This creamy butternut squash soup is the perfect warm hug in a bowl! With sweet squash, a touch of spice, and velvety texture, it’s pure comfort food.
Plus, it’s super easy to make! I love whipping it up for cozy nights when all I want is something warm and delicious. Add some crusty bread, and you’re set! 🍞
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish! If you’re in a pinch, you can substitute with sweet potatoes or pumpkin, but butternut squash gives the best flavor and texture.
Olive Oil or Butter: I love using olive oil for a lighter option, but butter adds a rich flavor. Choose based on your preference! For a dairy-free option, stick with olive oil or use vegan butter.
Onion: Yellow onions are perfect for their sweet taste. You could use shallots or even leeks if that’s what you have—just adjust the quantity to taste.
Broth: Vegetable broth keeps it vegetarian, while chicken broth enhances the flavor. Homemade broth is great if you have it. Use water in a pinch, but it may be less flavorful.
Coconut Milk: This adds creaminess and a subtle flavor. If you prefer dairy, heavy cream or half-and-half works wonderfully. You can skip it for a lighter version, but it may lack that creamy richness.
How Do You Get a Smooth and Creamy Soup?
Pureeing the soup is key to achieving that velvety texture. To do this, you have two options:
- Immersion Blender: This tool lets you blend right in the pot. It’s quick and makes cleanup easy!
- Traditional Blender: If using a regular blender, be careful! Blend in batches and let the steam escape. It can be hot and splatter if sealed tightly.
Once blended, stir in your cream or coconut milk for that perfect finish. Adjust seasoning to taste, and remember, it’s always easier to add more salt than to take it away! Enjoy your cooking!
Butternut Squash Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil or butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 teaspoon ground cumin or curry powder (optional, for warmth and depth)
- 1/2 cup cream, half-and-half, or coconut milk (plus extra for garnish, optional)
For the Garnish:
- Fresh thyme or parsley for garnish
- Roasted pumpkin seeds for garnish (optional)
How Much Time Will You Need?
This delicious butternut squash soup will take about 45 minutes total, which includes 10 minutes of prep time and 30-35 minutes of cooking time. With just a little bit of chopping and blending, you’ll have a warm and cozy meal ready in no time!
Step-by-Step Instructions:
1. Roast the Squash:
Start by preheating your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper until well coated. Spread the squash in a single layer on a baking sheet. Roast in the oven for about 25-30 minutes, or until the squash is tender and lightly caramelized. This brings out the natural sweetness!
2. Sauté the Aromatics:
While the squash is roasting, heat the remaining 1 tablespoon of olive oil or butter in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent and soft, which should take about 5-7 minutes. Stir occasionally so it cooks evenly.
3. Add Garlic and Combine:
Add the minced garlic to the onions and cook for another minute, just until it’s fragrant. You don’t want to burn the garlic!
4. Mix the Soup Together:
Once the squash is roasted, carefully transfer it to the pot with the onions and garlic. Pour in the broth, and if you’re using them, add the nutmeg and cumin or curry powder for extra flavor. Bring everything to a gentle boil over medium-high heat, then reduce the heat and let it simmer for about 10-15 minutes. This allows all those delicious flavors to come together.
5. Blend Until Smooth:
Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, blend until smooth, and return it to the pot. Be cautious with hot liquids to avoid splashing!
6. Add Cream and Serve:
Stir in the cream or coconut milk, and taste your soup. Adjust the seasoning with more salt and pepper if needed. Serve hot, and don’t forget to garnish your soup with a swirl of cream or coconut milk, fresh thyme leaves, and a sprinkle of roasted pumpkin seeds for a delightful crunch!
Enjoy this rich, velvety butternut squash soup as a comforting starter or main dish! It’s perfect for chilly evenings or whenever you need a little warmth.
Can I Use Other Squash Varieties?
Absolutely! If you can’t find butternut squash, you can substitute it with acorn squash, pumpkin, or even sweet potatoes. Each will give a slightly different flavor and texture, but they’ll still make a delicious soup!
Can I Make This Soup Ahead of Time?
Yes, this soup can be made ahead of time! Just prepare and store it in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding a splash of broth or cream for extra creaminess as needed.
How Can I Make This Soup Vegan?
To make this soup vegan, simply replace the cream or half-and-half with coconut milk and ensure you use vegetable broth. Olive oil is a great choice, and you can skip the butter altogether.
What’s the Best Way to Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you’d like to keep it longer, you can freeze the soup in freezer-safe containers for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again!
