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Author:

Kevin Curry

Butternut Squash Soup

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There’s nothing quite like a warm, creamy butternut squash soup on a chilly day. This simple yet flavorful recipe for butternut squash soup will become a staple in your kitchen. Whether you’re an experienced cook or a kitchen novice, this easy butternut squash soup recipe is perfect for you. Let’s dive into why this soup is so special and how you can make it yourself!

Reasons to Love This Butternut Squash Soup Recipe

Hey everyone! You’re going to love this butternut squash soup, it’s not only packed with vitamins, minerals, and antioxidants, making it super healthy and nutritious, but it is also incredibly easy to make with just a few ingredients. The flavor is amazing, thanks to the roasted veggies, herbs, and broth that come together to create a rich and creamy texture. Plus, it’s really versatile, so you can tweak the ingredients to find what works best for you and your family. Whether you’re enjoying a cozy night in or looking to impress guests at a dinner party, this soup is perfect for any occasion.

Tips and Tricks for Making the Best Butternut Squash Soup

Roasting for Flavor: Roasting the vegetables enhances their natural sweetness and adds a depth of flavor to the soup.

Blending Tips: For a creamier texture, blend the soup in small batches and ensure the blender lid is securely on.

Adjusting Consistency: If the soup is too thick, add more broth until you reach your desired consistency.

Herbs and Spices: Feel free to experiment with different herbs and spices to suit your taste. Sage, rosemary, and ginger are great options.

Serving Suggestions: Pair this creamy butternut squash soup with a crusty bread or a side salad for a complete meal.

Possible Variations for This Butternut Squash Soup Recipe

Vegan Version: Use vegetable broth instead of chicken broth.

Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy version.

Creamy Twist: Stir in a splash of coconut milk or cream for an extra creamy texture.

Nutty Flavor: Top with toasted pumpkin seeds or a drizzle of nut butter for added crunch and flavor.

What to Serve With Butternut Squash Soup

Pair your butternut squash soup with a slice of warm, crusty bread for perfect dipping. A fresh, green salad also complements the soup nicely. For a heartier meal, serve it with grilled chicken or my personal favorite, blackened salmon. Additionally, a side of cheese and crackers provides a savory contrast that enhances the overall experience

How to Store Butternut Squash Soup

Store any leftover butternut squash soup in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months. Simply thaw in the refrigerator overnight and reheat on the stove or in the microwave before serving.

Show full recipe

Butternut Squash Soup

Butternut Squash Soup Recipe Ingredients

5 Servings
Serving Size:354g
* Optional Substitution Note
Soup
  • 1 lb 10 oz raw butternut squash, cut into chunks
  • 1 medium white onion, chopped
  • 3 garlic cloves, with inner peel
    • Note: leave the inner peel on the garlic for roasting
  • 1 tablespoon dried thyme
    • You can also use your favorite herb
  • 2 tablespoons olive oil
  • hearty pinch of sea salt & pepper
  • 3 cups low sodium chicken broth
    • Note: I used vegan Not Chick'n broth which has a great flavor
  • 1 cup frozen fire roasted corn
Garnish
  • fresh rosemary, chopped
Optional flavor boosting ingredients
  • 1 tablespoon fresh ginger
    • Add this to the blender when making the soup
  • 2 teaspoons sage
    • Stir this in after the soup is made

How to Make Butternut Squash Soup

Step 1

Preheat the oven to 420°F (216°C). This temperature is perfect for roasting the vegetables to bring out their natural sweetness and flavor.

Step 2

Next, prepare the vegetables. Line a baking tray with parchment paper to prevent sticking. Add the butternut squash chunks, chopped onion, and garlic cloves (leave the inner peel on for roasting). Drizzle with olive oil, and then sprinkle with thyme, sea salt, and pepper. Toss everything together to ensure the veggies are well coated and evenly seasoned.

Step 3

Roast the vegetables in the preheated oven for 25-30 minutes. You’ll want to roast them until the edges are seared but not burnt. This roasting process caramelizes the natural sugars in the vegetables, adding depth to the soup’s flavor.

Step 4

Pour the blended soup into a pot set on low heat. Add the frozen fire roasted corn and stir until the soup is heated through. The corn adds a nice texture and a hint of sweetness.

Quick Butternut Squash Soup Recipe

Step 5

Finally, garnish and serve.

Quick Butternut Squash Soup Recipe

Butternut Squash Soup

Kevin Curry

Soup can be enjoyed ANY time of year! This butternut squash soup recipe has minimal ingredients and can be enjoyed hot or cold.
Quick Butternut Squash Soup Recipe

Prep 10min
Cook 30min
Total 40min

Category Soups
# of servings5
Calories 180
Soup
  • 1 lb 10 oz raw butternut squash, cut into chunks
  • 1 medium white onion, chopped
  • 3 garlic cloves, with inner peel
    • Note: leave the inner peel on the garlic for roasting
  • 1 tablespoon dried thyme
    • You can also use your favorite herb
  • 2 tablespoons olive oil
  • hearty pinch of sea salt & pepper
  • 3 cups low sodium chicken broth
    • Note: I used vegan Not Chick'n broth which has a great flavor
  • 1 cup frozen fire roasted corn
Garnish
  • fresh rosemary, chopped
Optional flavor boosting ingredients
  • 1 tablespoon fresh ginger
    • Add this to the blender when making the soup
  • 2 teaspoons sage
    • Stir this in after the soup is made

  1. Preheat the oven to 420°F (216°C). This temperature is perfect for roasting the vegetables to bring out their natural sweetness and flavor.

  2. Next, prepare the vegetables. Line a baking tray with parchment paper to prevent sticking. Add the butternut squash chunks, chopped onion, and garlic cloves (leave the inner peel on for roasting). Drizzle with olive oil, and then sprinkle with thyme, sea salt, and pepper. Toss everything together to ensure the veggies are well coated and evenly seasoned.

  3. Roast the vegetables in the preheated oven for 25-30 minutes. You’ll want to roast them until the edges are seared but not burnt. This roasting process caramelizes the natural sugars in the vegetables, adding depth to the soup’s flavor.

  4. Pour the blended soup into a pot set on low heat. Add the frozen fire roasted corn and stir until the soup is heated through. The corn adds a nice texture and a hint of sweetness.

    Quick Butternut Squash Soup Recipe

  5. Finally, garnish and serve.

    Quick Butternut Squash Soup Recipe

Nutrition per serving

Calories180cal
Protein6g
Fats7g
Carbs28g
Sodium280mg
Fiber4g
Sugar5g
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Details

Prep 10min
Cook 30min
Total 40min
# of servings5
Serving Size:354g

Nutrition per serving

Calories180cal
Protein6g
Fats7g
Carbs28g
Sodium280mg
Fiber4g
Sugar5g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!