Butternut Squash Soup

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
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Butternut squash soup is a comforting staple that perfectly captures the essence of fall. This recipe combines the natural sweetness of roasted squash with warm spices, making it a cozy choice for chilly evenings.

Ingredients for Butternut Squash Soup

Butternut squash is the star of this dish, providing a creamy texture and natural sweetness when roasted. Olive oil helps caramelize the squash and soften the onions and garlic. Onion and garlic form the aromatic base, adding depth to the soup. Chicken broth acts as the main liquid, giving body and flavor. Nutmeg and cinnamon introduce warmth and spice that complement the squash perfectly. Finally, heavy cream adds richness, while honey enhances the natural sweetness.

Tips & Tricks

  • If the squash is hard to cut, microwave it for a minute to soften.
  • For a richer flavor, try using vegetable stock instead of chicken broth.
  • Store leftovers in an airtight container; it tastes even better the next day.

Serving Suggestions

This soup pairs beautifully with crusty bread or a simple green salad. For a heartier meal, serve alongside a grilled cheese sandwich or a roasted chicken breast.

Frequently Asked Questions

Can I use a different type of squash?
Yes, acorn or kabocha squash can be used, although the flavor will vary slightly.
How do I make this soup vegan?
Substitute vegetable broth for chicken broth and coconut milk for heavy cream.
Can I freeze this soup?
Absolutely! Let it cool completely, then freeze in airtight containers for up to 3 months.

Butternut Squash Soup Recipe Walkthrough

First, preheat your oven to 400°F (205°C). Cut the butternut squash in half and scoop out the seeds. Place the halves on a baking sheet, flesh side up, and drizzle with a little olive oil. Slide them into the oven and let them roast for about 45 minutes, or until the flesh is tender and easily pierced with a fork.

While the squash is roasting, grab a large pot and heat some olive oil over medium heat. Add the diced onion and minced garlic, sautéing them until they're soft and fragrant. This should take about 5 minutes.

Once your squash is ready, let it cool for a few minutes so you can handle it. Scoop the flesh out and add it to the pot with the onions and garlic. Pour in the chicken broth, then stir in the nutmeg, cinnamon, and a good pinch of salt and pepper. Let this simmer for around 15 minutes to allow the flavors to meld together.

Now, it's time to blend. If you have an immersion blender, use it to puree the soup directly in the pot until it's smooth. If not, carefully transfer the soup to a blender in batches and blend it until smooth, then return it to the pot.

Stir in the heavy cream and honey, and let the soup simmer for another 5 minutes. Taste and adjust seasoning if needed. Ladle the soup into bowls, and if you're feeling fancy, garnish with a swirl of cream or a sprinkle of nutmeg.

Why You'll Love This Recipe

  • The roasted squash adds a depth of flavor that's hard to beat.
  • A hint of honey balances the savory spices with a touch of sweetness.
  • It's creamy and smooth without being overly rich.
  • Simple ingredients come together for an impressive bowl of soup.

Ingredients

1 medium butternut squash (about 2 lbs)
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
4 cups chicken broth
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Salt and pepper to taste
1/2 cup heavy cream
2 tablespoons honey

Step-by-step Instructions

1. Preheat your oven to 400°F (205°C).
2. Cut the butternut squash in half, remove seeds, and place on a baking sheet. Drizzle with olive oil and roast for 45 minutes.
3. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sauté until softened.
4. Scoop the roasted squash into the pot, add chicken broth, nutmeg, cinnamon, salt, and pepper. Let simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in heavy cream and honey, then simmer for an additional 5 minutes.
7. Serve hot, garnished with a swirl of cream or a sprinkle of nutmeg, if desired.

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