Butternut Squash Soup

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Creamy butternut squash soup that’s cozy, flavorful, and ready to warm you up on any chilly day. This recipe is simple to make with fresh squash, onion, carrot, and garlic simmered until tender, then blended into a silky smooth soup with a touch of cream and nutmeg. It’s comforting, nourishing, and perfect for fall or winter.

Ingredients You’ll Need

Let’s talk about the stars of this recipe.

• Butternut squash: Choose firm, heavy squashes with smooth skin and no bruises. Smaller squashes tend to be sweeter and more tender, which is perfect for a silky soup.
• Carrots and onions: These aren’t just filler—they add depth and natural sweetness. I always grab organic when possible, just for the flavor.
• Garlic: Roasting the garlic slightly before adding it gives the soup a mellow, nutty aroma.
• Vegetable or chicken stock: A rich, flavorful stock is key. I’ve used store-bought when in a pinch, but homemade stock makes the soup taste elevated, like it’s been simmering for hours.
• Spices: Nutmeg is subtle but transformative. A pinch of cinnamon can also add warmth if you like. Salt and pepper, of course, but don’t overdo it—you want the squash to shine.
• Optional cream or coconut milk: Adds silkiness and a touch of indulgence. For a vegan version, coconut milk is my go-to, and it pairs beautifully with the sweetness of the squash.

A small note: I’ve experimented with adding apples or pears to the soup, and while it’s an interesting twist, I usually prefer the pure, simple flavor of the squash and root vegetables.

How to Make Garlic Butter Pasta

Here’s my tried-and-true method for bringing butternut squash soup to life:

• Prep the vegetables: Peel and cube your squash, chop the onions and carrots, and roughly chop the garlic. If roasting, drizzle squash cubes with olive oil, season lightly, and bake at 400°F for about 20 minutes.
• Sweat the aromatics: In a large pot, heat a bit of olive oil or butter over medium heat. Add onions and carrots, cooking until they soften and begin to sweeten, about 5–7 minutes. Add garlic in the last minute to prevent burning.
• Simmer the soup: Add squash to the pot along with stock. Bring to a gentle simmer. Season with salt, pepper, and a pinch of nutmeg. Let cook for 20–25 minutes, or until squash is tender.
• Blend: Use an immersion blender directly in the pot, or transfer to a countertop blender in batches. Blend until silky smooth. Taste and adjust seasoning.
• Finish: Stir in cream or coconut milk if desired, then heat gently (don’t boil). The soup should be rich, warm, and slightly thick.

One sensory cue I love: when the soup is ready, you’ll notice the aroma of roasted squash and spices filling the kitchen—almost like a gentle invitation to sit down with a cozy bowl.

Pairings & Serving Ideas

While this soup is excellent on its own, a few simple touches can elevate it:

• Top with a swirl of cream or coconut milk for presentation and richness.
• Toasted pumpkin seeds or a sprinkle of fresh herbs like parsley or thyme adds texture and color.
• Serve alongside a warm, crusty baguette, grilled cheese, or herbed crackers for a full meal.
• A simple side salad with crisp greens and a tangy vinaigrette balances the creamy sweetness of the soup beautifully.

One favorite of mine: a handful of crispy prosciutto crumbles on top. It’s not traditional, but the saltiness against the sweet squash is addictive.

Storage & Make-Ahead

This soup is surprisingly forgiving when it comes to storage:

• Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of stock or milk if it thickened too much.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat slowly. Avoid boiling, as it can break the texture.

A little trick I’ve picked up: make a large batch at the start of the week and freeze individual portions. On busy nights, I just thaw a portion, warm it, and add a few quick toppings—instant comfort food without extra prep.

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