Creamy Butternut Squash Soup
This is creamy butternut squash soup that doesn’t come out sad, watery, or beige, because we don’t do bland soup in this house. I’ve made enough batches of fall soup to know exactly how to build flavor into squash, balance the natural sweetness, and get that silky finish without turning it into baby food. It reheats beautifully, freezes well, and makes the whole kitchen smell like warm fall.
Servings 8 cups
Calories 222kcal
Ingredients
- 1 teaspoon olive oil
- ½ cup diced onions
- ½ cup diced celery
- ½ cup diced carrots
- 3 garlic cloves Minced
- 2 pounds butternut squash Peeled and cut into large chunks.
- 3 cups broth I used chicken. You can also use vegetable.
- 2-3 tablespoons brown sugar or sweetener Optional for sweet flavor. I used 3 tablespoons
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon smoked paprika
- salt and pepper to taste
- 1 cup heavy cream, milk, or half and half You can use whatever you wish.
Instructions
- Heat a Dutch oven or soup pot on the stove at medium heat. Add the olive oil, carrots, onions, celery, and garlic. Cook until the vegetables are soft, translucent, and fragrant.1 teaspoon olive oil, ½ cup diced onions, ½ cup diced celery, ½ cup diced carrots, 3 garlic cloves
- Add the squash, broth, cinnamon, nutmeg, paprika, brown sugar or sweetener, salt, and pepper to taste. Stir.2 pounds butternut squash, 3 cups broth, 2-3 tablespoons brown sugar or sweetener, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon smoked paprika, salt and pepper to taste
- Adjust the heat on the stove to medium-high until the soup reaches a rolling boil. Lower the heat to low and place the lid on the pot. Simmer the soup for 25-35 minutes until the squash has fully softened and is tender. Pierce the squash with a fork to check.
- Transfer the mixture to a blender or use a hand immersion blender to blend and puree the soup until smooth. Be careful, the mixture is hot. You can also wait for it to cool.
- Add in the heavy cream or milk. Stir.1 cup heavy cream, milk, or half and half
- Cool before serving.
Notes
- You can save some time for this recipe by using pre-cut squash chunks found in grocery stores. If using frozen, thaw first and drain any excess moisture.
- Roasted squash will add a lot more flavor.
- You can use any plant based milk to substitute cream or milk. These have a thinner consistency, so it will alter the texture of the soup.
- Heavy cream provides the richest flavor and texture. If you use half and half or milk, these will work but will not be as thick.
- Typically, butternut squash takes about 25-35 minutes to cook once simmering in broth or water, depending on the size of the squash cubes. The smaller the pieces, the faster they’ll cook. It takes me 35 minutes.
- You don't have to use a blender, but using one is the easiest way to achieve a smooth and creamy texture. If you don’t mind a chunkier texture, you can use a potato masher to break down the cooked squash. The soup won’t be as smooth, but it will still be flavorful.
- To use a Crockpot/slow cooker, cook on Low for 6-8 hours or on High for 3-4 hours.
Nutrition
Serving: 1cup | Calories: 222kcal | Carbohydrates: 24g | Protein: 5g | Fat: 13g