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!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Butternut Squash Soup

Butternut Squash Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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

Tags:

You might also like these recipes

1 thought on “Butternut Squash Soup”

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star