Easy Butternut Squash Soup
Picture yourself outside in the crisp autumn air, placing the last handful of leaves that you laboriously raked in a bag. What would top off that satisfied feeling? Going into the house to a bowlful of this easy butternut squash soup.
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 would put spice in it if Christopher could take the heat but he can’t.
So what I usually do is shake a little chili powder in my bowl so I can have the best of both worlds.
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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.
- 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.
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.
Step two
Peel the squash (see helpful tips). Cut it into little chunks.
Step three
Cut up the shallots and get the garlic and olive oil.
Step four
Heat the Dutch oven on medium and once that heats up, add 2 tablespoons of olive oil and butter.
Step five
Add the shallots and sauté them for 10 minutes, just enough to get the shallots a little translucent.
Step six
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.
Time to simmer
Step seven
Add the rest of the broth and lower the heat to a simmer for 40 minutes. Stick a fork into the squash to make sure it is tender.
Add 5 minutes if not.
Step eight
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!
Ladle the squash soup in a few crock dribble a little more sour cream on top.
Overhead shot, just to be thorough!
So, I hope you enjoyed this easy butternut squash soup recipe. Please leave me a comment because I’d love to know what you think.
Other popular soup recipes
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Easy Butternut Squash Soup
Ingredients
- 3 shallots chopped
- 3 teaspoons garlic paste or 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 1/2 cups chicken stock divided
- 1 medium/large butternut squash peeled and cubed
- 1 teaspoon salt
Addons
- Sprinkles of nutmeg
- Dribbles of sour cream
Instructions
- Heat sauce pan on medium heat
- Add oil and butter to pan
- Add shallots and sauté for 10 minutes or until translucent
- Add 1/2 cup broth, garlic, salt and squash
- Sauté for 10 minutes, stirring periodically
- Add the remaining chicken broth
- Lower heat to simmer
- Simmer for 40 minutes or until the squash is tender
- Ladle in soup bowls
- Sprinkle nutmeg on and dribble sour cream
- Smell the aroma
- Serve
- Enjoy
Equipment
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
It’s so chilly out right now, I’d really love a nice big bowl of this! Maybe I can bring it to me with my imagination…
Hee hee! If you wish hard enough . . . 🙂
Elaine
I can’t stop staring at this gorgeous soup, the swirls are so pretty!
Thank you Sue!
So much to love about this creamy, dreamy soup !
Exactly Suzy!! 🙂
What a comforting soup…this looks absolutely beautiful!
Thank you Catherine!
This looks so gorgeous, and love the simplicity of it. I’m going to use extra nutmeg, my favorite. The photography is stunning.
Thank you so much Teri! That means a lot to me!
“Stop yapping and start cutting” … also said by my wife many nights around our house! lol. Love this recipe. I have only ONE squash left from our garden. Maybe I will try to make this.
Ben, don’t try, do!
I could certainly use a big bowl of this delicious soup right now! It’s been cold here in North Carolina. Your pictures look beyond amazing! Thanks for sharing this recipe- I’m going to try it this weekend!
Thanks so much Jessica, that means the world to me!
I’m putting my order in- I want this (with the spice) for dinner tonight. K-thx. 😛
Be right there Sarah! I hope the bowls and utensils are ready!
I am always looking for a new squash soup recipe ..yours looks great!
Thanks Paige! I appreciate it!
Yum! I love squash soup!! IT is so comforting on a cold day! I have one in the fridge! Great idea!! (You do yap a lot!! 🙂 )
Haha Beth. So true on all counts!! 🙂
With the cold winter months here, soup will be happening for sure over the next few months. I love squash, and squash soup… and this sounds and looks delicious.
Thanks so much Gloria!! 🙂
The consistency and color of your squash soup is a dream! This is something that I would make for dinner too and in fact I make it the same way. except that I have always used pumpkin as we don’t get squash here.
Mmm. Pumpkin would be awesome Helene. Thanks for your comment.
The soup looks fantastic! Thanks for sharing!
Thanks Analida!
Nothing beats a hot bowl of scrumptious soup!! It’s cold rainy and windy here and this soup would be perfect. Love how simple and easy this is.
Thanks so much Veena!!
i love butternut squash a lot too but peeling them is not my fav either…this looks so comforting!!!
Thanks Dixya! 🙂
What a satisfying soup! I love it. And a little sour cream is the perfect garnish.
I love it too!
This recipe looks SO good – even though I don’t like sour cream, I love the gorgeous swirl of it on top!
Thanks so much Leslie!!
Oh yum, this soup looks so warm and comforting !What a perfect dish for the winter months
Thanks Karyl!! Indeed it is!
A bowl of this would absolutely hit the spot right about now! With the cold weather we’ve been having here in New York lately, this soup would be a welcome addition to our dinner table!
Thank you Ashley!
Squash has been on my list of foods to try for a long time, but I never have worked up the courage to do it. This looks so tasty and cozy I might just have to give it a try!
Thanks Claire. It’s a sweet veggie and fun to slurp down as a soup!
I’d definitely eat this all winter long but your description of raking season and bare trees makes me miss fall so much (even though it just ended.) This soup looks lovely.
Thanks so much Jenna! I appreciate the comment!