Butternut Squash Soup: Delicious & Comforting!

Okay, my kitchen warriors, let’s talk about a soup that’s pure sunshine in a bowl: Butternut Squash Soup. It’s one of those dishes that makes me feel like I’ve got my act together, even when the laundry is overflowing and the kids are using my walls as their personal art canvases.

I remember the first time I attempted to make Butternut Squash Soup. It was a chilly October evening, the kind where the leaves were doing that beautiful swirl-and-fall dance. My oldest was sick, my youngest was teething, and I was determined to make something comforting and healthy. Let’s just say, the peeling of the squash alone almost sent me over the edge!

I was determined to create something nourishing for my family. I pulled up a Butternut Squash Soup recipe online, thinking, “How hard can this be?” Famous last words, right? I wrestled with that squash for what felt like an eternity, nearly losing a finger in the process. The resulting soup was… well, let’s just say it lacked finesse.

It was watery, bland, and my kids looked at it like I’d served them swamp water. I was so defeated! But hey, we learn from our mistakes, right? I tweaked and tinkered, adding a little of this, a little of that, until I finally landed on a Butternut Squash Soup recipe that’s become a family favorite.

Now, Butternut Squash Soup is a staple in our house, especially when the weather turns crisp. It’s the perfect cozy meal on a busy weeknight, and it’s surprisingly easy to make, especially now that I’ve learned all the mom hacks. If you need even MORE inspiration, check out this similar delicious recipe: Spicy Black Bean Soup.

I’m here to tell you that feeding your family doesn’t have to be a Pinterest-perfect performance! It can be real, it can be messy, and it can be totally doable, even on the craziest of days. Join me, fellow kitchen warriors, and let’s make some delicious Butternut Squash Soup together!

INGREDIENTS You’ll Need:

Alright, let’s gather our troops for this Butternut Squash Soup adventure! Don’t worry, this ingredient list is short and sweet because mama ain’t got time for complicated.

• 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed: You can usually find these pre-cut at the store to save some time.
• 1 tablespoon olive oil: For sautéing – the good stuff!
• 1 medium yellow onion, chopped: Adds that lovely base flavor.
• 2 cloves garlic, minced: Because everything is better with garlic, right?
• 4 cups vegetable broth: I use low-sodium to control the salt.
• 1/2 teaspoon ground nutmeg: Gives it that warm, cozy vibe.
• 1/4 teaspoon ground cinnamon: Just a hint of spice!
• Salt and pepper to taste: Always season generously!
• Optional: 1/4 cup heavy cream or coconut milk: For extra creaminess. My family loves when I add extra!
• Optional garnishes: toasted pumpkin seeds, croutons, a swirl of cream, or a sprinkle of fresh herbs.

Trust me, this Butternut Squash Soup ingredient list is SHORT because mama doesn’t have time for fancy!

No worries if you don’t have heavy cream – I use full-fat coconut milk all the time in my Butternut Squash Soup to keep it dairy free, and it’s just as decadent!

You can grab the butternut squash at Trader Joe’s or Aldi while doing your regular grocery run. This Butternut Squash Soup doesn’t have to break the bank!

Here’s a Butternut Squash Soup trick that saved my sanity: Roast the squash ahead of time! It brings out the sweetness and cuts down on cooking time later. You can prep the roasted butternut squash soup and keep it in the fridge for a few days.

My friend raves about this ultra creamy vegan butternut squash soup. I bet you could use the coconut milk in that version too!

Storage Wisdom: This Butternut Squash Soup keeps well in the fridge for up to 4 days. Just make sure to store it in an airtight container.

Let’s Make it Happen!

Okay, fellow kitchen warriors, let’s dive into making this dreamy Butternut Squash Soup. Remember, perfection is the enemy of done, so let’s aim for delicious and doable!

1. Get that squash ready! If you haven’t already, peel, seed, and cube your butternut squash. I know, it can be a pain, but you can also buy it pre-cut – no judgment here!
2. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. This is where the magic starts to happen!
3. Add the squash and broth: Add the cubed butternut squash to the pot, then pour in the vegetable broth. Make sure the squash is mostly covered. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the squash is very tender.
4. Blend it up! Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be careful when blending hot liquids! You may need to do this in batches. This is where the creamy butternut squash soup starts to shine!
5. Season and simmer: Pour the blended soup back into the pot. Stir in the nutmeg, cinnamon, salt, and pepper. Simmer for another 5 minutes to let the flavors meld together. Your Butternut Squash Soup should smell amazing by now!
6. Make it creamy (optional): If you want a richer, creamier soup, stir in the heavy cream or coconut milk. Heat through gently, but don’t boil. If you are looking for the best butternut squash soup recipe, creamy is key!
7. Taste and adjust: Give it a taste and adjust the seasonings as needed. More salt? More pepper? A little extra nutmeg? You’re the boss! This butternut squash soup ingredients are all about your taste.
8. Serve with love! Ladle the Butternut Squash Soup into bowls and garnish with your favorite toppings. Toasted pumpkin seeds, croutons, a swirl of cream, or a sprinkle of fresh herbs all add a nice touch.

Here’s where I used to mess up my Butternut Squash Soup: I wouldn’t cook the squash long enough! Make sure it’s really tender before blending, or you’ll end up with a chunky soup (unless that’s your thing!). Don’t make my mistake!

This easy butternut squash soup recipe is perfect for those days when you feel like you have no time to cook! This is not to be confused with other soup recipes that may not be so easy!

While your Butternut Squash Soup is doing its thing, pour yourself that well-deserved coffee! Or better yet, fold that mountain of laundry that’s been mocking you from the corner. Multitasking, mama style!

Don’t panic if your Butternut Squash Soup looks a little thin after blending. Just simmer it for a few more minutes to let it thicken up.

