Butternut Squash Soup

This butternut squash soup is velvety, comforting, and naturally sweet, enriched with aromatic spices and a smooth, creamy consistency. It is an elegant dish ideal for autumn meals, dinner parties, or a nourishing weeknight dinner.

Why You’ll Love This Recipe

This recipe balances the soft sweetness of roasted butternut squash with savoury aromatics to create a refined, comforting soup. Each spoonful is silky and full-bodied without feeling heavy. The ingredients are simple, yet the result is sophisticated. It reheats excellently, freezes well, and pairs beautifully with salads, bread, or roasted meats.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

butternut squash
carrots
onion
garlic
vegetable or chicken broth
olive oil
salt
pepper
ground cinnamon
ground nutmeg
fresh thyme
cream or coconut milk (optional for richness)

Directions

1. Preheat the oven to 200°C (400°F).

2. Peel and cube the butternut squash; slice carrots and onion.

3. Toss the squash, carrots, and onion with olive oil, salt, and pepper.

4. Spread evenly on a baking tray and roast for 25–30 minutes, or until caramelised and tender.

5. In a large pot, sauté minced garlic briefly until fragrant.

6. Add the roasted vegetables to the pot.

7. Pour in broth until the vegetables are just submerged.

8. Add cinnamon, nutmeg, and fresh thyme.

9. Simmer for 10–15 minutes to blend flavours.

10. Remove thyme sprigs and purée the soup using an immersion blender until smooth.

11. Stir in cream or coconut milk if desired and adjust seasoning.

12. Serve warm.

Servings and Timing

Serves 4–6 people.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: approximately 55 minutes

Variations

– Add roasted apples for a sweeter, more autumnal soup.
– Stir in curry powder for a warm, spiced variation.
– Use coconut milk for a dairy-free, silky finish.
– Add ginger for a bright, aromatic note.
– Incorporate red lentils for extra protein and thickness.

Storage/Reheating

Refrigerate the soup in an airtight container for up to four days.
Reheat gently on the stovetop over low heat, stirring occasionally.
The soup freezes well for up to three months; thaw in the refrigerator overnight before reheating.
If the soup thickens during storage, add a splash of broth to adjust consistency.

FAQs

Can I use frozen butternut squash?

Yes. Frozen squash works well and reduces preparation time.

Why is my soup too thick?

Add more broth until you reach the desired consistency.

Can I make this soup spicy?

Yes. Add a pinch of cayenne or red pepper flakes.

Do I need to peel the squash?

Yes. The skin does not soften enough for blending.

Can I use a blender instead of an immersion blender?

Certainly. Blend in batches, ensuring the lid is vented to release steam.

Can I make this soup ahead?

Yes. Flavour improves after resting, making it ideal for preparing in advance.

How do I prevent the soup from tasting bland?

Season in layers—during roasting, simmering, and after puréeing.

Can I skip roasting the vegetables?

Roasting adds depth, but you may sauté the vegetables instead.

Can I add toppings?

Pumpkin seeds, croutons, herbs, or a swirl of cream enhance presentation and flavour.

Can I substitute squash with pumpkin?

Yes. Pumpkin works similarly and provides a comparable texture.

Conclusion

This butternut squash soup offers a rich, velvety, and nourishing experience with minimal ingredients and thoughtful preparation. Its adaptability, elegant presentation, and dependable flavour make it a valuable addition to any kitchen, suitable for both everyday meals and special occasions.

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