Simple Butternut Squash Soup

Serve it with a side of Parmesan Roasted Vegetables and Homemade Rolls for a perfect Autumn or winter meal.

Butternut Squash Soup

This soup is guaranteed to warm you up from the inside out, with it’s velvety, smooth, rich flavor, it’ll be a family favorite. The best part is it’s actually quite good for you. Packed with veggies, this tastes so good you’ll forget it’s practically healthy. Butternut Soup is quick and easy. The most time consuming part is peeling and cutting your squash and veggies. But it’s well worth it and you can always use pre-chopped or shredded ingredients. It’s an awesome make ahead, and freeze for later soup. And it is excellent with any meal.

All you need for Soup Ingredients

Butternut Squash: Cube a 3 pound squash, keep the cubes the same size. Celery: I like to chop them pretty finely for easy cooking. Onion: use yellow or white onion chopped finely. Carrots: Shred the carrots or buy pre shredded carrots Granny Smith Apple: Don’t leave out! The tartness from the granny smith adds a subtle, but delightful flavor. You don’t want to substitute it either. Vegetable Stock: Beef and Chicken broth can both be used with great success. Fresh Thyme: I love fresh thyme it adds such a nice sophisticated taste. Pinch of Cinnamon: just a pinch will do, don’t want to over spice it with cinnamon. Salt and Pepper: Add to taste Heavy Cream: This is optional, but adds richness and velveti-ness.

Making Butternut Soup Recipe

Super simple to assemble and has so much flavor!

Butternut Soup Tips and Variations

This a great base soup to add variations and with a few tips it’ll be luscious every time.

Roast: To add an extra nutty flavor roast the butternut squash before hand and add it right before you blend the soup. Chop: Be sure the squash is cut to the same size for even cooking. Pre-Chopped: Peeling and chopping your own butternut squash can be time consuming and tough. Use pre-chopped squash for easiness. Flavor Twist: For a Mexican twist omit the thyme and add a 1 1/2 teaspoon cumin and half a teaspoon chipotle chili powder. Serve with chopped cilantro. For a Thai flavor add a tablespoon of red curry paste and about half a teaspoon of ground ginger. Extras: To add extra texture add some rice, quinoa, or orzo to the soup.

Toppings For Butternut Squash Soup

Top your soup to add zing and pizazz.

Cheese: Butternut squash goes great with cheddar, feta, blue cheese and Monterey jack. Try them all. Nuts: For crunch try toasted pepitas, almond slices or pecans. Bacon: Bacon crumbles are super savory and fun. Croutons: Try homemade croutons for add flavor and crunch.

Storing Soup

Fridge: This stores beautifully in the fridge for up to 4 days. Freezer: Butternut squash soup freezes extremely well, freeze in a gallon ziploc bag or container for up to 3 months. When ready to use, thaw slowly in a pot on the stove and then add the cream and toppings as desired.