Squash Soup

Table of Contents

1. Squash Soup Recipe Ingredients
2. Substitutions And Additions for Creamy Butternut Squash Soup
3. How To Make This Squash Soup Recipe
4. Troubleshooting Tips Traditional Butternut Squash Soup
5. How To Serve Creamy Squash Soup
6. When To Serve the Best Butternut Squash Soup Recipe
7. Squash Soup Storage
8. What’s Great About This Butternut Squash Soup Recipe
9. FAQ For Butternut Squash Soup
10. JUMP TO RECIPE

Butternut squash soup is the ultimate fall flavor that brings thoughts of a comforting meal. A vibrant, beautiful color, lightly spiced flavor, silky texture, 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. The creamy texture is 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.

Keep reading for our full recipe and helpful tips to make this yummy and cozy butternut squash soup.

You’ll need:

• 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

Substitutions And Additions for Creamy Butternut Squash Soup

FRUIT AND VEGGIES: Tart 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 on a sheet pan the butternut squash before adding it to the soup for a different spin on the taste.

You could make it acorn squash soup by using acorn squash instead of or in addition to the butternut squash.

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: 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 or coconut cream.

CREAM CHEESE: Add four to six ounces of cream cheese to your soup. will add a rich, creamy texture and a slight tanginess that can enhance the overall flavor of the soup.

TOPPING: Sprinkle cheese, sour cream, fresh herbs, croutons, pumpkin seeds, a dash of black pepper, olive oil, curry powder, balsamic vinegar, or fresh ginger.

Another great addition is a little bit of crispy bacon on top of each individual bowl before serving.

You could also add a little swirl of maple syrup or honey for a bit of natural sweetness. 

HEAT: Use a dash of crushed red pepper flakes or cayenne pepper to add some rich heat to your roasted butternut squash soup.

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 veggie broth you choose is low-sodium or adjust the salt accordingly, as vegetable stock 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.

HERBS: Fresh thyme or sage is the perfect flavor addition to this hearty soup. Add a sprig for a few minutes while cooking to infuse the silky soup.

ONION: Red onions, shallots, or yellow onion can be used in place of a regular onion for a slightly different flavor profile.

Red or yellow 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 in a large pot to make this creamy soup.

STEP ONE: Peel and cut the whole squash in half lengthwise. Use a spoon to scoop out the seeds and insides, and then dice the squash into one-inch cubes.

STEP TWO: In a large soup pot or Dutch oven on the stove top, melt the butter. Add in the onion and garlic and cook until translucent.

By using this cooking method, you are enhancing the flavor of the butternut to help create an irresistible main dish or starter course.

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 large Dutch oven from the heat and add the cream, pumpkin pie spice, salt, and brown sugar.

Use an immersion or regular blender to puree the soup. An immersion blender is the easiest way to make this puréed vegetable soup.

STEP SIX: Garnish the soup with a swirl of heavy cream before serving.

Troubleshooting Tips Traditional Butternut Squash Soup

The soup is too thick.

Solution: If your soup turns out thicker than you’d prefer, gradually add more broth or water until you reach the desired consistency.

You can also add a little extra cream if you want.

Heat through after each addition to ensure even cooking.

The soup is too thin.

Solution: If the soup is too watery, let it simmer uncovered to reduce and thicken.

You can add cream cheese in two-ounce increments until it reaches a thicker consistency.

Alternatively, you can add more cooked butternut squash or even some mashed potatoes to thicken it.

The soup lacks flavor.

Solution: Enhance the flavor with additional seasoning. Salt is critical, but also consider adding a touch of acidity with a splash of lemon juice or vinegar.

Fresh herbs, roasted garlic, or sautéed onions can also deepen the flavor.

The soup is too bland or sweet.

Solution: Butternut squash is naturally sweet. If the soup tastes too sweet or bland, balance it with savory elements like a good quality stock, herbs, or a bit of spice. Cayenne, white or black pepper are great options. Sage is also an excellent pairing!

The soup is not smooth enough.

Solution: For a silky texture, ensure the squash is fully cooked before blending. Use a high-powered blender or an immersion blender to puree the soup thoroughly.

If it’s still not smooth enough, strain it through a fine-mesh sieve.

The soup is having reheating issues.

Solution: When reheating, do so gently on the stove or in a microwave, stirring frequently to avoid uneven heating. If it’s become too thick in the fridge, you might need to add a little extra broth or water.

How To Serve Creamy Squash Soup

One of my favorite ways to serve this butternut squash soup is piping hot with our crusty no-knead bread and a homemade Caesar salad on the side.

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.

For a larger and heartier meal, try serving it alongside pork tenderloin and roasted vegetables. It would also be an excellent first course for a Thanksgiving dinner.

Finish your homemade meal with a warm slice of sweet potato pie and a glass of sangria.

If you like this easy butternut squash soup recipe, try a few of our other favorite soup recipes, including our tomato soup and stuffed pepper soup.

When To Serve the Best Butternut Squash Soup Recipe

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. It’s the perfect winter soup recipe for colder months.

Squash Soup Storage

We’ve got a few tips on how to store this leftover butternut squash 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 a freezer bag.

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. You can add a little broth if you need to while reheating to help the silky smooth texture.
• 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.