Easy Butternut Squash Soup is rich, creamy, full of flavor and satisfying! Make it from scratch right in your kitchen with this easy recipe! Watch the recipe video below and see how easy and festive this dish is!
It is almost Thanksgiving and soups like this are always welcome! The chilly weather makes me crave for it and other fall dishes like the Pumpkin Cheesecake, Crockpot Stuffing, and Blueberry French Toast Casserole.
Butternut Squash Soup Recipe
Butternut Squash Soup may seem simple, but the flavors are complex when you taste it. The caramelization of the squash adds depth and the spices make it richer.
The fruit itself is creamy but it is made creamier with the addition of heavy cream. The aromatics make it savory and the toppings add a welcome texture contrast.
The fact that it is homemade makes it seasoned to your preference. You can customize the toppings and add more spices if you want.
And you know everything that goes into it and you can control everything. Ah, the beauty of home-cooking! So, what are you waiting for? Let’s get started!
Do you peel butternut squash before making soup?
Yes and no. If you do not want to peel it, then, you can roast it using the same method that I employed in this roasted spaghetti squash recipe. You just have to halve it and cook it directly, so it is much simpler to do. Besides, the skin is rich in nutrients.
But I highly suggest that you do. To make this soup even more amazing you can use roasted butternut squash. Peeling and cutting the fruit into small cubes, arranging them in the baking sheet, and cooking them in the oven may take some time and a lot of effort.
But trust me that it will all pay off in this recipe because the goal is to maximize the surface area that will caramelize. And caramelization as you know it imparts flavor.
How do you make butternut squash soup?
- Sauté: In a pot, sauté the aromatics in olive oil. This will take around 5 minutes.
- Simmer: Add in the peanut butter, then, add the raw or roasted squash, salt, and broth. Stir everything and allow to boil. Reduce to a steady simmer.
- Season: Add the seasonings and the dairy.
- Smoothen: Then, using a heat-resistant blender, transfer the soup carefully, and blend until smooth. Once done, put the soup back to the pot to warm up further and season some more if needed.
- Serve: Put the toppings, then, serve warm.
What goes with squash soup?
I like having this with a salad or a good sandwich. Look no further and refer to the following for quick suggestions:
- Grilled Cheese Sandwich
- Dinner Rolls
- Cheese Quesadilla
- Broccoli Cauliflower Salad
- Arugula Salad
- Mediterranean Couscous Salad
In this recipe, I used dried cranberries, cilantro, and a drizzle of cream. You can change it up and here are some suggestions:
- Cheese: parmesan, goat cheese, or feta
- Toasted pumpkin seeds
- Red chili
- Shallot crisps
Can you make it in advance?
Sure! As you refrigerate it to serve the next day, it may taste even better as the flavors had time to incorporate. You can also roast first, store in the fridge, then, cook the next day.
Or, simply cook everything and refrigerate for up to 5 days. Remember to allow it to cool completely before storing it.
How to Freeze Butternut Squash Soup:
Yes! Let it cool completely then, freeze it in freezer bags with enough headspace to allow expansion of the liquid.
Note though that dairy tends to separate. So, freeze it before adding the dairy. Add the dairy when you reheat it on the stove.
Thaw it first overnight before reheating. Consume it within 3 months.
- Be careful when transferring it to the blender and do it in small batches and at a low setting.
- Add celery or apple for flavor, or potato to make it creamy even without the cream.
- If you want it buttery, you may opt for butter instead of olive oil.
Creamy Butternut Squash Soup
Easy Butternut Squash Soup is rich, creamy, full of flavor and satisfying! Make it from scratch right in your kitchen with this easy recipe!
Prep time: 15 minutes Cook time: 30 minutes Total time: 45 mins