This butternut squash soup is warm, creamy, and full of flavor! It’s made with roasted squash, spices, and a splash of cream, making it so comforting, especially on chilly days.
Whenever I make this soup, I can’t help but smile. It feels like a warm hug in a bowl! I love serving it with crusty bread for dipping. Yum!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the show! Make sure it’s ripe and sweet, with a smooth skin. If you’re short on time, you can also use canned butternut squash puree as a quick alternative, but fresh is best for flavor.
Onion: A medium onion adds depth to the flavor. If you’re out, shallots or leeks work great too! They can give a slightly different taste but still complement the soup beautifully.
Garlic: Fresh garlic is key for adding aroma. If you don’t have fresh, garlic powder can substitute, but use it sparingly—about one-quarter teaspoon for each clove.
Vegetable Broth: Homemade is always nice, but store-bought works just as well. You can use chicken broth for a richer flavor if you’re not keeping it vegetarian. For a low-sodium option, just add salt to taste during cooking.
Heavy Cream or Coconut Milk: I love using coconut milk for a rich, creamy texture and a hint of sweetness. If you’re looking to lighten it up, half-and-half or milk can be used, but the soup won’t be as creamy.
How Do I Get My Soup Smooth and Creamy?
A smooth texture is essential for a great butternut squash soup. Here’s how to achieve that creamy bliss:
- Roasting: Roast the squash until it’s tender and caramelized. This enhances the natural sweetness and flavor. Make sure it’s all cooked through for easy blending.
- Blending: Use an immersion blender for convenience. It’s safer—no hot soup spills! If using a standard blender, blend in small batches and allow steam to escape to avoid splatter.
- Strain (Optional): If you want ultra-smooth soup, you can pass the blended soup through a fine mesh strainer to remove any small bits.
Remember, the creaminess will be enhanced by the cream or coconut milk added at the end, so don’t skip this step!
Butternut Squash Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
Creaminess and Spices:
- 1/2 cup heavy cream or coconut milk (for a dairy-free option)
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves (plus extra for garnish)
Garnishes:
- 1/4 cup toasted walnuts, chopped (for garnish)
- 2 tablespoons pumpkin seeds (for garnish)
- Plain yogurt or sour cream for drizzling (optional)
How Much Time Will You Need?
This recipe requires about 10 minutes for prep and 30 minutes for cooking, with a total time of about 40 minutes from start to finish. That’s pretty quick for a delicious, healthy soup!
Step-by-Step Instructions:
1. Preheat and Roast the Squash:
Start off by preheating your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil and a pinch of salt. Spread the squash evenly on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and has a lovely caramelized color.
2. Sauté the Onion and Garlic:
While the squash is roasting, heat the other tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Then, stir in the minced garlic and cook for another 1-2 minutes until the garlic is fragrant but not burnt!
3. Combine and Simmer:
Once your squash is nicely roasted, add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth, then sprinkle in the fresh thyme and ground nutmeg. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes. This allows all those tasty flavors to blend together.
4. Blend Until Smooth:
After simmering, remove the pot from the heat. Use an immersion blender to puree the soup until it’s creamy and smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until silky smooth. Just be careful with the hot soup!
5. Stir in the Cream and Season:
Return the blended soup to the pot, then mix in the heavy cream or coconut milk. Season your soup with salt and pepper to taste. Give it a good stir and let it heat gently for a couple of minutes.
6. Serve and Garnish:
Serve your delicious soup hot, drizzling a little yogurt or sour cream on top if you like. Sprinkle with chopped walnuts, pumpkin seeds, and extra thyme leaves for that special touch. Enjoy every comforting spoonful!
Your vibrant and creamy butternut squash soup is ready to warm your tummy. Enjoy!
Can I Use Frozen Butternut Squash for This Soup?
Absolutely! You can use frozen butternut squash, which can save you time. Just add it directly to the pot during cooking. You might need to increase the simmering time a bit to ensure it’s fully cooked and tender.
Can I Make This Soup Vegan?
Yes! To make this soup vegan, simply substitute heavy cream with coconut milk or any plant-based cream. Also, make sure your vegetable broth is entirely vegan-friendly.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently on the stove or in the microwave. You may want to add a splash of water or broth to loosen it up as it might thicken after cooling.
Can I Add Extra Spices?
Definitely! Feel free to experiment with spices like cinnamon, cumin, or coriander for added flavor. Just start with a small amount and adjust to your taste, as these spices can vary in intensity!
