There’s something incredibly comforting about a warm bowl of butternut squash soup, especially as the weather cools down. This vibrant orange soup not only warms the body but also welcomes the flavors of fall into our kitchens. I remember the first time I tried making this soup; I ended up wearing more of it than I actually put in the bowl! But after a little practice, I mastered a silky, smooth recipe that has become a family favorite.
What Makes This So Good
- Creamy texture that makes it feel rich and indulgent.
- Sweet and savory flavors that balance perfectly, making it comforting yet sophisticated.
- Easy to prepare with just a handful of ingredients.
- Healthy and nutritious, packed with vitamins and fiber.
Ingredients
- 1 medium butternut squash, peeled and cubed (about 1 kg)
- 1 tablespoon olive oil (15 ml)
- 1 onion, chopped
- 4 cloves garlic, roasted
- 4 cups vegetable broth (960 ml)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon ground coriander (2 g)
- 1/2 teaspoon nutmeg (1 g)
- Salt and pepper to taste
- Optional: cream or coconut milk for serving
Smart Swaps
- Use coconut oil instead of olive oil for a slightly different flavor.
- If you prefer a creamier texture, swap out the vegetable broth for coconut milk.
- For a little zing, you could add a pinch of cayenne pepper or a splash of apple cider vinegar.
Sourcing Tips
When selecting your butternut squash, look for one that feels heavy for its size with a firm skin. Avoid any with soft spots or blemishes. For the freshest garlic, choose bulbs with dry, unblemished skins and tight cloves.
Directions
Sauté the Onion: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. The onion should be translucent but not browned.
Add Squash and Garlic: Stir in the cubed butternut squash and roasted garlic. Mix to combine and let it cook for a couple of minutes until heated through.
Simmer the Soup: Pour in 4 cups of vegetable broth, followed by 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of nutmeg, and salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer until the squash is tender, about 20-25 minutes. You’ll know it’s ready when you can easily pierce the squash with a fork.
Blend Until Smooth: Use an immersion blender to puree the soup until it’s smooth, or carefully transfer it to a blender in batches. If using a regular blender, let the soup cool slightly to avoid hot splashes.
Final Touches: Adjust the seasoning to your liking. If you want a richer soup, now’s the time to drizzle in some cream or coconut milk before serving.
Serve: Ladle the soup into bowls and enjoy it hot, perhaps with a sprinkle of seeds or a drizzle of extra cream on top.
Pro Tips
- Make-Ahead: This soup can be prepared in advance and stored in the fridge for up to 3 days or frozen for up to a month.
- Transport: Store in a sealed container for easy transport if you’re taking it to a gathering.
- Reheat: Reheat gently on the stovetop or in the microwave until warmed through. Whisk in a bit of broth or water if it thickens too much.
Quick Variations
- Spicy Butternut Squash Soup: Add diced jalapeños or a pinch of chili powder for heat.
- Curried Butternut Squash Soup: Stir in 1 tablespoon of curry powder along with the other spices for a unique twist.
- Vegetable Garnish: Top with roasted pumpkin seeds, fresh herbs, or a dollop of yogurt for added texture.
Serving Ideas
Enjoy this soup with a slice of crusty bread, a fresh salad, or a warm sandwich for a complete meal.
Storage/Reheat
Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, stir well and heat gently over low heat until warmed through.
FAQs
1. Can I use frozen butternut squash?
Absolutely! Frozen butternut squash can be a great time-saver. Just add it directly to the pot along with the broth.
2. Is there a vegan option?
Yes! This recipe is already vegan-friendly if you skip the cream or coconut milk.
3. Can I add other vegetables?
Certainly! Feel free to toss in carrots, sweet potatoes, or even apples for a sweet twist. Adjust the cook time to ensure everything gets tender.
This butternut squash soup is sure to become a staple in your kitchen. Give it a try and watch as it warms both your heart and home!
Print
Butternut Squash Soup
This creamy butternut squash soup is a comforting bowl of warmth, perfect for the fall season. It’s made with simple ingredients and packed with flavor and nutrition.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed (about 1 kg)
- 1 tablespoon olive oil (15 ml)
- 1 onion, chopped
- 4 cloves garlic, roasted
- 4 cups vegetable broth (960 ml)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon ground coriander (2 g)
- 1/2 teaspoon nutmeg (1 g)
- Salt and pepper to taste
- Optional: cream or coconut milk for serving
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the cubed butternut squash and roasted garlic. Mix to combine and let it cook for a couple of minutes.
- Pour in 4 cups of vegetable broth, followed by the spices, and season with salt and pepper. Bring to a boil, then reduce heat and simmer until squash is tender, about 20-25 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
- Adjust the seasoning and add cream or coconut milk if desired. Serve hot with optional toppings.
Notes
This soup can be stored in the fridge for up to 3 days or frozen for a month. Can be reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Blending
- Cuisine: American
- Diet: Vegan