Butternut Squash Soup- Deliciously creamy butternut squash soup is full of flavor and always a crowd pleaser! This simple homemade butternut squash soup is naturally thick and creamy, making it ideal for the season when squash is in plenty. This soup is full of butternut flavor and is ideal for when you want a warm and creamy bowl of comfort. The perfect comfortable, light meal is creamy butternut squash soup with delicious apples, garlic, and thyme. Let’s warm up with some warm, creamy butternut squash soup. Butternut squash and chilly weather go together as if they were meant for each other, which they were. I was overjoyed to see that butternut squash was back in stock and went home to cook my favorite soup. My butternut squash soup is rich, creamy, and bursting with roasted butternut squash flavor. This dish has been a huge success.
Soup with butternut squash:
INGREDIENTS FOR BUTTERNUT SQUASH SOUP:
You will need the following ingredients to prepare this simple butternut squash soup recipe:
- You may use 1 medium-sized fresh butternut squash or 1 medium-sized canned butternut squash. Alternatively, you may avoid a step by purchasing your squash pre-cut from the grocery store’s fresh or frozen vegetable area.
- Carrot, onion, and apple: I really enjoy preparing butternut squash soup with apple (I prefer Granny Smith), which adds a sweet, tangy taste to the soup.
- Vegetable stock and coconut milk have the added benefit of making this vegan butternut squash soup! However, if you don’t like coconut milk, you may substitute heavy cream (or half and half) instead.
- My favorite seasoning combination is garlic, sage, salt, black pepper, cayenne pepper, cinnamon, and nutmeg. If you don’t have fresh sage on hand, a pinch of dried will suffice. (If you have fresh sage, I like to fry up a few extra leaves to serve as a garnish on top.) You may also add more or less cayenne pepper to taste.
- Garnishes of your choice: I like to top it with a drizzle of more coconut milk, toasted pepitas, and a sprinkle of more black pepper and/or smoky paprika. Mom’s recipe asked for putting cayenne pepper on top.
You will also require:
- Whichever cooking technique you prefer: stovetop, crock-pot, or instant pot.
- Which will we use to purée the butternut soup: an immersion (hand) blender or a traditional blender?
The Most Delicious Butternut Squash Soup:
Here are some of the reasons why readers enjoy this recipe:
Ingredients that are easy to find:
I kept the ingredient list basic so that the squash taste could show through, but the finished dish is incredibly flavorful. To prepare this delightful soup, you’ll only need eight basic ingredients: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup, and nutmeg.
Butter is superior to cream:
A small amount of butter fills out the flavor and makes it absolutely delicious, without weighting down the soup like heavy cream does. (If you want to make a vegan/dairy-free soup, use olive oil instead of butter.) It is already vegan.) It’s by far the greatest butternut squash soup I’ve ever had, and it’s way superior than any canned or packaged version.
Roasted Butternut Produces Significant Flavor:
The majority of the flavor in this soup comes from the cooking procedure, which begins with roasting the butternut squash to bring out its caramelized finest. Added bonus! This eliminates the need to peel and cut the squash. After the squash has finished baking, begin sautéing the shallot and garlic.
Serve it immediately or later:
If you’re making this soup for company, you may serve it directly from the blender. Alternatively, prepare it the day ahead and reheat in a blender or a saucepan on the stove. Because Thanksgiving table space is typically limited, serve this soup in matching mugs or tea cups to make room for the salad plates.
Garnishes are not required:
Although this soup does not require a garnish, a sprinkling of freshly ground black pepper or some toasted pepitas (green pumpkin seeds) can be added for added aesthetic appeal.
What Is the Best Way to Make Roasted Butternut Squash Soup?
This soup is made in only two easy steps!
- Place the squash, apples, onion, and garlic on a rimmed baking sheet. Toss everything in a generous quantity of olive oil, then bake it! We roast all of these autumnal ingredients with thyme.
- Place your roasted items in a blender and mix!
Tips And Tricks:
- If you don’t have time to peel a butternut squash, you may buy it cubed from the store.
- Select a delicious red apple variety such as Fuji, Gala, or Honeycrisp. This will give your soup a wonderful sweet touch.
- For an additional special crunch, top this soup with pepitas (pumpkin seeds).
