This creamy butternut squash soup is like a warm hug in a bowl! It’s made with sweet butternut squash, onions, and a touch of cream to make it extra smooth and dreamy.
Making this soup is a breeze! I love how it fills the kitchen with a cozy smell. Serve it with some crusty bread, and you’ve got a perfect meal for chilly days. Yum!
Key Ingredients & Substitutions
Butternut Squash: This sweet and creamy base is essential for flavor. You can also use pumpkin or sweet potatoes if butternut squash isn’t available. They will give a slightly different taste but still keep it delicious!
Olive Oil: A healthy choice for sautéing. If you prefer, you can substitute it with melted butter for a richer flavor, or use avocado oil for a higher smoke point.
Onion: A medium onion adds sweetness and depth. You can swap it with shallots for a milder taste, or for a different flavor, try leeks. Just remember they can be a bit stronger!
Heavy Cream: This adds creaminess and richness to the soup. Coconut milk is a fantastic dairy-free option. If you want a lighter version, you can use half-and-half or evaporated milk.
How Do I Make My Soup Extra Creamy?
To achieve that perfect creamy texture, blending is key. Here’s how to do it:
- After simmering, use an immersion blender right in the pot. If you don’t have one, carefully transfer small batches to a countertop blender.
- Be cautious! Fill the blender only halfway and keep a towel over the lid to avoid hot splashes.
- Blend until smooth, then stir in the cream or coconut milk for that rich finish.
Remember, blending thoroughly is important to avoid a chunky soup. A smooth consistency makes it so comforting! Enjoy every spoonful!
How to Make Creamy Butternut Squash Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth or chicken broth
- 1/2 cup heavy cream or coconut milk (for extra creaminess)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
Optional Garnishes:
- 1/4 cup sour cream or crème fraîche
- Toasted pumpkin seeds
- Fresh thyme or parsley leaves
- Red pepper flakes or smoked paprika
How Much Time Will You Need?
This creamy butternut squash soup takes about 15-20 minutes of prep time and about 30-40 minutes for cooking. In total, you’ll need around 1 hour from start to finish.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
First, preheat your oven to 400°F (200°C). Take the cubed butternut squash and toss it with 1 tablespoon of olive oil, along with a sprinkle of salt and pepper. Spread the cubes on a baking sheet in a single layer and roast them for about 25-30 minutes, or until they’re tender and have slightly caramelized edges. Once done, take them out of the oven and set aside.
2. Sauté the Vegetables:
While the squash is roasting, grab a large pot and heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion to the pot and sauté it for around 5-7 minutes until it’s soft and translucent. Then, add the minced garlic and cook for an additional minute until it’s fragrant.
3. Combine and Simmer:
Now, add the roasted butternut squash to the pot along with the broth, ground cinnamon, and nutmeg. Bring everything to a gentle simmer and let it cook for about 10 minutes so all the flavors can meld together.
4. Blend the Soup:
Using an immersion blender, carefully blend the soup until it’s perfectly smooth. If you prefer, you can transfer the soup to a countertop blender in batches, but be cautious as it will be hot! Blend until creamy, then return it to the pot.
5. Add Cream and Season:
Pour in the heavy cream or coconut milk, stirring to combine, and heat the soup through. Taste the soup, adjusting the seasoning with salt and freshly ground black pepper to suit your palate.
6. Serve and Garnish:
Serve the soup hot in bowls, garnished with a swirl of sour cream or crème fraîche, some toasted pumpkin seeds, fresh thyme or parsley leaves, and a sprinkle of red pepper flakes or smoked paprika for a bit of kick.
7. Enjoy!
Dig into your cozy bowl of creamy butternut squash soup, and pair it with some crusty bread for a complete meal. Enjoy every warming spoonful!
This recipe makes about 4-6 servings of rich, velvety soup, perfect for those chilly days when you need a little comfort!
Can I Use Frozen Butternut Squash for This Soup?
Absolutely! If using frozen butternut squash, just add it directly to the pot without thawing. You may need to increase the simmering time to ensure it’s fully cooked and tender.
Can I Make This Soup Ahead of Time?
Yes, you can prepare this soup in advance! Just follow the recipe up to the blending step, let it cool, and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving, and add extra cream if desired.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with coconut milk, half-and-half, or almond milk. Each option will change the flavor slightly, so choose based on your preference.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. If you’d like to freeze it, place the cooled soup in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
