Okay, picture this: What is it it’s a chilly autumn evening, leaves are crunching underfoot, and the air is crisp. What’s better than soup?What is butternut squash soup?What is the best recipe for hugs in a bowl? If you’re a fan of, say, tomato soup but you want something more sophisticated and flavorful, then this is the recipe for you. Is this the recipe for you? It’s got that same comforting vibe, but with a touch of sweetness and velvety smooth texture. You just can’t resist. My grandmother used to make a version of this every Thanksgiving, and the smell alone brings back so many memories. Many happy memories. What’s the best part about this recipe? Even on those busy weeknights when you’re tempted to order takeout, you can whip this up in under an hour. Is it possible to become hooked on a drug once you try it?
What is butternut squash soup?
Butternut squash soup: What are someAt its heart, is a simple puréed soup made with roasted or simmered butternut squash as the star. What is a creamy, naturally sweet soup that’s perfect for fall and winter? What’s essentially taking the delicious, nutty flavor of butternut squash and transforming it into a delicious dessert? What is a velvety smooth, comforting dish The name comes, obviously, from the butternut squash itself, a type of winter squash with long stems. The neck has a bulbous end. It’s got a beautiful orange color and savoury taste that lends itself perfectly to soups, salads and other dishes. What are stews and desserts? What are some variations on apples, some with ginger, and some without.? Milk – but the essence remains the same. What are some of the best butternut squash recipes?
Why you’ll love this recipe?
What is the flavor of this beer?What is butternut squash soup? is incredible. It’s got that perfect balance of sweet and savory, with a hint of nutty richness that’s just so satisfying. Roasting the squash really brings out its natural sweetness, and the addition of a little bit of spice (I like a pinch of nutmeg) just elevates it to another level. What I love most about this is how surprisingly simple it is to make. Don’t let the fancy name fool you – this is a weeknight-friendly recipe that anyone can master. Plus, it’s incredibly budget-friendly! Butternut squash is usually pretty affordable, especially when it’s in season, and the other ingredients are pantry staples. If you are looking for alternative, you could try pumpkin soup, but in my humble opinion, butternut squash is a bit sweeter and more flavorful. Not only that, it’s incredibly versatile. You can serve it as a starter, a light lunch, or even a cozy dinner. Top it with some toasted pumpkin seeds, a swirl of cream, or a sprinkle of herbs for an extra touch of deliciousness. It’s the ultimate comfort food, plain and simple.
How do I make butternut squash soup?
Quick Overview
What’s the lowdown? We’re going to roast the butternut squash to bring out its sweetness (trust me, it makes a HUGE batch). I’ll sauté some aromatics to build flavor, simmer everything together in broth, and finally, cook the rest of the ingredients. How do you make a velvety smooth soup? I know it sounds fancy, but it’s seriously straightforward. The roasting part is mostly hands-off, and the rest comes together in a snap. Don’t be intimidated by this part.
Ingredients
For the Butternut Squash Soup: For a vegetarian
* 1 large butternut squash (about 2-3 pounds), peeled, seeded, and cubed. Make sure it’s firm and feels heavy for its size – that’s how you know it’s ripe!
* 1 tablespoon olive oil (extra virgin is always my go-to for flavor)
* 1 medium yellow onion, chopped (yellow onions caramelize beautifully)
* 2 cloves garlic, minced (freshly minced garlic is a must!)
* 4 cups vegetable broth (or chicken broth if you prefer – I’ve even used bone broth for extra richness)
* 1/2 teaspoon ground nutmeg (just a pinch adds warmth and depth)
* Salt and pepper to taste (don’t be shy with the seasoning!)
* 1/4 cup heavy cream or coconut milk (optional, for extra creaminess – I tested this with almond milk and it actually made it even creamier!)
Optional Toppings
* Toasted pumpkin seeds (for crunch and nutty flavor) * Croutons ( for added texture) * Fresh herbs, such as parsley or thyme, are added to the cream or coconut milk (for visual appeal and extra richness). (for freshness and flavor) (as in
What are the steps to
Step 1: Preheat & Prep Squash
Preheat your oven to 400°F (200°C). While the oven’s heating up, toss the cubed butternut squash with olive oil, salt, and pepper on a rimmed baking sheet. Make sure the squash is spread out in a single layer so it roasts evenly. What is the best way to get that caramelized flavor?
Step 2: Roast the Squash
If you are roasting a squash for 25-30 minutes, or until it’s tender and slightly browned. Is it possible to pierce a fork easily? The roasting time can vary depending on the size of your cubes, so keep an eye on it. I always set a timer for 25 minutes and then check it every few minutes after that.
