Introduction
There’s something magical about a warm bowl of butternut squash soup on a cool day. This creamy, comforting butternut squash soup recipe combines simple ingredients to create a restaurant-quality dish right in your kitchen. I’ve refined this recipe to strike the perfect balance between sweet and savory flavors, while keeping the preparation straightforward and achievable for cooks of all skill levels.
Ingredients
- 1 large butternut squash (about 3 pounds), peeled and cubed
- 1 medium onion, diced
- 2 carrots, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream (or coconut milk for dairy-free option)
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and carrots, cooking until the onions become translucent (about 5 minutes).
- Add minced garlic and cook for another minute until fragrant.
- Add the cubed butternut squash and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender when pierced with a fork.
- Stir in thyme and nutmeg.
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
- Stir in the heavy cream and heat through.
- Season with salt and pepper to taste.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Recipe Notes
For the best results, keep these helpful tips in mind:
- Choose a butternut squash that feels heavy for its size and has a firm, blemish-free skin.
- To make peeling easier, pierce the squash several times and microwave for 3-4 minutes first.
- For extra smoothness, pass the soup through a fine-mesh strainer after blending.
- The soup can be made ahead and stored in the refrigerator for up to 4 days.
- If the soup is too thick after blending, add more broth until you reach your desired consistency.
- For a dairy-free version, coconut milk works beautifully in place of heavy cream.
- Garnish options include pumpkin seeds, a drizzle of cream, or crispy sage leaves.
Butternut Squash Soup
A creamy, comforting butternut squash soup recipe combining simple ingredients to create a restaurant-quality dish.
Ingredients
- 1 large butternut squash about 3 pounds, peeled and cubed
- 1 medium onion diced
- 2 carrots chopped
- 3 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk for dairy-free option
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and carrots, cooking until the onions become translucent (about 5 minutes).
- Add minced garlic and cook for another minute until fragrant.
- Add the cubed butternut squash and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender when pierced with a fork.
- Stir in thyme and nutmeg.
- Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches.
- Stir in the heavy cream and heat through.
- Season with salt and pepper to taste.