Butternut Squash Soup

This soup is the culinary equivalent of a cozy sweater for your insides. It turns a slightly grumpy-looking gourd into a smooth, velvety pot of gold.

Butternut squash soup is basically autumn in a bowl, a hug you can eat. It’s the perfect way to convince yourself you’re being healthy while eating something that tastes gloriously indulgent.

Let’s turn that squash into something spectacular.

What Makes This Soup So Great

This soup is velvety, sweet, and savory all at once. It feels fancy. It tastes better than it looks.

People will ask where you bought it. You’ll smirk and say, “I made it.”

Ingredient Notes

• Butternut squash: You can buy pre-cut squash to save time. One large squash equals about six cups of cubed squash.

• Broth: Use vegetable broth for a vegetarian soup. Chicken broth also works well. Do not use a low-sodium broth or the final soup may taste bland.

• Cream: Heavy cream provides the richest finish. For a lighter option, you can use half-and-half or full-fat coconut milk.

• Maple syrup: The syrup balances the savory spices. You can omit it if your squash is very sweet.

Why You’ll Love This Recipe

• The process is simple and requires basic kitchen tools.

• The soup has a smooth and satisfying texture.

• You can make a large batch for easy meals all week.

How To Make Butternut Squash Soup

Ingredients

• 1 large butternut squash (about 3 pounds), peeled and cubed
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and black pepper to taste
• 1/2 cup heavy cream
• 1 tablespoon maple syrup

Step-by-step Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until it becomes soft.
3. Add the garlic and cook for one more minute.
4. Place the cubed squash, broth, cinnamon, nutmeg, salt, and pepper into the pot.
5. Bring the liquid to a boil, then reduce the heat to a simmer.
6. Cover the pot and cook for 20 minutes until the squash becomes very soft.
7. Remove the pot from the heat and blend the soup until it is completely smooth.
8. Stir the heavy cream and maple syrup into the blended soup.
9. Taste the soup and adjust the seasoning with more salt or pepper.

Cook and Prep Times

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Additional Time: 0 minutes
• Total Time: 45 minutes

Nutrition Information

Servings: 6

• Calories: 180
• Fat: 9g
• Protein: 2g
• Carbohydrates: 26g

Helpful Tips

• Use an immersion blender for easiest pureeing directly in the pot.

• Garnish with toasted pumpkin seeds for a nice crunch.

• Add a pinch of cayenne pepper if you enjoy a little spicy heat.

Expert Tips for Perfect Results

1. Roast the squash cubes with oil before boiling for a deeper, caramelized flavor.
2. Let the soup cool slightly before blending to avoid accidents.
3. Add the cream at the end after turning off the heat to prevent curdling.

Serving Suggestions

Ladle the hot soup into bowls. Serve it with a thick slice of crusty bread for dipping.

Storage and Reheating Tips

Store cooled soup in an airtight container in the refrigerator for four days. Reheat the soup gently in a pot on the stove over low heat.

Frequently Asked Questions

Can I freeze this soup? 

Yes, you can freeze this soup. Omit the cream, freeze the base, and add the cream when you reheat it.

My soup is too thick. What should I do? 

Thin the soup with a little extra broth or water until you reach your desired consistency.

What can I use instead of cream? 

Full-fat coconut milk is a great dairy-free alternative that adds creaminess.

Final Thoughts

This butternut squash soup delivers maximum flavor with minimal effort.

It is a foolproof recipe for a cozy weeknight dinner. Your family will enjoy its comforting taste. You will enjoy how easy it was to make.