Butternut Squash Soup
Silky butternut squash soup that's naturally sweet and comforting. Simple ingredients, easy steps, and plenty of ways to make it yours.
Equipment
- Pot or Dutch Oven
- Knife
- Cutting Board
- Immersion or Countertop Blender
- Measuring Spoons
Ingredients
- Medium Butternut Squash(about 2-3 lb, peeled, de-seeded & cubed)1 pc
- Yellow Onion(finely diced)1 pc
- Garlic(minced)4 cloves
- Fresh Ginger(finely grated)1 tsp
- Unsalted Butter1 tbsp
- Olive Oil1 tbsp
- Chicken Broth(or Vegetable Broth)3 cups
- Heavy Cream(optional)½ cup
- Fresh Thyme(or 1 tsp Dried Thyme)4 sprigs
- Bay Leaf1 pc
- Salt1 tsp
- Black Pepper½ tsp
Instructions
- Heat the butter and olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook for 6-8 minutes, stirring often, until very soft and lightly golden.
- Add the minced garlic and grated ginger. Warm briefly, about 30-45 seconds, until fragrant.
- Add the cubed butternut squash, broth, thyme, and bay leaf. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 20-25 minutes, until the squash is completely tender when pierced.
- Remove the thyme sprigs and bay leaf. Blend the soup until perfectly smooth using an immersion or countertop blender.
- Stir in the heavy cream (if using), salt, and black pepper. Warm gently over low heat without boiling. Garnish with your favorite topping or one of my go-to options shared earlier in the post.
Notes
- Don’t rush onion caramelization. Properly softening and lightly caramelizing the onion builds the base flavor of the soup.
- Keep the simmer gentle. A steady simmer, not a hard boil, helps the squash soften evenly and prevents the soup from turning grainy once blended.
- Make sure the squash is fully tender before blending. If it still feels firm when pierced, give it a few more minutes. Fully tender squash is key to a smooth, velvety texture.
- Blend a little longer than you think. An extra minute of blending helps achieve a silkier finish.
- Adjust the thickness at the end. If the soup thickens after blending or reheating, just add a small splash of broth or water until it reaches the texture you like.
- Taste at the finish. Taste at the finish. Salt and pepper are best adjusted at the very end, especially if you’re using a salted broth or skipping the cream.
Nutrition Information
Serving Size: 335 g
| PER SERVING | AVG. QTY* | %DV** |
|---|---|---|
| Calories | 201 kcal | 10% |
| Protein | 3.8 g | 8% |
| Fat | 11.6 g | 18% |
| Saturated | 5.9 g | 30% |
| Unsaturated | 5.1 g | 13% |
| Carbohydrate | 24.5 g | 8% |
| Dietary Fiber | 4.1 g | 16% |
| Sugars | 6.1 g | 7% |
| Sodium | 512 mg | 22% |
| Cholesterol | 31 mg | 10% |
* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.
** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.
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