Butternut Squash Soup

We like to eat soup 🥣 all year round. During summer, I have a vast choice of cold soups I can make such as Chilled Avocado, Vichyssoise, Sopa Ajoblanco, Chilled Roasted Pepper, Spanish Gazpacho, etc. For the colder months, the selection is even bigger. So far, there’s over 2 dozen hot soup recipes on the site and they keep coming – did I mention that I really like making soups?
 
Here in British Columbia when October arrives, it starts getting pretty chilly 🥶 and that is when I roll up my sleeves to make comforting soup recipes like Creamy Cabbage, Avgolemono Chicken, Beef Barley, Italian Wedding, Hot & Sour, Udon Noodle, and many more including this one… Butternut Squash Soup!
 
This recipe is very easy to make and the results are deliciously comforting! With a beautiful array of vegetables along with seasonings, this is a nice soup to add to your folder. Within an hour 🕐, you can enjoy it!
 
As the title refers, butternut squash is the vegetable I’m using although botanically speaking, all squashes are fruit but most of the time, we treat them as veggies. The outer skin of this vegetable is tough and can be intimidating to prep but last month, I shared a couple methods to make the task easier 😉. Click here to find out how… How to Peel Butternut Squash • 2 Easy Ways
 
That day, I was going to make my Caponata then I switched for Butternut Squash Soup. When watching the video 📽, you’ll see (and hear as well because I mentioned it) that my onions 🧅 are not roughly cut and not the same size as the other veggies because they were dedicated for that Italian dish. Like my father often said – “only fools and dead men don’t change their minds”.
 
When all the vegetables are sautéed and the star of the show is in, I pour the chicken broth. It’s important that all the ingredients are submerged in the liquid. After pushing them down and if they’re still not completely covered, simply add more broth.
 
Frequently, I have subscribers asking me for the measurements when switching from fresh herbs to dry or vice versa. The ratio is very simple; 1 tablespoon of fresh equals 1 teaspoon of dried. Also, 99% of recipes can be adapted to your liking so if I use cayenne and you don’t like it, use hot paprika instead 😊.
 
Some recipes out there roast the squash before adding it to the pot. I don’t because not only is it another step but also doesn’t really make any difference to go through the trouble. If you want to do it, go ahead…
 
To make it velvety and rich in texture, I add heavy cream. If you want to cut down on the calories, substitute half-and-half. When it’s time to serve, I lightly drizzle more on top then add cooked bacon 🥓 and chopped parsley. It makes such a gorgeous presentation!
 
Tasty, colorful & healthy 💚, this Butternut Squash Soup is great to make during the cold season. It can be served as an appetizer or enjoy it as a meal with some crusty bread 🥖. It’s a recipe you have to save to your folder and make this fall 🍁!
Bon Appétit!🍽
 
Check out these other amazing soup & chowder recipes…🥰
– West Coast Smoked Salmon Chowder
– Lasagna Soup
– Cream of Celery Soup
– Corn Chowder
– Wonton Soup
– Chicken Tortilla Soup
– Bay Scallop Chowder
and for even more soup & chowder 🥣 recipes, click on this link… Recipe Category • Soups & Chowders
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Butternut Squash Soup

Tasty, colorful & healthy, this Butternut Squash Soup is great to make during the cold season. It's a recipe you have to save to your folder.

5 from 1 vote

Print Recipe

Add to Favorites

Leave a Comment

Servings 6

Hover to scale

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Passive Time 0 minutes mins

Ingredients

  

1x2x3x

• 1 1/2 tbsp. olive oil tips & tricks
• 1 tbsp. butter
• 1 1/2 cups white onions, chopped
• 1 cup red peppers, chopped
• 1 cup celery, chopped
• 1 cup carrots, peeled and chopped
• 1/2 tsp. ground Himalayan pink salt
• 3 large cloves garlic, pressed
• 1 large butternut squash (about 10 cups), peeled, seeded and cubed into 1-inch pieces tips & tricks
• 1 tsp. dried thyme leaves
• 1/4 tsp. cayenne pepper (substitute hot paprika), or to taste
• 4 cups low-sodium chicken broth
• 1 large bay leaf
• 2 tbsp. good quality maple syrup
• 1/2 cup heavy cream, plus more for garnish
• 6 tbsp. cooked bacon, chopped into small pieces tips & tricks
• 2 tbsp. fresh chopped parsley, for garnish tips & tricks

Directions

 

• In a Dutch oven over medium-high heat, add oil and butter. When it sizzles, add onions, red peppers, celery and carrots; season with ground sea salt. Sauté the vegetables for 5 minutes.
• Add pressed garlic and sauté for only 30 seconds.
• Add butternut squash and season with thyme leaves and cayenne pepper; stir well.
• Pour in chicken broth and push the ingredients down making sure they’re all submerged in the liquid - if not, add a little bit more broth.
• Add bay leaf, increase the heat to high and bring the mixture to a boil.
• Cover, reduce the heat to medium-low and let it simmer gently for 30 minutes or until the vegetables are very tender.
• After half an hour, remove bay leaf and discard it before adding maple syrup.
• Using an immersion blender, process until the mixture is nice and smooth; taste and adjust if necessary.
• Add heavy cream and stir.
• Serve in warm bowls, garnish with crumbled cooked bacon, a light drizzle of heavy cream and sprinkle on chopped parsley.

Don't forget to rate and comment on this recipe!