November 23, 2023Review Recipe
Table of Contents
Butternut squash soup is the ultimate fall flavor that brings thoughts of a comforting meal. A vibrant, beautiful color, lightly spiced flavor, and a swirl of cream make this an appetizing soup that will warm you to your core on a chilly day.
Squash Soup Recipe Ingredients
The soup recipe combines the sweetness of butternut squash with savory sautéed onions, enriched by heavy whipping cream and chicken broth.
Aromatic minced garlic and a pumpkin pie spice blend of cinnamon, ginger, nutmeg, and allspice add warmth, while a drizzle of cream adds extra richness.
- 1 large whole butternut squash (approximately 3 to 3.5 cups diced)
- 4 tablespoons of salted butter
- 1 large onion, diced (approximately 1 cup)
- 1 teaspoon of minced garlic
- 1 (32-ounce) box of chicken broth
- ½ cup of heavy whipping cream, plus more to garnish
- 1 teaspoon of pumpkin pie spice (we used a pumpkin spice blend of cinnamon, ginger, nutmeg, and allspice)
- 1 teaspoon of salt
- 2 tablespoons of brown sugar
Save on time and see if you can find prepared peeled and cubed squash in your grocer’s produce department during the fall season.
This will cut the prep time down to five minutes and a total time of 30 minutes.
Substitutions And Additions
FRUIT AND VEGGIES: Tart green apple and pear both bring the perfect balance of flavor with butternut squash, as do carrots and onions.
Add them to the soup to soften up and blend into the finished product.
SQUASH: You could roast the butternut squash before adding it to the soup for a different spin on the taste.
Or how about combining butternut squash with sweet potatoes for a combination of fall flavors?
You could also completely replace the squash and use pie pumpkins to make pumpkin soup.
CREAM: If you’re looking to lighten up the soup a bit, you can replace the heavy whipping cream with half-and-half or even whole milk.
This adjustment will result in a slightly less creamy but still flavorful soup.
Want to avoid dairy? Replace the heavy cream with coconut milk.
TOPPING: Sprinkle cheese, croutons, pumpkin seeds, a dash of black pepper, or a little bit of bacon on top of each individual bowl before serving.
You could also add a little swirl of maple syrup for a bit of natural sweetness.
BROWN SUGAR: You can experiment with alternative sweeteners like maple syrup, honey, or agave nectar.
CHICKEN BROTH: For a vegetarian or vegan version, substitute the chicken broth with vegetable broth or mushroom broth.
Ensure the broth you choose is low-sodium or adjust the salt accordingly, as vegetable broths can vary in saltiness.
MINCED GARLIC: Fresh garlic cloves can be substituted for minced garlic. A medium-sized clove typically equals about half a teaspoon of minced garlic.
You can also experiment with roasted garlic for a milder, sweeter garlic flavor. Roast a head of garlic until it’s soft and golden, then squeeze the cloves into the soup.
ONION: Red onions or shallots can be used in place of a regular onion for a slightly different flavor profile.
Red onions impart a mild sweetness, while shallots offer a more delicate and nuanced taste. Adjust the quantity to match the size of the onion in the original recipe.
PUMPKIN PIE SPICE: If you don’t have pumpkin pie spice on hand, you can create your own by combining ground cinnamon, ginger, nutmeg, and allspice in equal parts.
Additionally, feel free to experiment with individual spices – perhaps more cinnamon for a spicier note or extra nutmeg for a deeper, earthy aroma
How To Make This Squash Soup Recipe
Our step-by-step instructions will show you how to prepare the vegetables before simmering the ingredients on the stovetop to make the soup.
Make sure you have a large (eight inches or larger) chef’s knife to cut the squash. A small knife just won’t do the job.
STEP ONE: Peel and cut the squash in half lengthwise. Use a spoon to scoop out the seeds and insides, and then dice the squash into one-inch cubes.
To make cutting the squash even easier, score the squash on the outside and then microwave it for five minutes.
This will soften the flesh and make it easier to cut.
STEP TWO: In a large soup pot or Dutch oven on the stovetop, melt the butter. Add in the onion and garlic and cook until translucent.
STEP THREE: Add the cubed butternut squash to the pot. Pour the chicken stock into the pot and bring it to a simmer.
STEP FOUR: Once the soup is simmering, cover and cook it for about 20 minutes on medium heat or until the squash is fork-tender.
STEP FIVE: Remove the pot from the heat and add the cream, pumpkin pie spice, salt, and brown sugar. Use an immersion blender to puree the soup.
If you don’t have an immersion blender, you can also transfer the soup to a regular blender or food processor to puree. Just be careful as it will be hot!
STEP SIX: Garnish the soup with a swirl of heavy cream before serving.
How To Serve Creamy Squash Soup
Or pair it with a sweet bread such as carrot bread that complements the soup’s sweetness.
Our grilled ham and cheese sandwich would be an excellent choice with this soup for a filling meal as well.
