Butternut Squash Soup Recipe
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A classic butternut squash soup recipe is a great recipe to have on hand for the fall and winter months. It’s a tummy-warming, comforting bowl of goodness you’ll make again and again.
It’s that time of year again when we start to see, not just pumpkins, but all kinds of winter squashes in the stores. If you haven’t played around with some of the different types of squashes available, you’re missing out! They all have such great flavors for this time of year. But for today, we’ll focus on the well-known butternut squash.
This delicious squash is quintessentially autumn and for good reason. Its epic flavor is hard to mistake, and it can be prepared in so many different ways that it’s hard to get bored with it.
How To Pick The Perfect Butternut Squash
When you head to the grocery store, check to see if you can get half of a butternut squash, unless you intend on doubling this recipe. Half of a large butternut is plenty for this recipe. As long as you get close to the measurements given, it doesn’t have to be exact.
That aside, check for a squash that feels heavy for its size. It should have a nice, firm skin with no mushy spots.
How To Cut A Butternut Squash
If you can’t get half a butternut at the store, bring home a whole one and cut it in half lengthwise. It’s important to have a sharp knife and a sturdy cutting surface. If your cutting board slides around on your countertop, put a damp cloth between the counter and the board to help secure the board in place. Then proceed with cutting.
Scoop out the seeds, and then lay the squash, cut side down, and slice into long, thin strips about a half-inch thick.
Then take a few of those slices, turn them on their side, and start cutting at a half-inch again to create chunks or cubes.
What To Serve With Butternut Squash Soup
I’ve either tried these with this soup, or I feel like they would go well together. Here’s a list:
- Crusty Garlic Bread
- Homemade Biscuits
- Cornbread
- Simple Green Salad
- Mediterranean Grilled Cheese Sandwich
- Hummus and Veggie Wrap
- Roasted Brussels Sprouts
- Baked Sweet Potato Fries
- Sauteed Garlic Green Beans
FAQs
Can I Use Frozen Butternut Squash?
Yes, frozen butternut squash is a great option for saving yourself the time of cutting the squash yourself. In fact, some stores even carry it chopped and fresh. So it’s worth having a look around the store to see what will be easiest for you. Keep in mind that if you use frozen butternut, the cooking time may need to be lengthened a bit to accommodate the frozen squash.
What Can I Substitute For Chicken Broth?
Chicken broth gives this a ton of flavor, but so will a good vegetable stock. As long as the broth is well seasoned, this soup will still be delicious. This is a great way to make this soup plant-based.
Can I Add More Vegetables?
Of course! But be aware that the flavor of the other vegetables is already prevalent. If you want this to taste more like a vegetable soup, then add as many as you like. If you want it to taste like butternut, leave it as is, or even pull back a bit on the other vegetables. It’s up to you.
How Can I Make This Butternut Squash Soup Creamier?
If you want a creamier soup, you can add butter or even a splash of cream to this when you blend it.
Can I Make This Butternut Squash Soup In A Slow Cooker?
You can! Sauté the onions and leeks in a pan first, then add them along with the rest of the ingredients to your slow cooker crock. Cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender.
About The Butternut Squash Soup Ingredients
Extra virgin olive oil – Or any light-flavored oil you want to use.
Butternut squash – This is about half a large butternut, peeled and cubed.
White onion – Yellow onion will work too.
Leeks – White and light green parts only, cut in half lengthwise and sliced.
Carrots – These can be any color or type of carrot you prefer.
Parsnip – This was approximately 1 medium parsnip.
Celery stalks – Thinly sliced.
Chicken broth – No sugar or dextrose added. Or use vegetable broth with no sugar added.
Garlic powder – Or garlic granules.
Ground cumin
Paprika – I used the regular variety, but if you prefer a smokey flavor, you can certainly use smoked paprika instead.
Salt and pepper – To taste.
How To Make Butternut Squash Soup
Prep all your veggies as indicated.
Warm the oil in a medium to large pot.
Add the onions and sauté them until translucent and slightly golden brown.
Add the rest of the vegetables and stir for about 5 minutes.
Add the spices, and stir for another 3-5 minutes, or at least until the spices become aromatic.
Add the broth, bring the pot to a boil, and reduce to a simmer. Stir as needed during cooking.
When the vegetables are soft, use an immersion blender to blend the soup directly in the pot until smooth. If you don’t have an immersion blender, cool the soup enough to put it into a blender or food processor and blend until smooth.
If you wish to garnish this, feel free to do so with a light sprinkle of fresh, chopped, parsley.
Serve and enjoy.
Storing Butternut Squash Soup
If you use chicken broth, this will keep in the fridge for up to three days. If you use vegetable broth, it will keep in the fridge for up to five days. Use an airtight, food-safe container.
Freezing Butternut Squash Soup
If packed well, this will freeze just fine for up to 4 months.
Reheating Butternut Squash Soup
Reheat in a pot. If it’s too thick, you can add more broth or a splash of water during reheating.
More Butternut Squash Recipes
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Butternut Squash Soup Recipe
Equipment
- 1 medium to large soup pot
Ingredients
- 2 tbsp. extra virgin olive oil (or any oil you prefer to use)
- 4 cups cubed butternut squash (half a large butternut, peeled and cubed)
- 1 cup diced white onion (or yellow)
- 1 cup chopped leeks (dark green parts removed and discarded)
- 1 cup chopped carrots (peeled first)
- 1 cup diced parsnips (peeled first)
- 1 cup sliced celery
- 4 cups chicken broth (or vegetable broth)
- 2 tsp. garlic powder
- 1 tsp. ground cumin
- 1 tsp. regular paprika
- salt and pepper (to taste)
Instructions
- Prep all your veggies as indicated.
- Warm the oil in a medium to large pot.
- Add the onions and sauté them until translucent and slightly golden brown.
- Add the rest of the vegetables and stir for about 5 minutes.
- Add the spices, and stir for another 3-5 minutes, or at least until the spices become aromatic.
- Add the broth, bring the pot to a boil, and reduce to a simmer. Stir as needed during cooking.
- When the vegetables are soft, use an immersion blender to blend the soup directly in the pot until smooth. If you don't have an immersion blender, cool the soup enough to put it into a blender or food processor and blend until smooth.
- If you wish to garnish this, feel free to do so with a light sprinkle of fresh, chopped, parsley.
- Serve and enjoy.
Notes
Nutrition
