Easy, creamy, and comforting, this do-it-yourself, wholesome butternut squash soup is the perfect weeknight dinner. This basic cup of soup includes a delicate, earthy taste with a wealthy and velvety texture. Convey this autumn squash soup recipe into your rotation year-round! Attempt serving it with contemporary microgreens or steak bites on the facet.
How you can Make Butternut Squash Soup
Skip the store-bought squash soup or the overpriced bowl on the lunch counter and make butternut squash soup proper at house.
Tip: you’ll want a blender or meals processor to verify your soup has the fitting consistency.
How you can Peel Butternut Squash
Beginning with a complete squash could be daunting when you don’t know easy methods to deal with this oddly formed gourd, but it surely’s easy:
- Begin through the use of a vegetable peeler to take away the arduous outer peel.
- Subsequent, use a big, very sharp kitchen knife to chop off the stem finish and the underside.
- Minimize off the neck of the squash, proper above the place the squash begins to develop into spherical.
- Stand each bit on finish and thoroughly slice lengthwise by way of the center.
- Use a spoon to scoop out the seeds.
Now that your squash is minimize into quarters, you may chop it into no matter form you need. For this recipe, you’ll need 3/4-inch to 1-inch cubes.
Are you able to Freeze Butternut Squash Soup?
Sure! This soup is ideal when you prefer to meal prep. To freeze: let it cool, separate it into freezer-safe glass or silicone containers (like Souper Cubes) and place it within the freezer. It’ll final within the freezer for as much as three months.
Butternut Squash Soup Recipe
Makes: 6 servings
- 2 Tbsp. olive or avocado oil
- 1/2 minced onion
- 3 cloves garlic
- 1 chopped medium butternut squash (about 7 cups)
- 4 cups broth of alternative (I used a low sodium hen broth)
- 2/3 cup milk of alternative
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1/2 tsp. floor ginger
- 1/4 tsp. smoked paprika
- 1 Tbsp. butter
- handful of contemporary sage leaves
Warmth the oil in a pot in your stovetop over medium warmth. As soon as scorching, add the minced onion and saute for 3 to five minutes, or till it begins to melt. Add the garlic and stir till aromatic, then add the butternut squash chunks. Use a spoon or spatula to stir the butternut squash so it’s coated within the oil and cooks for a minute or two.
Add the broth to the pot and produce to a boil, then scale back the warmth to a simmer. Cowl the pot and permit it to prepare dinner for about 20 minutes, or till the squash is tender. Add the pepper, salt, ginger, and paprika and stir.
Take away the pot from the warmth and add the milk slowly, stirring as you go to forestall it from curdling.
Use an immersion blender to mix till easy, or fastidiously switch to a high-speed blender or meals processor and mix. Alter seasoning to style. Put aside.
Warmth the butter in a small pan. As soon as melted and effervescent, add the sage leaves. Fry the sage within the butter for a couple of minutes till it browns and turns into crispy. Rigorously take away the sage from the pan and blot it on a bit of paper towel or a material. Crumble on high of the bowls of soup and/or place a couple of entire sage leaves on high.
- The quantity of salt you add will fluctuate based mostly on the sodium content material of your broth. I all the time advocate including much less salt initially. You may add extra after you mix it up and season to style!
- This soup would even be scrumptious with some crispy bacon on high. Be happy to make use of bacon drippings or animal fats in lieu of the oil.
- I extremely advocate roasting a head of garlic (recipe coming quickly!) and including not less than half of the pinnacle of roasted garlic to the soup earlier than mixing. It provides a beautiful taste!
- Don’t have butternut squash? You may make this soup with a wide range of autumn/winter squash and root veggies, together with a combo of acorn squash, pumpkin, candy potatoes, or carrots.