Best Butternut Squash Soup

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Butternut Squash Soup is a creamy bowl of comfort food! Easy to make, packed with healthy veggies, and ready in under 30 minutes.

If you love pumpkin, you’ll love this soup. Honestly, we could have it every day of the week. It seems like most people serve the soup as a side dish to the main course, but we thought it was the star! You’ll often find us eating leftover soup for lunch throughout the week, even making double batches just to make sure we have enough leftovers. Whether you like your soup served alongside your main course or as a main course, you’ll love butternut squash soup. Don’t take our word for it, though—work it into your meal plan ASAP!

How to Choose Butternut Squash:

When picking butternut squash, look first for color. It should be solid beige without any deep cuts or bruises. Sometimes, they get scratched during shipping and while at the grocery store. Small surfaces with only scratches are fine. Next, pick up the pumpkin. If it feels heavy for its size, it’s a good thing.

Time-saving tips:

If you want to make prep a little easier, you can usually find pre-cut squash in the produce section of most grocery stores.

cream:

We love the richness and creaminess of this soup, but if you’re looking for a lighter soup, you can substitute half and half.

Evening view of a bowl of butternut squash soup.

Storage Instructions:

Butternut squash soup stores really well. You can freeze it, or store it in the freezer. It will keep for about 5 days in the refrigerator and up to 3 months in the freezer. Another fun option is to turn it into a pasta sauce. Simmer over medium-low heat until the sauce thickens and thickens. Then serve with pasta.

If you liked this recipe, you might like these other classic soup recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Butternut Squash Soup.

Butternut Squash Soup is a creamy bowl of comfort food! Easy to make, packed with healthy veggies, and ready in under 30 minutes.

Preparation time 5 minute

cooking time 25 minute

total time 30 minute

raw material

  • 3 tablespoon salted butter
  • 1 Moderate white or yellow onion peeled and diced
  • 1 Moderate Butternut Squash Peeled, seeded and diced
  • 4 Moderate radish peeled and sliced
  • 3 Ribs Celery slice
  • 1 Moderate apple peeled, cored, cut into pieces
  • 4 cup vegetable soup
  • 1 teaspoon Salt to try
  • 1/2 teaspoon nutmeg powder
  • 1/4 teaspoon Black pepper
  • 1 cup heavy cream

instruct

  • Melt butter in large saucepan over medium high heat. Add the onion and sauté for 5 minutes, until the onion is soft and translucent.

  • Add butternut squash, carrots, celery, apples, and vegetable stock. Season with salt, nutmeg and black pepper. Bring to a boil.

  • Reduce heat to medium-low and simmer for 15 to 20 minutes, until all vegetables are tender.

  • Puree with an immersion blender, or transfer in batches to a food processor or blender. Blend until smooth. Stir in the heavy cream and serve warm.

Calories: 295kcal | carbohydrate: 28G | protein: 2G | fat: 20G | Saturated fat: 12G | cholesterol: 69mg | sodium: 1129mg | Potassium: 711mg | fiber: 4G | sugar: 10G | Vitamin A: 21280unit | Vitamin C: 32.3mg | calcium: 115mg | iron: 1.1mg

The Best Butternut Squash Soup