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Silky, cozy, and properly seasoned, this butternut squash soup leans savory with garlic, onion, and carrot, a touch of cinnamon and nutmeg, and a splash of cream for that velvety finish.
It is a weeknight-easy dish but holiday-worthy too. This easy soup reheats like a dream, and loves company from a nicely golden brown grilled cheese or a crisp salad, so do not worry, no bland soup on my watch.
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Peel, seed, and cube the butternut squash into 1 inch pieces, then chop onion and carrots and mince the garlic.
Pat the squash dry with a towel so it browns instead of steaming.
Heat the olive oil in a heavy pot over medium heat until it shimmers.
Add onion and carrots with a pinch of salt and cook, stirring, until the onions turn translucent and lightly golden at the edges, about 5 to 7 minutes.
Add the squash to the pot and season with half the salt and all the black pepper.
Cook, stirring every couple of minutes, until the squash has browned spots and smells nutty, about 8 to 10 minutes, and work in two batches if the pot is crowded so it sears instead of steams.
Push the vegetables to one side, add a tiny splash of oil if the pot looks dry, then add the garlic and cook 30 seconds until fragrant.
Stir in the cinnamon and nutmeg and let them toast for another 30 seconds to bloom their aroma.
Pour in the vegetable broth and scrape up the browned bits from the bottom of the pot for extra flavor.
Bring to a gentle simmer, cover partially, and cook until the squash is very tender, about 15 to 18 minutes.
Turn off the heat and blend with an immersion blender until completely smooth and glossy.
If using a countertop blender, work in batches with the lid vented and a towel over the opening to safely release steam.
Stir in the heavy cream and taste, then add the remaining salt to balance the natural sweetness of the squash.
If you want a thinner soup, whisk in a splash more hot broth, and if you want it thicker, simmer uncovered a few minutes.
Ladle into warm bowls and finish with a drizzle of good olive oil or cream, cracked pepper, and toasted pepitas or crispy sage if you have them.
Serve hot and do not let anyone walk off with your bowl.
| Energy | 247 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 9 | g |
| Carbohydrates | 40 | g |
| Dietary Fiber | 8 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
If you want to impress with a luxe finish, a drizzle of chili oil with toasted pepitas will bring heat and crunch. Also a lemony arugula salad keeps things bright.
Pair this with a sharp cheddar grilled cheese or top bowls with crispy sage and garlic croutons. And for that Caribbean island feel go with a drop of coconut milk and a pinch of curry powder.
Linda Rivera, Houston: I made this last night for supper and it was delicious! I had some squash to use up so I threw in a couple carrots and onion and it turned out really good. Only thing is for our family next time I will add a bit more spice 🥣.
: Happy it was a hit, Linda! If you want a bolder flavor next time, bump up the cinnamon and nutmeg a pinch at a time and taste after the garlic and spices bloom.
Evelyn, Charlotte, NC: Delicious. I will continue to make this butternut squash soup.
: Happy to hear it, Evelyn!
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55 min
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