This rich and full flavored Butternut Squash Soup Recipe can be served as a starter or a main dish entrée. Add a side of crusty bread for dipping and it's a fall feast in the making.
Butternut Squash Soup Recipe
I adore butternut squash in most any form. It features a buttery texture and mouth feel and takes on seasonings and flavors beautifully. This soup is rich and full flavored making it a hearty pleasing meal.
Helpful Tips for Making Butternut Squash Soup
The most intimidating thing about butternut squash is not cooking it, but the preparing to cook. There's no need to worry, it's the tough outer skin that once peeled, it becomes a cinch to cube or slice for cooking.
A few basic techniques:
- Use a sharp knife to cut a thin slice to level from the top and bottom of the butternut squash.
- Next, use a potato peeler to remove the outer skin moving from top to bottom holding the squash on the leveled base.
- Once the skin has been removed. Cut squash from top to bottom into two halves. This will be easy to do since the top tough skin has already been removed.
- Use a large spoon to remove the stringy center and seeds. Separate out the seeds for roasting.
- Lay squash cut side down on a cutting board, then slice into ¾ inch slices, and cube.
- This soup can be prepared up to two days in advance, then placed into an airtight container and chilled. Reheat on the stovetop just before serving.
- You can make and freeze this soup up to 2 months in advance. Thaw in the fridge and reheat on the stovetop just before serving.
Butternut Squash Provides the Perfect Garnish
While it's perfectly delicious all on its own, butternut squash comes with its own garnish in the form of seeds. Once seasoned and roasted they add texture, visual appeal and a delicious flavor to the soup. Roasting gives them a flavor very similar to popcorn.
To roast the seeds:
- Separate seeds out from the stringy inside. Rinse well under water and pat dry with paper towels.
- Toss seeds with a drizzle of olive oil, salt and paprika, to your taste.
- Spread seeds onto a sheet pan in a single layer.
- Roast in a 375°F oven for 10-15 minutes, until toasted. You may hear a popping noise as they near the end of roasting.
- Set aside and let cool until serving.
Other Squash Recipes to Add to the Menu
Other squash recipes you may like to try:
- Roasted Butternut Squash with a Sage Honey Butter Sauce
- Homestyle Squash Casserole
- Squash Croquettes
- Italian Sausage Stuffed Summer Squash
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Helpful Kitchen Items:
Butternut Squash Soup
- 3 tablespoon salted butter
- 3-4 lb butternut squash (about 8 cups cubed) peeled and cubed, reserve seeds if roasting
- 1 medium sweet potato peeled and cubed
- 2 medium honey crisp apples peeled, cored and diced
- 1 medium onion diced
- 3 cloves garlic minced
- 32 oz chicken stock
- 1 ½ teaspoon salt dvided use
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ¼ teaspoon cayenne
- ¼ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- ½ cup heavy cream
- fresh thyme and sour cream for serving
- To roast seeds:
- 1-2 teaspoon olive oil
- salt and smoked paprika to taste
- To make soup: Heat butter in a large 6 quart pot or Dutch oven, over medium high heat. Add onions. Cook for 2 minutes just until beginning to soften and brown. Add garlic, cooking for 1 minute longer. To the pot add squash, sweet potato and apple. Stir to coat with butter.
- To the pot add chicken stock and a large sprig of fresh thyme. Season with ½ teaspoon salt,. Cover pot and simmer on medium-low heat for 45-60 minutes, until squash is fork tender. Remove thyme stems from pot.
- Ladle cooked vegetables and broth into a stand blender and puree. Return puree to pot adding heavy cream, reserved salt, pepper, turmeric, cayenne, ginger and nutmeg. Mix together simmer over medium for 5 minutes.
- Keep warm until serving garnished with fresh thyme, roasted seeds and sour cream.
- While soup cooks roast seeds: Remove seeds from stringy squash fibers. Rinse well and pat dry with paper towels. Toss with 1 ½ teaspoon olive oil, salt and smoked paprika. (eyeball amounts) Spread in a single layer on a baking sheet. Roast for 10-15 minutes in a preheated 375°F oven. Set aside to cool, then serve as a garnish for soup.