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Butternut Squash Soup

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Butternut Squash Soup is a delicious blend of pureed roasted vegetables that are expertly seasoned with flavors of turmeric, thyme, nutmeg, and cumin, all mixed with savory vegetable broth and heavy cream. Grab a large pot and a blender, and you’ll have hearty soup perfect for the winter months ahead!

This Butternut Squash Soup pairs delectably with the citrus flavors in our Orange Turkey recipe! Or make your own Sourdough Croutons to top your soup with. Serve alongside a chunk of fresh from the oven Rosemary Parmesan Bread Recipe and dive into comfort food heaven!

Squash soup with sweet potatoes in a bowl.

Butternut Squash Soup

It’s definitely full on soup season now, and if you’re anything like us, you can’t get enough! Well don’t you worry, this Butternut Squash Soup is full of flavor to warm your heart and stomach as the weather drops and the leaves keep falling.

Flavorful roasted vegetables are then pureed to make an incredible base to this creamy dreamy soup. Add a little broth, some heavy cream, a touch more spice and garnish with croutons and it’s time to get cozy and comfortable.

How to Make Butternut Squash Soup

For the Roasted Vegetables:

  1. Preheat your oven to 375°F and spray a large baking sheet with cooking spray.
  2. Place the butternut squash and sweet potatoes pieces on the baking sheet in an even layer. Drizzle the squash and potatoes with oil and sprinkle with turmeric, thyme, nutmeg, cumin, salt and pepper.
  3. Bake the veggies for 30-45 minutes or until soft and slightly golden brown.
  4. Once roasted, transfer the vegetables to a food processor. Or for a much quicker option (and less clean up) use an immersion blender. Pulse until smooth and creamy.

For the Soup:

  1. Now, heat a large pot or Dutch oven over medium heat, then add the butter and onion. Cook the onion until it’s soft and translucent. Add the garlic and cook for an additional 30 seconds to 1 minute, careful not to burn.
  2. Add the pureed roasted vegetables and broth. Bring the mixture to a boil, then reduce to a low simmer. Cook for 10 to 15 minutes, remove from heat, and add the cream.
  3. Blend again with an immersion blender until smooth. While you can skip this step, it does give the most creamy and smooth result in the end so it’s highly recommended.
  4. Garnish with croutons, dried or fresh thyme or other fresh herbs of your choice and enjoy!
Collage showing how to make butternut squash soup.

Tips and Variations 

  • Make sure to add a generous dash of seasonings, salt and, pepper when roasting the veggies to ensure the flavors cook in. These vegetables are bland on their own and need to be cooked in flavor to give a flavorful base to your soup.
  • Butternut squash can be substituted with your choice of pumpkin or another squash. For a quicker version you can also use pre-pureed vegetables. However, it is not recommended, as roasting the vegetables with spices gives the most flavorful and fresh result.
  • It’s recommended you use a neutral flavored oil with a high smoke point when roasting the vegetables and sautéing the onion and garlic. Avocado oil is a good choice, but vegetable oil or canola oil may also be used. You want to make sure the flavor of the oil doesn’t overpower the flavor of your veggies.
  • Croutons, soup crackers, shredded cheese, fresh parsley, bacon bits, are all great for garnishes!
Top down view of soup in a black bowl.

Storage and Reheating 

Refrigerator: Refrigerate any leftovers for up to 3 days in an airtight container.

Freezer: This soup freezes wonderfully. Store in an airtight container for up to 3 months. The Butternut Squash Soup will become thicker after freezing so you’ll need to add more broth or water to thin it out until you reach the desired consistency.

Reheating: Reheat on the stove or in the microwave until warmed through. If frozen, thaw at room temperature or in your fridge overnight before reheating and adding a little bit more liquid.

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Top down view of squash soup in a bowl.

Butternut Squash Soup

Yield: About 8 Cups
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Butternut Squash Soup is a delicious blend of pureed roasted vegetables that are expertly seasoned with flavors of turmeric, thyme, nutmeg, and cumin, all mixed with savory vegetable broth and heavy cream. Grab a large pot and a blender, and you’ll have hearty soup perfect for the winter months ahead!

Ingredients

Roasted Butternut Squash and Sweet Potatoes

  • 1 medium butternut squash, peeled and cut into 1-inch pieces (about 4 ½ cups or 2-3 pounds of a whole butternut squash)
  • 2 large sweet potato, peeled and chopped into 1-inch pieces (about 4 - 4 ½ cups)
  • 2 tablespoons avocado or olive oil
  • ½ teaspoon ground turmeric
  • ½ teaspoon dried thyme
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon ground cumin
  • Salt and pepper to taste

Soup Ingredients

  • 1 large onion, finely diced
  • 3 medium garlic cloves, minced
  • 2 tablespoon unsalted butter
  • 4 cups vegetable or chicken broth
  • ½ cups heavy cream
  • Salt and pepper to taste
  • Garnish with sour cream, dried and/or fresh thyme or croutons

Instructions

For the Roasted Vegetables

  1. Preheat the oven to 375°F, spray a large baking sheet with cooking spray.
  2. Place the butternut squash and sweet potatoes pieces on the baking sheet in an even layer. Drizzle the squash and potatoes with oil and sprinkle with turmeric, thyme, nutmeg, cumin, salt and pepper.
  3. Bake for 30-45 minutes or until soft and slightly golden brown.
  4. Once roasted, transfer the vegetables to a food processor (or for a much quicker and less cleanup option use an immersion blender), and pulse until smooth and creamy.

For the Soup

  1. Heat a large pan over medium heat, then add the butter and onion. Cook the onion until it’s soft and translucent. Add the garlic and cook for an additional 30 seconds to 1 minute.
  2. Add the roasted vegetables and broth. Bring the mixture to a boil, then reduce to a low simmer. Cook for 10 to 15 minutes, remove from heat, and add the cream.
  3. Blend again with an immersion blender until smooth. (This is an optional step but gives the most creamy and smooth result in the end.
  4. Enjoy garnished with croutons, dried or fresh thyme or other fresh herbs of choice.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of soup. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

*Photos courtesy of Julia from The Yummy Bowl.

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Nutrition Information:
Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 229Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 264mgCarbohydrates: 28gFiber: 7gSugar: 8gProtein: 5g

*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.

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