Butternut Squash Soup
55 min
|
easy
|
Mediterranean diet,
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 35 min | 55 min |
Introduction
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.
Ingredients (6 servings)
Ingredients
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How to Make Butternut Squash Soup
-
Prep the produce
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.
-
Sweat aromatics
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.
-
Sauté the squash hard
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.
-
Bloom garlic and spices
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.
-
Deglaze and simmer
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.
-
Blend until velvety
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.
-
Finish with cream and adjust
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.
-
Serve and garnish
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.
Substitutions
- Heavy cream -> Full-fat coconut milk
- Coconut milk keeps the soup dairy free and adds lush body with a subtle tropical note that plays nicely with cinnamon and nutmeg.
- Vegetable broth -> Chicken broth
- Chicken broth adds extra savory depth and a rounder finish without changing the texture, but keep in mind it will no longer be vegetarian.
- Cinnamon and nutmeg -> Mild curry powder
- A teaspoon of mild curry powder brings warm spice complexity and a gentle earthiness, which pairs beautifully with coconut milk if you go that route.
Tips
- Brown equals flavor
- Do not rush the sauté on the squash because those caramelized edges are your built-in bouillon and make the soup taste rich without extra cream.
- Season in layers
- Hit the onions and carrots with a small pinch of salt, season the squash when it goes in, then finalize after blending so the sweetness stays balanced.
- Balance the sweetness
- If the soup leans sweet, stir in 1 to 2 teaspoons apple cider vinegar or a squeeze of lemon to brighten without shouting over the spices.
- Blend like a pro
- For silkiest texture, let the soup rest off heat 2 minutes before blending and keep the blender vented so steam does not burp and thin the puree with hot broth instead of water.
- Control your texture
- Reserve a cup of tender squash cubes before blending and stir them back in for a rustic bite, or blend longer for a restaurant-smooth finish.
- Make ahead smart
- For the best freeze, blend the soup without cream and add it when reheating, and cool quickly in shallow glass containers to keep flavor fresh.
Nutrition Facts *
| Energy | 178 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 9 | g |
| Carbohydrates | 23 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why sauté the squash instead of roasting it?
- Sautéing builds browned fond in the pot that dissolves into the soup for deep flavor and it keeps the process faster with fewer dishes while still delivering caramelization.
- My soup is too thick, what now?
- Whisk in hot broth a quarter cup at a time until it reaches your ideal consistency and recheck seasoning because dilution will soften the salt level.
- My soup is thin, how do I thicken it?
- Simmer uncovered for 5 to 10 minutes to reduce, or blend a ladle of soup with a few extra squash cubes if you have them and stir that back in.
- The texture is grainy after blending, how do I fix it?
- Blend longer on high until glossy and add a splash of hot broth to help the blades create a vortex, then strain through a fine mesh sieve if you want ultra smooth.
- Can I make it dairy free without losing richness?
- Use full-fat coconut milk or cashew cream and finish with a drizzle of olive oil which gives the same luscious mouthfeel without dairy.
- Can I use pre-cut or frozen squash?
- Yes, but pat it very dry and give it extra time in the pan to drive off moisture so it browns instead of steaming.
Serving Suggestions
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.
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