Description
Simple Butternut Squash Soup is the ultimate cozy comfort food. With just a handful of ingredients, this easy recipe delivers rich, creamy texture and perfectly balanced sweet and savory flavors. Ideal for fall evenings or quick weekday lunches, it’s a must-make dish!
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 butternut squash (about 2 pounds), peeled, seeded, and cubed
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper, to taste
- Optional toppings: toasted pumpkin seeds, croutons, a swirl of cream or coconut milk, chopped fresh parsley
Instructions
1. Peel the butternut squash with a vegetable peeler, remove the seeds, and cut into 1-inch cubes.
2. Chop the onion and mince the garlic.
3. In a large pot or Dutch oven, heat olive oil over medium heat.
4. Add the chopped onion and sauté for 5–7 minutes until soft and translucent.
5. Add the garlic and cook for 1 minute until fragrant.
6. Add the cubed squash and stir to coat with oil and aromatics.
7. Pour in the broth and stir in sage, thyme, nutmeg, salt, and pepper.
8. Bring to a simmer, cover, and cook on low for 20–25 minutes or until squash is fork-tender.
9. Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches in a regular blender.
10. Adjust consistency by adding more broth or simmering to thicken. Taste and adjust seasoning if needed.
11. Ladle into bowls and serve hot with your favorite toppings.
Notes
Use pre-cut squash to save time on prep.
For extra richness, add a splash of cream or coconut milk after blending.
Always blend hot liquids carefully—work in batches and vent the blender lid if using a standard blender.
This soup freezes well. Store in airtight containers for up to 2 months.
Great with grilled cheese, crusty bread, or a fresh green salad.