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This creamy and delicious Butternut Squash Soup is easy to make and full of amazing flavor. It’s naturally gluten free and can easily be made vegan too.
Why You’ll Love This Recipe
It is a delicious and creamy butternut squash soup that is easy to make, especially when you use peeled, pre cut squash which can be found at the grocery store. Â Of course, you can use a whole squash and peel and cut it up yourself if you prefer. It’s perfect for a cold or rainy winter’s night. Combine it with a fresh salad and a loaf of bread and you have a delicious meal.
Ingredients Needed
- Butter. I use salted butter.
- Onion, chopped
- Garlic, chopped
- Ground Thyme
- Butternut Squash peeled and cubed
- Chicken Broth or vegetable broth (for vegan soup).
- Seasoning. Cayenne Pepper and Nutmeg
How to Make Butternut Squash Soup Recipe
- Coat cubed squash lightly with olive oil and place on a rimmed baking sheet and place under broiler in oven. Roast for about 10 minutes.
- Place 5-6 inches below broiler. Flip half way through cooking time. Squash will begin to lightly brown around the edges.
- Melt butter in large pan over medium heat and cook onion, garlic and thyme until onion is softened.
- Add in roasted squash and chicken broth. Cook until squash is tender. About 10-15 minutes.
- Add in spices and salt and pepper.
- Remove from heat and blend in blender to desired consistency. Depending on the type of blender you have, you may need to let the soup cool first. If you have a high speed blender like a Blendtec or a Vitamix you can add the soup in hot.
Tips from Leigh Anne
- We like to serve the soup with a garnish of freshly chopped parsley, a drizzle of whipping cream and a handful of roasted pumpkin seeds. You can also add some freshly grated Parmesan cheese, cheddar or feta. The addition of some almonds, walnuts or pine nuts is also delicious.
- Serve it with some: French bread, our favorite biscuits, easy breadsticks or garlic bread.
- If you want a creamier soup you can add some heavy cream or for a non dairy version, add coconut milk.
Frequently Asked Questions
Yes, you can and I have an Instant Pot version here.
This is a great soup to make in the crock pot and you can find my slow cooker version here.
This soup freezes beautifully. Freeze in an airtight container or a zippered freezer bag, removing as much air as possible. It will last in the freezer for up to 3 months.
You can use an immersion blender to blend the soup or a regular blender. If using a regular blender I recommend letting the soup cool a while and then puree the soup in 2-3 batches, not overfilling the blender. Then also be sure to slightly tent the cap of the blender lid so that the extra steam can escape or else you will have a big mess!
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Butternut Squash Soup
Ingredients
- 2 Tbsp butter
- 1/2 onion chopped
- 2 cloves garlic chopped
- 1/4 tsp ground thyme
- 24 oz. of cubed butternut squash
- 3 cups chicken broth
- salt and pepper to taste
- 1/4 tsp cayenne pepper more to taste
- 1/2 tsp nutmeg
Instructions
- Coat squash lightly with olive oil and place on baking sheet and place under broiler for about 10 minutes. Place 5-6 inches below broiler. Flip half way through cooking time.
- Melt butter in large pan over medium heat and cook onion, garlic and thyme until onion is softened.
- Add in roasted squash and chicken broth. Cook until squash is tender. About 10-15 minutes.
- Add in cumin, allspice and salt and pepper.
- Remove from heat and puree in blender to desired consistency. Depending on the type of blender you have, you may need to let the soup cool first.
Tips & Notes:
Nutrition Facts:
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