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Easy Butternut Squash Soup

Easy Butternut Squash Soup
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This Easy Butternut Squash Soup is a warm, creamy, and comforting dish that comes together in under 40 minutes. Made with fresh butternut squash, aromatic onions and garlic, and vegetable broth, it’s naturally velvety without requiring any cream. Perfect for busy weeknights or anytime you want a healthy, nourishing meal with a hint of spice and customizable options.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 1 medium onion, diced
  • 2–3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil or butter
  • Salt and freshly ground black pepper, to taste

Herbs and Spices

  • 1 teaspoon fresh thyme or sage (or 1/2 teaspoon dried)
  • Pinch of nutmeg (optional)

Optional Ingredients

  • 1/2 cup cream or coconut milk (for extra creaminess)
  • Dash of cayenne pepper or smoked paprika (for a spicy kick)
  • Fresh rosemary or basil (for herb infusion)
  • Toasted pumpkin seeds or almond butter (for topping)
  • 1/2 cup diced carrots (for added sweetness and color)

Instructions

  1. Prepare the Squash: Peel and chop the butternut squash into evenly sized one-inch cubes, removing all seeds. This ensures even cooking and a smooth texture when pureed.
  2. Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add diced onion and minced garlic, cooking until the onion is soft and translucent to build the flavorful base.
  3. Cook the Squash: Add the cubed butternut squash (and diced carrots if using) to the pot. Stir to combine with the onions and garlic. Pour in vegetable broth until the squash is nearly covered. Bring to a boil, then reduce heat and simmer for about 20 minutes until the squash is tender.
  4. Blend Until Smooth: Use an immersion blender directly in the pot or carefully transfer soup in batches to a blender. Puree until silky smooth with no chunks remaining for a creamy texture.
  5. Season and Finish: Return the soup to the pot if needed, then stir in fresh herbs, salt, pepper, and optional cream or coconut milk. Warm gently, taste, and adjust seasoning before serving.

Notes

  • Use fresh butternut squash for best flavor and smoothness; roasted squash adds deeper flavor.
  • High-speed or immersion blenders ensure the smoothest texture.
  • Adjust broth quantity to achieve desired soup thickness.
  • Balance sweetness by adding a squeeze of fresh lemon juice or a pinch of smoked paprika if needed.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Reheat gently on low heat, stirring occasionally to prevent scorching.

Nutrition

Keywords: butternut squash soup, easy soup recipe, creamy butternut squash soup, vegan butternut squash soup, healthy fall soup

Find it online: https://mealsbysarah.com/easy-butternut-squash-soup/