A heart-warming comfort from a bowl of butternut squash soup is a must this fall season. Top with your favorite toasted seeds, herbs, and spices!
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Butternut squash soup signals the arrival of cooler weather, and its rich, creamy texture often reminds us of cozy evenings at home. This soup, with its bright orange hue, resonates with the colors of autumn leaves.
Beyond its beautiful appearance, the mild sweetness and nut-like character of butternut squash make this soup a staple during the fall and winter months.
Ingredients
This butternut squash soup recipe serves 4. Here are the ingredients you will need to make this dish:
- Butternut Squash: A winter squash with a slightly sweet profile is the star of this recipe. It offers a creamy consistency essential for the soup's texture when cooked.
- Olive Oil or Unsalted Butter: Used for sautéing. They help soften the vegetables and bring out their natural sweetness.
- Onion: Adds depth and a savory touch, complementing the sweetness of the squash.
- Garlic: Provides a subtle kick and aromatic essence that deepens the soup's character.
- Vegetable or Chicken Broth: Acts as the liquid base, determining the soup's consistency.
- Carrot: Introduces a natural sweetness and enhances the soup's orange hue.
- Celery: Offers a mild earthy and peppery touch, giving depth to the soup's profile.
- Ground Nutmeg and Cinnamon: Spices that give warmth and a touch of spiciness, perfect for colder seasons.
- Salt and Pepper are essential seasonings that help highlight and refine all the other ingredients.
- Heavy Cream or Coconut Milk: Provides a rich, velvety texture and enhances the soup's creamy consistency.
- Fresh Herbs: Used as a garnish, they offer a refreshing break and a pop of color against the orange backdrop of the soup.
- Toasted Pumpkin Seeds: For garnish as well.
Required Equipment
To cook this dish easily, you will use the following kitchen and cooking essentials:
- A large pot or Dutch oven
- A sharp knife
- A cutting board
- An immersion blender or regular blender
- A ladle
- Measuring spoons and cups
Steps to Prepare the Soup
Start by preparing the butternut squash. Peel, cut it in half lengthwise, remove the seeds, and cut into 1-inch cubes.
Heat the oil or butter over medium heat in your pot, then sauté the onion until translucent. Follow with the garlic, sautéing for an additional 1-2 minutes.
Introduce the squash, carrot, and celery to the pot, stirring them together.
Incorporate the spices - nutmeg, cinnamon, salt, and pepper. Mix well.
Pour in your chosen broth, enough to cover the vegetables. Allow the mixture to boil, reduce the heat, and simmer until the vegetables are tender.
Once softened, blend the soup to a smooth consistency using your chosen blending method.
If desired, stir in the heavy cream or coconut milk and adjust the seasonings if necessary.
To serve, ladle the soup into bowls and garnish with your chosen herbs.
Tips for a Successful Soup
- Choose a butternut squash that feels heavy for its size; this often means it's ripe and flavorful.
- Be cautious when blending hot liquids. If using a regular blender, allow the soup to cool slightly and blend in batches.
- Adjust the thickness of the soup by adding more or less broth.
What to Serve with Butternut Squash Soup
This recipe for butternut squash soup is best served with:
Storage and Reheating Options
To Freeze. Before freezing, ensure the soup has cooled completely to room temperature. Use airtight, freezer-safe containers or heavy-duty freezer bags. This will help prevent freezer burn.
To Reheat. When you're ready to enjoy your soup:
If possible, thaw it in the refrigerator overnight. This will reduce the reheating time and ensure even warming. Pour the thawed soup into a pot and reheat it on the stovetop over medium heat, stirring occasionally until it's hot. If reheating from frozen, you can do so directly on the stove, but use a lower heat setting and stir frequently to ensure even heating.
Enjoy the warmth and richness of this classic butternut squash soup during the chilly months, and make it a staple in your seasonal menu.
Butternut Squash Soup
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Equipment
- Large pot or Dutch oven
- Sharp knife
- Cutting Board
- Immersion blender or regular blender
- Ladle
- Measuring spoons and cups
Ingredients
- 1 medium butternut squash (about 2-2.5 pounds) peeled, seeded, and cubed
- 1 tablespoon olive oil or unsalted butter
- 1 medium onion diced
- 2-3 cloves garlic minced
- 4 cups vegetable or chicken broth you can use more or less, depending on desired thickness
- 1 medium carrot chopped
- 1 celery stalk chopped
- ¼ teaspoon ground nutmeg optional, but adds depth
- ½ teaspoon ground cinnamon optional
- salt and pepper to taste
- ½ cup heavy cream or coconut milk optional, for a creamy texture
- fresh herbs for garnish parsley, chives, or thyme
- toasted pumpkin seeds for garnish
Instructions
- Preparation: Start by peeling the butternut squash, cutting it in half lengthwise, and removing the seeds. Then cut the squash into roughly 1-inch cubes.
- Cook the aromatics: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and cook for another 1-2 minutes, or until fragrant.
- Add the vegetables: To the pot, add the cubed butternut squash, chopped carrot, and chopped celery. Stir everything together.
- Season: Sprinkle in the ground nutmeg, cinnamon, salt, and pepper. Give everything a good stir.
- Add the broth: Pour in the vegetable or chicken broth so that the vegetables are just covered.
- Simmer: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 25-30 minutes or until the butternut squash and carrots are tender.
- Blend: Once the vegetables are tender, use an immersion blender to puree the soup until smooth. (Alternatively, you can carefully transfer the soup to a regular blender in batches, making sure to vent the lid to let steam escape, and blend until smooth. Return the pureed soup to the pot.)
- Final touches: If you're using heavy cream or coconut milk, stir it into the soup now. Adjust seasonings if needed.
- Serve: Ladle the soup into bowls and garnish with fresh herbs of your choice.
Notes
If reheating from frozen, you can do so directly on the stove, but use a lower heat setting and stir frequently to ensure even heating.
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