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The Ultimate Butternut Squash Soup Recipe

The Ultimate Butternut Squash Soup Recipe
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★★★★★

4.9 from 19 reviews

This Ultimate Butternut Squash Soup recipe offers a rich, creamy, and flavorful dish perfect for cozy autumn or winter meals. Roasting the butternut squash enhances its natural sweetness, while a blend of warming spices like cinnamon, nutmeg, and ginger add depth. With optional dairy and non-dairy creamy finishes, this versatile soup caters to various dietary preferences and is easy to prepare from scratch.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 carrot, peeled and chopped
  • 1 apple (Granny Smith or Honeycrisp), peeled and diced
  • 4 cups vegetable broth (or chicken broth for non-vegetarian version)
  • 1 cup heavy cream or coconut milk (for dairy-free option)
  • 2 tbsp olive oil or butter
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg (optional)
  • ½ tsp ground ginger (optional)

Optional Garnishes

  • Roasted pumpkin seeds (pepitas)
  • A drizzle of coconut milk or cream
  • Chopped fresh parsley or thyme
  • A sprinkle of croutons

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the cubed butternut squash with 1 tablespoon of olive oil, ½ teaspoon salt, and a pinch of black pepper. Spread evenly on the baking sheet and roast for 25–30 minutes until tender and slightly golden, enhancing its natural sweetness and caramelized flavor.
  2. Sauté the Aromatics: In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil or butter over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the minced garlic, chopped carrot, and diced apple, cooking for 2 more minutes until fragrant, building a flavorful base.
  3. Simmer the Soup: Add the roasted butternut squash to the pot. Pour in the vegetable broth and stir well. Add ground cinnamon, nutmeg, ginger, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15–20 minutes, allowing all flavors to meld beautifully.
  4. Blend to Perfection: Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, let the soup cool slightly and blend in batches in a regular blender until creamy. Be cautious blending hot liquids to avoid splattering.
  5. Add the Final Touches: Stir in the heavy cream or coconut milk to add a luscious creaminess. Taste the soup and adjust seasoning if needed. If the soup is too thick, add a little more broth to reach your desired consistency. Optionally, garnish with roasted pumpkin seeds, fresh herbs, or a drizzle of cream.

Notes

  • To make this soup vegan and dairy-free, use coconut milk and vegetable broth.
  • For a richer flavor, substitute the olive oil with unsalted butter.
  • Roasting the squash before cooking significantly enhances the sweetness and depth of flavor.
  • The addition of apple and carrot balances the savory spices and adds natural sweetness without refined sugar.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Adjust spices to your taste; nutmeg and ginger are optional but highly recommended for added warmth.
  • When blending hot soup in a regular blender, always vent the lid slightly and blend in batches to avoid accidents.

Nutrition

Keywords: butternut squash soup, creamy soup, fall soup recipe, roasted squash soup, vegetarian soup, healthy soup, autumn recipe, cozy soup, easy soup

Find it online: https://tastewithamy.com/the-ultimate-butternut-squash-soup-recipe/