This butternut squash soup is an incredibly rich and cozy soup that’s packed with flavor.
I can’t think of a better way to warm up my belly on a cold night than with a bowl of heartwarming soup.
It’s also the perfect food when you’re feeling blue! I swear, one spoonful is enough to comfort an aching heart.
It’s wonderfully sweet, creamy, and warming. It won’t only satisfy your hunger, but will also soothe your heart and soul.
Best of all, butternut squash soup is a breeze to make.
Don’t even worry about the impossible task of peeling butternut squash, because there’s a hack to make things so much easier.
Even though this soup is often seen at holiday dinners, you can also whip it up any day of the week.
Get ready to impress your family and friends with the best butternut squash soup there is!
Butternut Squash Soup
Butternut squash soup is a thick soup made from carrots, potatoes, and as you might have guessed, butternut squash.
It’s a holiday staple not only because of the abundance of squash during the season but also because of its flavor.
Wonderfully sweet, smooth, and creamy, the soup is highly addictive.
It’s clear evidence that vegetable dishes can taste just as good as meat-based entrees.
It’s a feel-good soup that never fails to cheer up even the saddest, grumpiest folks.
It’s so good that I can gobble up one bowl after another of this soup. I can’t help it!
The recipe I’m about to share is insanely easy to whip up and customize according to your taste.
There’s no need to be a master chef to make this soup. It’s 100% fool-proof.
Don’t worry if it’s your first time making butternut squash soup.
I’m here to arm you with tons of tips and tricks to ensure that you get the most mouthwatering, tastebud tingling soup.
Butternut squash soup is packed with so much flavor, so it might come as a surprise that it only requires the simplest things.
There’s nothing fancy needed here, just your regular basic pantry ingredients. This ensures that the flavor of butternut squash shines in the soup.
Butternut Squash. All you’ll need is one medium squash. The hardest part is peeling and slicing it because raw squash is really tough. Fortunately, there is a way to make this whole process so much easier. More on this later!
Butter. Just a bit, for sauteing the vegetables. You can add more, though, to give the soup more flavor. You can use olive oil in place of butter, but in my opinion, butter gives the best flavor.
Onion. For flavor.
Celery. Some people don’t like the flavor, so you can leave this out.
Carrots. It adds sweetness to the soup.
Potatoes. The starch in potatoes helps thicken the soup. If you want to keep things sweet, though, you can use sweet potatoes instead.
Chicken Stock. Vegetable broth works, too.
Salt and Pepper. Salt and pepper are added at the end of cooking. Don’t skip out this step! You’ll be amazed by how much flavor these two add to the soup.
Tips For Making the Best Soup
- Here’s the most important tip of all: roast the butternut squash before making the soup. This step is essential for two reasons.
First, roasting brings out the flavor of the squash. It caramelizes the squash, making it sweeter than ever.
Second, it makes peeling, seeding, and slicing a breeze! Roast at 375 degrees Fahrenheit for an hour. The squash softens such that you can easily scoop out the flesh with a spoon.
- Want a sweeter soup? Maple syrup, honey, or pancake syrup works best. You do not want to overdo it, though. So just start with a tablespoon, stir, and taste. Add more if needed.
- Do not skip the salt and pepper at the end of cooking. These basic seasonings add so much flavor to the soup.
- Give your soup maximum richness by adding butter. You can add cream, too, but if you do not want the soup to be too heavy, butter is your best bet.
- Want to speed things up? If you have an Instant Pot, perfect! Butternut squash soup only requires 20 minutes to cook in the Instant Pot.
Set the pot to saute mode and brown the veggies for 6 to 7 minutes. Add the remaining ingredients and set the pot to high pressure for 8 minutes.
Blend the mixture until smooth and voila! You’re done.
- Conversely, you can also cook the soup in the crockpot or slow cooker for hours. After sauteing the veggies, place all the ingredients in the crockpot and cook either on low for 7 to 8 hours or on high for 3 ½ to 4 hours. Blend until smooth and serve.
How to Blend the Soup
There are several ways to blend butternut squash soup. It depends on two things: the type of blender you have, and how smooth or chunky you want your soup to be.
You can blend the soup using a stand blender or an immersion blender. Either way works, but an immersion blender is a lot easier.
With an immersion blender, there is no need to transfer the soup from the pot into the blender and back. Just blend in the pot and you are all set.
While it requires more effort, a stand blender works perfectly fine. You’ll need to blend the soup in batches, especially if you’re whipping up a huge batch.
The good thing about it, however, is that it yields a smoother, creamier soup.
Whichever equipment you use, decide how smooth you want the soup to be.
