A heart-warming comfort from a bowl of butternut squash soup recipe is a must this fall season. Top with your favorite toasted seeds, herbs and spices! Plus, it's vegan and gluten-free!
What’s more comforting than a butternut squash soup? When done right, the answers is: nothing. This is the season’s most heartwarming and tasty dish. But I'm biased with soups. I love soup in general. So soup is the best dish during these cold months.
I tend to overeat during the holidays, so it’s a good idea to cook healthy meals from time to time too. The good news? Today’s soup is very healthy, especially for its main ingredient — butternut squash. This type of pumpkin is available all year round, so make this soup as often as you like!
I never thought that pumpkin is a big deal here in America especially during fall season. Pumpkin paints the town orange and yellow and making it so festive everytime. I am also amazed that there are several kinds of pumpkin!!! I even took a lot of photos of them and sent to my friends in the Philippines! Haha!
In my country Philippines, the only pumpkin/squash we have all year round is kabocha squash. We love it in our pinakbet (sauted vegetables with shrimp paste) and ukoy (squash fritters) recipe.
Butternut Squash Health Benefits
Squash is indeed healthy.
The orange-fleshed veggie (that’s actually a fruit) adds lots of nutrients to your diet. With relatively little calories, one cup of squash comprises 7 grams of dietary fiber. I could go on, and I shall.
Squash also adds 52% of your daily needed vitamin C and a whopping 457% of vitamin A, which is good for your heart, lungs and kidneys, amongst other things. Squash has lots of essential minerals, too, making it an authentic superfood!
The best part is that butternut squash has plenty of antioxidants that can keep you safe from scavenging free radicals that float in your bloodstream — they responsible for most modern ailments, so you’ve got to keep them in check.
How to Make Butternut Squash Soup?
For this recipe or any soup recipes, you will usually need a blender. An immersion blender is convenient if you have them on hand.
We’re basing our soup in some very welcomed aromatics: onions, garlic, sage, rosemary and ginger. Your kitchen will smell lovely once you throw these into your pot!
The most important ingredient is obviously that creamy and colorful butternut squash. Add the squash, the seasoning and some vegetable broth and let everything simmer; you’ll be ready to blend this beauty to silken smoothness — Your soup will naturally thicken and gain a vibrant color.
What to eat with this soup?
What's more fun about this recipe for butternut squash soup is you can add lots of fun toppings like crispy bacon, homemade croutons, cream and many more.
I love decorating this soup with bright-green chopped parsley and roasted pumpkin seeds. Parsley adds freshness while the pumpkin seeds add a crunchy texture to each spoonful. This is comfy food at its greatest expression.
This is a fantastic weeknight soup, especially during squash season, but it’s also fabulous for memorable occasions — think Thanksgiving dinner or Christmas Eve.
A one-pot soup that just tastes like fall. Easy to make, satisfying and crowd-pleasing, what else do you need? Of course, wine.
For this rich and silky soup, you might want to go for white wine, something equally luscious and smooth. A buttery Chardonnay, aged in oak barrels from California of Burgundy, will pair heavenly with your butternut squash soup.
For a side dish, I love to slice some crusty bread. Find a nice artisan bread from your local bakery, a baguette or ciabatta style; this type of spongy bread will complement your soup perfectly. Or you can just make it yourself, this no-knead bread is worth every effort!
Let’s welcome the cold season with a warm soup made of seasonal ingredients and lots of love. That’s what the holiday season is all about, sharing some love!
Butternut Squash Soup
- Blender or immersion blender
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- 1/2 teaspoon salt
- 1 medium (about 3 pounds) butternut squash peeled, seeded, cubed
- 3 cloves garlic minced
- 1 tablespoon fresh sage chopped
- 1/2 tablespoon fresh rosemary minced
- 1 teaspoon ginger grated
- 3-4 cups vegetable broth
- ground black pepper
Fun toppping options:
- parsley, toasted pumpkin seeds, croutons, bacon, crusty bread, cream or coconut milk
- Over medium heat, heat oil in a large pot. Saute onion until translucent, add salt and black pepper. Add the squash and cook until soft. Stir from time to time.
- Stir in the garlic, sage, rosemary and ginger until fragrant. Pour in 3 cups of broth. Let it boil and simmer on low heat for 30 minutes until squash is tender.
- Blend the soup until smooth using an immersion blender. If using a regular blender, transfer the soup in batches to the blender and blend until smooth. Garnish with your favorite toppings like parsely, pumpkin seeds, crusty bread and bacon.