Butternut Squash Soup

Butternut squash soup is not only delicious but also packed with nutrients. It is creamy, comforting, and warm, making it a perfect dish for chilly days. The natural sweetness of butternut squash pairs beautifully with the savory elements of thyme and garlic. Plus, it’s easy to prepare and can be made in large batches, making it ideal for meal prep. This soup is also versatile; you can serve it as a starter or a main dish.

How to Make Butternut Squash Soup

Ingredients

• 2½ pounds butternut squash (about 1 medium-sized, peeled, seeded, and cut into chunks)
• ½ pound carrots (cut into small bite-size pieces)
• 1 large onion (quartered)
• 2 cloves garlic (crushed with the peel on)
• 5 sprigs thyme (only the leaves)
• 5 leaves sage
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt (or more to taste)
• ⅛ teaspoon black pepper
• 2 cups vegetable broth (or more if the soup is too thick)
• 1 teaspoon ginger (peeled and grated)
• 1 squeeze lime juice

Directions

1. Preheat your oven to 400°F (200°C).
2. Peel, seed, and chop the butternut squash into chunks and lay them on a baking sheet.
3. Add the chopped carrots, quartered onion, and crushed garlic cloves (with the peel on) to the baking sheet.
4. Sprinkle the thyme leaves and sage on top. Drizzle with the olive oil, season with salt and black pepper, and toss everything to coat well.
5. Arrange the vegetables in a single layer and bake for 30 minutes, or until the squash and carrots are fork tender.
6. After baking, discard the garlic peel. Blend all the veggies with 2 cups of vegetable broth and the grated ginger. You can use an immersion blender, blend directly in the pot, or use a standing blender.
7. Transfer the blended soup to a large pot and let it simmer for 5 minutes. Check the consistency and add more broth if needed to reach your desired thickness.
8. Taste and adjust the seasoning, adding more salt or spices if necessary. Serve in a bowl with a squeeze of lime juice, topped with toasted nuts, cracked pepper, and a swirl of heavy cream or coconut milk.

How to Serve Butternut Squash Soup

You can serve butternut squash soup warm in bowls. It’s great on its own or accompanied by crusty bread or a fresh salad. For a bit of crunch, sprinkle some toasted nuts on top, or add a swirl of cream or coconut milk for extra richness.

How to Store Butternut Squash Soup

For storing, let the soup cool completely before transferring it to an airtight container. You can keep it in the fridge for about 3 to 5 days or freeze it for up to 3 months. When ready to serve, reheat on the stove or in the microwave until warm.

Tips to Make Butternut Squash Soup

• For extra depth of flavor, roast the garlic without the peel to get a sweeter taste.
• Add a pinch of nutmeg or cinnamon for a warm, spiced flavor.
• Use fresh herbs for the best taste, but dried herbs can work too if fresh ones are not available.

Variation

You can add other vegetables, like sweet potatoes or parsnips, for a different flavor profile. If you like a little heat, consider adding diced jalapeños or a dash of cayenne pepper.

FAQs

1. Can I make this soup vegan?
Yes! The recipe is already vegan since it uses vegetable broth and doesn’t include any animal products.

2. How can I make the soup creamier?
For a creamier texture, you can add coconut milk or a dollop of heavy cream before serving.

3. Can I use frozen butternut squash?
Yes, frozen butternut squash can be used instead. Just adjust the cooking time as needed since it may already be partially cooked.

Butternut Squash Soup

This creamy and comforting butternut squash soup is perfect for a cozy meal. It's simple to make and full of rich, earthy flavor, ideal for a chilly day.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Soup, Starter

Cuisine: American, Vegan

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 Butternut squash medium
• 2 tbsp Olive oil
• 1 Onion chopped
• 2 cloves Garlic minced
• 4 cups Vegetable broth
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Heavy cream optional

Equipment

• Large Pot
• Knife
• Cutting board
• Blender or Immersion Blender

Method

 

Steps

1. Peel, seed, and chop the butternut squash into 1-inch cubes. Dice the onion and mince the garlic.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes, then add minced garlic and cook for another minute until fragrant.
3. Add the chopped squash and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the squash is very tender.
4. Carefully transfer the cooked soup mixture to a blender and blend until completely smooth. Alternatively, use an immersion blender directly in the pot.
5. Return the pureed soup to the pot (if transferred), stir in salt, black pepper, and heavy cream if desired. Heat through gently and serve warm.

Notes

For an extra depth of flavor, roast the butternut squash cubes with a drizzle of olive oil before adding them to the pot. This will caramelize the squash and enhance its natural sweetness.