Butternut Squash Soup
This creamy and velvety butternut squash soup is the perfect comfort food, bursting with natural sweetness and savory depth.Made with simple ingredients, it’s easy to prepare and wonderfully nourishing. A perfect dish for cozy nights, fall dinners, or anytime you crave something warm and satisfying. You’ll love the smooth texture, the balance of flavors, and how versatile it is, making it great on its own or as a side dish.
Equipment
- 1 Large pot (4-5 qt)
- 1 Vegetable peeler
- 1 Sharp Knife
- 1 Cutting board
- 1 Blender or immersion blender
- 1 wooden spoon or spatula
- 1 Ladle (for serving)
Ingredients
- 1 medium butternut squash about 3-4 pounds, peeled, seeded, and cubed
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth or chicken broth
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Optional: 1/2 teaspoon cinnamon or nutmeg for extra flavor
Optional: 1/2 cup coconut milk or heavy cream for creaminess (if desired)
Instructions
- Prepare the squash: Cut both ends of the butternut squash. Peel the skin off using a vegetable peeler, then cut the squash in half lengthwise. Scoop out the seeds and discard or save for roasting. Cube the squash into 1-inch pieces.
- Cook the aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and sauté for 5 minutes until soft and translucent. Add minced garlic and cook for another minute.
- Add squash and broth: Stir in the cubed butternut squash. Pour in the vegetable broth, ensuring the squash is mostly submerged. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the squash is very tender.
- Blend the soup: Once the squash is cooked through, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, blending until creamy.
- Adjust seasoning and texture: Return the soup to the pot, and taste for seasoning. Add salt and pepper as needed. For extra creaminess, stir in coconut milk or heavy cream. Heat through.
- Serve: Ladle the soup into bowls and garnish with optional toppings such as roasted seeds, a swirl of cream, or fresh herbs.
Notes
- If you prefer a thicker soup, use less broth or cook the soup for a bit longer to reduce the liquid.
- To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes during cooking.
- For added richness, consider roasting the squash before adding it to the soup. Roasting brings out a deeper, caramelized flavor.
- This soup can be stored in an airtight container in the fridge for up to 4 days, or frozen for up to 3 months. Reheat gently on the stove, adding broth or water to adjust consistency.