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Butternut squash soup just feels right when the weather turns chilly, doesn’t it? I’ll be honest, sometimes I’ll make it just because I crave that velvety spoonful. If you’ve ever ended up with a grainy soup or, yikes, an underblended mess, you’re definitely not alone. Trust me, we’ve all been there. Today, I’ll share my favorite creamy butternut squash soup recipe, plus a couple clever tricks for nailing that perfect consistency. Curious about other cozy bowls? Definitely check out my favorite baked potato soup or the wild twist on buffalo chicken spaghetti squash pasta. Let’s get to it.
The Best Butternut Squash Soup
Okay, let me say this out loud: This is not your average butternut squash soup. It’s creamy, comforting, and simple. You don’t need any chef skills (I barely cut onions straight). Just grab a big ol’ squash, some onions and garlic, a dash of good stock, and a little cream or coconut milk if you want something dairy-free. Roasting the squash always brings out a richer, almost caramel-like sweetness, so don’t even think about skipping that. One time, I tried boiling everything and, well, total facepalm. Roasting is the way. Season with salt, pepper, maybe a shake of nutmeg if you’re feeling wild. Simmer, then blend it all until it’s smoother than your favorite jazz tune. There you go. This soup seriously tastes like a five-star restaurant in a mug (or bowl, you do you).
“Tried this on a whim and my picky husband actually went in for seconds. Could not believe how easy and rich it turned out!” — Kelsey G., Ohio
| Ingredient | Amount | Preparation Tips |
|---|---|---|
| Butternut Squash | 1 medium | Roast until tender for sweetness. |
| Onion | 1 medium | Dice and sauté to enhance flavor. |
| Garlic | 2 cloves | Mince and add for aroma. |
| Vegetable or Chicken Broth | 4 cups | Use if you want a richer flavor. |
| Cream or Coconut Milk | 1 cup | Add for creaminess and richness. |
| Salt and Pepper | To taste | Season to enhance the flavors. |
How to Blend Butternut Soup
Here’s where people sometimes mess up. Blending hot soup can get sketchy fast if you’re not careful. I once got hot soup on my kitchen ceiling. True story, not proud. Allow the soup to cool a little, then use an immersion blender if you have one (no mess, less stress). No immersion blender? Pour the soup carefully into a regular blender but don’t fill it to the top. Seriously, give it room, so you don’t create a soup volcano. Pulse it a couple times, hold the lid tight with a towel, and work in batches if you need. When it’s completely creamy, you’re golden. If you like it a bit chunky—hey, that’s your call.
“I’ve never had smoother results than using my stick blender. Makes cleanup a breeze, too.” — Marcus, North Carolina
More Butternut Squash Recipes to Enjoy
Alright, if you’re as obsessed with squash as I am, you need to branch out. Try making squash patties when you want something crispy. Or go all-in on comfort food with something like a zucchini and squash casserole (my Southern aunt swears by it) for family gatherings. Roasted herb garlic pattypan squash is another sleeper hit, especially as a last-minute side. And of course, there are all sorts of squash soups floating around, so if you dig this, there are a ton of cozy ideas on the soup kitchen soup recipes page, or let loose with my go-to zucchini and squash casserole recipe when the fridge is looking a little sad.
Tips for Achieving the Perfect Consistency
Not gonna lie, a lumpy butternut squash soup bums me out. Here’s what works every time for a creamy, dreamy texture:
- Roast your squash until it’s super soft, not just “kind of squishy.”
- Let your soup cool a bit before blending, so things don’t explode.
- If it’s too thick, just splash in extra broth or water.
- For a silkier finish, try sieving the soup (this usually feels like too much work on a Tuesday, though).
Serving Suggestions
People get so creative with soup toppings, but honestly, a drizzle of cream or coconut milk goes a long way. Here’s what I like:
- Top with toasted pumpkin seeds or sunflower seeds for a little crunch.
- Add a sprinkle of fresh herbs like chives, parsley, or a whisper of sage—whatever you’ve got in the fridge works.
- Serve alongside crusty bread, or better yet, a thick slice of buttered sourdough.
- Pour leftovers into a thermos to make your work lunch genuinely exciting.
Common Questions
1. Can I use frozen butternut squash?
Definitely, just roast it a bit longer or until soft before blending.
2. How long does butternut squash soup keep?
It lasts about four days in the fridge, maybe five if you don’t mind living a little dangerously.
3. Can I make it vegan?
Oh, for sure! Use veggie stock and coconut cream. Tastes just as rich.
4. Can I freeze it?
Absolutely. It freezes beautifully—just reblend after thawing if it separates a bit.
5. What goes well on top?
Good question! Try roasted nuts or seeds, a swirl of yogurt, or a handful of microgreens if you want to get all fancy.
Soup Season Just Got Better
So there you have it, my friends, all the secrets to a perfect, cozy bowl of creamy butternut squash soup. You’ll be amazed by how cheap and easy it is, and don’t forget—variety is your friend. Give recipes like Butternut Squash Soup Recipe – Love and Lemons or Roasted Butternut Squash Soup – Cookie and Kate a peek for more inspiration. Or, if you’re feeling curious, explore ideas from The Kitchn, the stovetop and crock-pot version from Gimme Some Oven, or another classic Butternut Squash Soup Recipe. Trust me, once you get cozy with this recipe, you’ll suddenly be the person everyone expects to bring soup. Give it a try and let me know how it turns out. Soup’s on!
Creamy Butternut Squash Soup
Ingredients
Method
- Preheat the oven and roast the butternut squash until tender.
- Dice the onion and sauté it in a pot until softened.
- Mince the garlic and add it to the pot for aroma.
- Add the roasted butternut squash and broth to the pot.
- Simmer the mixture for about 15 minutes.
- Allow the soup to cool slightly before blending.
- Blend using an immersion blender or transfer to a regular blender, working in batches if necessary.
- Once blended until smooth, stir in cream or coconut milk.
- Season with salt, pepper, and nutmeg if desired.
