Butternut Squash Soup

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Whenever October rolls around, I  gravitate toward  squash that's in season. I love all different types such as delicata, honeynut, and of course, the classic butternut squash. There's something special about butternut squash, and what's great about this beautiful food is the versatility it brings. Of course, you can never go wrong with making a homemade butternut squash soup. My recipe for a classic butternut squash soup is easy, approachable, and comes together in one pot. I promise this one is worth making for Thanksgiving.

Butternut Squash Soup

This recipe for butternut squash soup is pretty typical when it comes to ingredients, and it's naturally gluten free! You can make this recipe dairy free and completely vegan by swapping out the butter for olive oil, and sub almond or coconut milk for the whole milk. Either way, this recipe for butternut squash soup is perfectly comforting in every single way.

How to prepare the squash for soup

There's two different ways you can do this: using pre-cut cubes, or slicing the squash in half. Both will require some cooking and roasting, but the difference lies within the preparation and overall cook time.

  • Pre-cut cubes: This cuts the preparation and cook time down by half! You can easily by pre-cut butternut squash cubes at any grocery store. Even frozen cubes works here. Pre-cut cubes will roast until fork tender after approximately 25 minutes at 400º.
  • Halved: This is the OG way of making this soup, which is how I created this particular recipe. Halving the butternut squash in half and roasting in a baking dish will take approximately 45-50 minutes at 400º.

When halving the squash, I kept the seeds in and roasted with the seeds. I find the seeds add more flavor, and actually more nutrients!

What seasonings do I use?

This is a great question because you can go a few different routes for butternut squash soup. I prefer making it a little on the sweeter side than savory, but you can easily add:

  • Paprika
  • Chipotle powder for an added kick.
  • Pumpkin spices such as nutmeg, clove, ginger, and cinnamon.
  • Thyme and rosemary for an earthy flavor.

Ingredients

Making butternut squash soup can vary a few different ways. Some choose to throw in apples, and make it a sweeter soup. This particular version caters to more of a savory palate. Either way, it's incredibly easy!

  • Butternut squash: You can either buy the cubed or buy the whole squash and slice in half, discard the seeds, and place in a large baking dish.
  • Olive oil: just a light drizzle is totally fine
  • Vegetable stock: We'll add this to the roasted squash and blend it together
  • Heavy cream: a little goes a long way! It helps to give it the golden color, and make it nice and creamy of course
  • Butter
  • Shallot
  • Maple syrup: a small amount of it will give the soup a touch of sweetness, but not much.
  • Spices: feel free to leave this out and season the butternut squash with just salt and pepper.

Directions

There are a few different methods for making this soup, so i'll give you some options. I preferred to use an immersion blender, but this could get pretty messy!

  1. Using a chefs knife, slice off the top of the butternut squash and cut the squash into halves, keeping the seeds in tact. If you're using already cubed butternut squash, skip this step.
  2. Season the squash with cinnamon and bake in a 400º oven for 45-50 minutes or until fork tender.
  3. Meanwhile, sauté the shallot and garlic in a small pan until fragrant. Meanwhile, add the roasted squash, stock, seasonings, garlic, cream, and butter to a blender and blend for 4 minutes continuously until smooth. If after four minutes the soup is gritty, add to a large pot and turn the heat to medium, use an immersion blender and blend until smooth. Let sit over a simmer for 15-20minutes prior to serving. 
  4. If you are choosing to not use the immersion blender: pour the ingredients into a large blender and pulverize until smooth. Add the soup back to the pot and leave on a low simmer.
  5. Sprinkle nutmeg on top and garnish with rosemary or sage leaves. Serve w bread or croutons.

You are going to love this soup, serve it for Thanksgiving, Christmas, and many more gatherings. This is one of those feel good recipes, the type where you make an extra batch and throw in the freezer for a cold, wintry day. I guarantee you'll love it!

Hungry for more?

Round out your dinner menu with one of these yummy dinner recipes:

Butternut Squash Soup

Cozy season is upon us, so whip up a batch of this aromatic and flavorful butternut squash soup and baske in all the fall vibes. This one pot butternut squash soup recipe is a great addition to any Thanksgiving or holiday dinner menu.

Author:
Morgan

Ingredients

  • 1 butternut squash, halved
  • 1 tbsp olive oil or avocado oil
  • 3 cups veggie stock
  • ¼ cup heavy cream
  • 2 tbsp butter
  • 2 large garlic cloves, minced
  • 1 large shallot, minced
  • 1tsp maple syrup
  • 1 tbsp nutmeg
  • 1 tbsp cinnamon
  • Salt
  • pepper

Instructions

  1. Using a chefs knife, slice off the top of the butternut squash and cut the squash into halves, keeping the seeds in tact.
  2. Season the squash with cinnamon and bake in a 400º oven for 45-50 minutes or until fork tender.
  3. Meanwhile, sauté the shallot and garlic in a small pan until fragrant. Meanwhile, add the roasted squash, stock, seasonings, garlic, cream, and butter to a blender and blend for 4 minutes continuously until smooth. If after four minutes the soup is gritty, add to a large pot and turn the heat to medium, use an immersion blender and blend until smooth. Let sit over a simmer for 10 minutes prior to serving. 
  4. Sprinkle nutmeg on top and garnish with rosemary or sage leaves. Serve w bread or croutons.

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