When To Serve
AUTUMN GATHERING: As a classic fall favorite, butternut squash soup is perfect for serving at autumn gatherings, Thanksgiving dinners, or harvest-themed parties.
WEEKNIGHT DINNER: Make busy weeknight dinners special with a quick and easy bowl of butternut squash soup.
SOUP AND SANDWICH LUNCH: Serve this soup as part of a hearty lunch, accompanied by a grilled cheese sandwich or a turkey club sandwich.
COMFORT FOOD CRAVING: Whenever you’re in the mood for some homemade goodness, whip up a batch of butternut squash soup.
Squash Soup Storage
We’ve got a few tips on how to store the soup properly to preserve its flavors and enjoy it over time.
MAKE AHEAD: If you’d like to get a head start on your meal prep, you can make this soup ahead of time.
Follow the recipe up to the point of pureeing the soup. Instead of serving it immediately, let it cool to room temperature.
Once cooled, transfer it to an airtight container and refrigerate for up to two days.
When you’re ready to enjoy it, gently reheat the soup on the stove, stirring occasionally, until it’s heated through.
IN THE FRIDGE: It is best to let the soup cool first, and then you can store it in the refrigerator for up to four days.
IN THE FREEZER: This yummy soup can also be frozen for up to three months in an airtight container or portioned into freezer bags.
You could even make a double batch so that you have some on hand for another quick dinner.
REHEATING: When it’s time to reheat your stored soup, you have a few options:
- STOVETOP: Transfer the frozen or refrigerated soup to a pot and heat it over medium-low heat, stirring occasionally, until it’s heated through.
- MICROWAVE: For refrigerated soup, place it in a microwave-safe bowl and cover it with a microwave-safe plate. Heat in one-minute increments, stirring between each interval until it’s heated to your liking. For frozen soup, use the defrost function to thaw it slightly before heating in one-minute intervals.
What’s Great About This Butternut Squash Soup Recipe
COMFORT IN A BOWL: Its velvety texture and rich flavors make it perfect for chilly evenings or when you need a pick-me-up.
EASY TO MAKE: The step-by-step instructions and common ingredients make it a breeze to whip up, even for beginners.
MAKE AHEAD AND FREEZABLE: This recipe allows for make-ahead preparation, making it convenient for busy schedules.
You can also freeze the soup, providing you with a quick meal option whenever you need it.
Soup makes everything feel cozy this time of year when the weather starts to cool down and the nights get longer. Make this simple butternut squash soup part of your regular meal rotation, and you will stay toasty all through the winter months.
FAQ For Butternut Squash Soup
You have two choices for blending the soup.
You can use an immersion blender right in the pot to make it smooth and creamy.
You can also carefully transfer it in batches to a blender.
Squash soup is very healthy for you and is loaded with vitamins.
Butternut squash soup especially has plenty of antioxidants, including Vitamin C, Vitamin E, and beta-carotene.
The skin from a butternut squash can be eaten, but it is certainly up to personal preference.
Roast the skin before adding it to your squash soup.
Squash is the name given to the family of vegetables that has a thick rind and fleshy inside.
A butternut squash is simply one variety of squash that can be distinguished by its beige skin and a long neck that ends in a bulbous round base.
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Butternut Squash Soup
- 1 large butternut squash, approximately 3 to 3.5 cups diced
- 4 tablespoons salted butter
- 1 large onion, diced (approximately 1 cup)
- 1 teaspoon garlic, minced
- 32 ounces chicken broth
- ½ cup heavy whipping cream, plus more to garnish
- 1 teaspoon pumpkin pie spice (we used a pumpkin spice blend of cinnamon, ginger, nutmeg, and allspice)
- 1 teaspoon salt
- 2 tablespoons brown sugar
- Peel the squash then cut it in half lengthwise and use a spoon to scoop out the seeds and insides.
- Dice squash into one-inch cubes.
- In a large pot, melt the butter.
- Add in the onion and garlic and cook until translucent.
- Add the cubed butternut squash to the pot.
- Pour the chicken broth into the pot and bring it to a simmer.
- Once the soup is simmering, cover and cook for about 20 minutes on medium heat or until squash is fork-tender.
- Remove pot from heat and add cream, pumpkin pie spice, salt, and brown sugar.
- Use an immersion blender to puree the soup. You can also transfer the soup to a blender to puree.
- Garnish with a swirl of heavy cream before serving.
- Look for prepared peeled and cubed squash in your grocer’s produce department during the fall season. This will cut your prep time down to 5 minutes and your total time to 30 minutes.
- Make sure you have a large (8 inches or larger) chef’s knife to cut the squash. A small knife just won’t do the job.
- To make cutting the squash even easier, score the squash on the outside and then microwave it for 5 minutes. This will soften the flesh and makes it easier to cut.
- If you don’t have an immersion blender, you can also transfer the soup to a blender to puree.
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