This creamy butternut squash soup isn't fancy, but it’s tasty, hearty, and smooth – made with what we have on hand: squash, onion, garlic, and a few herbs from the garden or the cupboard.
It’s the kind of meal that warms you through, fills everyone’s belly, and leaves you feeling cozy and content. We usually make a big pot so there’s plenty left for lunch the next day or to tuck away in the freezer. It goes exceptionally well with a slice of buttered bread or grilled cheese, both favourites in our household.
Nothing from the store can compare to the comfort of soup made from naturally grown squash, slowly stirred on the stove on a fabulous fall day. This recipe has served our family well, and we hope you enjoy it!
Creamy Butternut Squash Soup
Servings:4 -6(easily scalable!)
Prep Time:15 mins
Cook Time:30-40 mins
Total Time:~ 45 - 55 mins
What You'll Need
- 1-2 butternut squash, about 3 pounds, peeled, seeded, and cut into cubes
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil or butter
- 1 teaspoon of salt
- 1 half teaspoon of black pepper
- 1 teaspoon of dried thyme or a few sprigs of fresh thyme
- 1 bay leaf (Optional)
- 4 cups of vegetable or chicken broth
- A pinch of nutmeg or smoked paprika (Optional for extra depth!)
- Optional toppings: roasted or plain seeds, plain yogurt, sour cream, chopped herbs, or a little drizzle of olive oil
Step-by-Step Instructions
- Cook the onion and garlic:
- In a large soup pot, warm the oil or butter over medium heat. Add the chopped onion and cook for about 5 minutes, until it has softened. Stir in the garlic and cook for another minute, being careful not to let it burn.
- Add the squash and seasoning:
- Put in the cubed squash, salt, pepper, thyme, and bay leaf if using. Then add a pinch of nutmeg or paprika if you like. Stir well so everything is coated with flavour.
- Pour in the broth and simmer:
- Add the broth and bring everything to a gentle boil. Once it starts to bubble, lower the heat and cover the pot. Let it simmer for about 25 to 30 minutes, or until the squash is soft when poked with a fork.
- Blend the soup:
- Take out the bay leaf. Use an immersion blender to blend the soup right in the pot until it is smooth and creamy. You can also transfer it to a blender in batches if that is easier. If the soup is too thick, add a little more broth or warm water until it reaches the desired texture. Then, serve and enjoy!
Complementary Sides
- Buttered or toasted bread
- Grilled cheese sandwiches
- Roasted root vegetables
- Simple green salad
- Crusty rolls with herb butter