Creamy Butternut Squash Soup

Introduction

As the air turns crisp and the leaves change colors, it’s time to embrace the warmth and coziness of fall flavors. This Creamy Butternut Squash Soup is the perfect dish to welcome the season. With its velvety texture, rich flavor, and the subtle sweetness of roasted butternut squash, this soup is not only comforting but also elegant enough to serve at a dinner party or holiday gathering. Whether you’re enjoying it as a light lunch or pairing it with crusty bread for a heartier meal, this soup is bound to become a favorite.

Why You’ll Love This Recipe

This recipe is a blend of simplicity and sophistication. Roasting the butternut squash brings out its natural sweetness, while a touch of cream and a hint of nutmeg create a rich and smooth finish. It’s easy to prepare, making it an ideal go-to meal for busy weeknights, yet it feels special enough to serve on a festive occasion. Plus, it’s versatile—you can make it vegetarian by using vegetable broth or add extra garnishes to suit your tastes.

Ingredients

  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon nutmeg
  • 2 tablespoons olive oil

Directions

1. Prepare the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper. Spread the seasoned squash in an even layer on a baking sheet. Roasting the squash enhances its natural sweetness and caramelizes the edges, adding depth to the flavor of the soup.

2. Roast the Butternut Squash

Place the baking sheet with the cubed squash in the preheated oven and roast for 25-30 minutes, or until the squash is tender and lightly caramelized. Be sure to check on the squash halfway through and give it a toss to ensure even roasting.

3. Sauté the Onions and Garlic

In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until the onion becomes soft and translucent. Stir in the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.

4. Combine and Simmer

Add the roasted butternut squash to the pot with the sautéed onions and garlic. Pour in 4 cups of chicken or vegetable broth, bringing the mixture to a gentle boil. Reduce the heat and let it simmer for about 15 minutes, allowing all the flavors to blend beautifully.

5. Blend the Soup

Remove the pot from the heat and use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until silky. Once blended, stir in the heavy cream, the remaining 1/2 teaspoon of salt, the remaining 1/4 teaspoon of black pepper, and the 1/4 teaspoon of nutmeg.

6. Serve

Reheat the soup over low heat if necessary, ensuring it’s warmed through without boiling. Ladle the creamy butternut squash soup into bowls and garnish with a drizzle of cream, a sprinkle of nutmeg, or fresh herbs like parsley or thyme for added flavor and presentation. Serve immediately and enjoy this cozy, fall-inspired dish!

Kitchen Equipment Needed

  • Baking sheet
  • Large pot
  • Immersion blender (or regular blender)
  • Ladle
  • Knife and cutting board

Tips for the Perfect Butternut Squash Soup

  • Roast the Squash for Maximum Flavor: Roasting the butternut squash instead of boiling or steaming it enhances the soup’s flavor by caramelizing the natural sugars in the squash.
  • Blend Until Silky Smooth: If using a regular blender, be sure to blend in small batches to avoid overfilling the blender, which can lead to spills. The smoother the texture, the more velvety the soup will be.
  • Season Well: Don’t skimp on seasoning! The right amount of salt, pepper, and nutmeg brings out the best in the squash and balances the richness of the cream.

Recipe Swaps and Variations

  • Vegan Option: For a vegan version, swap out the butter for olive oil, and use coconut milk or a non-dairy cream in place of heavy cream.
  • Extra Veggies: Add in some chopped carrots or sweet potatoes along with the butternut squash for a more complex flavor.
  • Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.

How to Store Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stovetop over low heat until warmed through, stirring occasionally. You can also freeze this soup for up to 3 months. Just let it cool completely before freezing, and reheat gently after thawing.

Food and Drink Pairings

This Creamy Butternut Squash Soup pairs wonderfully with a side of crusty bread or a grilled cheese sandwich. For a more filling meal, serve it with a fresh salad or roasted vegetables. As for drinks, a crisp white wine like Sauvignon Blanc or a glass of cider complements the sweetness of the squash. If you prefer non-alcoholic beverages, a warm cup of herbal tea or apple cider makes for a cozy pairing.

Frequently Asked Questions (FAQ)

Q: Can I make this soup ahead of time?
A: Yes! This soup can be made up to 2 days ahead of time. Simply store it in the refrigerator and reheat it on the stovetop when ready to serve.

Q: What if I don’t have an immersion blender?
A: No problem! You can use a regular blender. Just blend the soup in small batches to avoid any splattering, and make sure the soup is cool enough to handle before blending.

Q: Can I freeze this soup?
A: Absolutely! This soup freezes very well. Store it in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop when ready to serve.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Creamy Butternut Squash Soup


  • Author: Mia Martinez
  • Total Time: 55 minutes

Description

Rich and velvety creamy butternut squash soup, flavored with warm spices and perfect for a cozy, healthy meal during fall and winter.


Ingredients

1 large butternut squash, peeled, seeded, and cubed
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon nutmeg
2 tablespoons olive oil

Instructions

Prepare the Vegetables:
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash in olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread the squash evenly on a baking sheet.
Roast the Butternut Squash:
Roast the squash for 25-30 minutes, until tender and lightly caramelized. Roasting enhances the sweetness of the squash and adds depth of flavor to the soup.
Sauté the Onions and Garlic:
In a large pot, melt butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another 1-2 minutes, stirring frequently.
Combine and Simmer:
Add the roasted butternut squash to the pot. Pour in the broth and bring to a boil. Reduce the heat and simmer for 15 minutes, allowing the flavors to blend.
Blend the Soup:
Remove the pot from heat. Use an immersion blender to purée the soup until smooth, or transfer in batches to a blender. Once blended, stir in the heavy cream, remaining salt, pepper, and nutmeg.
Serve:
Reheat the soup over low heat if necessary. Ladle into bowls and garnish with a drizzle of cream, a sprinkle of nutmeg, or fresh herbs like parsley or thyme.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes

Nutrition

  • Serving Size: 4 servings
  • Calories: 320 kcal per serving

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