Butternut Squash Soup Recipe
This creamy and comforting Butternut Squash Soup blends roasted and sautéed butternut squash with apples, sweet potatoes, and aromatic ginger and garlic. Perfect for a cozy meal, this recipe offers two cooking methods — stovetop and slow cooker — making it versatile and easy to prepare. Garnish with croutons, seeds, cheese, or bacon for added texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 2 medium yellow onions, chopped
- 4 stalks celery, chopped
- 5 carrots, chopped
- 2 small sweet potatoes, peeled and cut into large chunks
- 5 cloves garlic, chopped
- 1 2-inch piece fresh ginger, peeled, roughly chopped and smashed
- 2 apples, cored and diced
- 2 medium butternut squash, peeled, seeded and chopped into 1-inch cubes
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 6 cups low-sodium vegetable broth (or water or low-sodium chicken broth), plus more as needed
- 1/2 cup half-and-half (optional for creaminess)
Optional Toppings
- Homemade croutons
- Cheese
- Fresh herbs
- Nuts and seeds
- Everything-but-the-bagel seasoning
- Bacon bits
- Pomegranate arils
Instructions
- Cook the vegetables: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook for 4–5 minutes, stirring often, until soft and translucent. Stir in the carrots, celery, and sweet potatoes. Cover and cook for 10–15 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the aromatics and squash: Once the root vegetables have softened slightly, add the garlic and ginger. Sauté for 1 minute until fragrant, then stir in the diced apples and cubed butternut squash. Mix well to combine.
- Simmer: Pour in the broth (or water) and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let the soup simmer for about 30 minutes, or until all the vegetables are soft and tender.
- Blend the soup: Remove the pot from heat. Using an immersion blender (or working in batches with a regular high-speed blender), blend the soup until completely smooth. If using a countertop blender, fill it only halfway and vent the lid to avoid steam buildup. Transfer blended soup to a clean pot as you go.
- Season to taste: Turn the pot with your pureed soup on low heat. Stir in the 1/2 cup half-and-half and season with salt, pepper, and additional cream to taste. Stir often to prevent the soup from burning.
- Season and serve: Return the pureed soup to low heat. Season with salt and pepper to taste. Ladle the soup into bowls and top with your favorites—homemade croutons, toasted seeds, fresh herbs, cheese, bacon bits, or a sprinkle of pomegranate arils.
Notes
- To make this butternut squash soup with canned squash, substitute with 2-3 cans (15 ounces each) of unsweetened butternut squash purée or pumpkin puree (not pie filling).
- For soups like this one, you can’t really overcook your vegetables; as long as they’re nice and mushy, you’re good to go.
- You may want to let your vegetables and broth cool slightly before blending. If in a hurry, fill your blender only halfway and pulse before blending.
- If the mixture is too thick or difficult to blend, add more vegetable broth or chicken stock until desired consistency is reached.
- The soup will thicken after cooling; add additional vegetable broth or water as needed to adjust thickness when reheating.
- Store leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
- Nutritional information does not include suggested toppings.
Keywords: butternut squash soup, creamy squash soup, autumn soup, healthy soup, vegetarian soup, easy soup recipe, fall recipes
Find it online: https://tastybynova.com/butternut-squash-soup-recipe/
