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This Butternut Squash Soup recipe is the ultimate cozy fall dish, blending creamy butternut squash with aromatic spices and herbs. It’s simple to make and perfect for a comforting dinner or holiday side dish.
Ingredients
- Olive Oil (2 tablespoons): Adds richness and helps soften the vegetables.
- Butternut Squash (3 pounds, peeled and chopped): The main ingredient, bringing sweetness and creaminess to the soup.
- Onion (1 large, chopped): Adds a savory base flavor.
- Bell Pepper (1 large, chopped): Adds sweetness; substitute with jalapeno for a spicier version.
- Celery (1 stalk, chopped): Adds an earthy flavor that complements the squash.
- Garlic (5 cloves, chopped): Enhances the soup with aromatic depth.
- Paprika (2 tablespoons): Adds warmth; use hot paprika for more heat.
- Fresh Thyme (1 tablespoon): Provides a fresh, earthy aroma.
- Fresh Rosemary (1 tablespoon): Adds a woody, pine-like flavor.
- Cayenne Pepper (1 teaspoon): Adds a touch of heat; adjust to taste.
- Cumin (1 teaspoon): Adds warmth and depth of flavor.
- Salt and Pepper (to taste): Balances and enhances flavors.
- Chicken Stock (4 cups): The liquid base; use vegetable stock for a vegetarian version.
Instructions
- Step 1:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the butternut squash, onion, bell pepper, and celery. Sprinkle with a bit of salt and cook for 10-12 minutes, stirring occasionally, until the vegetables begin to soften and caramelize slightly.
- Step 2:
- Add the garlic, paprika, thyme, rosemary, cayenne pepper, cumin, and additional salt and pepper. Stir well and cook for 2 minutes, allowing the spices to bloom and release their aroma.
- Step 3:
- Pour in the chicken or vegetable stock and bring the soup to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes, or until the vegetables are very tender.
- Step 4:
- Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender or food processor, blend until smooth, and return to the pot.
- Step 5:
- Taste and adjust seasonings as needed, adding more salt, pepper, or stock to reach your desired consistency.
- Step 6:
- Simmer the soup for an additional 5 minutes to develop more flavor.
- Step 7:
- Garnish with toasted pepitas, red chili flakes, or fresh chopped parsley if desired, and serve warm.
Serving and Storage Tips
- Serve warm with a sprinkle of toasted pepitas or red chili flakes for added texture and heat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the soup in individual portions for up to 3 months, reheating gently on the stove.
Helpful Notes
- Use an immersion blender for convenience or blend in batches for a smoother texture.
- Add more cayenne pepper for a spicier version or substitute jalapeno for the bell pepper.
- Use vegetable stock for a vegetarian option without compromising flavor.
Tips from Well-Known Chefs
- Chef Ina Garten recommends adding a splash of cream for extra richness if desired.
- Chef Gordon Ramsay suggests roasting the squash before adding it to the pot for deeper flavor.
- Chef Jamie Oliver advises garnishing with fresh herbs like parsley for a touch of color and freshness.
Why You'll Love This Recipe
- Warm, comforting flavors make it perfect for fall and winter meals.
- Easy to make with minimal ingredients and prep time.
- Customizable with different spices or garnishes to suit your taste.
- Healthy, nutritious, and can be made vegan or vegetarian.
Variations
- For a creamy soup, add a swirl of coconut milk or heavy cream before serving.
- Use roasted red peppers instead of bell peppers for a sweeter, smoky flavor.
- Add carrots for extra sweetness or apples for a hint of tartness.
- Top with croutons or a dollop of Greek yogurt for added texture and flavor.