The Ultimate Creamy Butternut Squash Soup – Perfect for Thanksgiving!
Is there anything that screams fall more than a bowl of warm, creamy Butternut Squash Soup? This recipe is a Thanksgiving staple in my house, and trust me, it’s a crowd-pleaser. It’s so easy to make, packed with flavor, and incredibly comforting – the perfect way to kick off your Thanksgiving feast or enjoy on a cozy autumn evening. This isn’t just any soup; it’s sunshine in a bowl! From prepping to serving, this recipe is family-friendly and guaranteed to impress your guests (and maybe even yourself!).
Why You’ll Love This Butternut Squash Soup
- Incredibly Flavorful: Sweet and savory with hints of warming spices.
- Easy to Make: Simple ingredients and straightforward instructions mean anyone can make it.
- Perfect for Thanksgiving: A delicious and elegant appetizer or side dish.
- Kid-Friendly: Even picky eaters will love the naturally sweet taste.
- Healthy and Nutritious: Packed with vitamins and antioxidants.
- Versatile: Easy to customize with your favorite toppings and spices.
Ingredients for Butternut Squash Soup
- 1 large butternut squash (about 2-3 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for non-vegan)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional toppings: toasted pumpkin seeds, a swirl of cream, croutons, fresh sage
Substitutions: For a vegan version, ensure you use vegetable broth. You can also swap the olive oil for coconut oil for a slightly different flavor. If you don’t have fresh garlic, 1/2 teaspoon of garlic powder will do in a pinch.
How to Make Butternut Squash Soup
Step-by-Step Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
- Sauté Aromatics: While the squash is roasting, heat a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine and Simmer: Add the roasted butternut squash to the pot with the onions and garlic. Pour in the vegetable broth, cinnamon, and nutmeg. Bring to a simmer.
- Blend Until Smooth: Use an immersion blender to blend the soup until completely smooth. (Alternatively, carefully transfer the soup to a regular blender in batches, being cautious of hot liquids. Blend until smooth.)
- Season and Serve: Season the soup with salt and pepper to taste. If desired, add additional broth if needed to thin the soup to your desired consistency. Serve hot with your favorite toppings.
Pro Tips & Variations
- Roasting is Key: Roasting the butternut squash brings out its natural sweetness and adds depth of flavor to the soup. Don’t skip this step!
- Adjust the Spices: Feel free to adjust the cinnamon and nutmeg to your liking. You can also add a pinch of ginger or a dash of cayenne pepper for a hint of warmth.
- Make it Creamier: For an extra creamy soup, stir in a tablespoon or two of heavy cream or coconut milk after blending.
- Vegan Variation: Ensure you use vegetable broth and consider adding a dollop of coconut cream for extra richness. This will be a perfect addition to your vegan Thanksgiving offerings!
- Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
Serving Suggestions
This Butternut Squash Soup is a versatile dish that can be served as an appetizer or a light meal. Here are some suggestions for pairing it with other dishes:
- Grilled Cheese Sandwich: A classic pairing that’s always a hit.
- Roasted Turkey and Cranberry Sauce: A classic and delicious pairing for your main course at thanksgiving dinner.
- Side Salad: A light and refreshing salad with fall flavors, like apple and walnuts.
- Crusty Bread: Perfect for dipping and soaking up all the delicious soup.
- Roasted Vegetables: Serve alongside other thanksgiving side dishes, like roasted Brussels sprouts or sweet potatoes.
Storage & Reheating
To Store: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
To Freeze: Pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave it in 1-minute intervals, stirring in between, until warm. Add a splash of broth if needed if the soup has thickened during storage.
FAQ about Butternut Squash Soup
Q: Can I make this soup ahead of time for Thanksgiving?
A: Absolutely! In fact, the flavors meld even more beautifully when made a day or two in advance. Simply store it in the refrigerator and reheat before serving. This is great for managing your thanksgiving menu ideas and reducing stress on the big day!
Q: Can I use frozen butternut squash?
A: Yes, you can use frozen butternut squash. Roasting it will always give you the best flavor. If you are short on time, you can also steam or microwave the frozen squash until tender before adding it to the soup.
Q: Is this recipe gluten-free?
A: Yes! This recipe is naturally gluten-free, making it a great option for those with dietary restrictions. Add this to your gluten free thanksgiving recipes!
Q: What are some good toppings for Butternut Squash Soup?
A: There are so many options! Toasted pumpkin seeds, a swirl of cream, croutons, fresh sage, a sprinkle of Parmesan cheese, or a drizzle of olive oil are all delicious choices.
Q: Can I make this soup in a slow cooker?
A: Yes! You can cook the squash, onion, garlic, broth, and spices in a slow cooker on low for 6-8 hours, or on high for 3-4 hours. Then, blend the soup until smooth using an immersion blender.
Final Thoughts on Butternut Squash Soup
This creamy Butternut Squash Soup is the ultimate comfort food, perfect for a chilly fall day or your grand Thanksgiving feast. It’s easy to make, healthy, and packed with flavor. Don’t forget to Pin this recipe to your favorite Pinterest board for easy access later. I can’t wait to hear what you think, so leave a comment below and let me know how it turns out! And don’t forget to subscribe to my newsletter for more delicious and seasonal recipes!
The Ultimate Creamy Butternut Squash Soup
Equipment
- oven
- Baking sheet
- Large pot
- Immersion Blender
Ingredients
- 1 large butternut squash peeled, seeded, and cubed (about 2-3 pounds)
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth (or chicken broth for non-vegan)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- salt and pepper to taste
- optional toppings toasted pumpkin seeds, a swirl of cream, croutons, fresh sage
Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
- Sauté Aromatics: While the squash is roasting, heat a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Combine and Simmer: Add the roasted butternut squash to the pot with the onions and garlic. Pour in the vegetable broth, cinnamon, and nutmeg. Bring to a simmer.
- Blend Until Smooth: Use an immersion blender to blend the soup until completely smooth. (Alternatively, carefully transfer the soup to a regular blender in batches, being cautious of hot liquids. Blend until smooth.)
- Season and Serve: Season the soup with salt and pepper to taste. If desired, add additional broth if needed to thin the soup to your desired consistency. Serve hot with your favorite toppings.
