This Butternut Squash Soup is creamy, warm, and oh-so comforting! It’s made with sweet squash, onions, and a hint of spice that brings all the cozy vibes.
I love how easy it is to whip up a pot of this soup. Just blend it all together, and you’ve got a hug in a bowl. Perfect for chilly days! 🥣
Key Ingredients & Substitutions
Butternut Squash: This is the star ingredient! Its natural sweetness is what makes the soup so delightful. If butternut is unavailable, you can use acorn squash or sweet potatoes for a similar flavor and texture.
Onion: A medium onion adds depth to the soup. If you’re sensitive to onions, shallots or leeks can be a milder substitute.
Garlic: Garlic brings a wonderful aroma. For a milder taste, try using garlic powder. Just remember, fresh has a stronger impact!
Broth: Vegetable broth keeps this soup plant-based, while chicken broth adds a richer flavor. If you need a lower-sodium option, there are many low-salt broths available.
Cream: I prefer heavy cream for richness, but coconut milk is a great dairy-free alternative. Almond milk works, too, but it won’t be as creamy.
Spices: Nutmeg and cinnamon add a cozy warmth. If you don’t have nutmeg, a pinch of allspice can work well, too.
How Do I Get My Soup Smooth and Creamy?
Blending the soup until smooth is essential for that velvety texture. Here’s how to do it right:
- Use an immersion blender directly in the pot for the easiest option. Blend until smooth.
- If using a countertop blender, fill it halfway to avoid spills, and blend in batches.
- Make sure to allow the steam to escape by leaving the lid slightly ajar while blending.
- After blending, return the soup to the pot for additional seasoning if needed.
Enjoy every spoonful of your creamy Butternut Squash Soup while cozying up on a chilly day!
How to Make Butternut Squash Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon ground nutmeg or cinnamon (optional for warm spice)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
For Garnish:
- Pumpkin seeds (pepitas), for garnish
- A swirl of cream or coconut milk, for garnish
- Crusty bread slices, to serve
How Much Time Will You Need?
This delicious Butternut Squash Soup will take around 10 minutes to prep and about 30 minutes to cook. So, you’re looking at approximately 40 minutes total to make this comforting dish from start to finish!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil or butter in a large pot over medium heat. When it’s hot, add the chopped onion and sauté it until it becomes soft and translucent—this should take about 5 minutes. The smell will be wonderful!
2. Add the Garlic:
Next, toss in the minced garlic and cook it for another minute until you can really smell it. This adds amazing flavor to your soup!
3. Combine with Butternut Squash:
Add the cubed butternut squash to the pot. Stir everything together so the squash is mixed in with the onions and garlic. This is where the magic begins!
4. Add the Broth and Seasonings:
Pour in the broth, and add the thyme, along with the nutmeg or cinnamon (if you’re using it). Bring the mixture to a rolling boil. This will unleash all those flavors!
5. Simmer the Soup:
Once it’s boiling, reduce the heat to a gentle simmer. Let it cook for 20-25 minutes, or until the butternut squash is very tender. You can check it with a fork; it should easily pierce the squash.
6. Blend Until Smooth:
When your squash is ready, take the pot off the heat. Use an immersion blender to blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully blend the soup in batches using a countertop blender and then return it to the pot.
7. Finish with Creaminess:
Stir in the heavy cream or coconut milk for a richer texture if you like. Give it a taste and season with salt and pepper to your preference.
8. Serve and Garnish:
Ladle the soup into bowls, and add a beautiful swirl of cream or coconut milk on top. Sprinkle some pumpkin seeds for crunch and garnish with freshly ground black pepper.
9. Enjoy!
Serve this delightful Butternut Squash Soup warm, alongside crusty bread slices for dipping. It’s perfect for cozy evenings or anytime you want a comforting bowl of goodness!
Enjoy the silky smooth, warmly spiced Butternut Squash Soup. It’s not just a dish; it’s a cozy hug in a bowl! 🥣
Can I Use Frozen Butternut Squash?
Absolutely! If you have frozen butternut squash, you can add it directly to the pot without thawing. Just increase the cooking time slightly to ensure it’s fully tender.
What If I Don’t Have Heavy Cream?
No problem! If you don’t have heavy cream, coconut milk is a great dairy-free alternative. You can also use almond milk or skip the cream altogether for a lighter soup.
How Long Will Leftovers Last?
Leftover Butternut Squash Soup can be stored in an airtight container in the fridge for up to 3-4 days. Just reheat it on the stove or in the microwave, stirring occasionally to ensure it heats evenly.
Can I Spice It Up?
Definitely! If you prefer a bit of heat, consider adding a pinch of cayenne pepper or red pepper flakes to the soup for a spicy kick. Adjust the amount to suit your taste!
