Butternut squash soup is a warm, velvety bowl of comfort that’s perfect for cold weather, family dinners, or a cozy night in. Imagine a rich, golden-hued soup with a touch of sweetness and a hint of savory depth, created by blending the natural flavors of butternut squash with herbs and spices. It’s simple to make but tastes like it’s been carefully crafted in a professional kitchen.
Butternut squash is an incredibly versatile ingredient, and while you might typically see it in a roasted form or served as a side dish, it truly shines in soup. The texture becomes so smooth when pureed, creating a comforting, creamy texture that’s completely dairy-free. Whether you’re making this for a hearty lunch or as an appetizer before dinner, it’s a dish that will leave you satisfied and feeling nourished.
Let’s dive into this delightful recipe that’s not only a feast for your taste buds but also packed with nutrients.
Butternut Soup Recipe
Here’s a basic butternut squash soup recipe that you can follow, which is not only delicious but easy to customize based on what you have in your kitchen.
Ingredients Needed
- 1 medium-sized butternut squash (about 2-3 pounds)
- 1 tablespoon olive oil (or coconut oil for a tropical twist)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, peeled and chopped
- 1 medium potato, peeled and diced (optional, for extra creaminess)
- 4 cups vegetable broth (or chicken broth if you prefer)
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon (optional but adds a lovely warmth)
- Salt and pepper, to taste
- 1 cup coconut milk (or heavy cream if you’re not dairy-free)
- Fresh parsley or thyme, for garnish
Cooking Instructions
Here’s how you bring this soup from concept to completion in your kitchen:
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Prepare The Butternut Squash
- Cut the butternut squash in half lengthwise. Scoop out the seeds (you can roast them later for a crunchy snack, if you’d like!).
- Roast the squash at 400°F for about 30-40 minutes until it’s tender. You’ll know it’s done when the flesh is soft and easily pierced with a fork.
- Once roasted, scoop out the flesh and set it aside.
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Saute The Vegetables
- In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and carrot. Sauté for about 5-7 minutes, until softened and fragrant.
- If you’re using a potato for extra creaminess, add it to the pot now.
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Simmer
- Add the roasted butternut squash flesh to the pot, along with the vegetable broth, cumin, ginger, and cinnamon (if using). Bring the mixture to a gentle simmer and cook for 10-15 minutes to allow the flavors to meld together.
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Puree The Soup
- Use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Blend until completely smooth.
- Return the soup to the pot (if using a regular blender) and stir in the coconut milk (or heavy cream for a richer texture).
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Final Adjustments
- Taste the soup and season with salt and pepper as needed. Let the soup simmer for another 5 minutes, allowing the flavors to deepen and the soup to thicken slightly.
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Serve
- Ladle the soup into bowls and garnish with fresh parsley or thyme. A drizzle of coconut cream or a sprinkle of roasted pumpkin seeds can elevate it even further.
Ingredient Insights
- Butternut Squash: The star of the show, butternut squash is naturally sweet and packed with vitamins A and C. Its creamy flesh is perfect for making soups that have a velvety consistency without the need for any dairy. This squash is also rich in antioxidants and fiber, making it not just delicious but also nutritious.
- Coconut Milk: Used in this recipe for its rich, creamy texture and subtle sweetness, coconut milk also adds an exotic flavor. It’s a great option for dairy-free diets and pairs well with the natural sweetness of the squash. Plus, it’s a healthy fat, offering medium-chain triglycerides (MCTs), which are beneficial for energy.
- Spices: The combination of cumin, ginger, and cinnamon brings a warmth and depth to the soup that balances the squash’s sweetness. These spices also offer various health benefits, including aiding digestion and reducing inflammation.
- Vegetable Broth: Using vegetable broth instead of water gives the soup a savory foundation, adding layers of flavor. You can also use chicken broth if you prefer a heartier base.
Expert Tips
- Don’t Skip the Roasting: Roasting the butternut squash brings out its natural sweetness and deepens the flavor. If you’re in a hurry, you can boil the squash, but roasting it will yield a much richer taste.
- Balance the Sweetness: The sweetness of butternut squash is the star of the soup, but don’t be afraid to balance it out with savory spices like cumin, thyme, or even a dash of hot sauce for some heat.
- Make It Smooth: If you’re going for that ultra-silky texture, a high-speed blender or an immersion blender will help achieve the perfect consistency. If you like a bit more texture, you can leave the soup a little chunky.
- Adjust the Consistency: If the soup is too thick, add more broth or water until you reach your desired consistency. If it’s too thin, let it simmer uncovered to reduce and thicken.
- Garnishes Matter: Garnishes can elevate a simple soup to a gourmet dish. Try a swirl of coconut cream, a sprinkle of toasted nuts or seeds, or even crispy bacon bits for a savory crunch.
Recipe Variations
- Spicy Butternut Squash Soup: For those who love a little heat, add a pinch of red pepper flakes, cayenne pepper, or finely chopped jalapeños when sautéing the onions. This will give your soup a lovely spicy kick to complement the sweetness of the squash.
- Apple & Butternut Squash Soup: Add a peeled and chopped apple (such as Granny Smith) into the mix for a slightly tart contrast to the sweet squash. The apple will break down while cooking, giving a subtle fruity undertone to the soup.
- Lentil and Butternut Squash Soup: Add a cup of cooked lentils to the soup for added protein and texture. Red or green lentils work best because they cook quickly and blend seamlessly into the soup.
- Curried Butternut Squash Soup: Spice things up with a tablespoon of curry powder or garam masala. The earthiness of the curry spices pairs beautifully with the sweetness of the squash, creating a warming, flavorful soup.
Final Words
Butternut squash soup is more than just a dish; it’s an experience. From the moment the squash hits the oven to the final spoonful, it’s a celebration of warmth, comfort, and bold flavors. It’s perfect for any time of year, especially when you need something hearty and nourishing. Plus, it’s incredibly versatile, so you can make it your own with different spices, garnishes, and add-ins.