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This delicious, best butternut squash soup is the perfect sweet and savory creamy soup for a cool fall evening or any time of the year!
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Creamy Delicious Butternut Squash Soup
Butternut squash soup stands as a testament to the harmonious blend of simplicity, nutrition, and delectable flavors. With its rich, velvety texture and naturally sweet undertones, this soup effortlessly captures the essence of fall in every spoonful. Originating from the creamy flesh of the butternut squash, the soup’s golden hue is reminiscent of autumn leaves, making it not only a delight for the palate but also a feast for the eyes.
Beyond its sumptuous taste, butternut squash soup offers a myriad of health benefits. Rich in vitamins A and C, it serves as a powerful antioxidant source and boosts the immune system. Its fiber content aids digestion and promotes heart health, while the presence of potassium supports muscle function. When paired with crusty bread or a fresh salad, it transforms into a wholesome meal, nourishing the body and soul. As the chilly winds of fall beckon, a bowl of this comforting soup truly becomes a heartwarming sanctuary.
Butternut squash soup can be made ahead of time and reheated for a quick and comforting meal. This soup can also be stored in the freezer for a later date, making it a convenient and versatile option for busy weeknights. Overall, butternut squash soup is a rich and delicious dish that is perfect for any occasion.
How to make Butternut Squash Soup
First assemble the following ingredients:
- Olive oil – I prefer high quality olive oil for sautéing the vegetables.
- Carrots – peeled and diced carrots add a nice amount of body and sweetness to this soup.
- Onion – onion adds a wonderful sweetness that I always like having in my soups. It also makes this soup more savory and pairs well with butternut squash.
- Garlic – garlic has that pungent kick that will make this soup savory. Use fresh minced or grated.
- Sea salt and black pepper – this classic duo will bring out the flavors in everything. Use fine grain sea salt and fresh ground black pepper if possible.
- Sage – sage is one of my favorite herbs to use in the fall and has a minty earthy flavor that sings when paired with squash.
- Thyme – thyme is my favorite fresh herb to pair with sage since it adds a herbaceous aroma that compliments it. Use fresh for herbs whenever possible.
- Dry white wine – while the wine is optional, a dash of dry white wine soaked into the vegetables gives them a savory sharp flavor that cannot be achieved any other way.
- Butternut squash – butternut squash has a sweet earthy flavor that is the king of this soup. Many recipes pre-roast the butternut squash but peeling and deseeding will give you the riches flavor without the added time and hassle of roasting.
- Chicken stock or broth – stock enhances the vegetables flavor and softens them. Substitute vegetable broth if you prefer.
- Half and half – this adds creaminess to the soup.
Once you have assembled the ingredients, use this method:
- Sautee the veggies. Add the oil to a hot dutch oven then add the carrots and onion. Add the garlic once the vegetables are softened.
- Sprinkle spices plus. Add the spices and salt to the pot. After they have become fragrant add the white wine to deglaze the pan. Stir to let it soak up the vegetables.
- Add squash and simmer. Toss in the squash and stir, once its has started to soften add the chicken stock and simmer until the squash is fork tender. Pour in the half and half and stir to combine.
- Blend and finish. Using an immersion blender, or in batches in a traditional blender, blend the soup until it is smooth. Return it to the pot, taste, and add more salt or pepper as needed. Enjoy hot or warm!
Tips and Tricks for Perfect Butternut Squash Soup
Season Gradually: Season your soup in stages—start with the aromatics, add some when the squash is added, and then adjust at the end. This layering ensures a well-balanced flavor.
Creaminess without Cream: If you’re aiming for a dairy-free or healthier option, use coconut milk, almond milk, or even a boiled and pureed potato to achieve that creamy texture.
Experiment with Spices: Beyond the traditional nutmeg and cinnamon, consider spices like turmeric, smoked paprika, or a hint of cayenne for a kick. A dash of fresh herbs like sage, thyme, or rosemary can also elevate the soup.
Texture Matters: If you prefer some bite in your soup, consider setting aside some roasted squash cubes to add back into the pureed soup. Alternatively, toasted pumpkin seeds or croutons can be used as garnish for crunch.
Blending Technique: For ultra-smooth soup, use a high-powered blender. If you’re using a stick blender, be patient and ensure you’ve blended every chunk.
Vegetable Stock Choice: A good quality vegetable stock can make a difference. Consider homemade or opt for low-sodium versions to control the salt levels.
Apple Addition: Add a peeled and chopped apple along with the squash for a subtle hint of sweetness and tartness.
Taste and Adjust: Before serving, always taste your soup. Adjust the salt, pepper, and other seasonings as needed. A squeeze of lemon or a dash of apple cider vinegar can brighten up the flavors.
Serve with Garnish: Elevate the presentation by garnishing with a drizzle of cream, a sprinkle of fresh herbs, a dash of chili flakes, or even some crumbled feta or goat cheese.
Make it vegan: To easily make this soup vegan simple use vegetable stock instead of chicken stock and use full fat unsweetened coconut milk instead of half and half. The coconut milk gives it a slightly nontraditional taste that is mouthwatering.
