This Butternut Squash Soup is just what you need to warm up on a chilly day. With its creamy texture and rich flavors, this soup is a true comfort food classic. Perfect for a cozy night in or a festive holiday meal, this soup is as versatile as it is delicious.

Why You’ll Love This Butternut Squash Soup

You’ll love this recipe because it’s:

• Warm and Comforting: The perfect soup for cold weather, offering a cozy, comforting bowl of deliciousness.
• Flavorful: With garlic, thyme, sage, and a hint of nutmeg and cinnamon, this soup is bursting with rich, savory flavors.
• Versatile: Whether you use evaporated milk, whole milk, half & half, or heavy cream, this recipe can be tailored to your taste and dietary preferences.
• Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze to prepare.

Ingredients For Butternut Squash Soup

Here’s what you’ll need to make this delightful Butternut Squash Soup:

• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon sage
• Olive oil, for sauteing
• Sea or kosher salt and fresh black pepper
• 1/2 large butternut squash, cooked and mashed
• 1/2 large acorn squash, cooked and mashed
• 1 14-ounce can evaporated milk, whole milk, half & half, or heavy cream
• 1 14-ounce can chicken broth
• A pinch each of nutmeg and cinnamon
• 2 large onions, sliced thin
• 1 teaspoon sugar
• A few slices of bacon, cooked crisp and crumbled

How to Make This Butternut Squash Soup Recipe

Saute the Aromatics

1. Saute Garlic and Herbs: In a large saucepan, saute the garlic, thyme, and sage over low heat in two tablespoons of olive oil until fragrant. Season well with salt and pepper.

Combine Squash and Liquids

1. Add Squash and Liquids: Add the mashed butternut squash and acorn squash, evaporated milk (or your choice of milk), and chicken broth to the saucepan.
2. Season: Add a pinch or two of nutmeg and cinnamon. Combine well and re-season with salt and pepper as needed.

Simmer the Soup

1. Simmer: Let the soup simmer for 25-30 minutes, allowing the flavors to meld together beautifully.

Prepare the Onion Topping

1. Saute Onions: While the soup is simmering, saute the sliced onions in a large skillet with enough olive oil to generously coat the bottom of the pan over medium-low heat.
2. Caramelize Onions: Mix in a teaspoon of sugar and season well with salt and pepper. Cook until the onions are tender and turn a golden brown.

Serve the Soup

1. Garnish: Serve the soup garnished with a generous amount of caramelized onions and crumbled bacon.

Variations

• Vegan Option: Substitute the evaporated milk and chicken broth with coconut milk and vegetable broth for a vegan version of this soup.
• Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
• Extra Veggies: Add some diced carrots or sweet potatoes for additional texture and flavor.

Butternut Squash Soup

Equipment

To make this soup, you’ll need the following equipment:

• Large saucepan
• Large skillet
• Cutting board and knife
• Measuring spoons
• Wooden spoon

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months. Reheat gently on the stovetop or in the microwave.

What to Serve with Butternut Squash Soup

This soup pairs wonderfully with:

• Crusty Bread: A warm, crusty bread or baguette for dipping.
• Salad: A fresh green salad with a light vinaigrette.
• Sandwich: A grilled cheese sandwich for a comforting, hearty meal.

Tips

Here are some tips to help you make the best Butternut Squash Soup:

• Roast the Squash: For extra depth of flavor, roast the butternut and acorn squash before mashing them.
• Blend for Creaminess: If you prefer a smoother soup, use an immersion blender to blend the soup to your desired consistency.
• Adjust Seasoning: Taste and adjust the seasoning before serving to ensure the flavors are just right.

FAQ

Can I use canned squash?

Yes, you can use canned butternut squash puree if you’re short on time. Just be sure to adjust the seasoning as needed.

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day. Simply reheat it on the stovetop or in the microwave.

What if I don’t have sage?

You can substitute sage with rosemary or marjoram for a slightly different but equally delicious flavor.

BUTTERNUT SQUASH SOUP

Yield: 5 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Rich and creamy butternut squash soup with caramelized onions and salty bacon.

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Ingredients

• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon sage
• olive oil, for sauteing
• sea or kosher salt and fresh pepper
• 1/2 large butternut squash, cooked, mashed
• 1/2 large acorn squash, cooked, mashed
• 1 14 ounce can evaporated milk, whole milk, half & half or heavy cream
• 1 14 ounce can chicken broth
• a pinch each of nutmeg and cinnamon
• 2 large onions, sliced thin
• a teaspoon of sugar
• a few slices of bacon, cooked crisp and crumbled

Instructions

1. In a large saucepan saute garlic, thyme and sage over low heat in two tablespoons olive oil until fragrant, seasoning well with salt and pepper.
2. Add mashed squash, milk and chicken broth. Add a pinch or two of nutmeg and cinnamon. Combine well, re-season with salt and pepper and simmer for 25-30 minutes.
3. While the soup is simmering saute the onions in a large skillet with enough olive oil to generously coat bottom of the pan over medium-low heat. Mix in a teaspoon of sugar and season well with salt and pepper. Cook until onions are tender and turn a golden brown.
4. Serve soup garnished with a generous amount of onion and bacon.

Nutrition Information:

Yield: 5 Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g

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