Butternut Squash Soup: Easy & Creamy Recipe

Imagine a soup so creamy, so velvety, so packed with flavor that it feels like a luxurious indulgence, yet it’s incredibly simple to make. That’s exactly what you get with this Butternut Squash Soup recipe. It’s the perfect dish for a cozy night in, an impressive starter for a dinner party, or a comforting lunch. Get ready to fall in love with the magic of butternut squash!

Why You’ll Love It

• It’s incredibly creamy and smooth, a texture that melts in your mouth.
• The naturally sweet and nutty flavor of the butternut squash is perfectly balanced with warming spices.
• It’s a one-pot wonder, minimizing both cooking time and cleanup.
• Perfect for any occasion – from casual weeknight dinners to elegant gatherings.
• It’s easily customizable with different toppings and spices, letting you make it your own!

What Makes This Recipe Unique?

What sets this Butternut Squash Soup apart is the technique of roasting the squash before blending it. This step caramelizes the natural sugars, creating a depth of flavor that you just can’t achieve by simply boiling the squash. We also use a touch of nutmeg and a hint of sage, which gives the soup a comforting warmth that’s just irresistible. It’s a simple twist that makes a huge difference!

Ingredient List

• 1 medium Butternut Squash (about 2 pounds), peeled, seeded, and cubed
• 1 Yellow Onion, chopped
• 2 cloves Garlic, minced
• 4 cups Vegetable Broth or Chicken Broth
• 1 teaspoon Salt
• ½ teaspoon Black Pepper
• ½ teaspoon Nutmeg (for that cozy warmth)
• ¼ teaspoon Dried Sage (adds an earthy note)
• 2 tablespoons Olive Oil
• ¼ cup Heavy Cream (optional, for extra richness)

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash, chopped onion, and minced garlic with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet.
3. Roast for 30-35 minutes, or until the squash is tender and slightly caramelized.
4. Transfer the roasted vegetables to a large pot. Add the vegetable broth, nutmeg and sage.
5. Bring the mixture to a simmer over medium heat.
6. Using an immersion blender or a regular blender (carefully!), blend the soup until smooth and creamy.
7. Stir in the heavy cream (if using).
8. Season with additional salt and pepper to taste.
9. Serve warm and enjoy!

Optional Toppings/Variations

Elevate your soup with some fantastic toppings! Here are a few ideas:

• A swirl of crema or sour cream
• Toasted pumpkin seeds or croutons
• A sprinkle of fresh herbs like parsley or chives
• A drizzle of chili oil for a spicy kick
• Crispy fried sage leaves for an elegant touch

Expert Tips

• Roasting is key: Don’t skip roasting the squash, as this step is crucial for developing maximum flavor.
• Don’t overcrowd the pan: Make sure the squash pieces aren’t touching on the baking sheet so that they roast evenly.
• Use warm broth: Using warm broth when blending will help the soup get nice and smooth.
• Taste as you go: Season with salt and pepper as needed, and adjust spices to your liking.
• Blend carefully: When using a regular blender, work in batches and remove the center lid to allow steam to escape.

Frequently Asked Questions (FAQs)

• Can I substitute another squash? Yes, you can use kabocha or acorn squash. The flavor will be slightly different, but still delicious.
• Can I make this soup vegan? Absolutely! Just omit the heavy cream or use coconut cream for a vegan alternative. Also make sure to use vegetable broth.
• How can I make this soup spicier? Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• How long will the soup last in the fridge? The soup will stay good in the fridge for 3-4 days in an airtight container.
• Can I freeze this soup? Yes, allow the soup to cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations and Customization Options

Want to change things up a bit? Here are some fun variations:

• Curried Butternut Squash Soup: Add 1-2 teaspoons of curry powder along with the nutmeg and sage.
• Apple Butternut Squash Soup: Add 1 peeled and diced apple to the roasted vegetables.
• Coconut Butternut Squash Soup: Substitute the heavy cream with coconut milk.
• Ginger Butternut Squash Soup: Add a knob of grated ginger to the roasting vegetables.

Serving Suggestions

This soup is fantastic on its own, but it also pairs well with a variety of sides. Serve it with a crusty loaf of bread for dipping, a simple green salad, or a grilled cheese sandwich. For a more substantial meal, add a dollop of Greek yogurt and a sprinkle of toasted nuts.

Conclusion

This Butternut Squash Soup is the epitome of comfort and elegance, all wrapped up in one easy-to-make recipe. From the roasted squash to the warm spices, every spoonful is a celebration of flavor. We hope you love making it as much as we love eating it! Don’t forget to share your photos and let us know how it turned out! Be sure to subscribe to our newsletter for more delicious recipes.