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:
- Prep the Squash: Peel, halve, and deseed the squash. Dice it into one-inch cubes.
- 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.
- 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.
- 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.
- Serving with Style: Garnish with a swirl of heavy cream and enjoy your warm and comforting bowl of butternut squash soup!
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.
- Total Time: 1 hour 9 minutes
- Yield: 5 1x
Ingredients
- 1 large butternut squash (about 3–4 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
- Dice the squash (or use pre-cut). Melt butter in a large pot and cook onion and garlic until softened.
- Add squash and broth, bring to a simmer, and cook covered for 20 minutes (or until squash is tender).
- Remove from heat and stir in cream, spices, and sugar. Puree with an immersion blender (or transfer to a regular blender).
- 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.
- 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
Cool