This Creamy Butternut Squash Soup is the perfect comfort food, combining the natural sweetness of butternut squash with the warmth of garlic, onions, and a touch of nutmeg. Blended into a silky smooth soup and enriched with heavy cream, this dish is ideal for cozy autumn evenings or as a starter for holiday meals. It’s simple to prepare and packed with flavor, making it a go-to recipe for any occasion.
Ingredients for Creamy Butternut Squash Soup
- 1 large butternut squash, peeled, seeded, and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon nutmeg
- 2 tablespoons olive oil
Instructions for Creamy Butternut Squash Soup
1. Prepare the Vegetables
- Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash, and toss the cubes in 2 tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread the squash evenly on a baking sheet.
2. Roast the Butternut Squash
- Roast the squash for 25-30 minutes, or until tender and lightly caramelized. Roasting brings out the natural sweetness of the squash and adds depth of flavor to the soup.
3. Sauté the Onions and Garlic
- In a large pot, melt the 2 tablespoons butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
4. Combine and Simmer
- Once the squash is roasted, add it to the pot with the onions and garlic. Pour in the 4 cups of chicken or vegetable broth and bring the mixture to a boil.
- Reduce the heat and let the soup simmer for 15 minutes, allowing the flavors to meld together.
5. Blend the Soup
- Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, but be careful not to overfill.
- Once blended, stir in the 1 cup of heavy cream, 1 teaspoon salt, ½ teaspoon ground black pepper, and ¼ teaspoon nutmeg.
6. Serve
- Reheat the soup gently over low heat if needed. Ladle into bowls and serve warm. You can garnish the soup with a drizzle of cream, a sprinkle of nutmeg, or fresh herbs like parsley or thyme for an elegant finish.
Cook’s Notes and Tips
- Roasting the Squash: Roasting adds a deeper flavor to the squash, but if you’re short on time, you can skip roasting and simply simmer the cubed squash directly in the broth for about 20 minutes until tender.
- Blending: For an extra smooth texture, pass the blended soup through a fine mesh sieve.
- Adjusting Consistency: If the soup is too thick, thin it out with a little more broth or water. If it’s too thin, simmer it uncovered to reduce and thicken it.
Variations for Creamy Butternut Squash Soup
1. Vegan Butternut Squash Soup
- Replace the butter with olive oil and the heavy cream with coconut milk or a non-dairy milk of your choice for a creamy, dairy-free version.
2. Spiced Butternut Squash Soup
- Add a pinch of curry powder, cinnamon, or ground ginger to the soup for a warming, spiced flavor profile.
3. Butternut Squash and Apple Soup
- Add one peeled and chopped apple (such as Granny Smith or Honeycrisp) along with the squash for a hint of tartness and extra sweetness
Frequently Asked Questions (FAQs)
1. Can I make this soup ahead of time?
Yes! This soup stores beautifully. You can make it 1-2 days ahead and store it in the refrigerator. Reheat gently on the stove, adding a bit of broth or water if it has thickened.
2. Can I freeze this soup?
Yes, you can freeze the soup without the cream for up to 3 months. Once thawed, reheat and stir in the cream before serving.
3. What can I serve with this soup?
Serve this soup with a side of crusty bread, grilled cheese sandwiches, or a simple green salad for a complete meal.
A Warm and Comforting Dish
This Creamy Butternut Squash Soup is a simple yet elegant dish that is perfect for fall and winter. With its rich and smooth texture, balanced with the sweetness of roasted squash and the warmth of nutmeg, it’s a comforting meal that’s perfect for chilly days. Whether you serve it as a starter or a main course, this soup is sure to impress!
