Butternut Squash Soup Recipe
User Reviews
4.9
Butternut Squash Soup Recipe
Description
The Butternut Squash Soup Recipe starts with olive oil-sautéed butternut squash, onion, bell pepper, celery, and garlic to build a savory base. Hot paprika, fresh thyme, rosemary, cayenne, and cumin contribute layered warmth and depth without overwhelming heat. After simmering in chicken or vegetable stock until tender, the soup is blended until smooth and velvety. This method creates a creamy texture without cream. Adjusting the liquid allows for preferred consistency, and a final simmer melds the flavors further.
This soup presents well garnished with toasted pepitas and fresh parsley for crunch and color. It serves as a warming starter or light meal on its own. It’s suitable for cooler months when squash is in season or whenever a hearty, spiced vegetable soup is desired. Chili flakes add a customizable hint of heat for those who like it spicier.
Though no notes accompany this recipe, using fresh herbs and toasting pepitas before serving can enhance flavor and texture.
Ingredients
- 2 tablespoons olive oil
- 3 pound butternut squash peeled and chopped (seeds removed)
- 1 onion chopped (white or yellow, large
- 1 bell pepper chopped (use jalapeno peppers or hotter for a spicy version, large
- 1 celery chopped, stalk
- 5 cloves garlic chopped
- 2 tablespoons paprika I use hot paprika
- 1 tablespoon thyme fresh
- 1 tablespoon rosemary fresh
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- salt to taste
- black pepper to taste
- 4 cups chicken stock use vegetable stock for a vegetarian version – you can use up to 6 cups for thinner soup
- Pepitas toasted pepitas optional; fresh chopped parsley; for garnish
- red chili flakes
- parsley
Instructions
- Heat the oil in a large pot or Dutch oven to medium heat. Add the chopped squash, onion, peppers, and celery. Sprinkle with a bit of salt and cook for 10-12 minutes, stirring occasionally, until the vegetables begin to soften and slightly caramelize at the bottom of the pot.
- Add the garlic, seasonings, and herbs. Stir and cook for 2 minutes to let the spices bloom.
- Add the chicken (or vegetable) stock. Bring to a boil, then reduce heat to simmer. Simmer for 20 minutes, or until everything is nice and tender.
- Use an immersion blender to blend the ingredients until very smooth, or you can transfer the contents of the pot to a blender or food processor, then blend until smooth. Transfer the soup back to the pot.
- Taste and adjust for salt, seasonings, and amount of liquid. You can add a bit more stock or water to thin it out, if desired.
- Simmer the soup for 5 minutes to develop more flavor. You can simmer longer if you’d like.
- Garnish and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 4mg | 1% |
| Sodium | 186mg | 8% |
| Potassium | 853mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 19592IU | 392% |
| Vitamin C | 58mg | 64% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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