Butternut Squash Soup: The Ultimate Fall Soup Recipe
Embrace autumn with a comforting bowl of butternut squash soup! As the leaves begin to turn and there’s a crisp chill in the air, it’s time to welcome the cozy flavors of fall.
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Nothing quite captures the essence of autumn like a steaming bowl of butternut squash soup. This versatile fall soup recipe is not only delicious but also packed with nutrients, making it the perfect comfort food for those cooler days.
Why Butternut Squash Soup is the Perfect Fall Soup Recipe
Butternut squash soup has become a staple fall soup recipe for many reasons. Its rich, velvety texture and sweet, nutty flavor embody the warmth of the season. Plus, butternut squash is at its peak during autumn, ensuring you’re using the freshest ingredients in your fall soup recipe.
The Nutritional Benefits of Butternut Squash Soup
Before we dive into the recipe, let’s explore why butternut squash soup is not just tasty, but also good for you:
- High in vitamins A and C, supporting immune health – perfect for the fall season
- Rich in fiber, promoting digestive health
- Contains antioxidants that may reduce inflammation and lower the risk of chronic diseases
What You’ll Need to Make this Soup
Equipment
- Roasting pan
- Sharp knife
- Vegetable peeler
- Heavy pot – I prefer a 6 qt Dutch Oven like this
- Measuring cups and spoons
- Immersion blender or heat safe blender
Ingredients:
- 2 Tbs Olive oil
- 1 ½ Tbs Butter
- 1 large butternut squash, peeled, seeded, and cubed
- 1 medium yellow onion, diced
- 4 cloves of garlic, (about 2 tsp) minced
- 4 cups of vegetable or chicken broth
- ½ tsp ground nutmeg
- 1 tsp cinnamon
- ¼ tsp dried sage
- 1/3 cup of half &half (optional, for a richer soup)
- Salt and pepper to taste
Step-by-Step Guide to Making Butternut Squash Soup
Follow these simple steps to create your perfect fall soup recipe:
- Place cubed butternut squash on baking sheet, drizzle with olive oil and salt generously. Bake at 400 °F (204 °C) until tender – about 30 minutes
- When the squash is cooked, heat butter in a large pot over medium heat. Add onions and cook until translucent. Add garlic, sautéing until just fragrant – about 30 seconds.
- Add the roasted butternut squash to the pot along with chicken stock, and simmer for 5 minutes.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a heat safe blender in batches.
- Stir in nutmeg, cinnamon, sage, and half & half.
- Simmer for an additional 5 minutes to let the flavors meld together.
- Garnish as desired – I prefer a sprinkle of goat cheese and pumpkin seeds!
Customizing Your Butternut Squash Soup
One of the best things about this fall soup recipe is its versatility. Here are some ways to make your butternut squash soup uniquely yours:
- Make it vegan – replace butter with olive oil, and omit the half & half – you will still have a delicious soup!
- Add a tart apple for a hint of sweetness and extra fall flavor
- Sprinkle in some curry powder for a warm, exotic twist
- Top with roasted pumpkin seeds for a crunchy texture contrast
- Swirl in a dollop of Greek yogurt or crumbled goat cheese for added creaminess and tang
- Garnish with crispy sage leaves for an elegant touch
Serving Suggestions
Elevate your fall soup recipe with these serving ideas:
- Pair with a crusty artisan bread for dipping – try my super Simple Artisan Sourdough Loaf!
- Serve in hollowed-out mini pumpkins or acorn squash for a festive presentation
- Accompany with a crisp fall salad for a complete meal
- Offer an array of toppings like croutons, bacon bits, grated parmesan, goat cheese, or pumpkin seeds for guests to customize their soup
Storing and Reheating Your Butternut Squash Soup
This fall soup recipe is perfect for meal prep. Here’s how to store and reheat your butternut squash soup:
- Refrigerate: Store in an airtight container for up to 4 days
- Freeze: Freeze in portion-sized containers for up to 3 months
- Reheat: Warm gently on the stovetop or in the microwave, stirring occasionally
Now it’s time to embrace the fall with every spoonful! Butternut squash soup is more than just a fall soup recipe – it’s a celebration of the season, a nutritious meal, and a canvas for culinary creativity. So as the leaves turn brilliant shades of red orange and yellow, and the air grows crisp, warm up your kitchen and your soul with a pot of homemade butternut squash soup. Here’s to savoring the flavors of fall, one spoonful at a time!
Butternut Squash Soup
Equipment
- Sharp Knife
- Vegetable peeler
- Heavy pot
- Immersion blender or heat safe blender
Ingredients
- 2 Tbs Olive oil
- 1 ½ Tbs Butter
- 1 large butternut squash peeled, seeded, and cubed
- 1 medium yellow onion diced
- 4 cloves of garlic (about 2 tsp) minced
- 4 cups of vegetable or chicken broth
- ½ tsp ground nutmeg
- 1 tsp cinnamon
- ¼ tsp dried sage
- 1/3 cup of half &half optional, for a richer soup
- Salt and pepper to taste
Instructions
- Place cubed butternut squash on baking sheet, drizzle with olive oil and salt generously. Bake at 400 °F (204 °C) until tender – about 30 minutes
- When the squash is cooked, heat butter in a large pot over medium heat. Add onions and cook until translucent. Add garlic, sautéing until just fragrant – about 30 seconds.
- Add the roasted butternut squash to the pot along with chicken stock, and simmer for 5 minutes.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a heat safe blender in batches.
- Stir in nutmeg, cinnamon, sage, and half & half.
- Simmer for an additional 5 minutes to let the flavors meld together.
- Garnish as desired – I prefer a sprinkle of goat cheese and pumpkin seeds!
