How do I make creamy butternut squash soup at home?

To make creamy butternut squash soup, start by peeling, seeding, and cubing one medium butternut squash. Sauté chopped onions and garlic in olive oil or butter until soft. Add the squash cubes, cover with vegetable or chicken broth, and simmer until the squash is tender, about 20 minutes. Use an immersion blender or transfer to a blender to puree the soup until smooth. For extra creaminess, stir in a splash of cream, coconut milk, or Greek yogurt before serving. Season with salt, pepper, and spices like nutmeg or cinnamon to taste.

Can I freeze butternut squash soup for later?

Yes, butternut squash soup freezes very well. Allow the soup to cool completely before transferring it to airtight containers or freezer-safe bags. Leave some space at the top for expansion. Freeze for up to 3 months. To reheat, thaw the soup overnight in the refrigerator, then warm it gently on the stovetop or in the microwave, stirring occasionally. Avoid adding dairy before freezing; instead, stir in cream or yogurt after reheating to maintain the best texture.

What are the health benefits of butternut squash soup?

Butternut squash soup is rich in vitamins A and C, antioxidants, and dietary fiber, which support immune health and digestion. It’s low in calories and fat, making it a nutritious choice for weight management. The natural sweetness comes from beta-carotene, which converts to vitamin A in the body, promoting healthy skin and vision. Using vegetable broth and minimal added fats keeps the soup light but satisfying.

How can I add flavor to butternut squash soup without cream?

To boost flavor without cream, roast the butternut squash before cooking to bring out its natural sweetness and deepen the flavor. Incorporate sautéed onions, garlic, and spices such as cumin, ginger, or smoked paprika. Adding a splash of apple cider vinegar or fresh lemon juice at the end brightens the soup. Fresh herbs like thyme or sage also enhance the taste without extra calories or dairy.

Is butternut squash soup suitable for a vegan diet?

Yes, butternut squash soup can easily be made vegan. Use vegetable broth instead of chicken broth and coconut milk, almond milk, or cashew cream instead of dairy cream. Avoid butter by cooking the aromatics in olive oil or another plant-based oil. This approach preserves richness and flavor while keeping the soup fully plant-based and suitable for vegans.

Butternut Squash Soup Recipes For Warm Comfort Food

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large chopped yellow onion; 1/2 teaspoon salt; 1 whole butternut squash (about 3 pounds) peeled, seeded, and cubed; 3 chopped garlic cloves; 1 tablespoon chopped fresh sage; 1/2 tablespoon minced fresh rosemary; 1 teaspoon grated fresh ginger; 3 to 4 cups vegetable broth; Chopped parsley; Pepitas; Crusty bread

Description

🍲 Butternut Squash Soup offers a warm, soothing meal rich in vitamins and natural sweetness.
🌿 This comforting soup features fresh herbs and spices, making it perfect for cozy gatherings or a nutritious weeknight dinner.

Ingredients

Scale

2 tablespoons extra-virgin olive oil

1 large chopped yellow onion

1/2 teaspoon salt

1 whole butternut squash (about 3 pounds) peeled, seeded, and cubed

3 chopped garlic cloves

1 tablespoon chopped fresh sage

1/2 tablespoon minced fresh rosemary

1 teaspoon grated fresh ginger

3 to 4 cups vegetable broth

Chopped parsley

Pepitas

Crusty bread

Instructions

1- Preheat oven to 400°F, then spread the cubed butternut squash on a baking sheet. Drizzle with 2 tablespoons of extra-virgin olive oil and roast for about 25 minutes until it’s tender and caramelized.

2- In a large pot, sauté 1 large chopped yellow onion in the remaining oil over medium heat until it’s soft and fragrant, about 5 minutes. Add 3 chopped garlic cloves, 1 tablespoon of chopped fresh sage, 1/2 tablespoon of minced fresh rosemary, and 1 teaspoon of grated fresh ginger, stirring for another 2 minutes.

3- Once the squash is roasted, add it to the pot along with 1/2 teaspoon of salt and 3 to 4 cups of vegetable broth. Bring everything to a boil, then reduce the heat and simmer for 10 minutes to let the flavors blend.

4- Use an immersion blender to puree the mixture until it’s smooth and creamy. If you’d like it thicker or thinner, adjust with more broth as needed.

5- Taste and season if required, then serve hot with chopped parsley, pepitas, and crusty bread for a finishing touch.

Notes

🍴 Use fresh herbs for the best flavor and aroma.
🥄 Add more broth to adjust the thickness to your preference.
🔪 Roast the butternut squash beforehand for a deeper, caramelized flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Sautéing and Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 180 per serving
Sugar: 6g
Sodium: 550mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg

Keywords: Butternut Squash Soup, Comforting Soup, Hearty Soup, Fall Soup