Butternut Squash Soup
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Butternut Squash Soup
This butternut squash soup is silky, lightly sweet, and warm with a hint of nutmeg. You simmer cubed squash with onion, apple, and broth until tender, then blend it smooth. The apple adds natural sweetness without making it taste like dessert. A splash of cream finishes it off, though it is perfectly good without.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1 medium apple, peeled and chopped
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/3 cup heavy cream, optional
Directions
- Melt the butter in a large pot over medium heat. Add the onion and apple and cook until softened, about 6 minutes.
- Add the squash and garlic and cook for 3 minutes, stirring often.
- Pour in the broth and add the nutmeg, cinnamon, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the squash is fork-tender, about 22 minutes.
- Blend the soup smooth with an immersion blender, or work in batches in a countertop blender.
- Stir in the cream if using and warm through. Taste and adjust the salt.
- Ladle into bowls and serve hot, topped with toasted seeds or a swirl of cream.
Tips and variations
- Pre-cubed squash from the grocery store cuts the prep time significantly if you are short on time.
- For a dairy-free version, use olive oil instead of butter and skip the cream or use full-fat coconut milk.
- A swirl of maple syrup and a pinch of cayenne on top make a nice finishing touch.
- This soup freezes well for up to 3 months. Freeze before adding the cream.
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Eleven ingredients, six steps, and it fits on one 4x6 card. Write Serves 6, Prep 15, Cook 35 across the top. File it in Soups. The kind of recipe you pull out every fall when squash is everywhere and you need something warm and easy.
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Common questions
- Do I have to peel the butternut squash
- Yes. The skin is too tough to blend smoothly. A sharp vegetable peeler works well, though the skin can be slippery. Cut the squash in half first to make it easier to handle.
- Can I roast the squash instead of simmering it
- Yes. Roasting at 400 F for about 35 minutes gives the soup a deeper, slightly caramelized flavor. Add the roasted squash to the pot with the broth and simmer briefly before blending.
- Can I make this ahead
- Yes. The soup keeps in the fridge for up to 4 days and freezes well for 3 months. It thickens as it cools, so stir in a splash of broth when you reheat it.
- What can I use instead of cream
- Full-fat coconut milk adds creaminess with a subtle sweetness. Plain Greek yogurt stirred in off the heat works too and adds a tangy note.
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