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Perfect Butternut Squash Soup & Variations

User Rating 4.5 Star Rating (8 Reviews)

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Perfect Butternut Squash Soup & Variations

Butternut Squash Soup

Photo © Molly Watson

Start with this basic butternut squash soup recipe and then use any of the variations and garnishes below - or add your own flair - to create your own version of the perfect Butternut Squash Soup.

Want more lovely soup recipes? Check out Chill-Chasing Fall Soups, Fresh Spring Soups, Chilled Summer Soups, and Warming Winter Soups.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients:

  • 2 large butternut squash (about 4 1/2 pounds) or 4 pounds peeled and cubed butternut squash
  • 2 medium onions
  • 3 cloves garlic (optional)
  • 3 Tablespoons butter or vegetable oil
  • 1/2 teaspoon fine sea salt plus more to taste
  • 8 cups chicken or vegetable broth

Preparation:

  1. Halve, seed, peel, and cube the butternut squash. Set aside.
  2. Halve, peel, and chop the onion. Mince the garlic, if you like.
  3. Heat a large pot over medium-high heat. Add the butter or oil and the chopped onion. Sprinkle with 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is soft, about 3 minutes.
  4. Add the garlic and cook until fragrant, about 1 minute.
  5. Add the squash and the broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until the squash is very tender, about 20 minutes.
  6. Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch.
  7. Return the soup to the pot and add more salt to taste.

Makes 4 to 6 servings Perfect Butternut Squash Soup.


Garnishes & Variations

Classic garnishes for Butternut Squash Soup include a dollop of sour cream, plain yogurt, or creme fraiche. A sprinkle of minced cilantro or thyme is also tasty.

  • Creamy Add 1/3 to 1/2 cup heavy cream after blending and gently heat until warmed through.
  • Spicy Add 1 chopped jalapeno chile and 1/4 teaspoon cayenne with the garlic. Stir in up to 1/4 cup brown sugar at the end. If you like, cream is also a nice addition to this version.
  • Roasted Roasting concentrates the flavor of the vegetables. You can use this method with any of the other flavor combinations you like. Put halved and seeded squash cut-side-down in a large pan. Arrange halved, peeled onions and garlic around squash. Pour in 1 cup broth and roast in a 375°F oven until very tender, about 30 minutes. Let cool slightly. Scoop out the squash flesh from the peel and put it in a blender, along with the onions and garlic and remaining broth.
  • Gingery Add 1 tablespoon grated fresh ginger and 1 teaspoon ground ginger along with the garlic. Make it even gingery-er by melting 4 tablespoons butter in a small frying pan. Cook until it turns light brown and add 1 tablespoon grated fresh ginger. Swirl the ginger butter on top of each serving.
  • Warm Spices Add a combination of 1/4 teaspoon each ground cloves, cardamon, nutmeg, ground ginger, cinnamon, and/or black pepper along with the garlic.
  • Many Squash! Switch out up to 2 pounds of the butternut squash with sugar pumpkin or acorn squash.
  • Protein Packed! Whirl up to 8 ounces of soft or silken tofu into the soup. Be sure to whirl it in a blender or food processor for a full minute or so to fully incorporate the tofu.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Too easy to be this good, Member CaliCyn

This soup was so buttery, creamy and rich that it didn't need any additional garnishments. The only thing I changed to the recipe is I doubled the amount of garlic. It was a hit!

21 out of 22 people found this helpful.

See all 8 reviews

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Butternut Squash Soup

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