What You’ll Love About This Recipe
This butternut squash soup is creamy, cozy, and perfect for chilly days, making it a favorite for both beginners and seasoned cooks. It’s packed with flavor, easy to make, and uses simple ingredients you might already have.
- It’s velvety smooth without needing cream, thanks to the natural sweetness of roasted squash.
- You can customize it with your favorite herbs, spices, or toppings for a personal touch.
- It’s a healthy, comforting meal that’s ready in under an hour, ideal for busy weeknights.
Recipe
Butternut squash soup is a comforting and flavorful dish, perfect for chilly days. This recipe highlights the natural sweetness of butternut squash, enhanced with warm spices and creamy texture.
Ingredients:
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in the cubed butternut squash, vegetable broth, cinnamon, nutmeg, and ginger. Bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes until squash is tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender.
- Stir in heavy cream (if using) and season with salt and pepper.
Notes:
- For a dairy-free version, substitute coconut milk for heavy cream.
- Garnish with roasted pumpkin seeds or a drizzle of olive oil for extra flavor.
Equipment:
- Large pot
- Immersion blender or countertop blender
Time:
- Prep time: 15 minutes
- Cooking time: 30 minutes
Cuisine: American
Serving: 4-6
Nutrition
Butternut squash soup is a nutrient-rich dish packed with vitamins and minerals. Here’s a breakdown of its nutritional value per serving:
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 180 kcal |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 400 mg |
| Total Carbohydrate | 30 g |
| Dietary Fiber | 5 g |
| Sugars | 8 g |
| Protein | 4 g |
| Vitamin A | 250% DV |
| Vitamin C | 50% DV |
| Calcium | 10% DV |
| Iron | 8% DV |
What To Serve With It
I love pairing my butternut squash soup with crusty bread or warm rolls, which are perfect for dipping and soaking up the creamy texture. For something lighter, a crisp green salad with tangy vinaigrette balances the richness of the soup. These simple sides make the meal feel complete without taking away from the soup’s cozy flavor.
Bread Pairings
When I serve butternut squash soup, I love to pair it with bread that complements its creamy texture and rich flavor. My go-to is a crusty French baguette, sliced warm and lightly buttered—it’s perfect for dipping. If I’m feeling fancy, I’ll bake homemade focaccia with rosemary and olive oil, which adds an herby twist. Sometimes, I opt for soft ciabatta rolls or sourdough for a tangy contrast. For a heartier option, whole grain bread works well, adding a nutty flavor. Garlic bread is another favorite, though I keep it mild so it doesn’t overpower the soup’s subtle sweetness.
Salad Options
While bread’s a great pairing, a fresh salad can add brightness and balance to a cozy bowl of butternut squash soup. I love tossing together a simple spinach salad with sliced apples, crumbled goat cheese, and toasted walnuts—it’s crunchy, tangy, and just right. A kale Caesar with homemade dressing works wonders, too, especially with croutons for extra texture. If I’m feeling fancy, I’ll make an arugula salad with shaved Parmesan, lemon juice, and olive oil—it’s zesty and light. Whichever you choose, a salad brings a pop of freshness that complements the soup’s rich, creamy flavor perfectly.
