Butternut Squash Soup Recipe

This delish comfort food bowl of squashy goodness is a treat to eat!!

Course Soup

Cuisine Soup

Keyword easy butternut squash soup

Prep Time 10

Cook Time 1

Total Time 1 10

Servings cups

Calories 138kcal

Place the Dutch oven on the stovetop. Heat it on medium heat. Once that heats up, add oil and butter to the pan.
2 tablespoons olive oil, 2 tablespoons butter
Once that heats up, add the shallots and sauté for 10 minutes or until translucent.
3 large shallots
Add 1/2 cup broth, garlic, salt, and squash. Sauté for 10 minutes, stirring periodically.
3 teaspoons garlic paste, 1/2 cups chicken stock, 1 medium/large butternut squash, 1 teaspoon salt
Add the remaining chicken broth, cinnamon, cumin, nutmeg, and chipotle powder. Bring to a slight boil and lower to a simmer and cook for 40 minutes or until the squash is tender.
2 cups chicken broth, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon chipotle powder, 1/2 teaspoon cumin
Either transfer it to a blender/food processor or use an immersion blender and process until smooth.
Ladle in soup bowls and dribble sour cream on it.
Dribbles of sour cream
Serve and enjoy.

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 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.