For instance, if you want more chunks in your soup, don’t process all of it in the stand blender. Otherwise, blend away.
How to Make the Soup Thicker
This recipe already yields an ultra-creamy butternut squash soup, but if you want to take its consistency to the next level, take note of these tips.
- The most obvious choices are cream and milk. Use either to replace chicken stock and your soup will be extra rich and creamy. Coconut milk is great, too.
- Yogurt works like magic, as well! It’s a cream alternative, especially if you don’t mind the subtle tartness.
- Adding starch such as stale bread will also help thicken the soup. Slice the bread into small cubes and add them to the blender with the soup and puree away.
- You also can’t go wrong with cornstarch, the most common thickening agent there is. Just a tablespoon works wonders.
Butternut Squash Soup Variations
Another great thing about butternut squash soup is that there are tons of ways to modify it to suit your preference or diet. Here are fantastic ways to switch things up a little.
- No butternut squash on hand? No problem. Canned pumpkin works, too. Sure, fresh is best, but canned pumpkin puree is the next best thing. It’s better than no soup at all! Plus, it eliminates the arduous step of peeling, seeding, and pureeing.
- If you’re vegan or want to serve the soup to friends who are, just use vegetable stock instead of chicken.
- Give the soup more flavor by adding your favorite herbs, spices, and seasonings. Curry is one of my favorites because it complements really well with butternut squash. Garlic, cayenne powder, paprika, and nutmeg also make great flavor additions.
Here’s another tip: toast the spices for a couple of minutes beforehand to enhance their flavor.
- Speaking of flavor additions, I also highly recommend fresh thyme. Nothing compares to the earthy flavor it adds to the soup. It complements beautifully with the sweetness of the squash and carrots. Dried thyme works too, just add a less amount.
- For a bit of crunch, top the soup with crumbled bacon. Toasted pumpkin seeds are great, too!
- Make the soup even richer and creamier by topping it with a dollop of sour cream.
- This recipe calls for potatoes, but sweet potatoes work well, too. They make the soup extra sweet.
- Add a small amount of apple for a hint of acidity. The flavor compliments the sweetness of the soup really well. If you don’t have an apple on hand, a pear works just the same.
What to Serve With Butternut Squash Soup
As yummy as butternut squash soup is, you’ll want to serve it with something else for a complete, satisfying meal. The good thing is this soup pairs well with a variety of dishes.
Have a hearty meal with butternut squash soup and bread. Soft, buttery dinner rolls are best, but you also can’t go wrong with a crusty baguette.
Sink the bread into the soup for the perfect bite.
Speaking of bread, soup and sandwich is also a classic pair. Nothing beats dunking a rich grilled cheese sandwich into a bowl of sweet butternut squash soup!
It’s a cozy, comforting combo perfect for winter.
If you want to keep things light, pair your soup with salad. Any leafy salad will do, but since the soup is already pretty rich, opt for a tangy vinaigrette dressing.
Together, they make a filling meal that’s not only tasty but healthy as well.
While butternut squash soup makes a fantastic weeknight dish, it has such wonderful flavors that make it holiday-worthy.
Holiday dinners wouldn’t be the same without a bowl of creamy butternut squash soup.
You can also pair the soup with fried chicken, pork chops, or turkey.
Conversely, if you’re a veggie-lover, how about some roasted Brussels sprouts?
Simply drizzle the sprouts with olive oil, pop them in the oven, and roast for 20-40 minutes. It’s simple but yields creamy, nutty, crisp, and tender sprouts.
Not a fan of Brussels sprouts? That’s okay, you can roast other veggies instead.
Potatoes, carrots, bell peppers, broccoli, and cauliflower taste epic when roasted!
Can I Make the Soup in Advance?
Absolutely. In fact, butternut squash soup tastes even better on the next day, as it has had time for the ingredients to meld.
That’s what makes it such an ideal holiday dish. You can prepare the soup the night before and just reheat it on the day of your party.
How Long Does Butternut Squash Soup Last?
Make a huge batch of butternut squash soup, because it has an impressive shelf-life! Just place it in an airtight container and store it in the fridge for up to 4 to 7 days.
Reheat on the stove over low heat until warmed all the way through.
Can I Freeze The Soup?
Not only is it a great make-ahead dish, but butternut squash soup also freezes well. Place the cooled soup in an airtight container and freeze for up to two months.
Thaw in the fridge overnight and reheat on the stove over low heat until warmed all the way through.
Do not let it reach boiling point, otherwise, the soup will disintegrate.
Keep in mind that the soup will get thicker the longer it’s stored in the freezer. To thin it up a little, add milk, half-and-half, or broth while reheating.
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