Looking for a cozy, hearty meal that’s both delicious and nutritious? This Butternut Squash Soup is the perfect comfort food for chilly days. Creamy, savory, and packed with vibrant flavors, this soup combines roasted butternut squash, aromatic spices, and fresh herbs to create a meal that’s as satisfying as it is nourishing. Plus, it’s versatile—make it vegetarian with vegetable stock, or spice it up with jalapeños or cayenne for an extra kick!
Why You’ll Love This Butternut Squash Soup Recipe
This Butternut Squash Soup is incredibly easy to make and full of flavor. The sweet and nutty butternut squash pairs perfectly with the warming spices like paprika, cayenne, and cumin. Fresh thyme and rosemary give the soup an herby depth, while a little kick of heat from cayenne pepper elevates the flavor profile. Best of all, it’s a one-pot wonder, making cleanup a breeze!
“This is one of those soups that I love making when the weather gets cooler. It’s rich, flavorful, and so satisfying. Plus, it makes the house smell amazing while it simmers!”
Ingredients You’ll Need for Butternut Squash Soup
Here’s what you’ll need to make this comforting Butternut Squash Soup:
- 2 tablespoons olive oil: For sautéing the vegetables.
- 3 pounds butternut squash, peeled and chopped: The star of the show—naturally sweet and creamy.
- 1 large onion, chopped: Adds depth and sweetness.
- 1 large bell pepper, chopped: Use jalapeño or a hotter pepper for a spicy twist.
- 1 stalk celery, chopped: Adds an earthy base flavor.
- 5 cloves garlic, chopped: Garlic brings a savory richness.
- 2 tablespoons paprika: Use hot paprika for a bit of heat or smoked paprika for a smoky flavor.
- 1 tablespoon fresh thyme: Adds a fragrant, earthy note.
- 1 tablespoon fresh rosemary: Another herb that pairs beautifully with the squash.
- 1 teaspoon cayenne pepper: For a little kick of heat.
- 1 teaspoon cumin: Adds warmth and depth.
- Salt and pepper to taste: Essential for bringing all the flavors together.
- 4 cups chicken stock: Use vegetable stock for a vegetarian version. You can add up to 6 cups if you prefer a thinner soup.
Optional Garnishes
- Toasted pepitas: Adds crunch and texture.
- Red chili flakes: For extra heat.
- Fresh chopped parsley: A pop of color and freshness.
Step-by-Step Guide to Making Butternut Squash Soup
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped butternut squash, onion, bell pepper, and celery. Season with a pinch of salt and cook for 10-12 minutes, stirring occasionally. Let the vegetables soften and slightly caramelize at the bottom of the pot, which will enhance the flavor of the soup.
“Allowing the vegetables to caramelize adds a deeper, richer flavor to the soup. Don’t rush this step—your patience will pay off!”
Step 2: Add the Garlic and Spices
Once the vegetables have softened, add the garlic, paprika, thyme, rosemary, cayenne pepper, cumin, and a bit more salt and pepper. Stir everything together and cook for about 2 minutes to let the spices bloom and release their aromas.
Pro Tip: If you like extra spice, you can add more cayenne or swap out the bell pepper for a jalapeño or even a hotter pepper.
Step 3: Add the Stock and Simmer
Next, pour in the chicken stock (or vegetable stock if you’re making this vegetarian). Stir to combine all the ingredients. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the butternut squash is tender and easily pierced with a fork.
Pro Tip: If you prefer a thinner soup, you can add up to 6 cups of stock or water, depending on your desired consistency.
Step 4: Blend the Soup
Once the vegetables are tender, it’s time to blend the soup to a smooth, creamy consistency. You can use an immersion blender directly in the pot, or carefully transfer the soup to a blender or food processor. Blend until smooth, then return the soup to the pot if necessary.
“Blending the soup makes it luxuriously creamy without the need for cream or butter, making it both rich and healthy.”
Step 5: Adjust Seasonings and Consistency
Taste the soup and adjust the seasoning with more salt, pepper, or spices if needed. If the soup is too thick for your liking, you can add a bit more stock or water to thin it out. Let the soup simmer for an additional 5 minutes to allow the flavors to develop even more.
Step 6: Garnish and Serve
Ladle the hot soup into bowls and garnish with toasted pepitas, red chili flakes, and fresh chopped parsley for added texture, heat, and color. Serve immediately and enjoy!
“I love adding toasted pepitas on top—they add a delicious crunch that contrasts with the creamy soup.”
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Yes! This soup stores well in the fridge for up to 4 days. Just reheat it on the stovetop or in the microwave when you’re ready to serve. The flavors get even better as it sits!
Q: Can I freeze this soup?
A: Absolutely! This soup freezes beautifully. Store it in airtight containers for up to 3 months. When you’re ready to eat, just thaw it overnight in the fridge and reheat.
Q: How can I make this soup vegan?
A: To make this soup vegan, simply use vegetable stock instead of chicken stock. The rest of the ingredients are already plant-based!
Serving Suggestions for Butternut Squash Soup
This Butternut Squash Soup is delicious on its own, but here are a few serving ideas to elevate your meal:
- Crusty Bread: Serve with warm, crusty bread for dipping into the creamy soup.
- Side Salad: Pair with a simple green salad for a light, balanced meal.
- Grilled Cheese Sandwich: For a heartier option, serve with a gooey grilled cheese sandwich on the side.
“Pairing this soup with a crisp, dry white wine like Sauvignon Blanc enhances the earthy flavors of the butternut squash.”
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Butternut Squash Soup
This Butternut Squash Soup is the perfect blend of savory, sweet, and spicy, making it a go-to meal for chilly days. Enjoy
Ingredients
- 2 tablespoons olive oil
- 3 pounds butternut squash, peeled and chopped
- 1 large onion, chopped
- 1 large bell pepper, chopped (or use a spicy pepper for heat)
- 1 stalk celery, chopped
- 5 cloves garlic, chopped
- 2 tablespoons paprika (use hot or smoked paprika)
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 cups chicken stock (or vegetable stock for a vegetarian version)
- Optional Garnishes:
- Toasted pepitas
- Red chili flakes
- Fresh chopped parsley