Butternut Squash Soup Ina Garten Recipe

There’s something comforting about a warm bowl of soup, especially when it’s made with fresh, seasonal ingredients. Butternut squash soup, with its velvety texture and naturally sweet flavor, is the quintessential autumn dish. If you’ve ever tasted Ina Garten’s famous version, you know it’s not just any soup-it’s a deeply satisfying, comforting bowl of pure fall magic. Ina, known for her approachable and elegant recipes, takes a simple vegetable and transforms it into a rich, flavorful experience with minimal fuss. Whether you’re looking to impress guests at a dinner party or simply treat yourself to a cozy meal at home, this soup is perfect for almost any occasion.

In this guide, I’ll walk you through Ina Garten’s Butternut Squash Soup recipe, highlight some important ingredients, give you expert tips, explore variations of the dish, and share some final thoughts that will leave you eager to try this recipe yourself.

Butternut Squash Soup Ina Garten Recipe

Here’s the thing about Ina Garten’s Butternut Squash Soup: it’s deceptively simple, yet packed with layers of flavor. The ingredients are accessible, and the preparation is straightforward, but the result? It’s a dish that feels elegant, refined, and like you spent hours making it (even though you really didn’t). This soup has become a go-to fall recipe for many, thanks to its balance of sweetness from the squash, a savory base, and the perfect touch of warmth from the spices.

Ingredients Needed

• Butternut Squash (2 medium-sized): The star of the show, with a natural sweetness that gives the soup its signature flavor.
• Olive Oil (2 tablespoons): Used for roasting the squash, adding richness and enhancing flavor.
• Butter (1/2 cup): For sautéing the aromatics, giving the soup a silky texture and deep flavor.
• Yellow Onion (1 medium): A key aromatic that builds a savory foundation for the soup.
• Carrots (2 large): They add sweetness and balance to the richness of the squash.
• Celery (2 stalks): For a touch of freshness and earthiness.
• Garlic (4 cloves): A classic flavor booster for any soup or stew.
• Vegetable or Chicken Broth (4 cups): This forms the liquid base and is essential for bringing the soup together.
• Ground Nutmeg (1/4 teaspoon): Adds a warm, spicy note that complements the sweetness of the squash.
• Ground Cinnamon (1/4 teaspoon): Gives the soup a subtle depth and enhances the natural flavor of the squash.
• Salt and Pepper (to taste): For seasoning and balancing the flavors.
• Heavy Cream (1/2 cup, optional): To add richness and creaminess, making the soup even more luxurious.

Cooking Instructions

The beauty of Ina’s recipe lies in its simplicity. Here’s a step-by-step guide to creating this delicious soup:

1. Roast The Squash

   • Preheat your oven to 400°F (200°C).
   • Peel, seed, and cut the butternut squash into 1-inch cubes.
   • Toss the squash cubes with olive oil and a pinch of salt and pepper, and spread them evenly on a baking sheet.
   • Roast the squash for 25 to 30 minutes, flipping once halfway through, until the squash is tender and caramelized at the edges.

2. Prepare The Aromatics

   • While the squash roasts, heat the butter in a large pot over medium heat.
   • Add the onion, carrot, and celery, and sauté until softened-about 8 to 10 minutes. Stir occasionally to avoid burning.
   • Add the garlic, nutmeg, and cinnamon, cooking for another 1 to 2 minutes until fragrant.

3. Combine The Ingredients

   • Once the squash is done, add it to the pot with the sautéed vegetables.
   • Pour in the broth (vegetable or chicken) and bring the mixture to a simmer.
   • Let it cook for about 15 minutes, allowing all the flavors to meld together.

4. Blend The Soup

   • Use an immersion blender directly in the pot, or transfer the soup in batches to a stand blender, and blend until smooth and creamy.
   • If you prefer a thinner soup, you can add more broth or a bit of water to reach your desired consistency.

5. Finish The Soup

   • Stir in the heavy cream (if using), adjust seasoning with salt and pepper to taste, and let it simmer for an additional 5 minutes to heat through.

6. Serve And Enjoy

   • Ladle the soup into bowls and garnish with a swirl of cream or a sprinkle of fresh herbs, such as parsley or thyme.

Ingredient Insights

• Butternut Squash: The hero ingredient of this soup, butternut squash is packed with vitamins A and C, making it not only delicious but nutritious. Its creamy texture when pureed creates the ideal base for a smooth, velvety soup. The natural sugars in the squash caramelize during roasting, deepening the flavor.
• Aromatics: Onions, carrots, and celery are the classic “mirepoix” trio in many savory dishes. They form the flavor backbone of the soup, offering both sweetness and depth when sautéed.
• Spices: Nutmeg and cinnamon might seem like unusual soup spices, but they balance the sweetness of the squash with their warm, slightly spicy notes. They bring an unexpected but delightful complexity to the dish.
• Broth: Whether you use vegetable or chicken broth, it’s crucial to choose a high-quality one because it contributes to the flavor of the soup. Homemade broth is always the best, but store-bought works fine too.
• Heavy Cream: Adding heavy cream at the end of cooking elevates the soup to another level. It makes the texture smooth and rich while helping to tone down any acidity or sharpness from the spices.

Expert Tips

• Roasting the Squash: Roasting the squash instead of just boiling it brings out a deeper, more complex flavor. The caramelization on the edges enhances the sweetness and adds a roasted depth that you can’t get from simply cooking it in the broth.
• Blending the Soup: For a super-smooth texture, make sure you blend the soup thoroughly. If you’re using a stand blender, blend the soup in batches to avoid any overflow. An immersion blender makes this step so much easier because you don’t need to transfer anything.
• Adjust the Consistency: If you like your soup thinner, feel free to add more broth or even a little water. For a creamier soup, add a touch more heavy cream or even coconut milk for a different flavor.
• Seasoning: Taste the soup before serving and adjust the seasoning. Sometimes a pinch of sugar can bring out the sweetness of the squash if needed, or a squeeze of lemon juice can add a bit of brightness.

Recipe Variations

• Spicy Butternut Squash Soup: For a spicy kick, add a pinch of cayenne pepper or red pepper flakes when sautéing the vegetables. You can also garnish with a dollop of spicy sour cream to balance the heat.
• Herb Variations: While Ina sticks with the basics, you can infuse the soup with fresh herbs like thyme, rosemary, or sage. Simply add a few sprigs to the pot while the soup simmers and remove them before blending for an herbal infusion.
• Roasted Garlic Twist: Instead of using raw garlic, try roasting the garlic along with the squash. This will add a mellow, sweet depth to the flavor of the soup.
• Vegan Version: To make this soup vegan, simply swap the butter for olive oil or coconut oil, and leave out the heavy cream. Instead, add a splash of coconut milk for richness and a hint of tropical flavor.

Final Words

Butternut squash soup is one of those recipes that never goes out of style. It’s easy to make, customizable to suit different tastes, and-perhaps most importantly-it’s incredibly comforting. Ina Garten’s version keeps it simple yet flavorful, and with just a handful of ingredients, you can create something that feels truly special.