Easy Butternut Squash Soup Recipe
This easy butternut squash soup is silky smooth and light! It’s a great starter course for Thanksgiving and holiday entertaining, or a great addition to a soup bar. It warms you from the inside out during the fall and winter and makes a pretty soup course for dinner parties.
Easy Fall Soup
Every year I make some of the same traditional dishes for holiday meals, like sweet potato casserole or creamy mac and cheese. But I love to introduce 1 or 2 new recipes too.
This seasonal soup is one of those “new” recipes I served a few years ago and it quickly became a family favorite! Now, I make it by request for Thanksgiving dinner.
Why You’ll Love It
- This recipe has a short list of ingredients, and you can make it ahead for easy entertaining.
- It’s very low in fat, and it’s a vegetarian option.
- It has a delicious hint of sweetness naturally from the butternut squash. Even the kids like it!
- The color and flavor are ideal for fall and winter dinner party themes.
Ingredients
- Butternut squash. Peel and cut a whole squash into dice-size pieces, or you can buy pre-cut pieces in the produce section to save time.
- Onion. Use yellow or white onion for this, diced.
- Vegetable broth. Use vegetable stock to keep the recipe vegetarian, or use chicken broth or bone broth to add richness.
- Half and Half. This makes the soup creamy and smooth.
- Soy Sauce. This adds salty umami flavor that’s fantastic in this soup.
- Other. Kitchen staples you’ll need include olive oil, garlic, ground nutmeg, and ground black pepper.
How to Make It
This easy soup only takes a few simple steps.
- Cook the butternut squash, onions and garlic in vegetable broth in a large stock pot until squash is soft.
- Add half-n-half and soy sauce to the mixture and then transfer one-third of it to a blender to puree. You’ll have to puree the soup in three batches. Pour each pureed batch into a large mixing bowl until all the soup is smooth.
- Once the soup is pureed, transfer it back into the stock pot and add nutmeg and pepper to season. Heat through and keep warm until ready to serve. let it cool and refrigerate over night.
The taste is rich and layered, and the consistency is thin enough that you could serve it in cups for sipping.
Make-ahead
I suggest making it a day ahead and refrigerate over night so the flavors have time to fully marry and develop. Complete the steps above and let it cool completely before storing in an airtight container. Reheat over medium-low heat on the stove.
Topping Ideas
Smooth creamy soups are ideal for adding toppings to. They can provide texture and complementary flavors. Here are some favorite toppings for butternut squash soup.
- Croutons
- Bacon Bits
- Crumbled Goat Cheese
- Fresh Herbs like chives, thyme, oregano
- Microgreens
- Sour Cream
- Pomegranate Arils
- Pepitas (Pumpkin Seeds)
- Sunflower Seeds
When to Serve It
- Include this butternut squash soup as a starter course when you host Thanksgiving or a Christmas dinner party.
- Add it to your Friendsgiving menu or a soup dinner party for fall.
- Serve soup “shots” as part of an appetizer buffet like this curried pumpkin soup & stuffing balls. Just pour it into demitasse cups or shot glasses and add to an appetizer table.
FAQ’s
The rich fall flavors of this soup pair well with lots of meats. Pork tenderloin, ham, rustic beef dishes, lamb chops, chicken and turkey are all good options.
Yes, you can transfer it to an air tight container and freeze for about 3 months. Let it thaw overnight in the refrigerator and then reheat on the stove or in the microwave.
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Butternut Squash Soup Recipe
This butternut squash soup recipe is silky smooth and light! It’s a great starter course for holiday entertaining or a great addition to a soup bar.
Ingredients
- 1 butternut squash peeled and cut into cubes, or 4 cups small cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced (or 1/4 teaspoon garlic powder)
- 3 cups vegetable stock
- 1 cup half & half
- 2 Tablespoons soy sauce
- 1/8 teaspoon nutmeg
- 1/8 teaspoon pepper
Instructions
- Add the butternut squash, onions, garlic, and vegetable stock to a large stock pot. Bring to a boil over medium-high heat.
- Reduce to a simmer, cover and cook until the vegetables are soft, about 30 minutes.
- Add the half & half and soy sauce to the vegetables and broth. In three separate batches, puree in a blender or food processor until smooth and creamy, about 10 seconds. NOTE: I used a large mixing bowl to hold the blended soup, while blending the other 2 batches.
- Return soup to large stock pot and stir in the nutmeg and white pepper. Keep warm over low heat, and serve.
Notes
Save time by purchasing a bag of pre-cut butternut squash in the produce section of the grocery store.
