Butternut Squash Soup Recipe

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Butternut Squash Soup Recipe : Turns the delicious flavor of Butternut Squash into soup form!
This soup recipe has so much flavor, but it’s light on calories.
Try this delicious soup and see if you can guess the secret best butternut and simlpe ingredient! Which actually makes it even more intensely easy and delicious.

Butternut Squash Soup Recipe

Have you ever tried peeling a butternut squash using a dull peeler.Well, please don’t try it because honestly, just don’t even bother since my first attempt ended with me nearly launching it across the kitchen just like a football and I was really this close to doing it.

Anyway, after I figured out that the squash wasn’t actually out to get me, this soup came together and oh man it turned out to be pure fall-in-a-bowl vibes because it’s creamy and cozy and it has just the right amount of sweetness so it feels like a warm hug when your toes are freezing and your nose won’t stop running.

Butternut Squash Soup Recipe

We made this for the first time during a rainy Sunday “You can also try it anytime” while the kids were fighting over blankets and the dog refused to go outside and I was standing knee-deep in veggie scraps which was just classic chaos but once that soup started bubbling.

Have you ever had a soup that simply made you pause and feel the moment? Because this one’s exactly like that And here’s a pro tip so make sure you don’t skip the toppings because a swirl of cream along with some crunchy seeds can be a total game-changer.

So let’s get into it and make this happen.

Ingredients :

  • 1 medium butternut squash , peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, peeled and chopped
  • 1 apple , peeled and chopped
  • 4 cups vegetable broth
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Salt and pepper to taste
  • ½ cup heavy cream or coconut milk optional, for extra creaminess
Butternut Squash Soup Recipe

How to Make Butternut Squash Soup Recipe

Step 1

The first thing you need to do is prepare the squash: Start by carefully cutting the butternut squash in half, then peel and remove the seeds. Cut it into medium-sized cubes.

Step 2

Second: Cook the vegetables: In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and apple. Cook for about 5 minutes until softened. Then add the garlic and cook for another minute. Next, add the squash and stock: Add the squash cubes to the pot with the vegetable stock. Stir everything together.

Butternut Squash Soup Recipe
Butternut Squash Soup Recipe

Step 3

Now, try the seasoning and simmer: Add the cinnamon, nutmeg, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, or until the squash is very tender.

Step 4

Blend the soup: Turn off the heat. Use a hand blender to blend the soup until smooth. If you don’t have one, carefully transfer the soup to the blender in batches. Make sure to let the soup cool slightly before blending if using a blender. Then add cream optional: For extra creaminess, add heavy cream or coconut milk. Heat gently for a few more minutes.

Step 5

Finally, taste and serve the soup: Taste the soup and add more salt or pepper if needed. Serve warm with a drizzle of cream or a sprinkle of cinnamon on top, if desired.

Kitchen Equipment Needed :

To make these yummy Butternut Squash Soup Recipe you’ll only need a few basic kitchen tools

  • Large soup pot
  • Cutting board
  • Sharp knife
  • Peeler
  • Wooden spoon
  • Measuring spoons and cups
  • Blender or immersion blender
  • Ladle
  • Bowl and spoon for serving

Tips for Making the Best Butternut Squash Soup

Roast the squash for more flavor: You can roast the squash in the oven first to give the soup a deeper, sweeter flavor.

Add spice: Want a little kick, Add a pinch of cayenne pepper or ginger.

Don’t skip the apple: It adds natural sweetness and balances the flavors.

Butternut Squash Soup Recipe

What to Eat with Butternut Squash Soup ??

I love having this Butternut Squash soup with crusty bread it’s perfect for dipping really and sometimes I like to have it with sandwiches, it’s a great soup my husband always orders it on cold days when we’re watching a movie it creates a special atmosphere.

FAQ’S

Can I make butternut squash soup without peeling the squash ?

No, the skin is tough and not pleasant to eat in soup. It’s best to peel it first or buy pre-peeled squash.

Can I use canned butternut squash puree ?

Yes! If you’re short on time, canned squash puree can be used. Just adjust the broth quantity to control the thickness.

How do I make this soup thicker ?

Let it simmer uncovered for a bit longer, or reduce the broth slightly before blending.

How do I make this soup thinner ?

Just add more vegetable broth or a bit of water until you reach your desired consistency.

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Butternut Squash Soup Recipe

Butternut Squash Soup Recipe

Recipe by LorieCourse: Soups, Starter, MainCuisine: American, Vegetarian, Comfort FoodDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

200

kcal
Total time

45

minutes

This easy butternut squash soup recipe is creamy, comforting, and full of natural sweetness. Perfect for chilly days, it's a healthy, kid-friendly dish that’s quick to prepare and full of cozy flavor.

Ingredients

  • 1 medium butternut squash , peeled, seeded, and cubed

  • 1 tablespoon olive oil

  • 1 medium yellow onion, chopped

  • 2 cloves garlic, minced

  • 1 medium carrot, peeled and chopped

  • 1 apple , peeled and chopped

  • 4 cups vegetable broth

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • Salt and pepper to taste

  • ½ cup heavy cream or coconut milk optional, for extra creaminess

Directions

  • The first thing you need to do is prepare the squash: Start by carefully cutting the butternut squash in half, then peel and remove the seeds. Cut it into medium-sized cubes.
  • Second: Cook the vegetables: In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and apple. Cook for about 5 minutes until softened. Then add the garlic and cook for another minute. Next, add the squash and stock: Add the squash cubes to the pot with the vegetable stock. Stir everything together.
  • Now, try the seasoning and simmer: Add the cinnamon, nutmeg, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, or until the squash is very tender.
  • Blend the soup: Turn off the heat. Use a hand blender to blend the soup until smooth. If you don't have one, carefully transfer the soup to the blender in batches. Make sure to let the soup cool slightly before blending if using a blender. Then add cream optional: For extra creaminess, add heavy cream or coconut milk. Heat gently for a few more minutes.
  • Finally, taste and serve the soup: Taste the soup and add more salt or pepper if needed. Serve warm with a drizzle of cream or a sprinkle of cinnamon on top, if desired.

Notes

  • Roast the squash For a richer, sweeter flavor, roast the squash before adding it to the soup.
  • Roast the squash For a richer, sweeter flavor, roast the squash before adding it to the soup.
  • Add a touch of sweetness A small apple or a spoonful of honey balances the savory flavors beautifully.
  • Try fresh herbs Garnish with chopped parsley, sage, or thyme for extra flavor.
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Lorie

Lorie

Hi there! I’m Lorie the voice, cook, and heart behind Thebrunchingmama.com A former teacher turned full-time blogger and proud mama, I’m embracing this delicious new chapter one recipe at a time!

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