When the weather turns chilly and the leaves start to fall, there's nothing quite as comforting as a warm bowl of butternut squash soup. This simple butternut squash soup recipe is a staple in my kitchen during the colder months. It's creamy, flavorful, and packed with the natural sweetness of roasted butternut squash. Whether you're looking for a cozy weeknight dinner or an impressive starter for a dinner party, this soup is sure to satisfy.
I first discovered this recipe when I was searching for ways to use up a surplus of butternut squash from my garden. I wanted something that would highlight the natural flavors of the squash without overpowering it. After a few experiments and tweaks, I landed on this perfect balance of ingredients that brings out the best in the butternut squash. It has become a family favorite, and I love sharing it with friends and guests.
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Ingredients
- Butternut squash — 1 medium-sized, peeled, seeded, and cubed
- Onion — 1 medium-sized, chopped
- Garlic cloves — 2 cloves, minced
- Vegetable broth — 4 cups
- Heavy cream — ½ cup
- Butter — 2 tablespoons
- Olive oil — 2 tablespoons
- Ground nutmeg — ¼ teaspoon
- Salt — 1 teaspoon, or to taste
- Black pepper — ¼ teaspoon, or to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Toss to coat the squash evenly.
- Roast the butternut squash in the preheated oven for about 30-35 minutes, or until it is tender and lightly caramelized. Make sure to toss the squash halfway through to ensure even cooking.
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic cloves. Sauté until the onion is translucent and fragrant.
- Add the roasted butternut squash to the pot and stir to combine with the onion and garlic.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld together.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, work in batches and be careful when blending hot liquids.
- Return the soup to the pot and stir in the heavy cream. Season with ground nutmeg, salt, and black pepper. Adjust the seasoning according to your taste preferences.
- Simmer the soup for an additional 5 minutes to allow the flavors to meld together. If the soup is too thick, you can add more vegetable broth or water to achieve your desired consistency.
- Serve the butternut squash soup hot, garnished with a drizzle of cream, a sprinkle of nutmeg, and some freshly chopped parsley or chives.
Dietary Restrictions
- Gluten-free — This butternut squash soup recipe is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
- Vegetarian/Vegan — While this recipe includes heavy cream and butter, you can easily make it vegetarian or vegan by substituting these ingredients with plant-based alternatives. Use coconut cream or cashew cream instead of heavy cream, and replace the butter with olive oil or vegan butter.
Substitutions
- Vegetable broth — If you prefer a different flavor profile, you can substitute the vegetable broth with chicken broth or even mushroom broth for a more earthy taste.
- Heavy cream — For a lighter version of the soup, you can use half-and-half or whole milk instead of heavy cream. Alternatively, you can omit the cream altogether for a dairy-free option.
- Ground nutmeg — Nutmeg adds warmth and depth to the soup, but if you're not a fan of its flavor, you can omit it or substitute it with a pinch of ground cinnamon or ground ginger.
Variations
- Curried butternut squash soup — To add a touch of spice and complexity, you can incorporate curry powder or curry paste into the soup. Sauté the spices with the onion and garlic before adding the roasted butternut squash. Adjust the amount of curry to suit your taste preferences.
- Roasted butternut squash and apple soup — For a slightly sweeter and tangier flavor, you can add diced apples to the roasted butternut squash before blending. The natural sweetness of the apples complements the squash beautifully.
- Spiced butternut squash soup — If you enjoy bold flavors, you can experiment with adding spices like cumin, coriander, paprika, or chili powder to the soup. These spices will give the soup a warm and aromatic twist.
Equipment
- Large baking sheet
- Large pot
- Immersion blender or regular blender
- Knife and cutting board
- Measuring cups and spoons
Storage and Reheating
- This butternut squash soup can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, simply transfer the desired amount of soup to a pot and gently warm it over medium heat until heated through. Stir occasionally to prevent scorching.
Pro Tips
- Roasting the butternut squash — Don't rush the roasting process. Allowing the butternut squash to caramelize and develop a slightly sweet flavor is key to the overall taste of the soup. Keep an eye on the squash while it's roasting to prevent it from burning.
- Adjusting the consistency — If the soup is too thick for your liking, you can add more vegetable broth or water to thin it out. On the other hand, if you prefer a thicker soup, simmer it for a bit longer to reduce the liquid.
- Garnishing and serving — Get creative with your garnishes! Consider topping the soup with a drizzle of olive oil, a sprinkle of toasted pumpkin seeds, or a dollop of sour cream. Serve the soup with crusty bread or a side salad for a complete meal.
Simple Butternut Squash Soup: A Comforting Thanksgiving Starter
Start your Thanksgiving meal with this simple butternut squash soup recipe, a delightful holiday starter. Make sure to check it out.
Equipment
- Immersion blender or regular blender
Ingredients
- 1 medium-sized Butternut squash peeled, seeded, and cubed
- 1 medium-sized Onion chopped
- 2 cloves Garlic cloves minced
- 4 cups Vegetable broth
- ½ cup Heavy cream
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- ¼ teaspoon Ground nutmeg
- 1 teaspoon Salt or to taste
- ¼ teaspoon Black pepper or to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Toss to coat the squash evenly.
- Roast the butternut squash in the preheated oven for about 30-35 minutes, or until it is tender and lightly caramelized. Make sure to toss the squash halfway through to ensure even cooking.
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic cloves. Sauté until the onion is translucent and fragrant.
- Add the roasted butternut squash to the pot and stir to combine with the onion and garlic.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld together.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, work in batches and be careful when blending hot liquids.
- Return the soup to the pot and stir in the heavy cream. Season with ground nutmeg, salt, and black pepper. Adjust the seasoning according to your taste preferences.
- Simmer the soup for an additional 5 minutes to allow the flavors to meld together. If the soup is too thick, you can add more vegetable broth or water to achieve your desired consistency.
- Serve the butternut squash soup hot, garnished with a drizzle of cream, a sprinkle of nutmeg, and some freshly chopped parsley or chives.
Notes
- Roasting the butternut squash — Don't rush the roasting process. Allowing the butternut squash to caramelize and develop a slightly sweet flavor is key to the overall taste of the soup. Keep an eye on the squash while it's roasting to prevent it from burning.
- Adjusting the consistency — If the soup is too thick for your liking, you can add more vegetable broth or water to thin it out. On the other hand, if you prefer a thicker soup, simmer it for a bit longer to reduce the liquid.
- Garnishing and serving — Get creative with your garnishes! Consider topping the soup with a drizzle of olive oil, a sprinkle of toasted pumpkin seeds, or a dollop of sour cream. Serve the soup with crusty bread or a side salad for a complete meal.
Nutrition
Nutrition Facts
Simple Butternut Squash Soup: A Comforting Thanksgiving Starter
Amount per Serving
Calories
244
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
34
mg
11
%
Sodium
1655
mg
72
%
Potassium
742
mg
21
%
Carbohydrates
35
g
12
%
Fiber
5
g
21
%
Sugar
11
g
12
%
Protein
3
g
6
%
Vitamin A
20886
IU
418
%
Vitamin C
42
mg
51
%
Calcium
137
mg
14
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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