Cozy Comfort with Creamy Butternut Squash Soup
Creamy Butternut Squash Soup is one of those recipes that instantly brings comfort and warmth, especially on a chilly day. As soon as the weather turns crisp, I reach for my favorite pot to make Creamy Butternut Squash Soup. This recipe is not only easy to prepare but also incredibly versatile, allowing you to customize it to your liking. The process begins with sautéing onions, celery, and carrots in butter until they’re tender and fragrant, forming a flavorful base for the soup.
Preparing the Main Ingredients
Once the vegetables are softened, I add in the main ingredients: potatoes and butternut squash. These hearty components give the soup its creamy texture and rich flavor. After pouring in the chicken broth, the soup simmers until everything is tender. Then, I use my immersion blender to blend the soup until it’s smooth and velvety. For those who prefer a bit of texture, blending only half the soup works beautifully, leaving some chunks intact.
Seasoning and Serving
The magic of Creamy Butternut Squash Soup lies in its simplicity and depth of flavor. With just a few seasonings—salt and pepper—you can elevate the soup to your taste. I sometimes like to add a touch of nutmeg or curry powder for a unique twist. When the soup is ready, I ladle it into bowls, often garnishing with a dollop of sour cream and a sprinkle of fresh herbs. It’s the perfect pairing with a slice of crusty bread or a side salad.
The Joy of Creamy Butternut Squash Soup
This soup has become a staple in my kitchen, and I’m always delighted by how easily it satisfies both my cravings for comfort and my desire for healthy eating. Creamy Butternut Squash Soup is truly a celebration of fall flavors, bringing a touch of coziness to any meal. Whether you’re serving it at a dinner party or enjoying it for a simple weeknight dinner, it’s always a hit.
Table of Contents
Chef’s Notes- Creamy Roasted Cauliflower Soup
- Uniform Cutting: To ensure even cooking, cut all vegetables into similar-sized pieces. This helps the vegetables cook at the same rate, leading to a smoother soup.
- Blending Tips: For a creamier texture, use an immersion blender to blend the soup directly in the pot. If using a standing blender, blend in batches and be careful of hot splashes. For a chunkier texture, blend only half of the soup and leave the rest in pieces.
- Consistency Adjustments: If the soup is too thick after blending, gradually add more broth until you reach your desired consistency. If it’s too thin, let it simmer uncovered for a few minutes to thicken.
- Flavor Enhancements: Experiment with spices like curry powder, cinnamon, or nutmeg to add depth to the flavor. A splash of cream or coconut milk can also make the soup richer and more luxurious.
- Serving Suggestions: Serve with crusty bread, a fresh green salad, or a sprinkle of croutons for added texture. Garnishing with fresh herbs like rosemary or thyme can also enhance both flavor and presentation.
Creamy Butternut Squash Soup
4
bowls15
minutes45
minutes255
kcal1
hourDive into the cozy flavors of fall with this creamy butternut squash soup! It’s a simple, affordable, and customizable recipe that’s perfect for warming up on a chilly day. With a blend of tender vegetables and rich stock, this soup is an instant hit. Add your favorite spices for a personal touch. A must-try for any soup lover!
Ingredients
- Vegetables and Aromatics
2 tablespoons unsalted butter (or olive oil)
1 small yellow onion, finely chopped
1 stalk celery, diced
1 medium carrot, sliced
2 medium russet potatoes, peeled and cubed
- Main Ingredient
1 medium butternut squash (~2 pounds), peeled, seeded, and cubed
- Liquid Base
4 cups low-sodium chicken broth (or vegetable broth)
- Seasonings
Salt and freshly ground black pepper to taste
- Alternative Ingredients:
Butter: Olive oil or coconut oil for dairy-free option.
Chicken broth: Vegetable broth for a vegetarian option.
Potatoes: Sweet potatoes for a different flavor profile.
Onion: Shallots or leeks for a milder taste.
Directions
- Sauté Vegetables – In a large Dutch oven over medium heat, melt the butter (or heat olive oil). Add the chopped onion, celery, and carrot. Sauté until the vegetables are softened and slightly browned, about 5 minutes. Stir in the cubed potatoes and butternut squash. Pour in enough chicken broth to cover the vegetables completely.
- Simmer Soup – Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer until all the vegetables are tender, approximately 40 minutes.
- Blend Soup – Using an immersion blender directly in the pot or transferring the mixture in batches to a standing blender, blend the soup until smooth and creamy.
- Adjust Consistency and Season – Return the blended soup to the pot if using a standing blender. Add any remaining broth to achieve your desired consistency. Season with salt and freshly ground black pepper to taste.
- Serve – Ladle the hot soup into bowls and garnish with your favorite toppings such as sour cream, fresh herbs, or croutons.
Equipment
- chef’s knife
- cutting board
- dutch oven
- immersion blender
- vegetable peeler
Nutrition Facts
- Calories: 255kcal
- Carbohydrates: 36g
- Protein: 9g
- Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 22mg
- Sodium: 496mg
- Potassium: 969mg
- Fiber: 5g
- Sugar: 8g
- Vitamin A: 200IU
- Vitamin C: 21mg
- Calcium: 4mg
- Iron: 11mg
FAQs- Creamy Roasted Cauliflower Soup
Can I make this soup ahead of time?
Yes, this soup stores well in the refrigerator for up to 5 days. Reheat it gently on the stove over low heat. It can also be frozen for up to 3 months; let it cool completely before transferring to airtight containers.
Can I substitute vegetable broth for chicken broth?
Absolutely! Vegetable broth is a great substitute for a vegetarian or vegan version of this soup. It will not alter the flavor significantly.
How can I make this soup dairy-free?
To make this soup dairy-free, use olive oil or coconut oil instead of butter. You can also omit the cream or substitute it with a dairy-free alternative like coconut milk.
What if I don’t have an immersion blender?
If you don’t have an immersion blender, you can use a standing blender. Just blend the soup in batches and be cautious with the hot liquid. Alternatively, you can leave the soup chunky if you prefer.
Can I use pre-cut butternut squash?
Yes, pre-cut butternut squash is convenient and works well for this recipe. It’s a great time-saver and still yields delicious results.
