Butternut squash soup is a favorite during the colder months, but it can be enjoyed any time of year. It’s one of those dishes that is easy to make, budget-friendly, and versatile enough for a family dinner or a light lunch. If you’re looking for a comforting, wholesome meal that’s packed with flavor and nutrients, this Creamy Butternut Squash Soup is a great option.
In this post, we’ll walk through the entire recipe, discuss some tips on making it even better, and cover a few simple ways to adjust it to fit your taste and dietary needs. By the end of this guide, you’ll have all the tools to make this soup a regular part of your meal rotation.
Why Butternut Squash?
Before diving into the recipe, it’s worth talking about why butternut squash is such a good choice for soup. Butternut squash is packed with vitamins, fiber, and antioxidants. It’s a source of vitamin A, which is good for your vision and immune system. It also has potassium, which helps regulate blood pressure, and it’s high in fiber, which helps keep you full longer.
Butternut squash has a natural sweetness that pairs well with savory ingredients, making it perfect for soups, roasted dishes, and even salads. When cooked, it becomes soft and creamy, which makes it a great base for a blended soup like this one.
The Benefits of Making Your Own Butternut Squash Soup
Store-bought soups can be convenient, but they often contain added preservatives, sodium, and other ingredients that aren’t necessary. Making your own soup allows you to control what goes into it, ensuring that it’s fresh, healthy, and tailored to your taste preferences.
This recipe for Creamy Butternut Squash Soup is relatively simple and doesn’t require a long list of ingredients. Most of what you’ll need is likely already in your pantry. With just a little bit of prep time, you can have a nutritious homemade meal that will keep well for days. You can also double the recipe and freeze extra portions for future meals.
Key Ingredients and Substitutions
This recipe uses a few core ingredients, but there’s plenty of room to customize it to suit your preferences.
- Butternut Squash – The star of the dish. You can find fresh butternut squash at most grocery stores. Look for one that feels heavy for its size and has a smooth skin. If you don’t want to peel and chop the squash yourself, many stores sell it pre-cut. If butternut squash isn’t available, you can substitute with other winter squash like acorn squash or kabocha.
- Vegetable or Chicken Broth – The broth is the base of the soup and adds depth to the flavor. Vegetable broth keeps the recipe vegetarian and vegan, but if you prefer a richer flavor, you can use chicken broth. Low-sodium broth is recommended so you can control the saltiness of the soup.
- Onion and Garlic – These two ingredients are the foundation of many soups. They add a savory depth and balance the natural sweetness of the butternut squash. Fresh garlic is always best, but you can use pre-minced garlic if that’s more convenient.
- Coconut Milk or Heavy Cream – To make the soup creamy, this recipe calls for coconut milk, but you can substitute heavy cream if you prefer a richer flavor. Coconut milk adds a subtle sweetness and makes the soup dairy-free, while heavy cream will make it richer and more indulgent.
- Spices (Cumin and Cinnamon) – These spices add warmth and a slight earthiness to the soup. If you’re not a fan of these flavors, you can adjust the amounts or leave them out entirely. You can also experiment with other spices like nutmeg, paprika, or even a pinch of cayenne for a bit of heat.
Step-by-Step Guide to Making Butternut Squash Soup
This recipe is straightforward and doesn’t require advanced cooking skills. Here’s how to make the soup step by step:
1. Roast the Butternut Squash
Roasting the squash is the first step and helps bring out its natural sweetness. Preheat your oven to 400°F (200°C), peel and cube the squash, and toss it with olive oil, salt, and pepper. Spread the cubes out on a baking sheet in a single layer and roast for 25-30 minutes until they’re soft and slightly caramelized.
Roasting adds an extra layer of flavor to the squash, but if you’re in a hurry, you can also steam or boil the squash. Keep in mind that you may lose some of the depth of flavor that roasting provides, but the soup will still be delicious.
2. Sauté the Onion and Garlic
While the squash is roasting, sauté the onion and garlic in a large pot over medium heat. You only need to cook them for about five minutes, just until the onion softens and turns translucent. Adding the garlic later in the process helps keep it from burning and turning bitter.
3. Add the Spices
Once the onions and garlic are ready, add the cumin and cinnamon to the pot. Stir them in and let the spices cook for about a minute to help release their flavors. This short step makes a big difference in the overall taste of the soup.