Soup With Roasted Butternut Squash:
If you have the time and a craving for a delicious caramelized flavor, roasting is the way to go. The benefit of roasting a whole squash is that you save time peeling and slicing. After the squash has been roasted, just scoop the meat out of the skin. QUICK!
Using a whole butternut squash that has been divided lengthwise before cooking gives the finest flavor.
When you’re in a hurry and need soup right now, this is the way to go. You can absolutely boil this soup and still get a delicious bowl with a butternut flavor.
recipe for butternut squash soup:
- Season the squash, carrots, onions, and garlic with salt and pepper after drizzling with olive oil.
- Roast for 45 minutes in a preheated oven, then set aside to cool before proceeding.
- Scoop the flesh out and start mixing!
Put all of the ingredients (save the cream) in a saucepan and let the burner handle the rest.
In this dish, you have two choices:
- Place all of the cooked ingredients in a blender. Blend in two or three batches (depending on the size of your blender). Pour each batch into a big saucepan one at a time, then bring the soup to a medium boil to warm through.
- In a big saucepan, combine all of the ingredients and mix with a stick/immersion blender!
Spices For Butternut Soup:
We prefer our soup without spices, but feel free to add any or all of the following!
- The spice cinnamon
- granulated sugar
Serving Suggestions For Butternut Soup:
Are you looking for side dishes? I would suggest…
- A large green salad, such as my regular salad or the roasted chickpea, cauliflower, and arugula salad
- Roasted veggies: These are veggies that may be roasted while your soup cooks, such as roasted cauliflower, roasted Brussels sprouts, or roasted artichokes.
- Bread or potatoes: Any of my 1-hour dinner rolls, honey beer bread, rosemary focaccia bread, or baked potatoes would be fantastic for dipping in this soup.
MORE DELICIOIUS RECIPES HERE:
- 1 1/2 kg entire butternut squash cut in half lengthwise and seeds removed
- 2 peeled and sliced carrots
- 1/4 cup olive oil (for roasting option)
- 1 teaspoon of salt
- 1 teaspoon cracked black pepper (adjusted to taste)
- 1 big onion, peeled and sliced into wedges
- 6 garlic cloves, chopped or grated
- 3-4 cups low sodium chicken stock (or broth) – for a vegetarian option, use vegetable broth or stock.
- 2 beef or chicken bouillon cubes crushed (vegetarian option: vegetable stock powder)
- 1 cup half-and-half
SOUP WITH ROAST BUTTERNUT SQUASH:
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a big baking pan lightly.
Place the squash cut-side up on the pan (skin-side down). Arrange the onion, garlic, and carrots in a circle around the pan.
Drizzle the oil over the ingredients and season with salt and pepper. Seasonings should be rubbed all over the vegetables and within the squash.
Turn the squash cut-side down and spread any remaining oil/seasonings over the skin.
Roast until the squash is fork tender and fully cooked (about 50-55 minutes).
Allow to cool somewhat before using (about 10 minutes). When the flesh is cold enough to touch, scoop it out of the skin.
In a blender, combine the roasted vegetables, 3 cups of stock, and the bouillon cubes. (Depending on the size of your blender, you may need to work in batches of two or three.) Blend until completely smooth. Be cautious of the steam that may escape from the middle of the lid.
Warm the soup in a saucepan over medium heat before serving. (Check the thickness and, if necessary, add the leftover stock to thin it out.)
IN THE CASE OF A STICK/IMMERSION BLENDER:
In a large saucepan over medium heat, combine the roasted vegetables, 3 cups of stock, and bouillon. Blend with an immersion blender until smooth. If necessary, reheat over medium heat.
HOW TO SERVE:
Incorporate the half-and-half or cream. Spices can be added to taste (pinch of ground cinnamon or nutmeg). If necessary, season with salt and pepper.
Serve right away.
I recommend sautéing the garlic and onion before adding the remaining ingredients for added flavor. 1 tablespoon oil, heated over medium-high heat Cook for 5 minutes, stirring periodically, until the onion is soft. Then add the minced garlic and cook for another 1-2 minutes, stirring periodically, until aromatic. Then proceed with the recipe by adding the other ingredients.