Butternut Squash Soup Recipe

Introduction

This creamy butternut squash soup is a comforting and hearty dish perfect for chilly days. Made with simple vegetables and rich chicken stock, it’s easy to prepare and full of natural sweetness and warmth.

Ingredients

• 2 tablespoons butter
• 2 potatoes
• 1 onion
• 1 butternut squash
• 1 stalk celery
• 32 fluid ounces chicken stock
• 1 carrot
• Salt, to taste
• Ground black pepper, to taste

Instructions

1. Step 1: Melt the butter in a large pot over medium heat.
2. Step 2: Add the chopped onion, celery, carrot, butternut squash, and potatoes. Cook for about 5 minutes, stirring occasionally, until the vegetables are lightly browned.
3. Step 3: Pour in enough chicken stock to cover the vegetables. Reserve the remaining stock for later. Bring the mixture to a boil.
4. Step 4: Lower the heat, cover the pot, and simmer for 40 minutes, or until all the vegetables are tender.
5. Step 5: Carefully transfer the soup to a blender and blend until smooth. Pour the soup back into the pot, adding reserved chicken stock to reach your desired consistency.
6. Step 6: Season with salt and ground black pepper to taste.
7. Step 7: Serve warm and enjoy your comforting butternut squash soup.

Tips & Variations

• For a vegetarian version, substitute vegetable stock for chicken stock.
• You can add a pinch of nutmeg or cinnamon to enhance the natural sweetness of the squash.
• If you prefer a creamier texture, stir in a splash of cream or coconut milk before serving.
• Roasting the squash and vegetables beforehand can deepen the flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally to prevent sticking. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash for this soup?

Yes, frozen butternut squash works well and can save time. Just adjust cooking time to ensure the vegetables are tender before blending.

Is it necessary to blend the soup?

Blending creates a smooth, creamy texture typical of butternut squash soup, but you can skip blending if you prefer a chunkier, rustic soup.

Butternut Squash Soup Recipe

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★★★★★

4.9 from 368 reviews

• Author: Noah
• Total Time: 60 minutes
• Yield: 6 servings 1x

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Description

A creamy and comforting Butternut Squash Soup made with tender roasted vegetables simmered in flavorful chicken stock, blended smooth and seasoned to perfection. Perfect for a cozy meal on a chilly day.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 Potatoes
• 1 Onion
• 1 Butternut Squash
• 1 stalk Celery
• 1 Carrot

Other Ingredients

• 2 tablespoons Butter
• 32 fluid ounces Chicken Stock
• Salt, to taste
• Ground Black Pepper, to taste

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Instructions

1. Melt the butter: In a large pot, melt 2 tablespoons of butter over medium heat until fully melted and slightly bubbling.
2. Sauté the vegetables: Add the chopped onion, celery stalk, carrot, butternut squash, and potatoes to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables are lightly browned and begin to soften.
3. Add chicken stock and bring to boil: Pour enough chicken stock (from the 32 fluid ounces) into the pot to just cover the vegetables. Reserve the remaining stock for later use. Increase the heat to high and bring the mixture to a boil.
4. Simmer the soup: Reduce the heat to low, cover the pot, and let the soup simmer gently for 40 minutes, or until all the vegetables are tender and cooked through.
5. Blend the soup: Carefully transfer the cooked soup in batches to a blender and blend until completely smooth. Return the blended soup to the pot and stir in the remaining chicken stock until you reach your desired consistency.
6. Season the soup: Add salt and ground black pepper to taste. Stir well to combine and heat through if needed.
7. Serve: Ladle the smooth, creamy butternut squash soup into bowls and enjoy warm.

Notes

• You can substitute chicken stock with vegetable stock for a vegetarian version.
• For extra creaminess, add a splash of cream or coconut milk after blending.
• If you prefer a chunkier texture, blend only half the soup and mix back the unblended portion.
• Roasting the vegetables before sautéing can enhance the soup’s flavor.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: butternut squash soup, creamy squash soup, fall soup recipe, comforting soup, easy soup, healthy soup