How To Make Butternut Squash Soup

How To Cut Butternut Squash:

The top half of the squash doesnt have seeds in it. You can use this part of the squash as is.

Now that your squash is cut, lets go over how to make butternut squash soup. Ive included instructions for the crockpot, instant pot, and stove but the photos show the crockpot.

What Can You Serve With This Healthy Butternut Squash Soup

Toppings Here are some topping ideas for easy butternut squash soup: I like to garnish it with bacon and toasted pumpkin seeds. You can add fresh herbs, heavy cream, spices, and croutons.. the options are endless!

Bacon- You can add bacon bits on top

Protein- Serve it alongside these Whole30 Cashew Coconut Chicken Tenders for a well balanced meal

Bread- If youre not paleo/whole30 a big loaf of crusty bread is the way to go

Salad This Strawberry Avocado Goat Cheese Salad is my favorite

A meal I like to serve this with our Stuffed Acorn Squash

How To Make This Butternut Squash Soup

This recipe is simple and easy, starting with a base of chopped onions, celery, and carrots. You add the squash, chopped apple, stock, and seasonings, and cook until done.

With a little blender magic at the end, you have a beautifully puréed, thick, smooth, and satisfying butternut squash soup. It’s perfect for fall.

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How To Make Roasted Butternut Squash Soup

Preheat the oven to 400 degrees.

Cut and peel the butternut squash and set aside.

Over medium heat, in a medium stockpot add the bacon and bacon until crispy and remove the bacon from the pot.

Place the butternut squash and pepper onto a sheet pan a drizzle with half of the bacon fat. Place into oven and bake until squash is tender about 25-30 minutes.

While the squash is cooking, wash and cut the red bell pepper and set it aside, and peel and dice the onion and set aside.

Saute the onion and garlic in the bacon fat left in the pot until the onions are translucent.

When the squash is done cooking add it to the pot and then add in the squash, peppers, salt, pepper and thyme.

Cook for an extra five minutes.

Stir in the stock, blend with an immersion blender until smooth.

Bring soup to a boil then let it simmer for 10 to 15 minutes.

Top with a dollop of yogurt, bacon and scallions.

Squash As Soup And As Seasonal Inspiration

My husband and I went to the pumpkin patch the other day, and the farmer had a whole bunch of different kinds of hard winter squash from butternut to spaghetti to acorn to a bunch that I wasnt familiar with, but they sure were beautiful. We bought a bunch of different squash and I have them as a beautiful centerpiece on the table right now.

Fall is my favorite season, and living up in Washington right now has really brought that to the front of my thinking lately. The season is so beautiful and so rich. All those fall colors of the trees and the produce. Autumn & Fall is just so perfect!

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Can I Freeze The Soup

Not only is it a great make-ahead dish, but butternut squash soup also freezes well. Place the cooled soup in an airtight container and freeze for up to two months.

Thaw in the fridge overnight and reheat on the stove over low heat until warmed all the way through.

Do not let it reach boiling point, otherwise, the soup will disintegrate.

Keep in mind that the soup will get thicker the longer its stored in the freezer. To thin it up a little, add milk, half-and-half, or broth while reheating.

How To Store Instant Pot Butternut Squash Soup:

This butternut squash soup will last for 5 days in the refrigerator.

Can this be made ahead? Yes, you can serve the soup straight from your blender. Or, make it the day before and reheat it in your blender or in a pot on the stove

Can this soup be frozen? Yes! Let leftover soup cool to room temperature before transferring it to a proper storage container. I love Souper Cubes for freezing soup. Code CLEANEATINGCOUPLE works to save $$!

You can freeze this soup for up to 3 months. We have more tips on how to freeze soup!

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Use An Emersion Blender

Anyway, when I got my hands on an emersion blender.well let me just say it changed my soup world! Instead of transferring the hot soup from the dutch oven to the blender, into a large bowl, and then back to the dutch oven, I just blended the whole concoction in the dutch oven! No more transferring the hot soup!!

This tool is a game-changer. I use it all the time. It could be used for tomato soup or any other smooth soup. I use the emersion blender every morning for my smoothie since my Ninja breathed its last breath!

Why This Recipe Is The Best

Roasting = the biggest secret of all For the best soup, well be using Roasted Butternut Squash. Why? Because roasting caramelizes and intensifies the natural sweetness and flavor, and roasting cubes in particular maximizes the amount of surface area for that to happen. You just cant get the same effect if you simmer the cubes in the broth.

Minimal ingredients but incredible flavor The five main ingredients youll need are onion, chicken or vegetable stock, butter or olive oil , cinnamon, and roasted butternut squash. Its an elegant soup that is simple but flavorful.

Incredibly creamy, without dairy While you can add a drizzle of heavy cream or coconut cream on top to make it pretty, this soup is made without dairy entirely. It truly does not need it.

Intense flavor, and not watery Roasting the squash first cooks out a lot of its water and intensifies the flavor.

