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Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

This creamy butternut squash soup is a perfect way to usher in fall. With simple ingredients, the butternut squash really shines.

 

In this recipe, onions, carrots, celery, garlic and coriander balance the sweetness of the butternut squash beautifully. It’s an easy soup to make, and doesn’t take too much time at all.

 

Have this soup as a starter, a light meal or as the perfect lunch. Pair it with a grilled cheese sandwich or a nice piece of crusty bread. Either way, delicious!

 

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To make this creamy butternut squash soup you will need

1 tablespoon Olive Oil

1 tablespoon Butter

1 Medium Onion, diced

2 Medium Carrots, diced

1 Celery Rib, diced

3-4 Garlic Cloves, chopped

½ teaspoon Coriander

¼ teaspoon Black Pepper, to taste

4- 4½ pounds Butternut Squash, seeded, peeled and cut into roughly 2 inch pieces – one large squash or 2 medium should do it.

6 cups Chicken Broth

Salt, to taste

¼ cup Half & Half

The prepped ingredients for creamy butternut squash soup arranged on a wood cutting board.

 

Suggested Toppings

Croutons

Bacon bits

 

Prep Work

We’ll start this section by mentioning that this soup will be pureed. It’s not necessary to get a nice and pretty dice on the ingredients, like you would with this tuscan soup.

 

Dice the onions, carrots and celery. They’re all going into the pot at the same time so keep them in the same bowl. I like using glass nesting bowls for prep work. They keep everything organized and ready to go.

 

Mince the garlic and measure out the spices. Next, we’ll get to peeling the butternut squash.

 

How to peel butternut squash

Peeling butternut squash can be tricky. It has a tough peel, rendering a peeler useless. Instead we need to remove the peel with a knife.

 

Here’s the easiest way I’ve found to peel butternut squash. As a reference, we used two medium butternut squash; weighing just a touch over 2 pounds each.

 

  1. Set the squash on a flat, non-slip cutting board and slice off both ends.
  2. Cut the butternut squash into two pieces. Slice right above the rounded part.
  3. Cut the solid, cylinder piece in two.
  4. Cut off a thin section of the peel at a time as you work your way around the entire piece. Repeat with the remaining cylinder piece.
  5. Cut the rounded piece in half.
  6. Remove the seeds using a large spoon.
  7. Hollow out the butternut squash completely.
  8. Set the squash on the widest part and cut off thin sections working your way around. Repeat with the remaining pieces.

 

A collage outlining the first four steps to peel butternut squash.

 

A collage outlining steps four to eight to peel butternut squash.

 

Finally cut the peeled butternut squash into smaller pieces, approximately 2 inches.

Peeled butternut squash being cut into quarters by a large chef's knife.

Peeled butternut squash being cut into roughly 2 inch pieces.

 

Start the soup

Heat the olive oil and butter in a large pot over medium heat. When the butter is melted and foamy add the onions, carrots and celery.

 

Cook the vegetables for 5 minutes until the onions are translucent and start to soften. Stir frequently to prevent the onions from caramelizing or burning.

 

Add the garlic, coriander and black pepper to the pot and give everything a good stir to combine. Cook the garlic for 1 minute, stirring frequently.

 

Next, add the butternut squash and the chicken broth to the pot. Raise the heat to high and bring the broth to a boil.

 

When the soup is boiling, lower heat to medium-low, cover and cook for approximately 25-30 minutes, or until the butternut squash is very tender.

 

Keep the broth at a simmer. If it’s boiling too vigorously, lower the heat a bit. If it’s not simmering raise the heat.

 

The squash should be falling apart. When pressed with a wooden spoon or spatula it should give completely.

 

Puree the butternut squash soup

Remove the pot from the heat. I like to slide it over to an empty burner (that’s off). That way I’m not fussing with trivets and transporting a pot full of hot liquid.

 

Process the soup in the pot with an immersion blender until smooth. Immersion blenders (also called stick or hand blenders) are great, actually they’re one of my favorite pieces of kitchen equipment.

