There’s something magical about butternut squash soup that transforms a simple winter vegetable into a bowl of pure comfort. This creamy butternut squash soup recipe combines the natural sweetness of roasted butternut squash with aromatic herbs and a touch of cream to create a restaurant-quality soup right in your own kitchen. The result is a silky smooth, golden-orange soup that’s both nutritious and satisfying. This recipe serves 6 people generously and makes an elegant starter for dinner parties or a cozy main course paired with crusty bread on chilly evenings.
Serving Size: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Ingredients
- 1 large butternut squash (about 3 pounds), peeled and cubed
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 4 cups vegetable broth
- 1 cup water
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 bay leaf
- Fresh thyme sprigs for garnish
Preparing the Butternut Squash
Start by preheating your oven to 425 degrees Fahrenheit. The key to developing deep, rich flavor in this soup is properly roasting the butternut squash first.
Cut the butternut squash in half lengthwise and scoop out all the seeds and stringy pulp with a spoon. Peel the squash using a vegetable peeler or sharp knife, then cut the flesh into roughly 1-inch cubes. You should have about 6 cups of cubed squash.
Spread the cubed squash on a large baking sheet and drizzle with 1 tablespoon of olive oil. Season with a pinch of salt and pepper, then toss everything together with your hands to coat evenly. Roast in the preheated oven for 25 to 30 minutes, or until the edges are golden brown and the squash is tender when pierced with a fork.
Building the Soup Base
While the squash is roasting, prepare your soup base. Heat the remaining tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, chopped carrots, and celery to the pot. Cook for about 8 to 10 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent.
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant. Be careful not to let the garlic burn, as this can make the soup taste bitter.
Combining and Simmering
Once the butternut squash is finished roasting, add it to the pot with the cooked vegetables. Pour in the vegetable broth and water, making sure the liquid covers the vegetables by about an inch. Add the bay leaf and bring the mixture to a boil over high heat.
Once boiling, reduce the heat to medium-low and let the soup simmer for 15 to 20 minutes. The vegetables should be very tender and easily mashed with a spoon when the soup is ready for the next step.
Blending to Perfection
Remove the bay leaf from the soup and discard it. Now comes the important step of creating that signature smooth texture. You have two options for blending your soup.
For the smoothest result, use an immersion blender directly in the pot. Blend until the soup is completely smooth and creamy, which usually takes about 2 to 3 minutes. If you don’t have an immersion blender, you can carefully transfer the hot soup in batches to a regular blender. Fill the blender only halfway each time and hold the lid down with a kitchen towel to prevent hot soup from splashing out.
Final Seasoning and Finishing Touches
Return the blended soup to the pot if you used a regular blender. Stir in the heavy cream and butter, which will give the soup its luxurious, velvety texture. Season with salt, pepper, and nutmeg, then taste and adjust the seasoning as needed.
If the soup seems too thick, thin it out with a little more broth or water. If it’s too thin, simmer it uncovered for a few more minutes to reduce and concentrate the flavors.
Serving Your Soup
Ladle the hot soup into warmed bowls and garnish with fresh thyme sprigs. A light drizzle of cream or a dollop of sour cream makes an elegant finishing touch. Some people enjoy a sprinkle of toasted pumpkin seeds or a few drops of good olive oil on top.
This soup pairs beautifully with crusty bread, grilled cheese sandwiches, or a simple green salad for a complete meal.
Storage and Reheating
Butternut squash soup keeps wonderfully in the refrigerator for up to 4 days. Store it in covered containers and reheat gently on the stovetop over medium-low heat, stirring occasionally. You may need to thin it with a little extra broth or water, as the soup tends to thicken when refrigerated.
For longer storage, this soup freezes beautifully for up to 3 months. Freeze it in portion-sized containers for easy weeknight meals. Thaw overnight in the refrigerator before reheating.
Tips for the Best Results
Choose a butternut squash that feels heavy for its size with smooth, tan-colored skin. Avoid squash with soft spots or green areas. The roasting step is crucial for developing deep flavor, so don’t skip it even if you’re short on time.
For a lighter version, you can substitute half-and-half or even whole milk for the heavy cream. The soup will still be delicious, just slightly less rich.
This creamy butternut squash soup captures all the warm, comforting flavors of fall in one perfect bowl. Its smooth texture and balanced seasoning make it a crowd-pleaser that’s sophisticated enough for entertaining yet simple enough for a cozy family dinner.
