This creamy and comforting butternut squash soup is a quick and easy recipe, perfect for a cozy lunch or light dinner. Made with simple, common ingredients, it’s versatile and can easily be adapted to your taste. A hint of nutmeg brings out its natural sweetness, making every spoonful deliciously satisfying.
Recipe Ingredients:
- One 2- to 3-pound butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- Nutmeg
- Salt and freshly ground black pepper
How To Make Butternut Squash Soup Recipe?
- Prepare the squash: Cut the butternut squash into 2.5cm / 1-inch chunks to ensure even cooking.
- Sauté the onion: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 8 minutes.
- Cook the squash: Add the squash chunks and the stock to the pot. Bring to a simmer and cook for 15–20 minutes, or until the squash is tender when pierced with a fork.
- Blend the soup: Remove the squash chunks using a slotted spoon and blend until smooth in a blender or food processor. Alternatively, use a hand blender to puree the soup directly in the pot.
- Season and finish: Return the blended squash to the pot, stirring to combine. Season with a pinch of nutmeg, salt, and freshly ground black pepper to taste.
- Serve: Ladle into bowls and serve warm. Optionally, garnish with a swirl of cream, fresh herbs, or toasted seeds for extra flair.
Recipe Tips
- Cut squash evenly: To ensure even cooking, chop the butternut squash into uniform 1-inch chunks. This helps the pieces cook at the same rate.
- Sauté onions slowly: Cook the onions over medium heat until they’re fully translucent. Rushing this step can affect the soup’s sweetness and depth of flavor.
- Blend in batches: If using a blender, don’t fill it all the way—hot liquids expand. Blend in small batches to avoid spills.
- Adjust consistency: If the soup is too thick after blending, add a little extra stock or water until it’s just how you like it.
- Season at the end: Wait until the soup is fully blended before adding salt, pepper, and nutmeg. This way, you can adjust the flavors perfectly without overdoing it.
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Butternut Squash Soup Recipe
Description
This creamy and comforting butternut squash soup is a quick and easy recipe, perfect for a cozy lunch or light dinner. Made with simple, common ingredients, it’s versatile and can easily be adapted to your taste. A hint of nutmeg brings out its natural sweetness, making every spoonful deliciously satisfying.
Ingredients
Instructions
- Prepare the squash: Cut the butternut squash into 2.5cm / 1-inch chunks to ensure even cooking.
- Sauté the onion: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 8 minutes.
- Cook the squash: Add the squash chunks and the stock to the pot. Bring to a simmer and cook for 15–20 minutes, or until the squash is tender when pierced with a fork.
- Blend the soup: Remove the squash chunks using a slotted spoon and blend until smooth in a blender or food processor. Alternatively, use a hand blender to puree the soup directly in the pot.
- Season and finish: Return the blended squash to the pot, stirring to combine. Season with a pinch of nutmeg, salt, and freshly ground black pepper to taste.
- Serve: Ladle into bowls and serve warm. Optionally, garnish with a swirl of cream, fresh herbs, or toasted seeds for extra flair.
Notes
- Cut squash evenly: To ensure even cooking, chop the butternut squash into uniform 1-inch chunks. This helps the pieces cook at the same rate.
- Sauté onions slowly: Cook the onions over medium heat until they’re fully translucent. Rushing this step can affect the soup’s sweetness and depth of flavor.
- Blend in batches: If using a blender, don’t fill it all the way—hot liquids expand. Blend in small batches to avoid spills.
- Adjust consistency: If the soup is too thick after blending, add a little extra stock or water until it’s just how you like it.
- Season at the end: Wait until the soup is fully blended before adding salt, pepper, and nutmeg. This way, you can adjust the flavors perfectly without overdoing it.
Butternut Squash Soup Recipe