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Simply the best Butternut Squash Soup you’ll ever taste! Packed with squash, veggies, and garlic, you can make this delicious, comforting, and nutritious soup in under an hour.
There’s a certain magic to a bowl of Butternut Squash Soup, especially during those chilly months. This particular recipe is not just another soup; it’s a bowl of sheer comfort and flavors and effortlessly combines good-for-you food with indulgence. It’s super creamy, yet creamless, and full of delicious butternut flavor.
Why We Love This Butternut Squash Soup
- Easy: With just a few staple ingredients, you’re heading to a delightful bowl of comfort.
- Wholesome: Packed with veggies and herbs, it’s nutritious while still delivering on yumminess.
- No Cream, But Creamy: Despite having no actual cream, the soup’s creamy texture results from the blended butternut squash.
- Fall in a Bowl: The flavor, ingredients, and warmth are like a cozy blanket of Autumn.
Butternut Squash Soup Ingredients
- Butternut Squash: Peeled, seeded, and cut into 2-inch cubes.
- Butter and Olive Oil: To sauté the veggies.
- Carrots, Celery, Garlic, and Onion: These create a classic veggie foundation that complements the squash.
- Fresh Parsley, Dried Rosemary, and Thyme: These herbs introduce more flavor.
- Vegetable Broth
- Milk or Half & Half: For added creaminess without overpowering the veggies.
- Nutmeg: To add a touch of warmth and spice.
How To Make Butternut Squash Soup
- Sauté the Veggies: Begin by heating butter and olive oil, and then mix in the squash, carrots, celery, onion, and herbs. Cook until tender.
- Add the Broth: Pour in the vegetable broth and let it simmer.
- Blend: Once done, blend the mixture until smooth and creamy.
- Finish: Pour the blended soup back into the pot, stir in milk and nutmeg, and season as needed.
- Garnish and Serve: Top with chives and parsley for an added layer of freshness.
Recipe Tips
- Cutting the Squash: Cut the butternut squash into same-sized chunks for even cooking.
- Use Fresh Herbs: Whenever possible, opt for fresh herbs. They kick up the flavor significantly.
- Blending Caution: When blending hot soup, be careful; blend in batches, and don’t fill the blender too full.
- Seasoning: Always season to taste, especially before serving.
What To Eat With Butternut Squash Soup
This soup pairs well with simple cornbread or focaccia, which are ideal for dipping. Serve it with my Brussel sprouts salad, a Peruvian chicken as a main, and this air fryer bacon with roasted pumpkin seeds to add as a garnish for a salty crunch.
How To Store Leftovers
- Store the soup in an airtight container and keep it in the fridge for up to 4 days, or freeze butternut squash soup for up to 3 months. Reheat it on the stovetop over medium heat until warmed through.
More Butternut Squash Recipes
- Butternut Squash and Rice Casserole
- Roasted Butternut Squash with Brussel Sprouts
- Sancocho Dominicano
- Honey Roasted Butternut Squash
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Butternut Squash Soup
The best ever Butternut Squash Soup! You're just a few ingredients from enjoying this incredibly delicious, comforting, and nutritious soup.
Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 pounds butternut squash,, peeled, seeded, and cubed (about 1.5 to 2-inch cubes)
- 3 carrots, , sliced
- 2 celery ribs, , sliced
- 1 yellow onion, , sliced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- salt and fresh ground black pepper, , to taste
- 4 cloves garlic, , minced
- 4 cups low sodium vegetable broth
- ¼ cup milk or half and half,, you can also use heavy cream
- ⅛ teaspoon ground nutmeg
- chopped fresh chives, , for garnish, optional
- chopped fresh parsley,, for garnish, optional
Instructions
- Melt the butter and heat the olive oil in a large pot or Dutch oven set over medium-high heat. Add the cubed butternut squash, carrots, celery, onion, and parsley to the heated oil.
- Stir in the rosemary and thyme; season with salt and pepper and continue to cook, stirring frequently, for about 12 to 14 minutes or until the squash is tender.
- Add garlic and cook for 20 seconds. Stir in the vegetable broth and bring to a boil; lower the heat to a simmer and cook for 10 minutes.
- Remove the pot from the heat and stir in the milk or half & half.
- Using a blender, purée the soup in batches until smooth. Alternatively, use an immersion blender.
- Pour the soup back into the pot and stir in the nutmeg.
- Taste for salt and pepper and adjust if needed.
- Ladle into bowls and garnish with chives and parsley. Serve.
Notes
- Cutting Squash: Try to keep those squash pieces about the same size. It helps them cook all nice and even. You can also get ready-cut butternut squash from the grocery store.
- Herbs: If you have all fresh herbs, use them. Trust me, they’ll make your soup pop!
- Blending: Hot soup can be sneaky. Don’t overstuff the blender, and blend the soup in batches. An immersion blender works great, by the way.
- Flavor: Before you dish it out, give it a taste. The soup might need a little extra salt or pepper.
- Toppings: Crunchy bacon bits, pepitas, or dried chives are great for adding flavor and texture to the soup.
Nutrition
Calories: 249kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 731mg | Potassium: 1080mg | Fiber: 6g | Sugar: 11g | Vitamin A: 32620IU | Vitamin C: 56.6mg | Calcium: 168mg | Iron: 2.3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
Just tried this recipe and am so happy with the results. It is delicious.
Recommend it to all.
Very good flavor. Perfect for a fall night. Did home made croutons and shaved Parmesan on top. Awesome.
I’m very glad you enjoyed it! Thank YOU! 🙂