Butternut Squash Soup

Butternut Squash Soup Recipe

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This particular recipe has become a staple in my kitchen, evolving with little tweaks and touches over the years. I remember the first time I decided to add a bell pepper for a hint of sweetness and how I was delighted by the added depth it brought to the soup. If you’re a fan of spice, swapping the bell pepper for a jalapeno will give the soup a lovely kick. The balance of flavors from the hot paprika, fresh thyme, rosemary, and a dash of cayenne pepper makes each spoonful a celebration of taste.

What’s wonderful about this butternut squash soup is its versatility. You can keep it vegetarian with vegetable stock or add a rich, savory note with chicken stock. Whether you’re serving it as a starter at a dinner party or enjoying it as a hearty lunch, this soup is sure to impress. Garnish it with toasted pepitas, a sprinkle of red chili flakes, and fresh chopped parsley to add a delightful crunch and a burst of color.

I hope this recipe brings as much joy and warmth to your home as it has to mine. So grab your favorite sweater, gather your loved ones, and enjoy a bowl of this delicious butternut squash soup.

How to Prepare the Butternut Squash Soup

Ingredients

  • 1 large onion (chopped, white or yellow)
  • 1 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 4 cups chicken stock (or vegetable stock for a vegetarian version, up to 6 cups for thinner soup)
  • 1 tablespoon fresh rosemary
  • 2 tablespoons paprika (I use hot paprika)
  • 5 cloves garlic (chopped)
  • 3 pounds butternut squash (peeled, chopped, seeds removed)
  • 1 stalk celery (chopped)
  • 1 large bell pepper (chopped, or use jalapeno for a spicy version)
  • 1 tablespoon fresh thyme
  • 2 tablespoons olive oil
  • 1 teaspoon cumin

Directions

  1. Warm the oil in a big pot or Dutch oven over medium heat. Add the chopped squash, onion, peppers, and celery. Lightly salt and cook for 10-12 minutes, stirring now and then, until the veggies start to soften and caramelize.
  2. Add the garlic, paprika, thyme, rosemary, cayenne pepper, and cumin. Stir and cook for 2 more minutes to let the spices release their flavors.
  3. Pour in the chicken or vegetable stock. Bring it to a boil, then lower the heat and let it simmer for about 20 minutes, until everything is tender.
  4. Blend the mixture until smooth using an immersion blender. If you don’t have one, transfer the soup to a blender or food processor, blend until smooth, then return it to the pot.
  5. Taste the soup and adjust the salt, seasonings, and consistency. Add more stock or water if a thinner soup is desired.
  6. Let the soup simmer for another 5 minutes to enhance the flavor. Longer simmering is optional.
  7. Serve the soup garnished with toasted pepitas, red chili flakes, and fresh chopped parsley.

Butternut Squash Soup Pot

FAQs:

Can I use frozen butternut squash for this soup?

Yes, you can use frozen butternut squash for this soup. Although fresh squash offers the best flavor and texture, frozen squash can be a convenient alternative. Make sure to thaw the frozen squash before adding it to the pot, and note that it may cook slightly faster than fresh squash.

What is the best way to peel and chop butternut squash?

Peeling and chopping butternut squash can be challenging due to its tough skin. To make it easier, first cut off the top and bottom of the squash. Then, use a vegetable peeler to remove the skin. Next, slice the squash in half lengthwise and scoop out the seeds. Finally, cut the squash into manageable chunks. Alternatively, you can buy pre-cut butternut squash to save time.

How can I make this soup vegan?

To make this soup vegan, simply use vegetable stock instead of chicken stock. Ensure that the other ingredients, such as the olive oil and seasonings, are also vegan-friendly. By making this simple substitution, you can enjoy a delicious vegan butternut squash soup.

Can I make this soup in advance?

Yes, you can make this soup in advance. After cooking and blending the soup, let it cool completely before storing it in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove over low heat, stirring occasionally, until warmed through. You can also freeze the soup for up to 3 months; just thaw it in the refrigerator overnight before reheating.

What can I use to garnish the soup if I don’t have pepitas?

If you don’t have pepitas, there are several other garnishes you can use to add texture and flavor to your butternut squash soup. Some options include croutons, roasted pumpkin seeds, a dollop of sour cream or yogurt, a drizzle of olive oil, or a sprinkle of grated cheese. Fresh herbs like parsley or cilantro also make excellent garnishes.

How can I adjust the spiciness of this soup?

To adjust the spiciness of the soup, you can modify the amount of cayenne pepper and choose your peppers wisely. For a milder soup, reduce or omit the cayenne pepper and use a mild bell pepper. For a spicier version, you can increase the cayenne pepper and use a jalapeno or even add a pinch of red chili flakes. Adjust the spices gradually, tasting as you go, to reach your desired level of heat.

Butternut Squash Soup Recipe

Butternut Squash Soup

Warm up with our comforting butternut squash soup recipe, perfect for cozy fall evenings with family.
Prep Time 10 minutes
Cook Time 35 minutes
Course Soup
Cuisine American
Servings 8
...

Ingredients
  

  • 2 tablespoons olive oil
  • 3 pounds butternut squash peeled, chopped, seeds removed
  • 1 large onion chopped, white or yellow
  • 1 large bell pepper chopped, or use jalapeno for a spicy version
  • 1 stalk celery chopped
  • 5 cloves garlic chopped
  • 2 tablespoons paprika I use hot paprika
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 4 cups chicken stock or vegetable stock for a vegetarian version, up to 6 cups for thinner soup

For garnish:

  • Toasted pepitas optional,
  • red chili flakes
  • fresh chopped parsley

Instructions
 

  • Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped squash, onion, peppers, and celery. Sprinkle with a bit of salt and cook for 10-12 minutes, stirring occasionally, until the vegetables begin to soften and slightly caramelize.
  • Add the garlic, seasonings, and herbs. Stir and cook for another 2 minutes to let the spices bloom.
  • Pour in the chicken (or vegetable) stock. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until everything is nice and tender.
  • Use an immersion blender to blend the ingredients until smooth. Alternatively, transfer the contents to a blender or food processor, blend until smooth, then return the soup to the pot.
  • Taste and adjust for salt, seasonings, and desired consistency. Add more stock or water to thin it out if needed.
  • Simmer the soup for an additional 5 minutes to develop more flavor. You can simmer longer if desired.
  • Garnish with toasted pepitas, red chili flakes, and fresh chopped parsley, then serve!
Keyword Butternut, Squash

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