Butternut Squash Soup
User Reviews
4.9
Butternut Squash Soup
Description
Butternut Squash Soup starts with slowly sautéing chopped yellow onions until browned, which builds a sweet and savory base. Adding minced garlic, cinnamon, and nutmeg infuses the dish with warm, aromatic spices, complementing the natural sweetness of the peeled, seeded, and cubed butternut squash. Simmering the squash with vegetable broth tenderizes it thoroughly over 30 to 40 minutes. Then, the soup is pureed until smooth and can be adjusted in thickness with more broth if needed.
The final soup is creamy and velvety with a gentle spice profile and bright flavor from the spices and onion base. Its smooth texture suits ladling into bowls as a comforting starter or light meal. The subtle seasoning makes it versatile for adding diverse toppings like fresh herbs, nuts, or cream if desired.
This recipe also notes options such as roasting the squash beforehand to deepen flavor, or varying spices and toppings to personalize the soup. Attention to dicing squash evenly allows uniform cooking, preventing undercooked chunks. The soup can be refrigerated for up to a week or frozen for longer storage, making it convenient for make-ahead meal planning.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 6 garlic minced, cloves
- ½ teaspoon ground cinnamon
- ⅛ to ¼ teaspoon ground nutmeg
- 1 (3-pound) butternut squash peeled, seeded, and cubed (1.4kg)
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- 3 to 4 cups vegetable broth (720-960ml)
Instructions
- In a large pot, heat the oil over medium-high heat. Add the onion and cook stirring occasionally until they start to brown, about 15 minutes. Reduce the heat to medium.
- Stir in the garlic cloves, and cook for 2 minutes. Stir in the cinnamon and nutmeg, and cook stirring constantly for 1 minute or until very fragrant and nutty smelling. Add the squash, salt, and pepper. Stir in 3 cups vegetable broth, scraping the bottom of the pot with the spoon to release any browned bits.
- Bring to a simmer and cook, stirring occasionally, until the squash is very tender, 30 to 40 minutes. Remove from the heat.
- Carefully transfer the soup to a blender with the center part of the top removed, or use an immersion blender, and puree the soup until silky smooth. Return to the pot if necessary. Add additional broth for a thinner consistency. Taste and adjust seasoning as desired. Serve immediately or let cool and refrigerate in an airtight container for up to 1 week. The soup can also be frozen for up to 6 months.
Notes
- Peeled and diced butternut squash can be bought prepped to save time and effort.
- Roasting squash cubes before simmering enhances their natural sweetness and adds depth.
- Uniformly dice squash to ensure even cooking and avoid raw pieces in the soup.
- Puree the soup carefully in batches, venting the blender to prevent steam buildup and pressure.
- This soup can be refrigerated up to one week or frozen for longer storage.
- Consider toppings like fresh herbs, nuts, seeds, or cream to add texture and flavor.
- Experiment with spices like curry powder or chili powder and accompaniments such as cornbread for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1011mg | 42% |
| Potassium | 1260mg | 27% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 36541IU | 731% |
| Vitamin C | 75mg | 83% |
| Calcium | 182mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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