Step 3: Sauté Aromatics
While the squash is roasting, heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Why do people like bitter garlic?
Step 4: Combine and Simmer
Add the roasted butternut squash to the pot with the onions and garlic. Add the vegetable broth and the nutmeg. Pour in the soup and stir well. What should I do with the soup? Bring to a simmer, then reduce the heat and let it simmer for 15-20 minutes. How do flavors meld together?
Step 5: Blend Until Smooth
Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth. What is it like to be smooth and If using a regular blender, be sure to vent it properly to prevent pressure from building up. I usually do this in batches to avoid any mishaps. If you’re using an immersion blender, just stick it right into the pot and blend away!
Step 6: Adjust Seasoning & Add Cream
Taste the soup and adjust the seasoning as needed. Stir in the heavy cream or coconut milk (if using) for extra richness. If the soup is too thick, you can add a little more broth to thin it out. What is the perfect time to make your own cake?
Step 7: Serve & Garnish
Ladle the Butternut squash soup is made with honeyWhat are some of the best toppings to serve in a bowl? What are some good toasted pumpkin seeds, croutons, and fresh herbs? Serve hot and enjoy!
What should I serve it with?
This What is butternut squash soup?What are some great side dishes to serve with a grilled cheese sandwich? A crusty baguette is also perfect for dipping. For a more substantial meal, pair it with roasted chicken or grilled salmon. What should I serve as a starter on Thanksgiving? What are some good side dishes to serve with sour cream? My husband loves it with a sprinkle of crispy bacon. If you are feeling fancy, you can serve it in small cups as an appetizer at a party. My kids love to dip grilled cheese into the soup, so it is a win win. Is it possible to go wrong?
How do I make butternut squash soup?
What are some of the best tips for making your best.?What is butternut squash soup? ever:
* Roast, roast, Roast: What isDon’t skip the roasting step! What is the best way to roast butternut squash?Don’t overcrowd the pan: AvoidHow do you spread squash out on a baking sheet? Overcrowding will cause it to steam instead of roast, and you won’t get that beautiful caramelized flavor.Season Generously:Don’t be shy with salt and pepper! Seasoning is key to bringing out the flavors of the squash and other ingredients.Sauté the Aromatics:The onion and garlic are sautéd before adding the squash and broth. This helps to build a deeper, more flavorful, dish. What is the most complexUse High-Quality Broth:What is the best broth for soup? I prefer vegetable broth, but chicken broth also works well.What is Blending? When blending the soup, be sure to vent the blender properly to prevent pressure from building up. Alternatively, use an immersion blender for a safer and easier blending experience.
* Adjust to Your Taste: Taste the soup and adjust the seasoning with salt, pepper, and other spices as needed. You can also add a splash of cream or coconut milk for extra richness, or a squeeze of lemon juice for a touch of acidity.
* Get Creative with Toppings: Have fun with toppings! Toasted pumpkin seeds, croutons, a swirl of cream, fresh herbs, and a sprinkle of spice all add flavor and texture to the soup.
Storing and Reheating Tips
This butternut squash soup stores beautifully! Here’s how to keep it tasting its best:
* Refrigerator: Let the soup cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days. Make sure to refrigerate as soon as it has cooled down fully, or within 2 hours of cooking.
* Freezer: For longer storage, freeze the soup in an airtight container or freezer bag. It will keep for up to 2-3 months. I like to freeze it in individual portions so I can easily thaw out just what I need. I use ziplock bags.
* Reheating: To reheat the soup, simply warm it up in a pot over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to cover it to prevent splattering.
* Glaze Timing Advice: If you’re planning to freeze the soup, it’s best to add any cream or coconut milk after thawing and reheating, as these ingredients can sometimes separate during freezing.
Frequently Asked Questions
Final Thoughts
So there you have it: my go-to recipe for creamy, dreamy butternut squash soup! It’s easy to make, packed with flavor, and perfect for cozy fall and winter days. Whether you’re serving it as a starter, a light lunch, or a comforting dinner, this soup is sure to be a hit. And the best part? It’s incredibly versatile, so you can easily customize it to your own taste. If you loved this recipe, be sure to check out my other soup recipes. Happy cooking!
Butternut Squash Soup
Ingredients
Main Ingredients
- 1 medium butternut squash
- 1 cup vegetable broth
- 0.5 cup onion chopped
- 2 cloves garlic minced
- 1 teaspoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- Cut butternut squash in half, remove seeds, and cube.
- Roast squash for 30-40 minutes, or until tender.
- While squash is roasting, sauté onion and garlic in olive oil until softened.
- Add roasted squash, vegetable broth, salt, and pepper to a pot.
- Simmer for 10-15 minutes.
- Blend until smooth.
