Creamy Butternut Squash Soup

If a warm, creamy, rich soup is your idea of comfort food, this Butternut Squash Soup recipe is perfect for you.

 

Ingredients

It may be a long list, but all of the ingredients are simple and easy to find.

• Butternut Squash – Butternut squash gives the soup its natural sweetness, creamy texture, and vibrant orange color. Be sure to roast it before making the soup.
• Extra Virgin Olive Oil – This adds a subtle richness and helps the squash and aromatics caramelize slightly during cooking.
• White Onion – Onions add a mild sweetness and complexity to the soup. 
• Garlic – Garlic gives the soup its cozy, aromatic flavor.
• Apple Butter – Apple butter enhances the natural sweetness of the squash while adding a slight fruitiness.
• Apple Juice – Apple juice complements the squash and apple butter.
• Vegetable Broth – This is the main base for the soup and keeps it vegetarian-friendly.
• Plain Yogurt – Yogurt adds creaminess and a slight tanginess that balances the sweetness of the squash and apple elements.
• Ground Cinnamon – Cinnamon adds warm, spicy notes.
• Dried Marjoram – Marjoram adds an earthy, slightly sweet herbal flavor.
• Ground Thyme – Thyme brings a savory, earthy depth to the table.
• Ground Nutmeg – Just a dash of nutmeg gives the soup a warm, nutty aroma.
• Coarse Kosher Salt – Salt is essential for enhancing all the other flavors. 
• Ground Black Pepper – A pinch of pepper adds a gentle heat.

Variations

Give this soup your own personal touch with a few variations or add-ins.

• Coconut Milk – Swap some or all of the yogurt for coconut milk for a different flavor profile.
• Carrots – Blend in some carrots for added sweetness and extra nutrients.
• Heat – Add some heat with Chipotle’s in adobo sauce, cayenne pepper powder, or crushed red pepper flakes.
• Spices – Switch things up with different spices like garam masala, ginger, or curry powder.

How to Peel Butternut Squash

Butternut squash can be a bit of a chore to peel and chop. You’ll need a Y peeler and a large knife to conquer the job. It’s also typically sold pre-chopped in the produce section of the grocery store.

1. Cut off both stem ends.
2. If the skin is thin enough, use a Y-peeler to remove the remaining skin. If the skin is too thick, sit the squash sitting with the skinniest side upright and using your knife, carefully slice the skin off in a downward motion, rotating all the way around.
3. Cut the squash in half lengthwise. Some are very dense, you might need to cut all the way around and work your knife to get it apart.
4. Using a spoon, scrape out the seeds. If you have a grapefruit spoon, these work wonders for seeding!
5. Cut into quarters, width-wise. From here, cut into half rings or chop into 1-inch cubes.

How to Make Creamy Butternut Squash Soup

This creamy soup doesn’t just use the squash flesh — it’s also a butternut squash soup with apple. The flavors of apple not only complement squash perfectly, but apple butter adds to the texture, and apple juice replaces an otherwise umami broth or plain water.

1. Prep the squash. Season the butternut squash and then arrange it in a single layer. Bake it’s tender and browned.
2. Prep the aromatics. Saute chopped onion and garlic cloves in olive oil.
3. Blend. Blend the remaining ingredients with the cooked squash and onion mixture using a large food processor or immersion blender.
4. Transfer. Pour the soup into a large Dutch oven (if not already in one).
5. Warm. Bring to a low simmer until fully heated. Do not boil, otherwise the yogurt can separate from the rest of the soup.
6. Garnish. Add sauteed mushrooms, microgreens (pictured), jumbo lump crab meat, or a dollop of plain Greek yogurt or sour cream.

What to Serve with Butternut Squash Soup

I love to serve this soup alongside warm focaccia bread or garlic knots. You can also serve it as a starter for any meal with pork, beef, chicken, or seafood.

Storage 

You can make this easy butternut squash soup ahead of time and warm it up, although make sure you taste test and correct seasoning, especially salt, before serving.

Refrigerator

This soup will stay fresh in the fridge in an airtight container for 4-5 days.

Freezer

Or, freeze it and save it for a rainy night. Place in an airtight container and store for up to 3 months. Frozen soups can lose a little flavor, so make sure you adjust the seasoning with salt and pepper before serving.

Common Questions about Butternut Squash Soup

Slow Cooker or Instant Pot

This soup can be made in either the slow cooker or instant pot, but will still require roasting the squash and blending using an immersion blender or food processor.

• Slow Cooker: Place all of the ingredients into the slow cooker and set to low for 2 hours. The benefit is being able to serve it at parties and also that the heat will not have the chance to get high enough to separate.
• Instant Pot: Combine everything except Greek yogurt and set to low manual pressure for 4 minutes. Use quick release and whisk in Greek yogurt before serving.

More Easy Soup Recipes

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