Easy homemade butternut squash soup is naturally thick and creamy, perfect for the season when squash is available in abundance. Full of butternut flavour, this soup is perfect for when you’re craving a warm and creamy bowl of comfort. I first shared this soup recipe years ago with our pumpkin soup, offering butternut squash as an option, but thought why not repost it in its own post.
BUTTERNUT SQUASH SOUP
A super creamy butternut squash soup recipe with the option of roasting your squash is pure comfort in a bowl. Make it fresh the day of serving; make it ahead OR make it for weekly meal preps! If you’re starting to round up your Thanksgiving meal ideas, why not add soup to your growing list. Sweet potato casserole, green bean casserole and creamy mashed potatoes with crispy skin turkey are perfect to follow a soup appetizer! Or make it to go with Meatloaf or Oven Fried Chicken!
BUTTERNUT SQUASH SOUP RECIPE INGREDIENTS:
As with all of our soup recipes, the ingredients list for our Butternut Soup are kept to a minimum so the rich and creamy flavour of squash comes shining through with every mouthful.
Butternut squash — whole squash for roasting OR fresh, pre-cubed/diced squash for a fast boil soup are both fine to use. Onion and garlic — essential in this soup. The savoury aspect of onion and garlic pairs so well with the sweetness of squash. Carrot — adds a little extra sweetness and natural flavour that deliciously compliments squash. Chicken stock — or beef! You can also use vegetable broth/stock and make it vegetarian. Chicken bouillon cubes — adds even more depth of savoury flavour. Half and half or heavy/thickened cream: we love drizzling cream into each bowl just before serving. A little goes a long way!
TO ROAST OR BOIL?
ROASTED BUTTERNUT SQUASH SOUP
If you have the time and crave an incredible caramelised flavour, go with roasting. The best part of roasting a whole squash is saving time peeling and chopping. Once the squash is roasted, all you need to do is spoon the flesh right out of the skin. EASY! Using a whole butternut squash, halved lengthwise before cooking, ensures you get the best flavour.
SIMMERED
Great for when you’re in a rush and need soup NOW. You can definitely boil this soup and still get an amazing bowl and butternut taste.
HOW TO MAKE BUTTERNUT SQUASH SOUP
ROASTED: Drizzle squash, carrots, onions and garlic with olive oil and season with salt and pepper. Roast in a preheated oven for about 45 minutes, then allow to cool enough before continuing. Scoop out the flesh and get to blending! SIMMERED: Throw all ingredients (except for your cream) into a pot and let the stove do the work for you.
HOW TO FIND A RIPE BUTTERNUT SQUASH
A few things can tell you about the ripeness of squash. The darker the shade of colour on the outside, the better and sweeter on the inside. Look for squash without green patches or blemishes. Ideally, a mat skinned squash is best.
SPICES TO ADD TO BUTTERNUT SOUP
We prefer our soup without spices, but you can add any or all of the following if you wish! Nutmeg Cinnamon Honey Brown sugar (a personal preference)
BLENDING OPTIONS
There are two options in this recipe: Transfer all cooked ingredients into a blender. Blend in batches of two or three (depending on the size of your blender). Pour out each batch into a large pot as you go, then bring the soup to a gentle simmer to warm it through. OR Throw all of the ingredients into a large pot and blend using a stick/immersion blender!
Top with crispy bacon pieces, chopped sage or parsley, and ENJOY!
Looking for more soup recipes? TRY THESE!
Creamy Roasted Tomato Basil Soup Lentil Soup Easy Broccoli Cheese Soup … Read More
