Easy Butternut Squash Soup

There’s nothing better after raking leaves than coming inside to a bowl of nourishing butternut squash soup. Creamy and comforting, it’s the perfect way to unwind and recharge after a productive day outdoors.

This soup is so satisfying and hearty. You can either eat it as a side dish or as the main meal, which I tend to do. I usually take a slice of crusty bread and dip it right into the delicious soup and call it a meal.

One of the things I love about this squash soup is it’s full-bodied, comforting and can be eaten either with spice or without. I put extra chipotle powder in my bowl because Christopher can’t take extra heat.

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Helpful tips

• When you pick out your squash, it should be heavy for its size and blemish free.
• When you peel butternut squash, there is a residue that gets on your hands. I usually either wear two disposable gloves or the kind of gloves you use washing dishes.
• I usually cut the squash in 4 pieces before I peel it. I also scoop out the seeds at this time too.
• Use a sharp vegetable peeler or sharp knife to remove the tough skin of the butternut squash, and cut it into uniform cubes for even cooking.
• Start by sautéing shallots or onions, and garlic in a bit of butter or olive oil to build a rich flavor base for the soup.
• Enhance the flavor with warm spices like cinnamon, nutmeg, or cumin, and a pinch of cayenne pepper or chipotle powder for a subtle kick.
• I make this soup with chicken broth but if you want it to be vegetarian or vegan, use vegetable broth and coconut milk for the dribbles.
• Taste the soup before serving and adjust the seasoning with salt and pepper to your preference.
• You can either transfer the soup in batches to a blender or do yourself a favor and get an immersion blender.
• I use sour cream as a garnish. If I’m going to serve this soup at a dinner party, I add the drizzle in the soup tureen. But if I’m just serving it to just hubby and I, I just garnish the soup in the bowls.
• Here’s how to dribble sour cream over the soup – Take a plastic sandwich bag and add a few tablespoons of sour cream to it. Grip the bag so the sour cream is forced into one of the corners and hold it over the bowl of soup. Cut that corner off of the bag and squeeze the sour cream over the soup in any design you like.
• Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If the soup has thickened, reheat gently on the stove over low heat, adding a bit of broth.

How to make easy butternut squash soup

Pre-step

Get you Dutch oven or medium sized stockpot.

Step one

Gather the main ingredient – butternut squash. (A) Peel the squash (see helpful tips) and cut it into chunks.

Step two

Cut up the shallots and get the garlic and olive oil. (B)

Step three

Heat the Dutch oven on medium heat and once that heats up, add 2 tablespoons of olive oil and butter.

Step four

Add the shallots and sauté them for 10 minutes, just enough to get the shallots a little translucent.

Step five

Add 1/2 cup of chicken broth in with the shallots and add the squash, garlic, and salt. Cover the pan and sauté for 10 minutes, stirring periodically.

Step six

Add the rest of the broth, cinnamon, nutmeg, cumin, and chipotle powder, and lower the heat to a simmer for 40 minutes. Poke the squash with a fork to ensure it is fork-tender.

Add 5 minutes if not.

Step seven

Use an immersion blender and blend until nice and smooth.

Time to serve

I ladle the squash soup into my tureen and dribble some sour cream on top!

I ladle the squash soup in a few crocks and dribble a little more sour cream on top.

The flavor is so hearty and delicious.

So, I hope you enjoyed this easy butternut squash soup recipe.

Other popular soup recipes

• New England chowder
• Chicken soup
• Paella
• Split pea
• Lobster bisque

And as always, may all your dishes be delish!

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