As the crisp autumn breeze fills the air, there’s nothing quite like cozying up with a warm, comforting bowl of butternut squash soup. This creamy and wholesome Butternut Squash Soup recipe is a true fall delight, perfect for the season. It’s easy to make, bursting with flavor, and suitable for a variety of dietary preferences, including vegan, gluten-free, dairy-free, and paleo diets. In this blog post, we’ll explore why this recipe is a must-try, discuss the ingredients and equipment you’ll need, and offer some tips and variations to make it your own.
Why You’ll Love This Recipe
One of the standout features of this Butternut Squash Soup is its wholesomeness. Unlike traditional butternut squash soups that often rely on heavy cream and loads of cheese, this recipe embraces a healthier approach. It’s rich in dietary fiber, making it a great choice for those following vegan, gluten-free, dairy-free, or paleo diets. It’s the perfect way to enjoy the creamy, comforting flavors of butternut squash without compromising your dietary preferences.
Bursting with Flavor
The flavor profile of this soup is a symphony of warm and aromatic spices. The sweetness of honey garlic sautéed butternut squash pairs beautifully with the spiciness of ginger and curry powder. Thyme adds a savory depth that balances the overall taste, making it a perfect combination for the autumn season. Whether you’re a seasoned foodie or new to the culinary world, the balance of flavors in this recipe is sure to impress your taste buds.
Creamy without the Heavy Cream
Traditional butternut squash soup recipes often rely on heavy cream for that luscious, creamy texture. But not this one! Our recipe achieves creaminess using a blend of fresh vegetables, vegetable broth, and full-fat coconut milk. The result is a rich, velvety soup without the need for heavy cream, making it a healthier choice that doesn’t sacrifice on taste or texture.
Perfect for Meal Prep
Life can get busy, but this Butternut Squash Soup is here to make it easier. You can whip up a big batch of this soup and store it in the refrigerator for convenient and healthy lunches throughout the week. It’s a time-saving and budget-friendly option for those who prefer homemade meals even on the busiest days.
Ingredients and Equipment
Here’s what you’ll need to make this delicious Butternut Squash Soup:
- Fresh butternut squash: You’ll require about a 3-pound butternut squash, which translates to roughly 9 cups of chopped butternut squash.
- Onion: A white or yellow onion will add a savory dimension to the sweetness of the squash.
- Spices: Gather curry powder, dried ginger powder, thyme, salt, and black pepper. If you have fresh ginger on hand, it can be a fantastic addition.
- Coconut Milk: Opt for full-fat canned coconut milk for the creamiest texture.
- Broth: We recommend using low-sodium vegetable broth, chicken stock, or water.
- Oil: You’ll need just a small amount of oil for sautéing the onion. Avocado oil works well, especially for high-heat cooking.
To prepare this Butternut Squash Soup, you’ll need the following kitchen equipment:
- Large Soup Pot or Dutch Oven: Choose a spacious pot for sautéing the onion and simmering the soup.
- Blender: An immersion blender is the most convenient option, allowing you to puree the soup right in the pot. If using a stand blender, take note of precautions to prevent hot soup from splattering. A food processor is an alternative option, but use it with caution.
Sauté Onion and Spices
- Heat a large soup pot or Dutch oven over medium heat. Ensure the pot is hot before adding your oil.
- Cook the onion for about 4 minutes, stirring occasionally.
- Add curry powder, thyme, ginger, and cook for 30 seconds, stirring frequently. This step allows the spices to release maximum flavor.
Add Remaining Ingredients
- Now, add the chopped butternut squash, coconut milk, vegetable stock, salt, and pepper. Give it a good stir.
- Bring the mixture to a boil, then reduce the heat to medium-low.
- Cook for approximately 15 minutes or until the butternut squash has softened and is fork-tender. It cooks quite fast. If you prefer a roasted flavor, you can roast butternut squash halves or cubes in the oven before adding them to the soup.
Blend the Soup
- For a smooth and creamy texture, we recommend using an immersion blender. Be cautious to keep the blender at the bottom of the pot to prevent hot liquid from splattering.
- If you prefer to use a stand blender, follow these precautions to prevent splattering:
Allow the soup to cool to room temperature before blending.
Remove the center removable plastic piece from the blender lid and cover with a towel to allow heat to escape.
Work in small batches to minimize steam buildup inside the blender. Puree a few cups of soup at a time.
Variations for This Easy Butternut Squash Soup Recipe
While the classic recipe is delightful, there are plenty of ways to customize this Butternut Squash Soup to suit your taste:
- Broth: If you prefer, you can use chicken broth instead of vegetable stock for a different flavor profile.
- Sweetener: Add a tablespoon of maple syrup or brown sugar for an extra touch of sweetness.
- Herbs: For additional savory notes, feel free to incorporate sage or rosemary.
- Apple: To create a sweeter butternut squash apple soup, add a peeled apple to the ingredients.
- Milk: If you’re not a fan of coconut milk, regular milk (2% or higher), cream, or any plant-based milk like almond milk can be used. Add your chosen milk after cooking the squash, just before pureeing.
Enhance your Butternut Squash Soup experience with these serving ideas:
- Toppings: Top your bowl with toasted pumpkin seeds for a delightful crunch. You can also add a swirl of plain yogurt or sour cream for added creaminess. For a savory twist, consider cooked chopped bacon or fresh herbs like thyme.
- Croutons: Elevate your soup with the addition of homemade sourdough croutons for an extra layer of texture and flavor.
- Side Dishes: For a full fall-inspired meal, serve your soup with toasted whole wheat bread or quinoa bread. Pair it with a side of kale and quinoa salad for a well-rounded dinner.
How to Store
This Butternut Squash Soup is perfect for preparing ahead and enjoying later:
Store your soup in the refrigerator, and it will stay fresh for up to 5 days. When reheating, simply simmer it on low heat while covered. Be cautious as the soup tends to splatter.
Leftover soup can be frozen. After fully cooking the soup, allow it to cool completely. Then, transfer it to an airtight container and freeze for up to 3 months. It’s a great way to have a taste of fall whenever you like, even if the season has passed.
Frequently Asked Questions (FAQ)
Q: Can I use roasted butternut squash in this recipe?
A: Yes, roasted butternut squash can add a wonderful depth of flavor to the soup. Simply roast butternut squash halves or cubes on a baking sheet in the oven before incorporating them into the soup.
Q: What’s the best way to puree the soup?
A: We recommend using an immersion blender for ease and convenience right in the pot where the soup has just cooked. If you prefer a stand blender, follow the precautions mentioned in the recipe to prevent splattering. A food processor can also be used with caution.
Q: What are the best toppings for Butternut Squash Soup?
A: You can enhance the flavor and texture of your soup with toppings like toasted pumpkin seeds, plain yogurt or sour cream swirl, cooked chopped bacon, or fresh herbs like thyme.
This Butternut Squash Soup is a true masterpiece of fall flavors and wholesome goodness. Whether you’re looking for a nutritious and satisfying meal or simply craving the warmth of autumn, this recipe has got you covered. With its flexibility and rich, aromatic taste, it’s a culinary experience that you’ll want to revisit time and time again.
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