 

They are small, easy to store, easy to wash and work like a charm! I use mine all the time for pureeing soups.

 

Truth be told, I hate bringing out the blender – and washing it! If it wasn’t for my immersion blender, cream soups like this ginger spiced pumpkin soup, this creamy vegetable soup, or this malanga cream soup would be few and far between at my house.

 

If you do not have an immersion blender, use a blender to puree the soup. It’s very important to not fill the blender to the top with hot liquids. Process the soup in small batches.

 

Finish the creamy butternut squash soup

When the soup is completely smooth, add the half and half (still off the heat). Stir the soup well.

 

Place the pot back over low heat to warm through. Do not let the soup come to a boil, it could curdle. Heat it gently, stirring frequently.

 

Taste the butternut squash soup and add salt to taste. We want to wait until the end to add salt to this soup because prepackaged chicken broth contains a good amount of salt already.

 

Best wait until the soup is done, then adjust the seasoning. As a reference, we added ¾ teaspoon of kosher salt to our soup.

 

Serve the butternut squash soup with croutons, crusty bread, bacon bits or crackers, if desired. Enjoy!

Creamy butternut squash soup served in a large, white ramekin and garnished with bacon bits and croutons.

 

Creamy butternut squash soup served in a large, white ramekin and garnished with bacon bits and croutons.
Print Recipe
5 from 1 vote

Creamy Butternut Squash Soup

This creamy butternut squash soup is a perfect way to usher in fall. With simple ingredients, the butternut squash really shines.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Soup
Cuisine: American
Keyword: pureed vegetable soup
Servings: 6
Calories: 256kcal
Author: Elizabeth

Ingredients

  • 1 tablespoon Olive Oil
  • 1 tablespoon Butter
  • 1 Medium Onion diced
  • 2 Medium Carrots diced
  • 1 Celery Rib diced
  • 3-4 Garlic Cloves chopped
  • ½ teaspoon Coriander
  • ¼ teaspoon Black Pepper to taste
  • 4- 4½ pounds Butternut Squash seeded, peeled and cut into roughly 2 inch pieces
  • 6 cups Chicken Broth
  • Salt to taste
  • ¼ cup Half & Half

Instructions

  • Heat the olive oil and butter in a large pot over medium heat. When the butter is melted and foamy add the onions, carrots and celery.
  • Cook the vegetables for 5 minutes until the onions are translucent and start to soften. Stir frequently.
  • Add the garlic, coriander and black pepper to the pot and cook for 1 minute, stirring frequently.
  • Add the butternut squash and the chicken broth to the pot. Raise the heat to high and bring the broth to a boil.
  • When the soup is boiling, lower heat to medium-low, cover and cook for approximately 25-30 minutes, or until the butternut squash is very tender and falls apart with pressed with a wooden spoon or spatula..
  • Keep the broth at a simmer. If it’s boiling too vigorously, lower the heat a bit. If it’s not simmering raise the heat.
  • Off the heat, process the soup in the pot with an immersion blender until smooth. If you do not have an immersion blender, use a blender to puree the soup. It’s very important to not fill the blender to the top with hot liquids. Process the soup in small batches.
  • When the soup is completely smooth, add the half and half (still off the heat). Stir the soup well.
  • Place the pot back over low heat to warm through. Do not let the soup come to a boil, it could curdle. Heat it gently, stirring frequently.
  • Taste the creamy butternut squash soup and add salt to taste. As a reference, we added ¾ teaspoon of kosher salt to our soup.
  • Serve the butternut squash soup with croutons, crusty bread, bacon bits or crackers, if desired.

Video

Notes

Suggested Toppings:
Croutons
Bacon bits

Nutrition

Calories: 256kcal | Carbohydrates: 45g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 1205mg | Potassium: 1508mg | Fiber: 8g | Sugar: 9g | Vitamin A: 39794IU | Vitamin C: 91mg | Calcium: 200mg | Iron: 3mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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