Butternut Squash Soup

Butternut Squash Soup is a warm fall soup that typically includes brown sugar, ginger, butter and other spices. There are many variations to the recipe but all have similar ingredients. The addition of cinnamon makes this dish naturally vegan friendly

Butternut squash soup is a healthy and tasty soup that can be made in less than 30 minutes. The recipe calls for butternut squash, onion, celery, garlic, carrots, thyme, sage, parsley and vegetable stock. Read more in detail here: butternut squash soup calories.

Is there anything cozier than a huge cup of butternut squash soup prepared from scratch? NOPE. This quick butternut squash soup is made with just 7 ingredients and will keep you warm throughout winter.

Soup with Squash (Butternut)

Is there anything more comforting than a hot cup of butternut squash soup? Nope. No. Negatory. THERE AREN’T ANY. And the cream of the harvest is this butternut squash soup. It fulfills all of the requirements:

  • extremely simple
  • quick
  • ingredients with the bare minimum
  • flavorful
  • creamy
  • vegetarian (and easily veganizable!)
  • Easily freezes

And it’s delicious. You’re going to adore it.

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Ingredients for Butternut Squash Soup

The nicest thing about this butternut squash soup recipe is how simple it is to make. Only 7 ingredients are required, the majority of which you most likely already have on hand. Butternut squash is the only major purchase you’ll need to make. For optimum results, acquire a decent organic butternut squash, although frozen butternut squash will also work!

  • Onion
  • Garlic
  • Butternut Squash
  • Olive Oil is a kind of oil that comes from
  • Broth (chicken or vegetable)
  • a mixture of half and half

What’s the best way to prepare vegan butternut squash soup?

Oh, it’s so simple! Simply replace the chicken stock with vegetable stock and the half & half with a nondairy substitute. We had a great time with the Forager Half&Half!

Soup made with butternut squash

The second greatest thing about this butternut squash soup recipe is that it’s easy to make. It’s quite simple to create.

  1. Butternut squash should be peeled and chopped.
  2. Sauté the onions, garlic, and salt and pepper in a large saucepan.
  3. Cook until the butternut squash is soft.
  4. Simmer for 30 minutes after adding the broth.
  5. Blend until smooth.
  6. Add the half-and-half and serve immediately.

That’s all there is to it. This simple soup recipe is for you if you’re not a chef or have never cooked homemade soup before.

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Is it possible to freeze butternut squash soup?

YES, YES, YES, YES, YES, YES, YES, Before moving your soup to a freezer-safe container, make sure it’s totally cold. As the soup freezes and releases steam, this will prevent any strange ice crystallization. Simply thaw it in the microwave and reheat it in the same pot you cooked it in when you’re ready to eat!

I like to store our soup in single serving containers so that I can enjoy a perfect amount of creamy butternut squash soup without having to thaw and re-freeze it.

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Butternut squash soup: what to pair with it

This soup is excellent enough to eat on its own, but these accompaniments will round out your warm winter meal:

  • I mean, obviously, fresh bread and butter. Homemade soup is best served with crusty bread and plenty of butter. Vermont Creamery’s Salted Butter comes highly recommended. It’s unearthly, and it goes well with this butternut squash soup.
  • Grilled Cheese: This is, without a doubt, my favorite. Every meal, in my opinion, should be accompanied with a buttery, gooey grilled cheese. It’s quick and simple, and it’s the best method to fill your tummy in the most comfortable manner imaginable.
  • Salad: To complete out your dinner, soup and salad is a terrific light alternative. I adore a large green salad, but there are so many delicious salad ideas on the page!
  • Blueberry Muffins: I know this seems strange, but my mother used to make handmade blueberry muffins whenever we had soup when I was a kid. And I’ll take any opportunity to have dessert with supper. Our recipe for the greatest fluffy blueberry muffins can be found here.

With crispy croutons on top, a drizzle of Greek yogurt, and fresh bread on the side, this butternut squash soup is delicious. I also suggest serving this warm winter soup with soft slippers, a nice blanket, and maybe some reality television… But, well, that’s just my opinion.

Print

In the winter, there’s nothing more comforting than a large cup of homemade butternut squash soup. This butternut squash soup dish is simple and delicious!

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 30 minutes to prepare
  • Time spent: 50 minutes
  • 6 serves 1x1x1x1x1x1x1x1x1x1x
  • Soup is a category.
  • Stovetop method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 30 minutes to prepare
  • Time spent: 50 minutes
  • 6 serves 1x1x1x1x1x1x1x1x1x1x
  • Soup is a category.
  • Stovetop method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • 30 minutes to prepare
  • Time spent: 50 minutes
  • 6 serves 1x1x1x1x1x1x1x1x1x1x
  • Soup is a category.
  • Stovetop method
  • American cuisine

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 big sliced onion
  • 3 garlic cloves
  • 1 tsp salt (or more to taste)
  • salt and pepper to taste
  • 3 lbs butternut squash, peeled and cubed into 1 inch cubes*
  • 4 c. chicken broth
  • 1 gallon half-and-half

Instructions

  1. Cook the chopped onions in the olive oil in a big saucepan (I used a 4 quart cast iron, but any large pot should work) over medium heat until transparent. Don’t worry if your onions aren’t properly chopped–you’ll be blending them soon enough!
  2. Reduce the heat to low and add the garlic, salt, and pepper, as well as the butternut squash. Cook for 10-15 minutes, or until the squash is fork soft.
  3. Allow to come to a rolling boil after adding the chicken stock. Reduce to a low heat setting, cover, and cook for 30 minutes.
  4. After 30 minutes, puree the soup using an immersion blender until smooth. Don’t worry if you don’t have an immersion blender. Blend the soup in a food processor or in a heat-safe blender until it is creamy, then return it to the saucepan.
  5. Mix in the half-and-half well. Serve immediately with warm bread, grilled cheese, or croutons.

Butternut squash soup, recipe for butternut squash soup

Notes

  1. Typically, a big butternut squash weighs about 3 pounds! If you can only locate one little one, you’ll almost certainly need two.
  2. By replacing the chicken stock with vegetable stock and the half & half with your preferred non-dairy substitute, you can simply turn this butternut squash soup vegan. I’ve had luck using Forager Non-Dairy Half & Half in this butternut squash soup, as well as skipping it totally!

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Butternut squash soup is a healthy, vegan soup that has a nutty flavor. It’s also gluten-free and vegetarian. Reference: butternut squash soup healthy.

Frequently Asked Questions

How bad is butternut squash for you?

A: Butternut squash is not for everyone, as it can cause stomach aches and diarrhea. If youre unsure about whether or not this is a safe food to eat, dont risk it!

How does Martha Stewart make butternut squash soup?

A: Well, the squash is first sautéed in butter until tender. Then its puréed with some of its own cooking liquid and chicken broth. Finally, a roux made from flour and milk thickens the soup before adding more stock or water if needed to achieve desired consistency.

Is butternut squash soup good for you?

A: Butternut squash soup is not good for you, due to its high sugar content. If you would like a healthy alternative, try adding some kale in there instead of butternut squash

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