As a newbie to butternut squash soup, I was pleasantly surprised by how delicious and simple this recipe was! I had always been intimidated by the idea of making soup from scratch, but this recipe made it easy. The flavor was amazing, and I loved the creamy texture. I can see this becoming a regular in my meal rotation.

Are you looking for a warm and comforting soup that captures the essence of autumn in a bowl? Look no further than this top-rated Butternut Squash Soup recipe! Made with simple and affordable ingredients such as chicken stock, butternut squash, potatoes, carrot, onion, celery, butter, salt, and pepper, this soup is both nourishing and flavorful.
The smooth and creamy texture of the soup will warm you up from the inside on a brisk fall day, and the rich flavors of the ingredients will leave you feeling satisfied and full. In this article, we'll guide you through the recipe step-by-step and give you tips on how to make the perfect Butternut Squash Soup. We'll also delve into the history of this dish, suggest complementary dishes and desserts, and provide you with some helpful tips to make your soup truly shine.
JUMP TO:
INGREDIENTS:
Choosing the best butternut squash for your soup is crucial to achieving a delicious and satisfying flavor. Here are some tips on how to choose the best butternut squash:
Look for a firm squash: The squash should feel heavy for its size and have a hard exterior. Avoid squash with soft spots or cuts as these are signs of spoilage.
Choose a squash with a long neck: The neck of the squash should be longer than the bulbous end. This will give you more flesh to work with and less seed content, making it easier to prepare.
Check the color: The skin should be a uniform beige color without any green spots. A green spot could indicate that the squash was picked too early and may not be fully ripe.
Avoid blemishes: Look for squash with smooth skin that is free of blemishes or bruises.
Pick a ripe squash: A ripe butternut squash should have a slightly sweet fragrance and feel heavy for its size. It should also have a matte finish rather than a shiny surface, which can indicate an underripe squash.
By following these tips, you can ensure that you choose the best butternut squash for your soup, resulting in a flavorful and satisfying dish.
MAIN STEPS:
If you're having trouble peeling the butternut squash, there are a few other methods you can try. One popular option is to cut off the ends of the squash, then slice it in half lengthwise. Next, use a spoon to scoop out the seeds and pulp from the center. From here, you can either roast the squash halves in the oven until tender and then scoop out the flesh, or you can peel the skin using a sharp knife and then chop the squash into small pieces. Another method involves using a vegetable peeler or paring knife to remove the skin in strips, following the contours of the squash. Regardless of the method you choose, be sure to exercise caution when working with sharp knives and slippery squash.
- Cut off the stem and base of the squash, then stand it up on one end.
- Use a sharp chef's knife to cut the squash in half lengthwise, separating the "neck" from the "bulb." Be careful as the squash can be quite hard.
- Use a spoon to scoop out the seeds and any stringy bits from the bulb end.
- Use a vegetable peeler to peel the skin off both halves, working from top to bottom. Alternatively, you can cut the squash into smaller pieces and use a paring knife to carefully remove the skin.
- Cut the squash into cubes or slices as desired for your recipe.
Tip: To make the squash easier to cut, you can try microwaving it for a minute or two to soften it slightly. Alternatively, you can roast it in the oven for 10-15 minutes before cutting, which can also bring out the flavor.
SERVED WITH:
Grilled Cheese Sandwich: A classic American comfort food that goes well with a warm bowl of Butternut Squash Soup. The crispy and cheesy sandwich perfectly complements the creamy soup.
Caesar Salad: This classic salad originated in Mexico but is now popular all over the world. The crisp romaine lettuce, croutons, and Parmesan cheese in the salad provide a nice contrast to the smooth texture of the soup.
Beef Stew: A hearty and flavorful stew that originated in Europe. The tender beef, vegetables, and savory broth of the stew pairs well with the sweet and creamy flavors of the soup.
Roti: A flatbread that originated in India and is now popular in many countries. The soft and chewy texture of the roti is a great accompaniment to the creamy soup.
Fried Rice: A popular Chinese dish made with cooked rice, vegetables, and sometimes meat or seafood. The savory and umami flavors of the fried rice contrast nicely with the sweet and creamy flavors of the soup.
Shepherd's Pie: A classic British dish made with ground meat, vegetables, and mashed potatoes. The savory and hearty flavors of the pie complement the sweet and creamy flavors of the soup.