No added sugar or sweetness Youd be surprised how many recipes and restaurant versions call for adding sugar, which is an easy way to make things taste good, but totally unnecessary here. We will get a natural sweetness from roasting.

Batch friendly What I do when I make roasted butternut squash cubes is make a double batch, one for eating as a vegetable side or in a salad, and one batch for this soup. You can even keep the cubes in the freezer if you dont want to make this right away.

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Easy Butternut Squash Soup

I hope you enjoyed this post and that you will try this soup yourself. Butternut squash is getting ready for its harvest time so this is the perfect time to roast up as many as you can!

Believe me, you wont regret it!

If you try this recipe, I would love to know what you think. Show me a bit of grace with the ingredient measurements I dont measure when I do this kind of cooking!

Pin any of the images you see in this post and share it with your friends. They need an easy soup for this fall and winter

• Optional: serve with sunflower seeds or pumpkins seeds.

How To Choose A Butternut Squash:

When picking out a butternut squash, first look for color. It should be a solid beige color and not have any deep cuts or bruises. Sometimes they get a little scratched during shipping and at the grocery store. Small surface only scratches are fine. Next, pick up the squash. If it feels heavy for its size, its a good one.

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Butternut Squash Soup Recipe Ingredients:

As with all of our soup recipes, the ingredients list for our Butternut Soup are kept to a minimum so the rich and creamy flavour of squash comes shining through with every mouthful.

• Butternut squash whole squash for roasting OR fresh, pre-cubed/diced squash for a fast boil soup are both fine to use.
• Onion and garlic essential in this soup. The savoury aspect of onion and garlic pairs so well with the sweetness of squash.
• Carrot adds a little extra sweetness and natural flavour that deliciously compliments squash.
• Chicken stock or beef! You can also use vegetable broth/stock and make it vegetarian.
• Chicken bouillon cubes adds even more depth of savoury flavour.
• Half and half or heavy/thickened cream: we love drizzling cream into each bowl just before serving. A little goes a long way!

TO ROAST OR BOIL?

Tips For Making The Best Soup

• Heres the most important tip of all: roast the butternut squash before making the soup. This step is essential for two reasons.

First, roasting brings out the flavor of the squash. It caramelizes the squash, making it sweeter than ever.

Second, it makes peeling, seeding, and slicing a breeze! Roast at 375 degrees Fahrenheit for an hour. The squash softens such that you can easily scoop out the flesh with a spoon.

• Want a sweeter soup? Maple syrup, honey, or pancake syrup works best. You do not want to overdo it, though. So just start with a tablespoon, stir, and taste. Add more if needed.
• Do not skip the salt and pepper at the end of cooking. These basic seasonings add so much flavor to the soup.
• Give your soup maximum richness by adding butter. You can add cream, too, but if you do not want the soup to be too heavy, butter is your best bet.
• Want to speed things up? If you have an Instant Pot, perfect! Butternut squash soup only requires 20 minutes to cook in the Instant Pot.

Set the pot to saute mode and brown the veggies for 6 to 7 minutes. Add the remaining ingredients and set the pot to high pressure for 8 minutes.

Blend the mixture until smooth and voila! Youre done.

• Conversely, you can also cook the soup in the crockpot or slow cooker for hours. After sauteing the veggies, place all the ingredients in the crockpot and cook either on low for 7 to 8 hours or on high for 3 ½ to 4 hours. Blend until smooth and serve.

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Roasted Butternut Squash Soup Recipe

If there had to be one soup that just screamed hello its fall, it would be Roasted Butternut Squash Soup, it is so warm and comforting. However, while this is the perfect soup for the fall I like to enjoy Roasted Butternut Squash Soup all year long.

I love butternut squash however as much as I love eating it just roasted with some spices I sometimes want something more. Wanting something more is what started the process to create this amazing butternut squash soup. I wanted butternut squash but I did not want to be cooking the main dish as well.

I wanted something easy and delicious that I could just make for dinner on nights when the mood struck. This butternut squash soup starts with roasting the butternut squash in the oven and then combining it with other ingredients and blending them into a smooth rich and velvety soup that is perfect for a chilly fall night or the starter to a holiday meal.

If you are looking for an easy soup to make, this butternut squash soup is perfect. Roast some veggies in the oven, add them to a pot, and puree with additional ingredients and that is for this delicious soup recipe.

Vegan Broccoli Soup Recipe Ingredients

Tasting this vegan broccoli soup, youd never guess that its made without cheese or cream. Its creamy texture and rich taste come from these plant-based ingredients:

• Broccoli, of course! I get tons of requests for recipes that use a whole bunch of broccoli, so here, I do stalk and all! I blend the stalk into the soups creamy base and pulse in the florets for texture. If youre looking for more whole-vegetable recipes, try making a broccoli salad or cauliflower rice next. Waste not, want not!
• Cashews and potatoes This combination is a great one for giving vegan recipes a gooey cheesy texture. Like in my vegan cheese recipe, it makes this soup rich and creamy.
• Carrots For cheesy color.
• Celery, onion, and garlic They add savory depth of flavor.
• Apple cider vinegar, Dijon mustard, and lemon juice For tang.
• Fresh dill Its the secret ingredient that ties this soup together! It helps give it a delicious cheesy flavor without an ounce of cheese.

