Velvety Butternut Squash Soup: Your New Favorite Comfort (Print Version)
Learn to make truly Velvety Butternut Squash Soup. This simple, comforting recipe is packed with flavor and personal kitchen tales.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free (if using GF broth)
# Ingredients:
→ Base Ingredients
01 -
1 medium butternut squash (about 2-3 lbs), halved and seeded
02 -
1 large yellow onion, chopped
03 -
4 cloves garlic, minced
04 -
4 cups vegetable broth
05 -
1 (13.5 oz) can full-fat coconut milk or 1 cup heavy cream
06 -
1 small apple (e.g., Honeycrisp or Fuji), peeled and chopped
→ Flavor Boosters
07 -
2 sprigs fresh sage, roughly chopped
08 -
3 sprigs fresh thyme, leaves removed
→ Seasonings & Essentials
09 -
2 tbsp olive oil
10 -
1 tsp salt, or to taste
11 -
1/2 tsp freshly ground black pepper, or to taste
12 -
1/4 tsp ground nutmeg
→ Garnish & Make It Special
13 -
Toasted pumpkin seeds (optional)
14 -
Crusty bread, for serving (optional)
# Instructions:
01 -
First things first, let's get that butternut squash ready. Preheat your oven to 400°F (200°C). Carefully halve the squash lengthwise, scoop out the seeds (I usually save these for roasting later!), and drizzle the cut sides with a little olive oil, salt, and pepper. Place them cut-side down on a baking sheet. Roast for about 30-40 minutes, or until the flesh is super tender when poked with a fork. The smell that fills your kitchen at this point? Heaven!
02 -
While your squash is roasting, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Toss in your chopped onion and let it soften, stirring occasionally, for about 5-7 minutes. You want it translucent and sweet, not browned. Then, add the minced garlic, fresh sage, and thyme, stirring for just another minute until fragrant. Oh, the smells coming from the pot right now! Don't let the garlic burn; that's a mistake I've made too many times.
03 -
Once the squash is roasted and cool enough to handle, scoop out the tender flesh into your pot with the aromatics. Add your chopped apple and pour in the vegetable broth. Bring the mixture to a gentle simmer, cover, and let it cook for about 15-20 minutes. This really allows all those flavors to get to know each other. It’s a moment of quiet magic in the kitchen, honestly!
04 -
Now for the fun part! Carefully transfer the hot soup mixture to a blender (or use an immersion blender directly in the pot, which is my preferred method for less mess, obviously). Blend until it's completely smooth and, you guessed it, velvety. If you're using a regular blender, work in batches, filling it only halfway and holding the lid down with a towel. Hot soup expands, folks! I learned that the hard way, cleaning soup off my ceiling.
05 -
Pour the blended soup back into your pot if you used a regular blender. Stir in the full-fat coconut milk or heavy cream and a pinch of ground nutmeg. Give it a good stir to combine everything beautifully. Let it gently heat through for a few minutes, don't boil it after adding the cream! This is where you taste and adjust. Need more salt? More pepper? A tiny bit more nutmeg? Go for it!
06 -
Ladle your gorgeous, Velvety Butternut Squash Soup into bowls. I sometimes like to add a little swirl of extra cream or a sprinkle of toasted pumpkin seeds for crunch. Serve it up with some crusty bread for dipping. It should be warm, inviting, and just feel like a hug. Enjoy the fruits of your labor, you deserve it!
# Notes:
01 -
Don't skip roasting the squash; it brings out so much flavor you just can't get otherwise, trust me!
02 -
This soup actually tastes better the next day, so make a big batch! Stores well in the fridge for up to 4 days.
03 -
No fresh sage? Dried works in a pinch, about a teaspoon. I've even subbed sweet potato for butternut, and it was still pretty good!
04 -
A swirl of créme fraîche or a sprinkle of toasted pumpkin seeds makes this soup feel extra special, like you really tried.
# Equipment Needed:
01 -
Large baking sheet
02 -
large pot or Dutch oven
03 -
blender (immersion or standing)
04 -
sharp knife
05 -
cutting board
# Nutrition (Per Serving):
Calories: 250-300
Total Fat: 15-20g
Total Carbohydrate: 25-30g
Protein: 5-7g