Falafel: A Middle Eastern dish made with ground chickpeas, herbs, and spices that are formed into balls or patties and fried. The crispy and savory falafel is a great contrast to the smooth and creamy soup.
Sushi Rolls: A popular Japanese dish made with vinegared rice, seaweed, and various fillings such as fish, vegetables, and egg. The light and refreshing flavors of the sushi rolls balance out the rich and creamy flavors of the soup.
Goulash: A traditional Hungarian stew made with beef, vegetables, and paprika. The spicy and hearty flavors of the goulash pair well with the sweet and creamy flavors of the soup.
Naan Bread: A flatbread that originated in South Asia and is now popular all over the world. The soft and pillowy texture of the naan bread is a perfect match for the creamy soup.
ALTERNATIVES:
Butternut squash is a versatile and delicious ingredient that can be used in a variety of dishes from around the world. From Italian risotto to Thai curry, Mexican enchiladas to British shepherd's pie, there are countless ways to incorporate this flavorful and nutritious squash into your meals. Whether you prefer savory or sweet, spicy or mild, there is a butternut squash dish out there for you. So why not try something new and experiment with this versatile ingredient in your cooking? You might just discover a new favorite dish!
Butternut Squash Risotto: An Italian dish made with Arborio rice and cooked with roasted butternut squash, parmesan cheese, and white wine.
Butternut Squash Curry: A Thai or Indian curry made with butternut squash, coconut milk, and spices such as curry powder, cumin, and turmeric.
Butternut Squash Lasagna: An Italian dish made with lasagna noodles layered with butternut squash, ricotta cheese, and a tomato-based sauce.
Butternut Squash Enchiladas: A Mexican dish made with roasted butternut squash, cheese, and spices wrapped in tortillas and baked in a sauce.
Butternut Squash Soup with Grilled Cheese: An American classic pairing where the butternut squash soup is served with a grilled cheese sandwich.
Butternut Squash Shepherd's Pie: A British dish made with a filling of butternut squash, ground meat, and vegetables topped with mashed potatoes.
Butternut Squash Gnocchi: An Italian pasta made with butternut squash puree, flour, and egg yolks, typically served with a butter and sage sauce.
Butternut Squash and Quinoa Salad: A healthy and filling salad made with roasted butternut squash, quinoa, kale, and a citrus vinaigrette.
Butternut Squash Frittata: An Italian omelette made with butternut squash, eggs, cheese, and herbs.
Butternut Squash and Apple Casserole: An American side dish made with layers of sliced butternut squash and apples, baked with cinnamon and sugar.
HISTORY:
As European settlers arrived in America, they quickly became interested in the native foods, including Butternut Squash. The Squash was introduced to the European palate in the late 19th century and gained popularity as a delicious and nutritious vegetable. It was soon after that that the Butternut Squash Soup became a popular dish in the United States.
Over time, different variations of the recipe have been developed, with some including ingredients like apples, ginger, and nutmeg. But the basic recipe remains the same, using butternut squash as the main ingredient.
Today, Butternut Squash Soup is enjoyed all over the world and is a common dish during the autumn and winter months. It's a comforting and healthy soup that can be served as a starter or main dish, and its popularity shows no signs of slowing down.
TIPS:
Make sure to chop the Vegetables into small and uniform pieces to ensure even cooking and blending.. and don't discard the seeds of the Butternut Squash. You can save them and roast them in the oven for a tasty snack.
When browning the Vegetables, make sure to stir them occasionally to prevent them from sticking to the pot and burning. Use homemade Chicken Stock or low-sodium store-bought stock to control the salt content of the soup.
And, be careful when blending hot soup in a blender. Allow the soup to cool for a few minutes before blending, and blend in small batches to prevent the soup from spilling or splattering.
Recipe Information
Skill Level
|
Time 1h 5 Minutes |
Price |
Serves 4 People |
Healthiness![]() |
Nutritional Information |
Ratings![]() (Add Rating & Review) |
Reviews 25 Reviews |
Ingredients:
- 1 Large Pot Chicken Stock
1 medium Butternut Squash
2 medium Potatoes
1 medium Carrot
1 small Onion
1 stalk Celery
2 tablespoons Butter
Salt and Freshly Ground Black Pepper
( to taste )
Allergens
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Dairy | Nuts |
Directions:
01 - Chop the Onion, Celery, Carrot and Potatoes. Set aside.
02 - Peel and remove all the seeds from the Butternut Squash, then chop it into small cubes. Set aside.
03 - In a large pot over medium heat, melt Butter. This will provide a rich base for the soup's flavor.
04 - Cook Onion, Celery, Carrot, Potatoes, and Squash for about 5 minutes or until they are lightly browned. Combined with the Butter, this will enhance their natural sweetness.