Find the complete recipe with measurements below.

To make this recipe, start by sautéing the onion, carrots, celery, and broccoli stems until they soften. Stir in the potatoes and garlic. Then, add the broth and simmer!

Meanwhile, steam all but 1 cup of the broccoli florets until theyre tender, but still bright green.

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How To Make The Soup Thicker

This recipe already yields an ultra-creamy butternut squash soup, but if you want to take its consistency to the next level, take note of these tips.

• The most obvious choices are cream and milk. Use either to replace chicken stock and your soup will be extra rich and creamy. Coconut milk is great, too.
• Yogurt works like magic, as well! Its a cream alternative, especially if you dont mind the subtle tartness.
• Adding starch such as stale bread will also help thicken the soup. Slice the bread into small cubes and add them to the blender with the soup and puree away.
• You also cant go wrong with cornstarch, the most common thickening agent there is. Just a tablespoon works wonders.

How To Roast Butternut Squash Soup

This is how I roast butternut squash:

• peel with a vegetable peeler
• cut in half lengthwise & scoop out seeds
• cut into 1-inch cubes and drizzle with olive oil
• roast on a cookie sheet in a 425* oven until tender and browned about 45 minutes

Doing that step makes this cooking butternut squash soup so easy!

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Substitutions For This Easy Butternut Squash Soup Recipe:

There are so many ways you can customize this Butternut Squash Soup Recipe. Feel free to add heavy cream, more spices, and customize with the different toppings you enjoy. You can also add in other veggies like potatoes or leeks for more flavor.

Herbs- Feel free to add thyme, rosemary, or sage to this recipe. 1/2 teaspoon of dried herbs will be the perfect amount!

Milk/Cream You can add regular milk, cream, almond milk, or coconut milk to this soup. Blending the soup with milk will make it thinner in texture while making it creamier.

Broth You can use beef or chicken broth instead of vegetable broth

Can butternut squash beroasted? You can roast the butternut squash and veggies in this soup rather than sautéing or cooking in the crockpot/instant pot. Coat all vegetables in olive oil and roast at 400 for 30 minutes. Make sure to roughly chop veggies rather than dicing them if roasting them

Sodium: If youre looking to reduce sodium, omit the salt and use a salt-free broth. The nutrition facts reflect using a salt free broth.

What Youll Need To Make Butternut Squash Soup

While its generally more expensive to buy pre-cut produce at the supermarket, it can be a huge time-saver, especially with large, unwieldy vegetables like butternut squash. Peeling, seeding, and chopping a whole butternut squash is a chore, so I recommend getting it prepped and ready to cook. The key is to make sure the package is very fresh. The grocers rule is first in, first out so the freshest package will be towards the back of the shelf.

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Butternut Squash Soup Variations

Another great thing about butternut squash soup is that there are tons of ways to modify it to suit your preference or diet. Here are fantastic ways to switch things up a little.

• No butternut squash on hand? No problem. Canned pumpkin works, too. Sure, fresh is best, but canned pumpkin puree is the next best thing. Its better than no soup at all! Plus, it eliminates the arduous step of peeling, seeding, and pureeing.
• If youre vegan or want to serve the soup to friends who are, just use vegetable stock instead of chicken.
• Give the soup more flavor by adding your favorite herbs, spices, and seasonings. Curry is one of my favorites because it complements really well with butternut squash. Garlic, cayenne powder, paprika, and nutmeg also make great flavor additions.

Heres another tip: toast the spices for a couple of minutes beforehand to enhance their flavor.

How To Serve Roasted Butternut Squash Soup

There are some great ways that butternut squash goes with a meal. It makes a great main dish for a chilly fall or winter dinner.

You can serve as a starter for Thanksgiving or Christmas dinner or any night of the week.

You can serve this soup as a side dish that pairs well with many different main dish recipes.

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Vegan Broccoli Soup Recipe Tips

• Top it with something crunchy. Whenever Im making creamy soup, I love to top it with crunchy garnishes for textural contrast. While the soup simmers, roast the last of the broccoli florets and make a batch of quick homemade croutons. These crispy toppings will take your vegan broccoli soup to a whole new level!
• Dont blend the broccoli too much. You dont want this soup to become a smooth puree it should have some texture. Blend the potatoes, celery, onions, broccoli stalk, and carrots until theyre completely smooth, but just pulse in the steamed florets. They add lovely green flecks and texture to the soup.
• Dont skip the dill! Even if dill isnt your thing, I urge you to try it in this recipe. Its essential for mimicking the rich, complex flavor of sharp cheddar cheese. If you want to skip it, I recommend blending in a few tablespoons of nutritional yeast to make the soup taste more cheesy.