Butternut Squash Soup
Delicious, sweet, & velvety
Simple ingredients and hearty fall flavors, this recipe is brimming with coziness,
just perfect for a cold-weather dinner.
Do you ever wish you could take a bite of a season? A good bowl of butternut squash soup is just like doing that–taking a delicious bite of autumn itself. One spoonful of this soup, and I’m immediately reaching for my flannel shirt, slipping into my well-worn boots, and heading to the pumpkin patch.
The best part of this soup? It’s so versatile!
You can decide if you prefer your butternut squash on the sweeter side or if you like it savory. You can turn up the heat spice-wise or go for a more aromatic blend.
We’ve posted the recipe the way we like it, but feel free to play with the amounts of cinnamon and nutmeg, or add a sprinkle of cayenne pepper or paprika if you’re in the mood for something zesty.
This soup is pure comfort! We love to add a bit of texture with roasted pumpkin seeds, pecans, or croutons.
Ingredients:
2.5-3 pounds butternut squash, cut and peeled into one inch squares
(usually one medium to large squash)
2 tablespoons butter
1 medium white or yellow onion, chopped
1 teaspoon salt
2 cups chicken stock or broth
(if using broth, cut the salt by ½ tsp)1 cup water
2 cups heavy cream
¼- ½ cup brown sugar
2 teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla extract
Instructions:
In a large pot, melt 2 tablespoons of butter over medium heat. Add chopped onions and sauté until they become translucent.
Add the prepared butternut squash to the pot. Add salt.
Pour in 2 cups of chicken stock (or broth) and 1 cup of water. Allow the mixture to simmer until the butternut squash is tender when pierced with a fork. (This should take anywhere from 15-25 minutes, depending on the size of your squash cubes.)
Use an immersion blender or transfer the mixture to a blender to puree until smooth. (Be careful when blending hot liquids! Only fill the blender halfway full and blend a little at a time.)
Return the pureed mixture to the pot. Stir in the heavy cream, brown sugar, cinnamon, nutmeg, and vanilla extract.
Allow the soup to simmer for a few more minutes, letting the flavors meld. Taste the soup and adjust the seasoning if needed.
Ladle the soup into bowls and top with pumpkin seeds, pecans, some fresh cracked pepper or some crusty croutons.
Tip for your most luxurious, velvety cup of butternut squash soup: use your actual blender, not just an immersion blender! When I’ve used the immersion blender in the past, it often fails to puree the smallest chunks of squash, which changes the texture of the soup. Some of us like our butternut squash soup to have a heartier texture, but some want it extra smooth!
If you only have an immersion blender, don’t worry! Make sure your squash is fully, fully cooked before you start to blend! (As in, so tender a spoon can cut it!) If those little squash bits are being particularly stubborn, try adding a bit more liquid and crank up the heat before blending again.
Suggestions for variations:
-finely chop rosemary or sage and add it in with the onions
-add a spoonful of red curry paste when you blend and drizzle coconut milk on top before serving
-include ginger and garlic in your aromatics to add a new layer of savory
-chop and sauté a few carrots, celery, or leeks to blend with the squash for a deeper, more complex flavor
Can I make this soup ahead?
Yes! This soup reheats beautifully, so go ahead and cook it on your meal prep day and save it in the fridge for later.
Can I freeze this soup?
Yes! When you thaw and reheat, you may want to blend it one last time before serving so it will be as smooth as the day you made it.
Can I use precut squash?
Absolutely. Cutting up a butternut squash can be intimidating so feel free to grab a package of prepared squash for this recipe.
Can I roast the squash instead?
You definitely can! If you have leftover roasted squash or you just want to add a hint of that oven-roasted flavor, you can add it with the chicken stock/broth. Let it heat up before you blend.