05 - Cover all the Vegetables with Chicken Stock, and bring the Mixture to a boil over medium-high heat.

06 - Lower the heat to a simmer, cover the pot, and cook until all Vegetables are tender, which should take approximately 40 minutes, ensuring the soup's ingredients fully cook.
07 - Once the Vegetables are tender, transfer the Soup to a blender and puree until smooth and chuck-free.

08 - After blending, return the Soup to the pot and add any remaining stock until the desired consistency is reached. This will allow you to adjust the thickness of the soup.
09 - Finally, season the soup with Salt and Pepper to taste, and serve hot. Enjoy the warm, comforting flavors of this Butternut Squash Soup!

Notes:
- If you don't have chicken stock, you can substitute it with vegetable stock or water. However, keep in mind that this will affect the overall flavor of the soup.
- You can add other Herbs and spices to the soup to enhance its flavor, such as thyme, rosemary, or nutmeg.
- To make the soup vegan, you can substitute the Butter with Olive Oil or Vegan Butter.
- If you don't have a blender, you can use an immersion blender or a food processor to puree the soup.
- If the soup is too thick, you can add more stock or water to thin it out. If it's too thin, you can let it simmer for a few more minutes to reduce and thicken.
To add some texture to the soup, you can top it with roasted nuts or croutons before serving.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When reheating, you may need to add a little bit of water or stock to thin it out.
Nutritional Information
( Per Portion )
Calories |
137 kcal (7%) |
Total Carbohydrate | 17.5g (6%) |
Cholesterol | 11mg (4%) |
Total Fat |
5.7g (9%) |
Saturated Fat | 3.2g (16%) |
Polyunsaturated Fat | 0.5g |
Monounsaturated Fat | 1.6g |
Trans Fat | 0.2g |
Fibers | 2.5g (10%) |
Protein | 4g (8%) |
Sugar | 2.5g |
Vitamin A |
8503 IU (170%) |
Vitamin B1 (Thiamin) |
0.14mg (12%) |
Vitamin B2 (Riboflavin) | 0.09mg (7%) |
Vitamin B3 (Niacin) | 1.2mg (8%) |
Vitamin B5 (Pantothenic Acid) | 0.4mg (8%) |
Vitamin B6 | 0.22mg (17%) |
Vitamin B7 (Biotin) | 1.5mcg (5%) |
Vitamin B9 (Folate) | 24mcg (6%) |
Vitamin B12 | 0.1mcg (4%) |
Vitamin C | 30.6mg (34%) |
Vitamin D | 0 IU (0%) |
Vitamin E | 1.5mg (10%) |
Vitamin K | 74.6mcg (93%) |
Choline | 21.5mg |
Carnitine | 0.1mg |
Calcium |
60mg (6%) |
Chloride |
173.6mg (7.5%) |
Chromium | 0mcg (0%) |
Copper | 0.15mg (17%) |
Fluoride | 6.7mcg |
Iodine | 2mcg (1%) |
Iron | 1.3mg (7%) |
Magnesium | 39mg (10%) |
Manganese | 0.3mg (14%) |
Molybdenum | 3.6mcg (8%) |
Phosphorus | 107mg (15%) |
Potassium | 595mg (13%) |
Selenium | 1.8mcg (3%) |
Sodium | 662.5mg (29%) |
Sulfur | 43mg |
Zink | 0.7mg (6%) |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is available for all ingredients in this recipe. Amount is based on available nutrient data collected from all over the internet.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. |
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Written by: Uncut Recipes | Disclaimer |
April 27, 2023
This soup was an absolute hit with my toddler, who usually turns his nose up at vegetables. It was so easy to make too, which is perfect for a busy weeknight dinner. I love that it's healthy and delicious, and I can't wait to make it again.