Butternut Squash Soup Recipe

Butternut squash soup is a perfect blend of natural sweetness and warm, savory spices. This simple, comforting dish is rich, velvety, and packed with nutrients. It’s ideal for cool days or when you need a nourishing meal that’s easy to prepare. Here’s a detailed guide to making a classic butternut squash soup step-by-step.

Ingredients for Butternut Squash Soup

Main Ingredients:

• Butternut squash: 1 large (about 2-3 pounds), peeled, seeded, and cubed
• Onion: 1 medium, chopped
• Garlic: 3 cloves, minced
• Carrot: 1 large, peeled and chopped
• Vegetable broth: 4 cups (or chicken broth for a non-vegetarian option)
• Olive oil or butter: 2 tablespoons
• Coconut milk or heavy cream: 1 cup (optional for creaminess)
• Thyme: 1 teaspoon, fresh or ½ teaspoon dried
• Cinnamon: ¼ teaspoon (optional for a warm hint)
• Salt and black pepper: To taste

Optional Add-Ins:

• Nutmeg: A pinch for extra warmth
• Maple syrup: 1 tablespoon for sweetness
• Red pepper flakes: A pinch for heat

Equipment Needed:

• Large pot or Dutch oven
• Wooden spoon
• Blender or immersion blender
• Measuring cups and spoons
• Cutting board and knife

Step-by-Step Instructions:

Step 1: Sauté the Vegetables

1. Heat the olive oil or butter in a large pot over medium heat.
2. Add the chopped onion and carrot and sauté for 5-6 minutes until they begin to soften.
3. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 2: Cook the Squash

1. Add the cubed butternut squash to the pot and stir to coat it with the oil and aromatics.
2. Season with thyme, cinnamon (if using), salt, and black pepper.

Step 3: Simmer with Broth

1. Pour in the vegetable broth and bring the mixture to a boil.
2. Reduce the heat, cover, and simmer for 20-25 minutes or until the squash is tender and can be pierced easily with a fork.

Step 4: Blend the Soup

1. Remove the pot from heat and let the soup cool slightly.
2. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until creamy.
3. Return the soup to the pot and stir in the coconut milk or heavy cream for added richness.

Step 5: Final Seasoning and Serve

1. Taste the soup and adjust the seasoning with more salt or black pepper if needed.
2. Optional: Stir in maple syrup for a touch of sweetness.
3. Ladle the soup into bowls and garnish with a drizzle of coconut milk, a sprinkle of nutmeg, or red pepper flakes for a hint of spice.

Serving and Storage Tips

Serving:

• Pair the soup with crusty bread or garlic toast for dipping.
• Top with roasted pumpkin seeds or croutons for added texture.

Storage:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: This soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
• Reheating: Reheat on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if it thickens.

Helpful Notes

• Peeling tip: Use a sturdy vegetable peeler to remove the tough skin of the butternut squash easily.
• Flavor boosters: Add a pinch of curry powder or ginger for an aromatic twist.
• Consistency adjustment: If the soup is too thick, thin it out with more broth or water until you reach your desired consistency.

Tips from Well-Known Chefs

• Yotam Ottolenghi: Suggests adding a swirl of harissa for a spicy, North African flair.
• Ina Garten: Recommends using homemade vegetable stock for a richer, more complex flavor.
• Nigella Lawson: Advocates for finishing with a drizzle of extra-virgin olive oil for a touch of luxury.

Frequently Asked Questions (FAQs)

1. Can I use frozen butternut squash?

Yes, frozen squash can be used and saves time. Adjust the cooking time as needed.

2. Is there a dairy-free version?

Yes, use coconut milk or almond milk instead of cream for a dairy-free option.

3. Can I make this soup ahead of time?

Absolutely! It tastes even better the next day as the flavors meld.

4. What can I add for protein?

Top with a dollop of Greek yogurt or add chickpeas or lentils for extra protein.

5. How do I make the soup sweeter?

Add caramelized onions or a bit more maple syrup for natural sweetness.

6. Can I skip the cinnamon?

Yes, it’s optional. The soup will still be delicious without it.

7. What if I don’t have an immersion blender?

Use a regular blender in batches or a food processor.

8. Can I add other vegetables?

Yes, sweet potatoes, carrots, or pumpkin make great additions.

9. How do I avoid splattering when blending hot soup?

Let the soup cool slightly before blending and don’t fill the blender more than halfway. Hold the lid with a kitchen towel for safety.

10. What herbs pair well with this soup?

Sage, rosemary, and parsley all complement the flavors beautifully.

Enjoy your warm, cozy bowl of butternut squash soup, perfect for chilly days and when you need a comforting, flavorful meal!