Oh, autumn! Is there anything better than crisp air, colorful leaves, and a big bowl of creamy butternut squash soup? I seriously doubt it. For me, fall *has* to include a soup that warms you from the inside out. And this one? This one’s special. It’s super easy to tweak to your own tastes, plus, that velvety texture? To die for!

I remember the first time I really *got* into fall soups. I was working in this tiny little pub in London, and the chef, this gruff but secretly sweet bloke named George, made a butternut squash soup that was just…magic. He wouldn’t give me the recipe (chefs, eh?), but that soup sparked something in me. I started experimenting, adding spices, different veggies, and, well, here we are! So grab a spoon, get comfy, and let’s make some soup!

Why You’ll Love This Butternut Squash Soup

Quick and Easy Butternut Squash Soup

Honestly, who has time for complicated recipes these days? Not me! That’s why I made sure this butternut squash soup is a breeze to whip up. Trust me, even if you’re a beginner cook, you’ll nail this one. Minimal steps, maximum flavor – that’s my motto!

Creamy and Flavorful Butternut Squash Soup

Okay, let’s talk about *that* texture. Forget watery soups! This butternut squash soup is unbelievably creamy and smooth. And the taste? Oh my! It’s rich, slightly sweet, and totally comforting. My favorite part is that you can taste the love in every spoonful.

Healthy Butternut Squash Soup Option

Want something that tastes good *and* is good for you? This butternut squash soup is packed with vitamins and nutrients. Butternut squash is a nutritional powerhouse, so you can feel good about indulging. It’s basically sunshine in a bowl!

Customizable Butternut Squash Soup

Don’t be afraid to get creative! This butternut squash soup recipe is super versatile. Want it spicier? Add a pinch of chili flakes! Feeling fancy? Swirl in some cream! The possibilities are endless, so make it your own!

Ingredients for the Best Butternut Squash Soup

Core Ingredients

Butternut Squash

You’ll want 1 whole butternut squash, peeled, seeded, and cubed. Trust me, cubing it *after* peeling is way easier. Don’t even try it the other way around!

Olive Oil

Just 1 tablespoon of good quality olive oil. Nothing fancy, just something that tastes nice. This is for roasting the squash, so it gets all caramelized and yummy.

Onion

Grab 1 medium onion, chopped. Yellow or white, whatever you have on hand. Don’t stress too much about the size of the chop, it’s all getting blended anyway!

Garlic

Two cloves of garlic, minced. I’m a garlic fiend, so sometimes I throw in an extra clove…or two! Go wild, I won’t tell!

Vegetable Broth

You’ll need 4 cups of vegetable broth. Store-bought is fine, but if you’ve got homemade, even better! It really does add a little something special.

Optional Ingredients

Coconut Milk

Half a cup of coconut milk (optional, of course!). This makes the soup *extra* creamy and adds a subtle sweetness. If you’re not a fan, no worries, just skip it!

Seasoning

Salt and pepper, to taste. Don’t be shy! Seasoning is key to bringing out all those delicious flavors. Taste as you go and adjust accordingly.

Toppings

Oh, the toppings! This is where you can really have some fun. Croutons, roasted pumpkin seeds, a swirl of cream…the sky’s the limit! Use whatever you love.

How to Make Butternut Squash Soup: Step-by-Step Instructions

Preparing the Butternut Squash for Butternut Squash Soup

Roasting the Squash

Okay, first things first, let’s get that butternut squash prepped and roasting. Preheat your oven to 400°F (200°C). Now, grab those cubes of squash, give them a good toss with the olive oil, salt, and pepper. Spread them out on a baking sheet – don’t overcrowd them, or they’ll steam instead of roast!

Pop them in the oven for about 20-25 minutes, or until they’re nice and tender. You should be able to easily poke them with a fork. Roasting is key here. It brings out the natural sweetness of the squash. Trust me on this one!

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Building the Base of the Butternut Squash Soup

Sautéing the Onion and Garlic

While the squash is roasting, let’s get the base of our soup going. Grab a large pot (I love my Dutch oven for this!), and set it over medium heat. Add a little extra olive oil if the pot seems dry, then toss in the chopped onion and minced garlic. Sauté them until they are softened and fragrant – about 5-7 minutes. Careful not to burn the garlic; burnt garlic is *not* a good flavor!

Simmering and Blending the Butternut Squash Soup

Simmering Instructions

Once the squash is roasted and the onions and garlic are softened, it’s time to bring it all together! Add the roasted butternut squash and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. This allows all those flavors to meld together beautifully.

Blending Instructions

Now for the fun part! Time to make this soup smooth and creamy. You’ve got two options here: either use an immersion blender right in the pot, or carefully transfer the soup to a regular blender. If you’re using a regular blender, be super careful – hot liquids can explode! Blend until the soup is perfectly smooth. Wow, it smells amazing now, right?

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Finishing and Serving Your Butternut Squash Soup

Adding Coconut Milk and Seasoning

If you’re using coconut milk (and I highly recommend it!), stir it in now. Give it a good stir, then taste the soup and season with more salt and pepper as needed. Remember, taste as you go! You can always add more, but you can’t take it away!

Serving Suggestions

Ladle the hot butternut squash soup into bowls and get ready to enjoy! Don’t forget those toppings! A dollop of cream, some crunchy croutons, a sprinkle of roasted pumpkin seeds…whatever your heart desires! This soup is perfect on its own, or with a side of crusty bread for dipping. Enjoy!

