Butternut Squash Soup Recipe

Butternut Squash Soup is the epitome of fall comfort food. With its creamy texture and naturally sweet flavor, it’s a versatile dish that can be a cozy appetizer, a light main course, or even an elegant starter for a holiday meal. Whether you like it simple or spiced up, this recipe will guide you through creating a silky-smooth, flavorful soup that’s as nourishing as it is delicious.

Ingredients

For the Soup:

• 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil (or butter)
• 4 cups vegetable broth (or chicken broth)
• 1 cup unsweetened coconut milk, heavy cream, or milk (optional, for extra creaminess)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Salt and pepper to taste

Optional Add-Ins:

• 1 medium apple, peeled and diced (for added sweetness)
• 1 teaspoon fresh ginger, grated (for warmth and zing)

Garnishes:

• Roasted pumpkin seeds (pepitas)
• Drizzle of cream or coconut milk
• Fresh thyme or parsley
• Croutons
• Step-by-Step Instructions

Step 1: Prepare the Squash

1. Peel the butternut squash using a vegetable peeler, cut it in half, and scoop out the seeds.
2. Dice the squash into 1-inch cubes to ensure even cooking.

Step 2: Sauté the Aromatics

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

Step 3: Cook the Squash

1. Add the cubed butternut squash to the pot, along with the optional apple and ginger, if using. Stir well.
2. Sprinkle in the cinnamon, nutmeg, salt, and pepper, and stir to coat the squash with the spices.

Step 4: Add the Broth

1. Pour in the vegetable or chicken broth, ensuring the squash is fully submerged.
2. Bring the mixture to a boil, then reduce the heat to a simmer.
3. Cover and cook for 20–25 minutes, or until the squash is fork-tender.

Step 5: Blend the Soup

1. Remove the pot from the heat and let it 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 countertop blender.

Step 6: Adjust Consistency and Add Creaminess

1. Stir in the coconut milk, heavy cream, or milk for a richer texture, if desired.
2. If the soup is too thick, add more broth or water until it reaches your preferred consistency.
3. Taste and adjust seasoning with more salt, pepper, or spices as needed.

Step 7: Serve and Garnish

1. Ladle the soup into bowls and garnish with roasted pumpkin seeds, a drizzle of cream, or fresh herbs.
2. Serve hot with crusty bread or a side salad.

Serving and Storage Tips

Serving:

• Perfect for: Cozy lunches, dinner parties, or a light main course.
• Portion size: This recipe makes 4–6 servings.

Storage:

• Refrigerate: Store leftover soup in an airtight container for up to 4 days.
• Freeze: Let the soup cool completely, then freeze in freezer-safe containers for up to 3 months.

Reheating:

• Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or water if the soup thickens during storage.

Helpful Notes

• Squash Selection: Look for a butternut squash with a firm, unblemished skin. A heavier squash typically means it’s fresher and more flavorful.
• Spice Variations: Add a pinch of cayenne pepper or curry powder for a spiced-up version of this soup.
• Make It Vegan: Use vegetable broth and coconut milk for a completely vegan-friendly recipe.
• Roasting Option: Roast the squash in the oven at 400°F for 25–30 minutes before adding it to the soup. This caramelizes the squash and deepens its flavor.

Tips from Well-Known Chefs

• Chef Julia’s Tip: “Blend in a tablespoon of maple syrup for a touch of sweetness that complements the squash beautifully.”
• Chef Tom’s Tip: “Roast the seeds from the butternut squash with olive oil and spices for a crunchy garnish.”
• Chef Anna’s Tip: “Serve the soup with a dollop of Greek yogurt or crème fraîche for a tangy contrast.”

Frequently Asked Questions

1. Do I have to peel the squash?

Yes, for this recipe, peeling the squash ensures a smooth texture. If you roast it first, you can scoop the flesh out instead.

2. Can I make this soup in advance?

Definitely! The flavors deepen over time, making it even better the next day.

3. What other squash can I use?

Acorn squash, kabocha squash, or even pumpkin can be substituted for butternut squash.

4. How can I thicken the soup?

Blend in a cooked potato or add less broth during cooking for a thicker consistency.

5. Can I make this soup spicy?

Add a pinch of cayenne, red pepper flakes, or diced jalapeño for a kick.

6. What can I serve with this soup?

Pair it with a grilled cheese sandwich, roasted vegetables, or a fresh salad.

7. Is it possible to skip the cream or milk?

Yes, the soup is naturally creamy from the pureed squash, so the cream is optional.

8. Can I use frozen squash?

Yes! Frozen, cubed butternut squash works well and saves prep time.

9. What kind of apple works best?

Sweet-tart varieties like Granny Smith, Honeycrisp, or Fuji complement the squash beautifully.

10. What can I use instead of broth?

Water with a pinch of bouillon or a vegetable stock cube works as a substitute.