In my chaotic kitchen, this Butternut Squash Soup usually takes about 45 minutes from start to finish. But hey, that includes wrangling kids and answering a phone call or two! The beauty of roasted butternut squash soup is that you get all the flavor with very little extra time and effort.

My friend said that Love and Lemons also has a great recipe for Butternut Squash Soup! I need to try it!

How We Love to Eat This!

Okay, so you’ve got this gorgeous Butternut Squash Soup simmering on the stove. Now what? Let’s talk about how we love to devour this liquid gold!

The kids devour this Butternut Squash Soup when I serve it with grilled cheese sandwiches. There is something about the creamy soup with gooey cheese! The cheesy, melty goodness is the perfect contrast to the smooth, slightly sweet soup. It’s a match made in heaven!

I also love to serve it with a simple side salad. A little bit of greens, some crunchy veggies, and a light vinaigrette – it’s the perfect balance to the richness of the soup.

This Butternut Squash Soup is perfect for those crazy weeknight dinners or a cozy weekend lunch. It’s also a great option for potlucks or gatherings. It’s always a crowd-pleaser!

I like to get fancy (for like, 2 seconds) and drizzle a little bit of balsamic glaze over the top of the Butternut Squash Soup before serving. It adds a touch of sweetness and acidity that really elevates the dish.

For leftovers (if there are any!), I love to use this Butternut Squash Soup as a base for a creamy pasta sauce. Just toss it with some cooked pasta, add a little bit of Parmesan cheese, and you’ve got a whole new meal!

In the fall, I like to add a little bit of apple cider to my Butternut Squash Soup for a seasonal twist. It adds a touch of sweetness and a warm, comforting flavor.

My friend loves to serve this roasted butternut squash soup with crusty bread for dipping. She also makes a delicious pesto swirl on top. I love that idea!

One time my friend came over and thought it would be delicious with a little bit of hot sauce swirled on top. She said it really brought out the sweetness. I might have to try it with her favorite Butternut Squash Soup recipe!

FAQs: Your Questions Answered

Alright, mamas, let’s tackle some of those burning questions you might have about this Butternut Squash Soup. I’ve been there, I’ve messed up, and I’m here to share my wisdom (and my mistakes!) so you don’t have to!

Can my picky eater handle this Butternut Squash Soup?

Okay, this is the million-dollar question, right? My tip is to start small. Serve a tiny amount with something you know they love, like grilled cheese or crackers. You can also add a dollop of sour cream or a sprinkle of cheese to make it more appealing. My other suggestion is to let them help with the process. Kids are more likely to try something they helped make! If they are still not a fan, sneak some in their favorite quesadilla!

What if I burn my Butternut Squash Soup? (Asking for a friend… okay, it was me!)

Oh honey, we’ve all been there! If it’s just a little bit burnt on the bottom, carefully transfer the unburnt soup to a clean pot. Avoid scraping the bottom! If the whole soup tastes burnt, it might be a lost cause. Learn from my mistakes and set a timer next time!

Can I make this Butternut Squash Soup ahead for meal prep?

Absolutely! This Butternut Squash Soup is a meal-prep dream! Just make it, let it cool, and store it in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day! You can also freeze it for longer storage.

Is this Butternut Squash Soup vegan/vegetarian friendly?

Yes! This recipe is naturally vegetarian. To make it vegan, just use vegetable broth and skip the heavy cream, or use coconut milk instead.

Can I add other vegetables to this Butternut Squash Soup?

Definitely! Feel free to get creative! Carrots, celery, apples, or even sweet potatoes would be delicious additions. Just add them along with the butternut squash and cook until tender.

What if I don’t have butternut squash?

You can substitute another winter squash, like acorn squash or kabocha squash. The flavor will be slightly different, but it will still be delicious!

Can I make this in a slow cooker?

Yes! Add all the ingredients to your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Then, blend with an immersion blender until smooth. The blender girl also has a yummy vegan roasted butternut squash soup!

Final Thoughts:

This Butternut Squash Soup is more than just a recipe to me; it’s a symbol of comfort, warmth, and family connection. It’s the taste of fall, the smell of cozy evenings, and the sound of happy slurps around our dinner table.

This recipe has been passed down in my family for generations, each cook adding their personal touch. I have fond memories of my grandma and I making this Butternut Squash Soup together.

My family loves this Butternut Squash Soup because it’s a simple recipe that everyone enjoys. It’s a win for both the parents and the kids! Plus, with just a few ingredient swaps, it can accommodate everyone’s dietary needs.

Here are my Butternut Squash Soup Mom Hacks:

• Pre-cut squash is your friend! Don’t be afraid to buy it pre-cut to save time and sanity.
• Roast it ahead! Roasting the squash brings out the sweetness and can be done days in advance.
• Double the batch! Make extra and freeze it for those crazy weeknights when you need a quick and easy meal.

Here are a few family-tested Butternut Squash Soup variations:

• Spicy Butternut Squash Soup: Add a pinch of cayenne pepper or a dash of hot sauce for a kick! My husband loves this version.
• Apple Butternut Squash Soup: Add a diced apple to the pot along with the squash for a touch of sweetness. My daughter adores this one.
• Ginger Butternut Squash Soup: Add a teaspoon of grated ginger to the pot for a warm, spicy flavor. I personally love this version!

Remember, the best recipes are the ones you make your own. Don’t be afraid to experiment with flavors and ingredients to create a Butternut Squash Soup that your family will love.

I hope this recipe brings as much joy and comfort to your family as it has to mine. Happy cooking, my friends! I know you can do it, especially if you need to get a creamy butternut squash soup on the table! This easy butternut squash soup recipe will surely be a favorite.

 

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