This creamy butternut squash soup is like a warm hug in a bowl! With a smooth texture and a hint of sweet spices, it’s perfect for cozy days.
The best part? It’s quick to make, meaning you can enjoy a delicious meal without spending hours in the kitchen. I love pairing mine with some crunchy bread for the perfect dip! 🍞
Key Ingredients & Substitutions
Butternut Squash: This is the star of the show! You can substitute with other squash like acorn or pumpkin, but the flavor will vary. I love butternut squash for its naturally sweet flavor and creamy texture when pureed.
Onion: A medium onion adds depth. If you’re aiming for a milder flavor, consider using shallots or leeks instead. They provide a nice sweetness that complements the squash.
Broth: Vegetable broth keeps it vegetarian and adds a nice flavor. Chicken broth works too if you’re not worried about dietary restrictions. Homemade broth would give it an extra special touch.
Cream/Coconut Milk: Heavy cream lends richness, but coconut milk gives it a wonderful tropical twist! If you want a lighter version, try using Greek yogurt or almond milk, but the texture might be less creamy.
Nutmeg: Ground nutmeg adds warmth, but you can replace it with ground cinnamon or even a pinch of allspice for a different flavor profile.
How Do I Get the Smoothest Soup?
To achieve the best creamy texture, blending is key. Here’s how to do it perfectly:
- Make sure to let the soup cool slightly before blending if using a countertop blender. This prevents hot splashes!
- If using an immersion blender, you can blend directly in the pot for convenience. Just pulse until you reach a smooth consistency.
- Blend in batches if your blender is small. Fill the blender no more than halfway to avoid overflow.
- For extra creaminess, blend a little longer to incorporate air into the soup, which enhances the texture.
Enjoy making this delicious smoothly blended butternut squash soup!
Creamy Butternut Squash Soup
Ingredients You’ll Need:
- 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil or unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk (for creaminess)
- 1/2 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- Optional garnishes:
- A swirl of cream or yogurt
- Roasted pumpkin seeds
- Fresh thyme or parsley, chopped
How Much Time Will You Need?
This delightful soup can be prepared in about 40 minutes! You’ll spend around 10 minutes prepping and chopping, 30 minutes roasting the squash and cooking everything together, then a few more minutes blending and garnishing. It’s quick and so rewarding!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Start by preheating your oven to 400°F (200°C). Toss the cubed butternut squash with a sprinkle of olive oil (or melted butter) in a bowl. Spread the cubes evenly on a baking sheet. Roast in the oven for approximately 25-30 minutes, or until they are tender and slightly caramelized. This brings out the sweetness in the squash!
2. Sauté the Vegetables:
While the squash is roasting, grab a large pot and heat the olive oil or butter over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Then, add the minced garlic and cook for an extra minute until you can smell that delicious aroma.
3. Combine and Simmer:
Once your squash is done roasting, add it to the pot with the sautéed onions and garlic. Pour in the broth of your choice and bring the mixture to a boil. After it reaches a boil, reduce the heat and let it simmer for about 10 minutes. This will help all the flavors meld together beautifully.
4. Blend Until Smooth:
Next, it’s time to make the soup creamy! Use an immersion blender to puree the soup directly in the pot until it’s smooth. If you have a countertop blender, carefully blend the soup in batches, making sure to allow steam to escape. You want it to be silky and luscious!
5. Add the Creaminess:
Return the blended soup to the pot (if using a countertop blender) and stir in the heavy cream or coconut milk, along with the nutmeg, and season with salt and pepper to taste. Give it a gentle warm-up for a few minutes, but avoid boiling it again.
6. Serve and Enjoy:
It’s almost time to dig in! Ladle the warm soup into bowls. If you’d like, swirl a little cream or yogurt on top and garnish with roasted pumpkin seeds and fresh herbs like thyme or parsley for an extra burst of flavor.
7. Pair with Bread:
Serve your creamy butternut squash soup alongside some crusty bread for dipping. Enjoy the cozy flavors!
Enjoy your velvety, warming butternut squash soup!
Can I Use Frozen Butternut Squash?
Absolutely! If using frozen butternut squash, there’s no need to thaw it before roasting. Just toss it directly into the pot and increase the simmering time slightly until the squash is tender.
How Can I Make This Soup Vegan?
To make this soup vegan, simply replace the heavy cream with full-fat coconut milk and ensure you use vegetable broth. This keeps it rich and creamy without any dairy!
Can I Store Leftover Soup?
Yes! Store any leftover soup in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just reheat on the stovetop or in the microwave, adding a splash of broth or cream if it thickens.
What Can I Serve with Butternut Squash Soup?
This soup pairs beautifully with crusty bread, grilled cheese sandwiches, or a fresh salad. You can also enjoy it with a sprinkle of croutons or a side of roasted vegetables for a complete meal!