Go Back Email Link
–+ servings
Serving Butternut Squash Soup with Garnishes and Crusty Bread

Butternut Squash Soup Recipe

This homemade butternut squash soup is the best I’ve ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day.
Hit the Rating button
Print Pin
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Calories: 160kcal
Author: Anne Carter
Servings: 4

Equipment

Ingredients

  • 1 large butternut squash about 3 pounds, halved vertically* and seeds removed
  • 1 tablespoon olive oil plus more for drizzling
  • ½ cup chopped shallot about 1 large shallot bulb
  • 1 teaspoon salt
  • 4 garlic cloves pressed or minced
  • 1 teaspoon maple syrup
  • ⅛ teaspoon ground nutmeg
  • Freshly ground black pepper to taste
  • 3 to 4 cups 24 to 32 ounces vegetable broth, as needed
  • 1 to 2 tablespoons butter to taste

Instructions

  • Heat oil in a large pot over medium heat.
  • Add the chopped onion, a pinch of salt, and some black pepper. Sauté until the onion softens, about 5-8 minutes.
    Chopped onion, salt, and pepper being sautéed in olive oil, starting to soften for the butternut squash soup recipe.
  • Add the butternut squash and cook, stirring occasionally, until it starts to soften, about 8-10 minutes.
    Chopped butternut squash cooking in the pot with softened onions, beginning to soften as part of the butternut squash soup preparation.
  • Add garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to 1 minute, until it smells fragrant.
    Fresh garlic, sage, rosemary, and ginger being added to the pot with cooked squash, releasing fragrant aromas for the butternut squash soup recipe.
  • Pour in 3 cups of broth. Bring to a boil, cover, and then reduce the heat to a simmer. Cook until the squash is tender, about 20-30 minutes.
    Vegetable broth being poured into the pot of seasoned butternut squash and aromatics, preparing to simmer for the butternut squash soup recipe.
  • Let the soup cool slightly, then blend until smooth. Add up to 1 cup more broth if it’s too thick.
    Butternut squash soup being blended into a smooth and creamy consistency, creating the base for the butternut squash soup recipe.
  • Taste and adjust seasoning. Serve with fresh parsley, pepitas, and crusty bread on the side.
    Additional vegetable broth being added to adjust the consistency of the butternut squash soup, creating a balanced, smooth texture.

Nutrition

Calories: 160kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3.5g | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 6g | Vitamin C: 30mg | Calcium: 80mg | Iron: 1.5mg