This top-rated butternut squash soup is basically fall in a bowl — smooth and creamy, it's sure to warm you up from the inside on a brisk autumn day. This recipe uses a handful of simple, affordable ingredients to create a standout soup that's more than the sum of its parts.
Butternut Squash Soup Ingredients
These are the ingredients you'll need to make this simple butternut squash soup recipe:
- Butter: Here, the vegetables are sautéed in butter, although reviewers had success substituting with olive oil, too.
- Onion, celery, carrots, and potatoes: These vegetables give body and depth of flavor to the soup, without overwhelming the squash. Once the vegetables are tender, you may use an immersion blender or blend them in batches using a standing blender to achieve a smooth, creamy texture.
- Butternut squash: Use either one medium butternut squash (~2 pounds) or about 3 cups of pre-cut butternut squash.
- Chicken stock: Chicken or vegetable stock makes up the base of this soup, and can be used to thin out the natural creaminess of the pureed vegetables. If you prefer a thicker soup, use less stock.
- Salt and pepper: This recipe keeps things simple with just salt and pepper for seasoning. However, reviewers say it can be easily customized with spices of your choosing, including cayenne pepper, nutmeg, curry powder, sage, etc.
How to Peel, Seed, and Chop Butternut Squash
Arguably the most difficult part of this recipe is preparing the butternut squash. After all, winter squash gets its long shelf life from its tough outer skin. But don't be intimidated, you can follow this easy method for peeling butternut squash:
- Cut the squash in half crosswise, separating the "bulb" from the "tube." Slice the stem and the bottom of the bulb off and stand both pieces on a flat surface.
- Use a vegetable peeler to peel away the skin from top to bottom. Once both are peeled, cut each piece in half, scoop out the seeds, and chop.
Tip: Some reviewers suggest using the microwave to soften the skin prior to peeling. To do so, simply use a fork to poke holes in the squash and pop the whole squash microwave for 2-3 minutes. Then follow the above steps for peeling.
Nicole's Butternut Squash Tips and Tricks
Culinary producer Nicole McLaughlin (a.k.a. NicoleMcMom) thinks this butternut squash soup recipe is the perfect way to kick off soup season. Here are a few of her favorite tips and tricks:
- Peeling and seeding a butternut squash isn't the easiest kitchen task. Nicole likes to cut the squash into workable pieces, then level off the ends so they stand up straight. Use a vegetable peeler to expose the bright orange flesh, then scoop out the seeds.
- Butternut squash soup is easy to make your own. Add cubed apples, herbs, curry powder, or any of your favorite spices. The sky's the limit!
- Nicole tops her butternut squash soup with fresh chives (green onions will also do the trick) and a dollop of creme fraiche or sour cream.
Toppings for Butternut Squash Soup
Butternut squash soup's mild flavor makes it an excellent choice for bold, flavorful toppings. Some favorites among Allrecipes reviewers include sour cream, red pepper, green onions, crumbled bacon, croutons, fresh herbs, and shredded cheese.
What to Serve With Butternut Squash Soup
This soup makes a great fall or winter appetizer, but can also be served as a main dish with a side of corn muffins, crusty bread, roasted vegetables, or a side salad.
How to Store Butternut Squash Soup
Keep leftover butternut squash soup stored in the fridge for up to four days, or freeze for up to three months in an airtight container. When you're ready to serve, thaw the soup in the fridge overnight (if frozen) and reheat in the microwave or on the stovetop until warmed through.
Allrecipes Community Tips and Praise
"I recommend blending only half of it and leaving the other half chunky to give it some texture," says one Allrecipes Member.
"It has actually become a Thanksgiving appetizer for us due to an overwhelming amount of people in my very large extended family who just love it," says reviewer valerie160.
Editorial contributions by Melanie Fincher.
