The moment the calendar flips to October I start dreaming about Butternut Squash Soup! This recipe is one that I make over and over. It is super simple and so satisfying. It’s packed with flavor and can be made vegan (or not!) and gluten-free.
One of the best things about soup is its versatility. Any vegetable combined with broth can become soup! This butternut squash soup recipe is a great template for any pureed soup.
The freshest ingredients are important
Butternut squash is abundant in the Fall and it’s really simple to peel and cut your own. If you’ve never done that before click HERE to see my step by step guide. You can also buy it cubed in any grocery store in the produce section, or frozen.
To give this soup a touch of sweetness I like to add some apple and carrot. The seasonings are pretty simple – salt, pepper, thyme, cinnamon, and cayenne. I like my soup a little spicy, so adjust the cayenne to suit your tastes because a little bit goes a long way.!
Because the ingredients will be pureed at the end you can just roughly chop everything before adding to the soup pot to cook.
Finishing the soup with an immersion blender
One of the best ways to puree soups and vegetables is with an immersion blender, also called a stick blender. There are so many things you can do with a stick blender beyond soup. I use it for salad dressings, marinades, dips, and milkshakes. I have an amazing immersion blender that I’ve used for years. Click HERE for the link to the one I use, but any brand will work.
If you don’t have an immersion blender then just use your regular blender for a very smooth soup. Be very careful using a blender for hot liquids, and blend in 2 small batches.
Butternut squash soup is incredible on its own but there are a lot of garnishes that work well on top of the soup. Here are some of my favorites:
- Drizzle with cream, half & half or coconut milk
- Roasted Pumpkin Seeds
- Dried cranberries or cherries
- Crispy bits of bacon or Proscuitto
- Roasted Chickpeas (aka garbanzo beans). Recipe HERE
Butternut Squash Soup
- 1 Tbsp Olive oil
- 1 Tbsp chopped garlic, or to taste
- 1 cup white onion, chopped
- 1 medium Butternut Squash, peeled and cubed (about 4 cups)
- 1 cup carrots, chopped into 1" pieces
- 1 cup apple, peeled, cored and cut into 1" pieces
- 2 cups vegetable stock, Or chicken stock
- 2 tsp dried thyme
- 1 tsp salt
- 1 tsp freshly ground pepper
- ½ tsp cinnamon
- ¼ tsp cayenne, or to taste
- 2 Tbsp cream, half & half or coconut milk
- 2 Tbsp roasted pumpkin seeds
- 2 Tbsp dried cranberries or cherries
- 2 Tbsp Proscuitto or bacon cooked crisp and crushed
- 4 Tbsp Roasted Chickpeas
- Heat olive oil in a large pot over medium-high heat until shimmering. Add onions and garlic and saute for one minute, stirring constantly to make sure garlic doesn't burn.
- Add butternut squash, carrots and apples and mix together with onions and garlic. Add vegetable stock, herbs, salt, and pepper. Stir to combine. If needed, add additional liquid (water or stock).
- Bring to a simmer, reduce heat to medium-low and cover. Cook until vegetables are softened, about 25 minutes.
- Using an immersion blender, puree until completely smooth. Alternately, puree in 2 batches in a blender. If using a blender be very careful blending the hot liquid, and don't overfill with hot soup.
- Taste and adjust seasonings, if needed. Add any garnishes and serve.