Butternut Squash Soup is made with a blend of butternut squash, potatoes, onions, carrots, celery, and spices that are simmered in a warm, flavorful broth. I will definitely be adding this to my Thanksgiving menu! (Do you know what day Thanksgiving is this year?) Besides being a great (and delicious) addition to your holiday menus, it’s perfect to enjoy on a cool, Fall day! For another seasonal favorite, check out my Pumpkin Soup, too!
Ingredients & Substitutions
- Butternut Squash: Butternut squash, also known as a ‘butternut pumpkin’ is a winter squash that has a similar taste to a pumpkin. It also has health benefits from fiber to potassium to other nutrients. Look for butternut squash that still has its stem and is firm to the touch. A whole squash will last for up to a month (maybe more) when stored in a cool, dark place. Pre-cut or frozen butternut squash can also work–no need to thaw first!
- Vegetables: I added carrots, potatoes, and celery to the soup. You could leave out the vegetables that you are not a fan of, or add your favorites. I think sweet potatoes would be good, too!
- Chicken Broth: You will use five cups of chicken broth as the base of the soup. (Add more or less to reach your desired consistency.) Chicken stock would also work, but it would give the soup a richer flavor (and you may want to reduce the amount of salt).
- Spices: Kosher salt, black pepper, nutmeg, and cayenne pepper are the spices I used in the soup. If you want more of a kick to each bite, increase the cayenne pepper. Or, leave it out!
- Heavy Cream: I like to drizzle a little bit of heavy cream into my bowl of soup for a little creaminess. It is optional–the soup is still wonderful without it!
Can I Roast The Squash?
Absolutely! Roasting the squash in the oven before adding it to the soup can really enhance its flavor! To roast squash, follow these steps:
- Preheat oven to 400°F.
- Peel, seed, and cut the squash into cubes. Toss with olive oil, salt, and pepper.
- Spread the seasoned squash onto a baking sheet. Roast for 25-30 minutes, or until fork-tender.
- Add the roasted squash to the pot with the other vegetables.
- Adjust the simmering time as needed.
Delicious Side Dishes To Serve With Butternut Squash Soup
Here are a few side dishes I would recommend serving with the butternut squash soup:
- Crusty bread like sourdough or a French baguette
- Easy dinner rolls (or my sweet potato rolls–yum!)
- Crispy grilled cheese sandwich (I would love it dipped in my soup!)
- Wedge salad
- Roasted vegetables like carrots, Brussels sprouts, or sweet potatoes
Storing & Reheating Butternut Squash Soup
To Store: Once the soup has cooled, store it in an airtight container in the refrigerator. I like to store portions in smaller containers for easy, grab-and-go lunches! It will last up to 3-4 days.
To Reheat: Reheat the soup on the stovetop over medium heat. Or, heat up a bowl in the microwave.
Can I Freeze Butternut Squash Soup?
Yes! To freeze butternut squash soup, first, let it cool to room temperature. Next, store it in a freezer-safe container or zipped bag, leaving some room for expansion. The soup can be frozen for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
Butternut Squash Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion, peeled, chopped
- 1 teaspoon garlic, minced
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 medium carrots, peeled, chopped
- 2 medium russet potatoes, peeled, cubed
- 1 rib celery, chopped
- 5 cups (40 ounces) chicken broth
- 2 teaspoons kosher salt
- ½ teaspoon pepper
- 1 pinch nutmeg
- 1 pinch cayenne pepper
- heavy cream, for garnish
Instructions
- In a large pot over medium heat, melt butter.
- Add onion. Cook, stirring occasionally, until softened, about 3-5 minutes.
- Add garlic. Cook for 1 more minute.
- Add squash, carrots, potatoes, celery, broth, salt, pepper, nutmeg, and cayenne pepper. Bring the mixture to a boil.
- Once boiling, reduce heat to low. Cover and simmer until vegetables are fork-tender, about 20-25 minutes.
- Use an immersion blender* to blend the soup until smooth.
- Serve the soup warm, garnished with a light drizzle of heavy cream.
Notes
- Carefully pour the soup (working in batches) into a stand blender. Blend until smooth and then return the blended soup to the pot.
- Use a food processor. Just like with a stand blender, work in batches so the soup doesn’t spray all over!
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I really liked this soup! The combination of butternut squash, carrots, and potatoes makes it both satisfying and flavorful.
Elizabeth
This was good. I liked the creaminess and flavor of the soup. I might add a little more cayenne pepper next time for a little kick.
Annabelle
This soup was a good mix of sweet and savory flavors, and the texture is nice and creamy. I could see this being popular around the holidays.
Bella
I liked this soup with a little heavy cream added to mine. The flavors went well together, I thought. Pretty good!
Selena
Not bad. I might try roasting the squash in the oven next time, before adding it to the soup, just to add a little more flavor to it.
This was delicious! Velvety smooth, tasty and filling.
Fabulous!! I’ll be eating the whole pot myself! Hubby won’t eat it cause there is no meat!lol
Will definitely be making it again!
I was wondering if I could use frozen butternut squash for this recipe.
Cannot wait to try this soup!
Question: If I want to just make half the amount, can I just cut ingredients in half and still have the taste right?
Thank you.