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Creamy Butternut Squash Soup Recipe

Creamy Butternut Squash Soup Recipe
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★★★★★

5.2 from 21 reviews

This creamy butternut squash soup is a warm and comforting dish perfect for chilly days. Made with tender roasted butternut squash, a blend of aromatic vegetables, and a hint of spices like cinnamon and nutmeg, this soup balances natural sweetness with savory flavors. Finished with a splash of cream, it delivers a rich, velvety texture that’s both satisfying and easy to make.

Ingredients

Scale

Vegetables & Aromatics

  • 1 teaspoon olive oil
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 3 garlic cloves, minced
  • 2 pounds butternut squash, peeled and cut into large chunks

Liquids & Dairy

  • 3 cups broth (chicken or vegetable)
  • 1 cup heavy cream, milk, or half and half

Spices & Seasonings

  • 2–3 tablespoons brown sugar or sweetener (optional, used 3 tablespoons)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. Sauté Vegetables: Heat a Dutch oven or large soup pot over medium heat. Add olive oil, diced onions, diced celery, diced carrots, and minced garlic. Cook these vegetables until they become soft, translucent, and release a fragrant aroma, about 5-7 minutes.
  2. Add Squash and Spices: Add the peeled and chunked butternut squash to the pot along with 3 cups of broth, cinnamon, nutmeg, smoked paprika, brown sugar or sweetener, and salt and pepper to taste. Stir everything together to combine the flavors.
  3. Simmer Soup: Increase the heat to medium-high and bring the soup to a rolling boil. Then reduce the heat to low, cover with a lid, and simmer for 25-35 minutes, or until the squash is very tender. Check tenderness by piercing the squash with a fork.
  4. Blend Until Smooth: Carefully transfer the hot soup to a blender or use an immersion blender directly in the pot. Blend until the soup is completely smooth and creamy. Take caution as the mixture will be hot and can splatter.
  5. Add Cream: Stir in the cup of heavy cream, milk, or half and half until fully incorporated, creating a rich texture.
  6. Cool and Serve: Allow the soup to cool slightly before serving warm. Adjust seasoning with additional salt and pepper if needed.

Notes

  • You can use either chicken or vegetable broth depending on your dietary preference.
  • The brown sugar is optional and adds a touch of sweetness; adjust according to taste.
  • For a vegan version, substitute heavy cream with coconut milk or any plant-based milk and use vegetable broth.
  • The soup thickens as it cools; adjust the consistency with additional broth or cream as desired.
  • Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.

Nutrition

Keywords: butternut squash soup, creamy soup, fall soup recipe, vegetarian soup, easy soup

Find it online: https://ricoloranz.com/creamy-butternut-squash-soup-recipe/