This easy butternut squash soup recipe is rich, hearty, and is filled with your favorite Fall flavors. A quick dinner idea for winter months that everyone will love.
Butternut Squash Soup Recipe
There is a good reason I decided to share this recipe. It’s one of my grandmother’s favorite dishes to make. She is particularly fond of the earthy flavor profile and I haven’t had it in a long time. So, grab your roasting pan and let’s gear up to make butternut squash puree. The hardest part is cutting the actual butternut squash… which isn’t that difficult at all.
Ingredients List
2 – 2.25 pounds of butternut squash
2 tablespoons olive oil
1 cup chopped onion
2 teaspoons chopped garlic
1/2 cup thinly sliced carrot
1/2 teaspoons ground cumin
1/2 teaspoons ground nutmeg
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken stock
1/4 cupheavy cream(i put a bit more)
How to make butternut squash soup
Brown the garlic and onions in the oil. Cook for 5 minutes on med heat. Chop up the carrots and then throw them into the heat. Cook for a few minutes.
Try to get the butternut squash cubes about 1 to 2 inches long. Add them to the vegetable mixture.
For the chicken stock, I tried Knorr’s new homestyle stock (concentrated). I figured it would take up less room in the kitchen to store this instead of 4 huge boxes of stock in its liquid form. It tasted great! I used 3/4 of one of these packages and added 2 cups of water. If you don’t have the Knorr version, just use 2 cups of good ol’ stock. Bring to a boil and then cover and simmer for 20 minutes.
Blend until smooth. Then place the mixture back into the pot. Add the heavy cream (truthfully I think I added a bit more than 1/4 cup – but not by much). Stir and heat through. Adjust your seasoning and serve.
For additional flavor, consider adding curry powder, fresh herbs, maple syrup, white pepper, red curry paste, or cayenne pepper. You could even add a dash of organic coconut milk.
Top with pumpkin seeds, parmesan cheese, sharp white cheddar, or sour cream.
Pairs well with Granny Smith Apples.
Use a food processor or an immersion blender to smoothen out the main ingredients. If you have leftover roasted veggies in the fridge, consider adding them to the mix. There are many different ways to enjoy this dish.
Make sure you have fresh bread to serve.
This is the easiest butternut squash soup recipe on the net! What better way to celebrate the colder weather than with a double batch of your favorite soup? Comfort food has a way of making a good day great. Grab a glass of white wine and enjoy the earthy flavors of this creamy soup.
Butternut Squash Soup
Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 40 minutes
This butternut squash soup recipe is rich, hearty, and has all the beautiful flavors of Fall in every spoonful. A quick dinner idea for cold nights and a family favorite that everyone will love.
Ingredients
2 - 2.25 pounds of butternut squash
2 tablespoons olive oil
1 cup chopped onion
2 teaspoons chopped garlic
1/2 cup thinly sliced carrot
1/2 teaspoons ground cumin
1/2 teaspoons ground nutmeg
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken stock
1/4 cup heavy cream (i put a bit more)
Instructions
Brown the garlic and onions in the oil. Cook for 5 minutes on med heat. Chop up the carrots and then throw them into the heat. Cook for a few minutes.
Cube your butternut squash into about 1 to 2 inches. Add them to the vegetable mixture.
3/4 of one of a Knorr packages and added 2 cups of water. If you don't have the Knorr version, just use 2 cups of good ol' stock. Bring to a boil and then cover and simmer for 20 minutes.
Place into a blender and blend until smooth. Place back in pot.
Add the heavy cream. Stir and heat through. Adjust your seasonings and serve.
Sage and Nutmeg: both of these spices pair beautifully with butternut squash and add a depth of flavor that you will love. Salt and pepper: brings out the flavors in the soup. You may want to use more or less to taste, but the measurements provided are what tasted best to me.
You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.
What to Serve with Butternut Squash Soup. Enjoy this soup as a starter, side, or main dish. When I'm making it the center of a meal, I serve it with good crusty bread, homemade focaccia, avocado toast, or corn muffins and a simple veggie side or fall salad.
If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless. Follow these tips the next time you're at the grocery store or farmers market to find the perfect recipe-ready butternut squash.
Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
Butternut squash contains a type of fiber that's not digestible. If you have diabetes, it can help keep your blood sugar from rising after eating. Butternut squash also has a low glycemic index, which means that its carbs are digested more slowly. This also helps keep blood sugar from rising.
Butternut squash offers nutritional values like vitamin A, potassium, and fiber. Health benefits of this winter squash include managing high blood pressure, preventing asthma, and promoting healthy skin and hair. Contrary to the name, winter squash is grown in the summer and harvested in the fall.
Butternut squash skin is edible, but its texture can be tough or papery after cooking. For most recipes, peeling the butternut squash is preferred – that is why I have shared how to peel a butternut squash in this post. For butternut squash soups and stews, it is generally best to remove the skin.
Ditch the struggle. Learn how to roast butternut squash the EASY WAY without any prep work. No pre-peeling, chopping or deseeding (yes really!). Just whole-roast it in the oven until soft and tender.
A one-cup (205-gram) serving of cooked butternut squash provides more than 450% of the RDI for vitamin A and over 50% of the RDI for vitamin C ( 1 ). It's also rich in carotenoids — including beta-carotene, beta-cryptoxanthin, and alpha-carotene — which are plant pigments that give butternut squash its bright color.
Onion, celery, carrots, and potatoes: These vegetables give body and depth of flavor to the soup, without overwhelming the squash. Once the vegetables are tender, you may use an immersion blender or blend them in batches using a standing blender to achieve a smooth, creamy texture.
If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Our Lemony Chicken Soup will make your mouth water.
Not enough depth: A well-rounded soup has multiple layers of flavour, including acidity, umami, and sweetness. If your soup is missing any of these, it may taste bland. Adding ingredients like vinegar or lemon juice for acidity, parmesan cheese for umami, or even a touch of sweetness can make a world of difference.
No doubt, squash's flavor issues stem from the fact that it's mostly water. Being as much as 95 percent H2O, it's no surprise that it tastes a lot like water, which is to say, bland.
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
