Butternut Squash Soup is a warm and comforting dish that’s perfect for fall or anytime you want a cozy meal. This creamy soup has a naturally sweet, rich flavor from the roasted butternut squash, blended with a few simple ingredients to create a smooth, velvety texture. It’s easy to make and full of flavor, making it a great option for a light lunch or a starter at dinner. Plus, it’s a great way to enjoy the comforting flavors of the season.
Why You Should Make Butternut Squash Soup from Scratch
Making butternut squash soup from scratch means you control the ingredients and the flavors. There’s no need to worry about preservatives or artificial flavors, and the taste is far superior. Plus, roasting the butternut squash gives it a richer, deeper flavor, which makes all the difference in the final result. Not to mention, it’s a simple yet rewarding dish that can be made in advance and enjoyed throughout the week.
Ingredients List
- 1 medium butternut squash (about 3 pounds)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for non-vegetarians)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut milk (for a vegan option)
- Fresh parsley for garnish
Timing
- Preparation time: 15 minutes
- Cooking time: 45 minutes
- Total time: 60 minutes
Step-by-Step Guide to Making the Perfect Butternut Squash Soup
Roast the Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-35 minutes, or until the squash is tender and easily pierced with a fork.
Prepare the Base: While the squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Combine Ingredients: Once the squash is roasted, scoop the flesh into the pot with the onions and garlic. Add the vegetable broth, nutmeg, and cinnamon. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches. Once blended, return the soup to the pot and stir in the cream or coconut milk.
Season and Serve: Taste the soup and adjust the seasoning with salt and pepper. Ladle it into bowls, garnish with fresh parsley, and enjoy.
Tips for Roasting Butternut Squash to Enhance Flavor
Roasting the squash instead of boiling it deepens the flavor and brings out its natural sweetness. Make sure to season it well before roasting, and if you want extra caramelization, drizzle a little honey or maple syrup on top before putting it in the oven.
Butternut Squash Soup Variations: Vegan, Spicy, and More
1- Vegan Option: Use coconut milk instead of heavy cream for a rich, dairy-free version.
2- Spicy Version: Add a pinch of cayenne pepper or chili flakes while simmering the soup to give it a spicy kick.
3- Herb-Infused: Stir in some fresh sage or thyme while simmering to give the soup an aromatic twist.
How to Choose the Best Butternut Squash for Soup
Look for a squash with a smooth, matte skin and no soft spots. It should feel heavy for its size, which indicates it’s packed with flavor. A firm stem is also a good sign of freshness.
Serving Suggestions: What Goes Well with Butternut Squash Soup?
Butternut squash soup pairs wonderfully with crusty bread or a side salad. You can also serve it alongside grilled cheese sandwiches or roasted vegetables for a heartier meal.
How to Store, Freeze, and Reheat Butternut Squash Soup
1- Store: Keep leftover soup in an airtight container in the refrigerator for up to 5 days.
2- Freeze: Freeze the soup in individual portions for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
3- Reheat: Reheat on the stovetop over low heat, stirring occasionally. If the soup thickens too much in the fridge or freezer, add a little extra broth or water when reheating.
Common Mistakes to Avoid When Making Butternut Squash Soup
1- Not roasting the squash: Skipping this step can lead to a less flavorful soup.
2- Using too much liquid: Add the broth gradually to avoid making the soup too watery.
3- Over-blending: While blending, be careful not to over-puree the soup, which can make it too thin.
Can You Freeze Butternut Squash Soup?
Yes, you can. Butternut squash soup freezes beautifully. Just make sure to store it in freezer-safe containers and leave some room for expansion. When reheating, add a splash of water or broth if it’s too thick.
Nutritional Information
Per serving:
- Calories: 200
- Fat: 8g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 3g
Conclusion
If you’ve never tried making butternut squash soup from scratch, now’s the time. This recipe is simple, nourishing, and perfect for cozying up with during the colder months. Plus, with all the variations, you can easily tweak it to suit your taste. So grab a squash, get roasting, and enjoy a warm, comforting bowl of goodness.