Cozy Butternut Squash Soup
There’s something about a warm bowl of butternut squash soup that just feels like a hug in a bowl, isn’t there? Whether it’s a chilly fall evening or you’re just craving something creamy and comforting, this recipe is perfect for curling up with your favorite blanket (and maybe a slice of crusty bread).
I’ve been making this butternut squash soup for years, and let me tell you—it’s a game-changer. With its velvety texture, naturally sweet flavor, and a subtle hint of spice, this soup is a crowd favorite in my home. And the best part? It’s ridiculously easy to make with ingredients you probably already have on hand.
Let’s get into it and make a soup that’s guaranteed to warm your soul!
How to Make It
Making butternut squash soup is so simple, you’ll wonder why you ever bought it premade. Let’s break it down:
- Roast the Squash: Roasting the squash is where the magic happens. It deepens the flavor, caramelizes the natural sugars, and gives the soup that rich, slightly nutty taste.
- Sauté the Aromatics: Think onions, garlic, and maybe a little ginger. These ingredients add depth and a bit of zing to balance out the sweetness of the squash.
- Blend It Up: Once everything is cooked, blend the soup until silky smooth. You can use an immersion blender for easy cleanup or a regular blender to get it extra creamy.
- Finish with Seasoning: A touch of salt, pepper, and maybe a sprinkle of nutmeg or cinnamon will tie it all together.
Pro Tips
- Pick the Perfect Squash: Look for a butternut squash that feels heavy for its size and has a smooth, matte skin. These are usually the sweetest!
- Make It Creamy: Adding a splash of coconut milk or heavy cream at the end gives the soup a luxurious texture without overpowering the flavor.
- Spice It Up: If you like a little heat, a dash of cayenne or smoked paprika can give this soup a subtle kick.
- Batch Cooking: Double the recipe and freeze leftovers! This soup freezes beautifully and reheats like a dream.
- Toppings Matter: Garnish your bowl with pepitas (pumpkin seeds), a drizzle of olive oil, or even a dollop of sour cream for extra flavor and texture.
Storage
- Fridge: Store the soup in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave.
- Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Tools for This Recipe
- Sharp Knife: For peeling and chopping the squash. Trust me, a good knife makes this way easier.
- Baking Sheet: For roasting the squash. Line it with parchment paper for easy cleanup.
- Large Pot: To sauté the aromatics and simmer the soup.
- Immersion Blender: To blend the soup right in the pot. If you don’t have one, a regular blender works too!
FAQs
Q: Can I use pre-cut butternut squash?
Absolutely! Pre-cut squash saves time. Just roast it as you would whole squash, and you’re good to go.
Q: Is this soup vegan?
It sure can be! Use vegetable broth and coconut milk (or skip the cream altogether) to keep it plant-based.
Q: Can I add other veggies?
Yep! Carrots, sweet potatoes, or even a small apple can add extra flavor and sweetness.
Q: What if I don’t have fresh ginger?
No problem! Ground ginger works as a substitute, but use it sparingly as it’s more concentrated.
Hope you enjoy this warm and cozy butternut squash soup! Let me know how it turns out in the comments below. Happy cooking! 😊
Butternut Squash Soup
Ingredients
- 1 medium butternut squash about 2–3 pounds, peeled, seeded, and cubed
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg optional
- 1/4 cup coconut milk or heavy cream optional
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 30–35 minutes, or until fork-tender.
- In a large pot, heat a tablespoon of olive oil over medium heat. Sauté the onion and garlic until fragrant and softened, about 5 minutes.
- Add the roasted squash to the pot along with vegetable broth. Bring to a simmer.
- Use an immersion blender to blend the soup until smooth. If using a regular blender, blend in batches, being careful not to overfill.
- Stir in coconut milk or cream if desired, and adjust seasoning with salt, pepper, and nutmeg.
- Serve hot with your favorite toppings!
