Butternut Squash Soup

Why You’ll Love This Recipe

Butternut Squash Soup is a creamy, comforting dish that’s perfect for chilly days. With its rich, velvety texture and naturally sweet flavor, this soup is both nourishing and satisfying. It’s simple to make, customizable with warm spices or toppings, and can be enjoyed as a starter or a main course.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

butternut squash (peeled, seeded, and cubed)olive oiloniongarlicvegetable or chicken brothcarrotsapple (optional, for added sweetness)ground cinnamon (optional)nutmeg (optional)saltblack pepperheavy cream or coconut milk (for creaminess)

directions

Preheat your oven to 400°F (200°C).

Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

In a large pot, heat some olive oil over medium heat and sauté chopped onion until translucent.

Add minced garlic and cook for another minute.

Add roasted squash, chopped carrots, and apple (if using), then pour in the broth.

Bring to a boil, then reduce heat and simmer for 15-20 minutes, until all vegetables are soft.

Use an immersion blender or transfer the mixture to a blender to puree until smooth.

Return the soup to the pot, stir in cream or coconut milk, and adjust seasoning with salt, pepper, and optional spices like cinnamon or nutmeg.

Warm through and serve hot.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesRoasting time: 30 minutesSimmering and blending time: 20 minutesTotal time: 65 minutes

Variations

Add ginger or curry powder for a spicier, more complex flavor.

Top with roasted pumpkin seeds, croutons, or a swirl of sour cream for added texture.

Use sweet potatoes in place of some of the squash for a different twist.

Make it vegan by using vegetable broth and coconut milk.

Add a splash of orange juice or zest for brightness.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 5 days.For longer storage, freeze in portions for up to 3 months.Reheat on the stovetop over medium heat or in the microwave, stirring occasionally.

FAQs

Can I use frozen butternut squash?

Yes, frozen cubed squash works well and saves time. No need to thaw before roasting or boiling.

Do I have to roast the squash?

Roasting enhances the flavor, but you can also boil the squash directly with other ingredients.

Can I make it in a slow cooker?

Yes, add all ingredients except the cream and cook on low for 6-8 hours, then blend and stir in the cream.

Is this soup healthy?

Yes, it’s packed with vitamins, fiber, and antioxidants. Use coconut milk for a dairy-free version.

Can I freeze the soup?

Absolutely. Let it cool completely, then freeze in containers or bags for future meals.

Why is my soup too thick?

Add extra broth or water while blending to reach your desired consistency.

Can I use a regular blender?

Yes, but allow the soup to cool slightly and blend in batches to avoid splattering.

Does it taste sweet?

Yes, the natural sweetness of butternut squash is enhanced by optional ingredients like apples and carrots.

What’s the best topping?

Try a drizzle of cream, crispy bacon, toasted nuts, or fresh herbs like sage or thyme.

Can I make it spicy?

Yes, add cayenne pepper, chili flakes, or hot sauce to taste.

Conclusion

Butternut Squash Soup is a warm, velvety bowl of comfort that’s easy to prepare and full of wholesome flavor. Whether served as an appetizer or a hearty main, it’s a versatile dish you can tailor to your taste. Once you try it, it’s bound to become a seasonal favorite.

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