Butternut Squash Soup is a fall favorite, perfect for cool autumn days and festive enough for your holiday table! Made with butternut squash, potatoes, onions, carrots, celery, and a flavorful blend of spices, this soup is a heartwarming dish to add to your holiday menu. Plus, it’s a healthy, hearty option that can be customized to your taste. Whether you’re serving it as an appetizer or a light meal, it’s sure to be a hit.
Why You’ll Love This Butternut Squash Soup
This soup is not only easy to make but also incredibly versatile. The creamy texture from the squash and potatoes combined with the depth of flavor from the broth and spices make this soup a crowd-pleaser. It’s great for the holidays but also perfect for meal prep or quick weeknight dinners during the fall season. And don’t forget to check out the Pumpkin Soup recipe for another seasonal treat!
Tip: Roasting the Squash
To enhance the natural sweetness of the butternut squash, you can roast it before adding it to the soup. Roasting deepens the flavor, making your soup even more rich and delicious. Simply toss peeled, cubed squash with olive oil, salt, and pepper, then roast it at 400°F for 25-30 minutes until tender. Add the roasted squash to the soup pot and simmer as usual!
Storing & Reheating Soup
To Store: Allow the soup to cool, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. For convenience, divide the soup into smaller containers for easy grab-and-go portions.
To Reheat: Reheat on the stovetop over medium heat, stirring occasionally. If you’re in a hurry, you can warm it in the microwave.
Can You Freeze Butternut Squash Soup?
Yes, this soup freezes wonderfully! Let it cool completely, then store it in a freezer-safe container, leaving some space for expansion. It will stay in the freezer for up to three months. When you’re ready to enjoy it, thaw it in the refrigerator overnight before reheating.
Butternut Squash Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion, peeled and chopped
- 1 teaspoon garlic minced
- 4 cups butternut squash peeled, seeded, and cubed (from 1 medium squash)
- 2 medium carrots, peeled and chopped
- 2 medium russet potatoes, peeled and cubed
- 1 rib celery, chopped
- 5 cups (40 ounces) chicken broth
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 pinch ground nutmeg
- 1 pinch cayenne pepper
- Heavy cream, for garnish
- black pepper, for garnish
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion and cook until softened (about 3-5 minutes).
- Add the garlic and cook for 1 more minute or until fragrant.
- Add the butternut squash, carrots, potatoes, celery, chicken broth, salt, pepper, nutmeg, and cayenne pepper. Bring the mixture to a boil, stirring occassionally.
- Once boiling, reduce the heat to low. Cover the pot and simmer until the squash is fork-tender (about 20-25 minutes).
- Use an immersion blender or a food processor to blend the soup until smooth. Be very careful as hot soup may splash.
- Serve the soup warm, garnished with a light drizzle of heavy cream and black pepper.