Ingredient Notes and Butternut Squash Soup Substitutions

Broth Options for Butternut Squash Soup

So, the recipe calls for vegetable broth, but listen, chicken broth works beautifully too! It gives the butternut squash soup a bit more richness. If you’re keeping it vegan, stick with the veggie broth, of course. Both are delicious, just slightly different vibes!

Coconut Milk Alternatives for Butternut Squash Soup

Not a coconut milk fan? No problem! You can totally swap it out. Try using half-and-half, heavy cream, or even a dollop of plain yogurt for that creamy texture. Cashew cream is a great vegan option, too! Just blend soaked cashews with water until smooth – yum!

Spice Variations for Butternut Squash Soup

Wanna jazz things up? A pinch of nutmeg or ginger adds a lovely warmth to this butternut squash soup. Cinnamon is also amazing! For a little kick, try a tiny dash of cayenne pepper. Don’t be afraid to experiment and find your perfect spice blend!

Tips for the Best Butternut Squash Soup

Roasting for Richer Butternut Squash Soup Flavor

Seriously, don’t skip the roasting step! Roasting the butternut squash deepens its flavor like *crazy*. It brings out this natural sweetness and caramelizes the edges just a bit. It’s a game changer, I promise! You just won’t get that same depth of flavor if you boil it.

Achieving the Perfect Butternut Squash Soup Texture

Want that super smooth, velvety texture? Here’s the secret: blend it *really* well. If you’re using a regular blender, do it in batches and be careful of the hot liquid. An immersion blender is your best friend here, though! Just stick it right in the pot and blend until it’s perfectly creamy.

Storing Butternut Squash Soup for Later

Got leftovers? Lucky you! This butternut squash soup keeps beautifully. Let it cool completely, then store it in an airtight container in the fridge for up to 3-4 days. Or, freeze it for longer storage! Just thaw it out completely before reheating. It’s perfect for a quick and easy meal on a busy weeknight!

Butternut Squash Soup Variations to Try

Spiced Butternut Squash Soup

Feeling adventurous? Let’s spice things up! A teaspoon of curry powder adds a lovely warmth and depth to this butternut squash soup. Or, for a little kick, toss in a pinch of chili flakes. Careful, though, a little goes a long way! My favorite? A dash of smoked paprika. So good!

Butternut Squash Soup with Apple

Oh, this one’s a winner! Adding an apple to your butternut squash soup brings a touch of sweetness and tartness that’s just divine. Peel and chop one apple (Granny Smith or Honeycrisp are great!), and roast it along with the squash. Trust me, you’ll love it!

Vegan Butternut Squash Soup

Guess what? This recipe is already vegan if you skip the cream topping! Just use vegetable broth and coconut milk (or another plant-based alternative) and you’re good to go! It’s so easy to make a delicious and creamy vegan butternut squash soup that everyone will enjoy.

Serving Suggestions for Your Butternut Squash Soup

Bread and Butternut Squash Soup

You know what’s *amazing* with butternut squash soup? Crusty bread! Seriously, just dipping some good bread into that creamy soup? Heaven! Or, if you’re feeling extra indulgent, grilled cheese is *always* a good idea! It’s the perfect comfort food combo, trust me!

Salad and Butternut Squash Soup

Want something a little lighter? A simple green salad pairs beautifully with butternut squash soup. The freshness of the salad balances out the richness of the soup perfectly. Plus, it’s a great way to sneak in some extra veggies! Win-win!

Frequently Asked Questions About Butternut Squash Soup

How do I peel a butternut squash easily?

Okay, let’s be real, peeling a butternut squash can be a pain! But here’s my trick: microwave the whole squash for about 2-3 minutes. Seriously! It softens the skin just enough to make it way easier to peel with a vegetable peeler. Careful, it’ll be hot! You can also chop off both ends first to give yourself a stable base.

Can I freeze butternut squash soup?

Absolutely! Butternut squash soup freezes like a dream. Just let it cool completely, then pour it into freezer-safe containers or bags. Lay the bags flat to save space! It’ll keep for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight or pop it in a pot on low heat until it’s warmed through. Easy peasy!

What toppings go well with butternut squash soup?

Oh, the possibilities are endless! Croutons are always a classic. Roasted pumpkin seeds add a nice crunch. A swirl of cream or coconut milk makes it extra decadent. I also love a sprinkle of toasted nuts or a dollop of Greek yogurt. Get creative and use what you love!

Is butternut squash soup healthy?

You bet! Butternut squash soup is packed with vitamins, fiber, and antioxidants. It’s low in fat and calories, too! Just watch out for added sugars or too much cream. But generally, it’s a super healthy and delicious meal that you can feel good about eating!

Can I make butternut squash soup in an Instant Pot?

Totally! Just toss the squash (cubed, of course), onion, garlic, and broth into your Instant Pot. Cook on high pressure for about 10 minutes, then let it naturally release for about 10 minutes. Blend it all up with an immersion blender, stir in your coconut milk (if using), and boom! Instant butternut squash soup magic!

Butternut Squash Soup Nutritional Information

Alright, let’s talk numbers! One cup of this creamy butternut squash soup clocks in around 150 calories. You’re also looking at about 7g of fat, 2g of protein, and 20g of carbs. Keep in mind, these are just estimates, okay? It all depends on your exact ingredients and portion sizes, but it’s a good ballpark!

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