Butternut squash soup is a warm, creamy delight that perfectly embodies the cozy flavors of fall. This soup is not only delicious but also nourishing, making it a favorite among many home cooks. Whether you’re preparing a quick weeknight meal or impressing guests, butternut squash soup fits the bill perfectly.
In this article, you’ll discover how to create a hearty and flavorful butternut squash soup from scratch, along with tips and variations to elevate your dish.
Ingredients You’ll Need
Before diving into the cooking process, gather the following ingredients:
- 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 carrot, peeled and chopped
- 1 apple (such as Granny Smith or Honeycrisp), peeled and diced
- 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
- 1 cup heavy cream or coconut milk (for a dairy-free option)
- 2 tbsp olive oil or butter
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional, enhances the flavor)
- ½ tsp ground ginger (optional, for a spicy kick)
Optional Garnishes:
- Roasted pumpkin seeds (pepitas)
- A drizzle of coconut milk or cream
- Chopped fresh parsley or thyme
- A sprinkle of croutons for extra crunch
Step-by-Step Instructions
Step 1: Roast the Butternut Squash for Maximum Flavor
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Toss the cubed butternut squash in 1 tablespoon of olive oil, ½ tsp salt, and a pinch of black pepper.
- Spread the squash evenly on the baking sheet and roast for 25–30 minutes until tender and slightly golden.
Roasting the squash enhances its natural sweetness and adds depth to your soup.
Step 2: Sauté the Aromatics
In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil or butter over medium heat.
- Add the diced onions and cook for 3–4 minutes until soft and translucent.
- Stir in the minced garlic, chopped carrots, and diced apple. Cook for an additional 2 minutes, until fragrant.
The combination of onion, garlic, and apple creates a lovely base for the soup.
Step 3: Simmer the Soup
Now it’s time to bring everything together.
- Add the roasted butternut squash to the pot.
- Pour in the vegetable broth and stir well.
- Add cinnamon, nutmeg, ginger, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Let it simmer for 15–20 minutes to allow all the flavors to meld together beautifully.
Step 4: Blend to Perfection
Using an immersion blender, puree the soup until smooth. If you prefer using a regular blender, let the soup cool slightly before blending in batches. Remember to remove the lid vent and cover with a kitchen towel to avoid splattering hot liquids.
Step 5: Add the Final Touches
Stir in heavy cream or coconut milk for that extra creaminess. Taste the soup and adjust the seasoning if needed. If the soup seems too thick, simply add a bit more broth until you achieve your desired consistency.
Pro Tips and Variations
- Add spices: Experiment with spices like cumin or paprika to give your soup a unique twist.
- Herbs: Fresh herbs such as sage or thyme can elevate the flavor profile further.
- Nutty flavor: Top with roasted pumpkin seeds for a lovely crunch and added nutrition.
- Make it spicy: If you enjoy a kick, consider adding a pinch of cayenne pepper.
Serving Suggestions
Butternut squash soup can be served in many delightful ways:
- Pair it with crusty bread or a warm baguette for a wholesome meal.
- Serve it as a starter in a fancy dinner setting.
- Add a dollop of yogurt or a swirl of extra cream on top for a beautiful presentation.
- Enjoy it with a fresh garden salad for a balanced meal.
Conclusion
Butternut squash soup is a versatile dish that everyone can enjoy. With its comforting texture and rich flavors, it’s perfect for family dinners or cozy evenings at home. By following this simple recipe, you’ll not only create a delicious soup but also fill your kitchen with inviting aromas that celebrate the season.
So, gather your ingredients and get started today. You’ll be savoring this delightful soup in no time!
FAQs
Can I freeze butternut squash soup?
Yes, you can freeze butternut squash soup! Allow it to cool completely, then store it in an airtight container. It can last up to three months in the freezer.
How can I make butternut squash soup vegan?
Simply substitute the heavy cream with coconut milk and ensure that the broth is vegetable-based.
What can I use instead of butternut squash?
You can substitute it with pumpkin, acorn squash, or sweet potatoes for a different flavor profile.
Enjoy your culinary adventure with butternut squash soup!
Creamy Butternut Squash Soup
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cubed butternut squash in 1 tablespoon of olive oil, ½ tsp salt, and a pinch of black pepper. Spread evenly on the baking sheet and roast for 25–30 minutes until tender and slightly golden.
- In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil or butter over medium heat.
- Add diced onions and cook for 3–4 minutes until soft and translucent.
- Stir in minced garlic, chopped carrots, and diced apple. Cook for an additional 2 minutes until fragrant.
- Add the roasted butternut squash to the pot.
- Pour in vegetable broth and stir well. Add cinnamon, nutmeg, ginger, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat to low. Let it simmer for 15–20 minutes.
- Using an immersion blender, puree the soup until smooth. If using a regular blender, let it cool slightly before blending in batches.
- Stir in heavy cream or coconut milk. Adjust seasoning if needed. If too thick, add more broth to achieve desired consistency.
