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Creamy butternut squash soup garnished with herbs and served in a bowl.

Butternut Squash Soup

A cozy and comforting butternut squash soup that is lightly sweet and easy to prepare, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium Butternut squash, peeled and cubed Or use pre-cut to save time.
  • 1 unit Onion, chopped
  • 2 to 3 cloves Garlic, chopped
  • 3 to 4 cups Broth (vegetable or chicken)
  • 2 tablespoons Olive oil or butter
  • to taste Salt
  • to taste Black pepper
  • pinch Cumin or curry powder (optional)
  • splash Cream or coconut milk (optional)

Method
 

Preparation
  1. Warm up a couple spoonfuls of olive oil or a little butter in a big pot.
  2. Add the chopped onion with a pinch of salt and let it soften for about 5 minutes.
  3. Add the chopped garlic and stir for 30 seconds, just until fragrant.
  4. Add the butternut squash cubes and stir them around to incorporate the onion flavor.
  5. Pour in the broth until the squash is mostly covered.
  6. Bring to a gentle boil, then reduce to a simmer, placing a lid on but slightly cracked.
  7. Simmer until the squash is very soft, usually 18 to 25 minutes depending on cube size.
Blending
  1. Turn off the heat, and either use an immersion blender or transfer the soup in batches to a regular blender to blend until smooth.
  2. If the soup is too thick, add a splash of broth; if it feels a little thin, simmer uncovered for 5 to 10 minutes.
  3. For additional richness, stir in a small splash of cream or coconut milk.
Serving
  1. Top each bowl with cracked pepper and a tiny drizzle of olive oil for presentation.

Notes

Cooked squash keeps well in an airtight container and can be stored in the fridge for up to 4 days. It can also be frozen for up to 3 months. For a deeper flavor, try roasting the squash before adding it to the soup.