This creamy butternut squash soup is like a warm hug on a chilly day! With sweet squash, onions, and a touch of spice, it’s perfectly cozy and oh-so-smooth.
Be careful—you might want to drink it straight from the bowl! I enjoy it with a crusty piece of bread for dipping. It’s super easy to whip up and feels like a treat!
Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup! It gives a naturally sweet flavor and creamy texture. If you can’t find butternut squash, pumpkin or sweet potatoes can work as good alternatives.
Onion: Using a medium onion adds depth to the soup’s flavor. Yellow onions are my favorite, but you can swap them for shallots or even leeks for a milder taste.
Garlic: Fresh garlic really enhances the soup’s aroma. If needed, garlic powder can be an alternative, though fresh will always be tastier!
Heavy Cream or Coconut Milk: For richness, you can use heavy cream, but coconut milk makes a lovely dairy-free version with a hint of coconut flavor. Unsweetened almond milk is another option, but it might be less creamy.
Spices: Ground cinnamon and nutmeg bring warmth to the dish. If you want a twist, try adding a dash of cayenne pepper for some heat!
How Do I Make Sure My Soup is Smooth and Creamy?
One of the biggest challenges in making soup is achieving that velvety smooth texture. Here are steps to ensure success:
- Cook the squash until it’s very tender, so it blends easily. This usually takes about 20-25 minutes in the broth.
- If using a blender, allow the soup to cool a bit before blending hot liquids to avoid splatters. Blend in batches if you don’t have an immersion blender!
- For that extra creaminess, blend until the soup has no lumps left. The longer you blend, the smoother it will be.
- Finally, incorporate the cream or coconut milk after blending for an ultra-smooth finish.
With these tips, you’ll have a perfectly creamy butternut squash soup every time!
Creamy Butternut Squash Soup
Ingredients You’ll Need:
For the Soup:
- 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk (for a dairy-free version)
- 2 tbsp olive oil or butter
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Salt and freshly ground black pepper, to taste
For the Garnish:
- Fresh thyme or parsley for garnish
- Roasted pumpkin seeds for garnish (optional)
- Sour cream or crème fraîche for swirl (optional)
How Much Time Will You Need?
This creamy butternut squash soup is quick to prepare! Expect about 10 minutes for prep and 30 minutes for cooking, bringing the total time to around 40 minutes. Perfect for a cozy meal at any time!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating olive oil or butter in a large pot over medium heat. Add the diced onion and sauté it until it becomes translucent and slightly soft, which should take about 5 minutes. This helps develop a nice flavor base for your soup.
2. Add Garlic:
Next, add the minced garlic to the pot. Cook for another minute, stirring constantly to release its fragrance without burning it.
3. Cook the Squash:
Now it’s time to add the cubed butternut squash, ground cinnamon, nutmeg, salt, and black pepper. Stir everything together and allow it to cook for 2-3 minutes, giving the squash a chance to absorb those delicious flavors.
4. Simmer:
Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer until the squash is tender, which will take about 20-25 minutes.
5. Blend Until Smooth:
After the squash is tender, remove the pot from the heat. Using an immersion blender, blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches, ensuring you don’t overfill it, as the liquid may expand when blending.
6. Add Cream:
Stir in the heavy cream or coconut milk for that rich, velvety texture. Taste your soup and adjust the seasoning with additional salt and pepper as needed.
7. Heat and Serve:
If necessary, reheat the soup gently without letting it boil. Once hot, serve the soup in bowls and top with a swirl of sour cream or crème fraîche, sprinkle with fresh thyme or parsley, and add roasted pumpkin seeds for a delightful crunch.
Enjoy this velvety smooth, cozy soup that’s perfect for chilly days! It’s not just easy to make but also full of flavor and comfort.
Can I Use Frozen Butternut Squash?
Absolutely! If you’re using frozen butternut squash, there’s no need to thaw it before cooking. Just add it directly to the pot with the broth and follow the recipe as usual. You may need to add a few extra minutes to the cooking time until the squash is tender.
How Can I Make This Soup Vegan?
To make this soup vegan, simply use vegetable broth and substitute the heavy cream with coconut milk or any other dairy-free cream. It’ll still be deliciously creamy!
Can I Store Leftover Soup?
Yes! Allow the soup to cool completely, then transfer it to an airtight container. It can be stored in the fridge for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave, stirring occasionally.
What Can I Serve with Butternut Squash Soup?
This soup pairs wonderfully with crusty bread, a fresh salad, or even grilled cheese sandwiches for a comforting meal. It also makes a great starter for a more elaborate dinner!
