free?
Yes, as long as you use a gluten-free broth.

7. Can I add protein to this soup?
Absolutely! Add cooked chicken, beans, or lentils for a heartier dish.

8. What spices work well with this soup?
Try curry powder, garam masala, or ground ginger for a flavorful twist.

9. How do I reheat the soup without it separating?
Reheat on low heat and stir occasionally to maintain the creamy consistency.

10. Can I prepare this soup ahead of time?
Yes, the flavors deepen as it sits, making it perfect for meal prep or next-day meals.