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The Ultimate Butternut Squash Soup Recipe: A Creamy and Delicious Comfort Food

The Ultimate Butternut Squash Soup Recipe: Creamy Comfort with Turkey Bacon

The Ultimate Butternut Squash Soup Recipe: A Creamy and Delicious Comfort Food made with roasted butternut squash and spices for a rich flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 cups
Calories 250 kcal

Equipment

  • oven
  • soup pot
  • immersion blender

Ingredients
  

Main Ingredients

  • 1 medium butternut squash about 2–3 lbs, peeled, seeded, and cubed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 carrot peeled and chopped
  • 1 apple peeled and diced (such as Granny Smith or Honeycrisp)
  • 4 cups vegetable broth or chicken broth for a non-vegetarian version
  • 1 cup heavy cream or coconut milk for a dairy-free option
  • 2 tablespoon olive oil or butter
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 teaspoon ground cinnamon adds warmth
  • ½ teaspoon ground nutmeg optional, but enhances flavor
  • ½ teaspoon ground ginger optional, for a spicy kick

Optional Garnishes

  • roasted pumpkin seeds (pepitas)
  • coconut milk or cream for drizzling
  • fresh parsley or thyme chopped
  • croutons for extra crunch

Instructions
 

Roasting the Butternut Squash

  • Preheat your oven to 400°F (200°C).
  • Line a baking sheet with parchment paper.
  • Toss the cubed butternut squash with 1 tablespoon of olive oil, ½ teaspoon salt, and a pinch of black pepper.
  • Spread evenly on the baking sheet and roast for 25–30 minutes, until tender and slightly golden.
  • If you’re in a hurry, you can skip roasting and sauté the squash directly in the pot.

Sautéing the Aromatics

  • In a large soup pot or Dutch oven, heat 1 tablespoon of olive oil or butter over medium heat.
  • Add diced onions and cook for 3–4 minutes, until soft and translucent.
  • Stir in garlic, carrots, and apple, cooking for another 2 minutes until fragrant.

Simmering the Soup

  • Add the roasted butternut squash to the pot.
  • Pour in vegetable broth and stir well.
  • Add cinnamon, nutmeg, ginger, salt, and black pepper.
  • Bring to a boil, then reduce heat to low and let it simmer for 15–20 minutes.

Blending the Soup

  • Using an immersion blender, puree the soup until smooth.
  • If using a regular blender, let the soup cool slightly, then blend in batches until creamy.

Final Touches

  • Stir in heavy cream or coconut milk for extra creaminess.
  • Taste and adjust seasoning as needed.
  • If the soup is too thick, add a little more broth until you reach your desired consistency.

Notes

This soup pairs beautifully with crusty bread or garlic toast, grilled cheese sandwich, a fresh green salad, or roasted nuts for a crunchy topping.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 10000IUVitamin C: 20mgCalcium: 80mgIron: 1mg
Keyword butternut squash, Comfort Food, creamy, Healthy, Recipe, Soup
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