Canned Butternut Squash Soup Recipe

Butternut squash soup is one of those dishes that epitomizes the essence of comfort food-rich, velvety, and packed with earthy sweetness. It’s a go-to option when the weather turns chilly or when you’re in the mood for something hearty and nutritious without the hassle of a complicated recipe. Whether you make it from scratch or grab a canned version, this soup always offers a warm, satisfying experience. In this post, we’re going to dive into an amazing canned butternut squash soup recipe that not only saves time but also bursts with flavor.

Using canned ingredients doesn’t mean sacrificing taste or quality. With the right combinations and seasonings, canned butternut squash can create a soup that rivals the freshly made version. You might be surprised at how easy it is to put together a delicious bowl of soup in no time, making it a perfect weeknight meal or a quick appetizer for guests.

Let’s get started by walking through the recipe, ingredients, and some helpful tips to elevate this simple but delicious dish.

Canned Butternut Squash Soup Recipe

This recipe focuses on convenience while still delivering a hearty, flavorful bowl of soup that feels like it’s been simmering on the stove for hours.

Ingredients Needed

To make this easy canned butternut squash soup, you’ll need a few basic ingredients. Here’s a breakdown:

• Canned Butternut Squash (about 2 cups or one standard can): The star ingredient that gives the soup its velvety texture and natural sweetness.
• Onion (1 medium-sized, chopped): Adds a mild savory depth, balancing the sweetness of the squash.
• Garlic (3 cloves, minced): For that aromatic, garlicky bite.
• Vegetable or Chicken Broth (4 cups): Acts as the liquid base, enhancing the flavors and providing that comforting, warm essence.
• Heavy Cream (½ cup): Creates that smooth, luxurious texture.
• Butter (2 tbsp): Adds richness and depth to the flavor profile.
• Olive Oil (1 tbsp): For sautéing and adding a subtle fruitiness.
• Ground Nutmeg (¼ tsp): A dash of nutmeg really enhances the natural sweetness of the squash and provides a warm, spiced undertone.
• Salt and Pepper (to taste): Essential for seasoning and enhancing the flavors.
• Fresh Parsley (optional, for garnish): Adds a touch of color and freshness.

Cooking Instructions

Here’s how to bring all these ingredients together to make a truly comforting soup:

1. Prepare Your Veggies

   • Chop your onion and garlic. Be sure to mince the garlic finely so it blends seamlessly into the soup.

2. Sauté The Aromatics

   • Heat the olive oil and butter in a large pot over medium heat. Once the butter has melted and is bubbling, add the chopped onion. Sauté for about 4-5 minutes until the onion becomes translucent and soft.
   • Add the minced garlic and sauté for another 1-2 minutes. Be cautious not to burn the garlic, as it can turn bitter.

3. Add The Canned Squash And Broth

   • Stir in the canned butternut squash along with its liquid (if there’s any). Pour in the vegetable or chicken broth, stirring everything together.
   • Bring the soup to a simmer over medium heat. Let it cook for about 10-15 minutes, allowing the flavors to meld and the soup to heat through.

4. Blend The Soup

   • Once everything is heated, use an immersion blender to purée the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
   • Blend until the soup reaches a silky consistency.

5. Add Cream And Spice It Up

   • Stir in the heavy cream to give the soup a rich, velvety texture. Then, sprinkle in the nutmeg, salt, and pepper to taste. Taste and adjust seasoning if necessary.

6. Final Simmer

   • Let the soup simmer for another 5 minutes to ensure everything is well-incorporated and hot.

7. Serve And Garnish

   • Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with a slice of crusty bread or a drizzle of extra cream for an extra touch of indulgence.

Ingredient Insights

Canned Butternut Squash

Using canned squash is a huge time-saver without compromising flavor. It’s harvested at peak ripeness, so it’s naturally sweet, tender, and packed with nutrients like vitamin A, fiber, and potassium. It’s also often pre-puréed, so you don’t need to spend time roasting or peeling the squash yourself.

Broth

The broth you choose can impact the final flavor. A vegetable broth will keep it entirely plant-based, while chicken broth adds a savory depth. Make sure to use low-sodium broth if you’re watching your salt intake, as this helps you control the seasoning.

Heavy Cream

Heavy cream creates a smooth and rich texture. If you’re looking for a lighter option, you can substitute it with coconut milk or half-and-half. However, the richness of heavy cream is hard to beat for this kind of soup.

Nutmeg

Nutmeg is an unsung hero in this recipe. It elevates the natural sweetness of the squash and gives the soup a warm, cozy feel that’s perfect for fall or winter.

Expert Tips

• Smoothness: For an ultra-smooth texture, be sure to blend the soup thoroughly. If you prefer a bit of texture, you can pulse the blender a few times to leave a few chunks.
• Heat Level: If you like a bit of heat, consider adding a pinch of cayenne pepper or a few dashes of hot sauce to the soup when you add the spices. It balances beautifully with the sweetness of the squash.
• Roast the Squash: If you have extra time, you can roast fresh butternut squash first for a deeper flavor, then purée it and add it to the soup in place of the canned version.
• Storage: This soup stores well in the fridge for about 3 days and even freezes beautifully for up to 3 months. Just make sure to let it cool completely before storing in an airtight container.

Recipe Variations

1. Curried Butternut Squash Soup

   Add 1-2 tablespoons of curry powder while sautéing the onions and garlic to infuse a spicy, aromatic twist to your soup. This creates a warm, earthy flavor that pairs perfectly with the sweetness of the squash.

2. Ginger-Infused Butternut Squash Soup

   For a touch of zest, add a teaspoon of freshly grated ginger. It complements the squash’s flavor beautifully and gives the soup a bit of a refreshing zing.

3. Vegan Butternut Squash Soup

   To make this recipe plant-based, simply swap out the heavy cream for coconut milk or almond milk, and use vegetable broth. The coconut milk adds a lovely creaminess and a slight tropical flair.

4. Roasted Garlic And Herb

   Roast garlic cloves in olive oil until golden and fragrant, then add them to the soup for a deeper, more mellow garlic flavor. You could also add some fresh thyme or rosemary for an herbal note.

5. Cheesy Butternut Squash Soup

   Stir in a handful of shredded cheddar cheese (or your favorite cheese) to give the soup a creamy, cheesy twist. It’ll melt into the soup and create a smooth, indulgent texture.

Final Words

Canned butternut squash is an excellent shortcut that brings this deliciously rich soup together with ease. It’s the perfect comfort food to warm you up on a cool day, but it’s also so versatile-you can make it as simple or as complex as you like. Whether you follow the basic recipe or experiment with variations, you’re guaranteed a comforting, flavorful bowl every time.

And best of all? You can make it in under an hour! If you’re in the mood for something quick, easy, and incredibly tasty, this recipe is the one to try.