Fantastic Soup for colder days
No other foods are as comforting and as delicious as a bowl filled with the creamy soup. On colder autumn and winter days, there's nothing better than butternut squash soup. It makes me feel so cozy and so good, and I believe you will love it too.
- the soup is creamy, thick, and super flavorful
- there's no artificial colorings or flavors in this recipe
- it will take only 30 minutes to make this recipe
- made in one pot only
- feel free to keep it refrigerated for a couple of days or freeze it for a couple of months
- it is gluten-free and can easily be made dairy-free and vegan
- kids and adults love it
How to make Creamy Butternut Squash Soup
Making this creamy butternut squash soup at home is super straightforward. We will need one pot and 9 simple ingredients. You will find the whole recipe with the ingredient list and method below. Here we're going to go through the steps together so you can get a better idea of how to make it at home.
- Thinly slice the squash and vegetables.
- In a pot, saute the squash and vegetables.
- Add the vegetable broth and cook.
- Blend and season.
- Add the milk and stir to combine.
- Divide between plates.
Often asked questions and answers
Here are some of the most often asked questions and answers. If you have any other questions, don't hesitate to ask in the comment below.
Can we use a different type of squash?
Absolutely. Choose butternut squash (our favorite because it's flavorful and makes the soup creamy), or choose Red Kuri / Hokkaido squash or Musquee de Provence Pumpkin.
Can we make this recipe dairy-free?
Sure, this recipe can easily be dairy-free and vegan. Instead of using milk, use water, and instead of butter, use oil.
What to serve with butternut squash?
We love adding one or two of these:
- a teaspoon of pumpkin seed oil and croutons
- roasted pepitas or roasted chopped walnuts
- a teaspoon of heavy cream
- pan-fried sage leaves
Storing
Feel free to store this beautiful creamy soup in two ways.
Keep the chilled Creamy Butternut Squash Soup in an airtight container, in the fridge, for up to 3 days. Before serving, reheat in the microwave oven or using a pot.
Feel free to freeze the Creamy Butternut Squash Soup too. Place the soup in a freezer bag or a freezer-friendly container and place it in the freezer for up to 3 months. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a pot.
Try these wonderful squash recipes too
- Pumpkin Soup with Roasted Peanuts and Kale
- Stuffed Butternut Squash with Lentil Daal
- Oven Roasted Squash with Chickpeas and Yogurt
- Roasted Butternut Squash with Pancetta and Chestnuts
- Easy Butternut Squash Gnocchi
- Chicken Pumpkin Gnocchi with Peas and Carrots
- Chestnut and Squash Risotto
METHOD
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cook the squash and vegetables
Peel the butternut squash, remove the seeds, and thinly slice it. Peel the onion and thinly slice it. Peel the garlic and finely dice. Place a pot over low heat. Add the oil, butter, onion, and garlic. Saute for 5 minutes, then add the sage and squash. Cook for 10 - 15 minutes or until the squash is soft, stirring occasionally.
TipThe thinner the squash is sliced, the sooner it will cook. -
add the vegetable broth
Add the vegetable broth (or water), and continue to simmer for 10 minutes covered with a lid.
-
blend and season
Remove from the heat and transfer to a blender (or use an immersion blender) to blend into a smooth soup. Pour in the milk, and season to taste with salt, pepper, and cayenne pepper. Stir well.
-
serve
Divide the soup between six plates and serve with chopped walnuts or pepitas, some pumpkin seed oil, or heavy cream.
