Butternut Squash Soup

There’s nothing quite like a bowl of butternut squash soup to warm you up on a crisp fall day. This vibrant orange soup is not only beautiful to look at, but it’s packed with flavor and has a luxuriously smooth texture. The sweetness of the squash perfectly complements the savory sauteed onions, and a hint of warm spices adds a touch of complexity.

Here’s what you’ll need to make this delightful soup:

  • The Base:
    • A large butternut squash (diced into 3-3.5 cup portions)
    • Salted butter (4 tablespoons)
    • Large onion (diced, about 1 cup)
    • Minced garlic (1 teaspoon)
    • Chicken broth (32-ounce box)
    • Heavy whipping cream (½ cup, plus more for garnish)
  • Flavor Builders:
    • Pumpkin pie spice (1 teaspoon) – a blend of cinnamon, ginger, nutmeg, and allspice
    • Salt (1 teaspoon)
    • Brown sugar (2 tablespoons)

Customizing Your Cozy Bowl:

Feel free to get creative and add your own twist to this recipe! Here are some ideas:

  • Veggie and Fruit Boost: Apples, pears, carrots, or even more onions add a delightful sweetness and textural contrast. Just add them to the pot and cook them until softened before blending.
  • Squash Options: Roasting the butternut squash beforehand adds a deeper flavor dimension. You can also use acorn squash, sweet potatoes, or even pie pumpkins for a different twist.
  • Creamy Tweaks: Substitute the heavy cream with half-and-half, whole milk, or even coconut milk for a lighter option. For a dairy-free version, cream cheese adds a tangy richness.
  • Topping Time: Get creative with your toppings! Sprinkle with cheese, a dollop of sour cream, fresh herbs, croutons, pumpkin seeds, a drizzle of olive oil, or a sprinkle of black pepper. For a touch of indulgence, add a bit of crispy bacon or a swirl of maple syrup or honey.
  • Spice it Up: Want a little heat? Add a pinch of red pepper flakes or cayenne pepper. Brown sugar can be swapped for maple syrup, honey, or agave nectar for a touch of sweetness.
  • Vegetarian/Vegan Twist: Use vegetable or mushroom broth instead of chicken broth.
  • Herb Garden Delights: Fresh thyme or sage add a lovely touch – simply add a sprig for a few minutes while simmering.
  • Onion Options: Red onion, shallots, or yellow onions work well too. Adjust the quantity based on the size and desired flavor intensity.
  • DIY Pumpkin Spice: Don’t have pre-made pumpkin pie spice? Combine equal parts ground cinnamon, ginger, nutmeg, and allspice. Experiment with individual spices for a personalized touch.

Bringing it all Together:

Here’s how to create this delicious soup:

  1. Prep the Squash: Peel, halve, and deseed the squash. Dice it into one-inch cubes.
  2. Sautéing for Flavor: Melt butter in a large pot and cook the onion and garlic until softened. This step helps caramelize the onions, enhancing the overall flavor of the soup.
  3. Simmering the Base: Add the cubed squash and chicken broth to the pot, bring it to a simmer, and cook for about 20 minutes, or until the squash is fork-tender.
  4. Creamy Perfection: Remove the pot from heat and stir in the cream, pumpkin pie spice, salt, and brown sugar. Use an immersion blender or a regular blender to puree the soup until smooth.
  5. Serving with Style: Garnish with a swirl of heavy cream and enjoy your warm and comforting bowl of butternut squash soup!
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Butternut Squash Soup

Butternut Squash Soup

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There’s nothing quite like a bowl of butternut squash soup to warm you up on a crisp fall day. This vibrant orange soup is not only beautiful to look at, but it’s packed with flavor and has a luxuriously smooth texture. The sweetness of the squash perfectly complements the savory sauteed onions, and a hint of warm spices adds a touch of complexity.

  • Total Time: 1 hour 9 minutes
  • Yield: 5 1x

Ingredients

Scale
  • 1 large butternut squash (about 34 cups diced) *Tip: Look for pre-cut squash to save time!
  • 4 tbsp butter
  • 1 large onion, diced
  • 1 tsp minced garlic
  • 32 oz chicken broth
  • ½ cup heavy cream + extra for garnish (optional)
  • 1 tsp pumpkin pie spice
  • 1 tsp salt
  • 2 tbsp brown sugar

Instructions

  1. Dice the squash (or use pre-cut). Melt butter in a large pot and cook onion and garlic until softened.
  2. Add squash and broth, bring to a simmer, and cook covered for 20 minutes (or until squash is tender).
  3. Remove from heat and stir in cream, spices, and sugar. Puree with an immersion blender (or transfer to a regular blender).
  4. Garnish with a swirl of cream (optional) and enjoy!

Notes

  • Microwave the squash for 5 minutes before cutting for easier handling.
  • Use a large knife for cutting the squash.
  • No immersion blender? Transfer soup to a regular blender to puree.
  • Author: Anwar
  • Prep Time: 9
  • Cook Time: 60

Nutrition

  • Calories: 271kcal
  • Sugar: 9g
  • Sodium: 1227mg
  • Fat: 19g
  • Saturated Fat: 11g
  • Trans Fat: 1g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 57mg

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