4. Combine the Ingredients
Once the squash is done roasting, add it to the pot with the onions, garlic, and spices. Pour in the broth, bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes. This allows the flavors to meld together.
5. Blend the Soup
After the soup has simmered, it’s time to blend everything together. An immersion blender works well for this, as it allows you to blend the soup directly in the pot. If you don’t have one, you can use a regular blender, but be sure to work in batches and let the soup cool slightly before blending to avoid spills.
Blend the soup until it’s smooth and creamy. If it’s too thick, you can add a little more broth to thin it out to your liking.
6. Add Coconut Milk or Cream
Once the soup is blended, stir in the coconut milk or heavy cream. This step adds creaminess and balances the flavors. Let the soup simmer for another five minutes to ensure everything is well combined. Taste the soup and adjust the seasoning with salt and pepper as needed.
Serving Suggestions
This Creamy Butternut Squash Soup is delicious on its own, but there are a few ways you can elevate it:
- Toppings – Garnish the soup with fresh thyme, roasted pumpkin seeds, or a drizzle of olive oil. These small additions add texture and flavor.
- Serve with Bread – A slice of crusty bread or a warm roll is the perfect accompaniment to this soup. The bread helps soak up the creamy goodness and turns the meal into something more filling.
- Add Protein – If you want to make the soup heartier, you can serve it with grilled chicken, shrimp, or even a poached egg on top.
- Pair with a Salad – A simple green salad with a light vinaigrette pairs well with this soup for a balanced, nutritious meal.
How to Store and Reheat Butternut Squash Soup
One of the best things about this soup is that it stores well and can be reheated easily, making it a great option for meal prep.
- Refrigeration: Once the soup has cooled, transfer it to an airtight container and store it in the refrigerator for up to five days. When you’re ready to eat it, reheat the soup in a pot over medium heat, stirring occasionally until warmed through.
- Freezing: If you want to freeze the soup, let it cool completely, then transfer it to a freezer-safe container or zip-top bag. The soup will keep for up to three months in the freezer. To reheat, thaw the soup overnight in the refrigerator, then warm it on the stove.
Customizing the Recipe
This butternut squash soup is highly customizable. You can adjust it to fit your dietary needs or to suit the ingredients you have on hand. Here are a few ideas for modifying the recipe:
- Make it Spicier: If you like a bit of heat, add a pinch of cayenne pepper or red pepper flakes when sautéing the onions and garlic.
- Make it Sweeter: To bring out the sweetness of the squash, you can add a small amount of maple syrup or honey to the soup when blending.
- Add More Vegetables: You can bulk up the soup by adding other vegetables like carrots, sweet potatoes, or parsnips. Simply roast them along with the butternut squash or add them to the pot with the broth.
- Make it Lower Carb: For a lower-carb version, reduce the amount of squash and replace some of it with cauliflower. This will still give you a creamy texture without the extra carbs.
Final Thoughts
This Creamy Butternut Squash Soup is a simple, wholesome meal that’s perfect for any occasion. It’s easy to make, full of nutrients, and highly adaptable to your personal preferences. Whether you’re looking for a cozy dish to warm you up on a cold day or a light, satisfying lunch, this soup fits the bill.
By following this recipe, you’ll have a delicious, homemade soup ready in about an hour, with plenty of leftovers for later. Once you’ve tried it, don’t be afraid to get creative with your own variations. Happy cooking!
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Creamy Butternut Squash Soup Recipe
This velvety butternut squash soup is rich, creamy, and full of flavor. It’s a comforting dish perfect for chilly evenings or a light lunch.
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Ingredients
- 1 large butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 4 cups vegetable or chicken broth
- 1 can (13.5 oz) coconut milk (or 1 cup heavy cream)
- Salt and pepper to taste
- Optional toppings: fresh thyme, roasted pumpkin seeds, a drizzle of olive oil
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, turning halfway through, until the squash is tender and lightly caramelized.
- Sauté the Onions and Garlic: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onions and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Spices: Stir in the cumin and cinnamon, cooking for about 1 minute to release their flavors.
- Combine: Add the roasted butternut squash to the pot, then pour in the broth. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
- Blend: Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until creamy.
- Add Coconut Milk: Stir in the coconut milk (or heavy cream) and simmer for another 5 minutes to combine the flavors. Taste and adjust the seasoning with salt and pepper.
- Serve: Ladle the soup into bowls and garnish with fresh thyme, roasted pumpkin seeds, or a drizzle of olive oil if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