Make it in your Instant Pot: To make this in an Instant Pot simply follow the first few sauté instructions using your instant pot on the “sauté” setting. Once you have added the chicken stock add lid, adjust to high pressure and set time for 12 minutes. Use quick release to release the pressure. Stir in the half and half and use immersion blender to blend till smooth. Adjust seasons as desired then serve.
FAQs
I keep leftovers in an airtight container in the fridge for 3 – 4 days. I usually reheat in a pot on the oven. You can reheat in the microwave stirring between 1 minute cooking increments.
Yes! I often make a double batch and freeze half of it. Freeze in a large plastic freezer bag. I label mine with the date and recipe name then lay it flat in the freezer. Once it is frozen you can store it anywhere in the freezer but make sure you freeze it totally flat.
I always like to defrost my soups before reheating. I it out of the freezer in the morning before I leave for work and let it defrost on the counter in a pot (it will condensate a lot). When ready to serve simple reheat the soup in a pot on the stovetop. Add extra chicken stock if you need to thin it and enjoy!
Absolutely! To make it vegan, simply use vegetable broth instead of chicken broth, and if a recipe calls for cream, opt for coconut milk, almond milk, or another plant-based milk alternative.
If your soup is too thick, it’s easy to thin it out with a little more broth or water until you reach the desired consistency.
Yes, the skin of the butternut squash is tough and doesn’t break down well in the soup. Peeling ensures a smoother and creamier texture.
Try these Sides with your Soup
- Breads & Crackers:
- Crusty Bread: A fresh loaf of crusty bread, like baguette or sourdough, is perfect for dipping into the velvety soup.
- Grilled Cheese Sandwich: The crispy, buttery exterior and gooey melted cheese inside complement the smooth texture of the soup.
- Crackers: Whole grain or herb-infused crackers can add a crunch that contrasts nicely with the soup’s creaminess.
- Salads:
- Arugula Salad: The peppery notes of arugula combined with a citrus vinaigrette balance the soup’s sweetness.
- Apple Walnut Salad: Fresh apples, toasted walnuts, feta cheese, and mixed greens with a balsamic reduction can echo the autumnal flavor of the soup.
- Roasted Beet Salad: The earthiness of beets combined with goat cheese and a light vinaigrette pairs wonderfully with butternut squash.
- Proteins:
- Roasted Chicken: Herb-roasted chicken can be a heartier accompaniment, enhancing the meal’s richness.
- Pan-seared Salmon: The omega-rich, flaky texture of salmon complements the soup and offers a protein boost.
- Spiced Chickpeas: For a vegetarian option, roasted chickpeas spiced with cumin and paprika can be sprinkled on top or served on the side.
- Beverages:
- White Wine: A crisp Chardonnay or a light Sauvignon Blanc can balance the soup’s creaminess and highlight its flavors.
- Sparkling Water: With a slice of lemon or cucumber, it provides a refreshing counterpoint.
- Cider: A chilled glass of apple cider complements the autumnal notes of the soup.
- Other Sides:
- Stuffed Mushrooms: Filled with herbs, breadcrumbs, and perhaps a touch of cheese, they can make the meal feel more gourmet.
- Roasted Veggies: Root vegetables like parsnips, carrots, or Brussels sprouts roasted with olive oil and rosemary can round out the meal.
- Desserts:
- Apple Pie or Tart: Continuing the autumn theme, a slice of apple pie or a mini apple tart can be a sweet ending.
- Pumpkin Pudding: This can harmonize with the flavors and celebrate the season.
Try these delicious breads with your butternut squash soup:
I like to balance out our meal with a side salad of some type. Try these delicious salads to mix up your meal:
Butternut Squash Soup Recipe
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Butternut Squash Soup
Equipment
Ingredients
- ¼ cup olive oil
- 2 carrots, peeled and diced
- 1 large onion, diced
- 6 garlic cloves, diced
- 2 tsp salt
- 1 tsp fresh cracked pepper
- ½ tsp fresh sage, diced
- ½ tsp fresh thyme, diced
- 4 tbs dry white wine
- 3 lb butternut squash, peeled, seeds removed, diced into 1 inch pieces
- 4 cups chicken stock or broth
- ½ cup half and half
Instructions
- Heat the olive oil in a large Dutch oven or stock pot over medium heat.
- Add the carrots and onion to the pot and cook for 3-5 minutes until onions are softened. Add garlic and cook for another 2 minutes.
- Add the salt and all the spices to the pot, cook and stir until fragrant. Add the white wine to deglaze the pan and stir until it has soaked into the vegetables.
- Add the butternut squash and let cook, stirring frequently, until squash is starting to soften.
- Add the stock to the pot and simmer on low heat until the squash is fork tender.
- Add the half and half to the pot and stir to combine. Using an immersion blender blend the mixture until smooth. Alternatively you can blend the mixture in batches in an upright blender.
- Return soup to the pot, taste and adjust the seasoning as needed. You can add a bit more chicken stock to thin the soup if necessary. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
