Butternut Squash Soup Recipe
This creamy Butternut Squash Soup recipe is comforting and delicious for the perfect fall soup! Wholesome goodness made with just six ingredients plus salt and pepper, this soup is easy to make with any of four methods - Roasted, Stovetop, Slow Cooker, and Instant Pot!
Servings: 6
Ingredients
- 1 (2 - 3 pound) butternut squash
- 3 tablespoons butter
- 1/2 medium onion diced
- 2 cloves garlic minced
- 6 cups chicken stock or broth or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper plus more for garnish
Instructions
- Roast the butternut squash. Preheat the oven to 425ยบ F. Cut the butternut squash in half lengthwise, remove the seeds, and place onto a rimmed baking sheet. Cook until fork tender, about 40 minutes.
- Make the soup. Scrape butternut squash from peelings and place into the container of a blender or food processor. Add 2 tablespoons of butter to the butternut squash. Melt the remaining tablespoon of butter in a medium skillet. Saute onion and garlic in the butter until the onion is tender, about 3 minutes. Add to the butternut squash, along with chicken stock and ground cumin, and process until creamy and the desired consistency. Serve or store.
Stovetop Instructions
- Peel, seed, and cube the butternut squash. Set aside. Add a tablespoon of olive oil to a Dutch oven set over medium-high heat. Saute the onion until translucent, about 3 minutes. Stir in the garlic and cook until fragrant, another 1 to 2 minutes. Add the remaining ingredients to the Dutch oven, stir to combine, and allow to simmer until the butternut squash is tender and easily mashes when pressed with a fork, about 20 minutes. Use an immersion blender or transfer from the Dutch oven to a food processor and blend the soup until it is creamy and has the desired consistency.
Slow Cooker Instructions
- Peel, seed, and cube the butternut squash. Set aside. Saute the onion in a skillet over medium heat until translucent, about 3 minutes. Stir in the garlic and cook until fragrant, another 1 to 2 minutes. Transfer the cooked onions and garlic to the slow cooker along with the remaining ingredients for the soup. Stir to combine and cook on low for 6 to 8 hours or on high for 3 to 4 hours or until the butternut squash is tender and easily mashes when pressed with a fork. Use an immersion blender or transfer from the slow cooker to a food processor and blend the soup until it is creamy and has the desired consistency.
Instant Pot Instructions
- Peel, seed, and cube the butternut squash. Set aside. Set your Instant Pot to "Saute". Add the olive oil, onion, and garlic. Stir frequently and cook until tender, about 3 minutes. Stir in the remaining ingredients, close the lid, seal the vent, and set your Instant Pot to "High". Cook on high for 7 minutes. Use the quick release of the vent to carefully release the steam from the Instant Pot. Use an immersion blender to blend the soup until it is creamy and the desired consistency.
Notes
If you prefer the flavor of traditional butternut squash soup, eliminate the garlic and cumin from the recipe and add 1/2 teaspoon ground nutmeg. Continue with the recipe as listed.
Recipe Variations
- Dairy-Free Vegan Butternut Squash Soup Recipe - To make this delicious soup dairy-free and vegan, use vegetable stock or broth, and replace the butter with an equal amount of olive oil or your favorite dairy-free butter. Additionally, you can include 1/4 to 1/2 cup coconut milk in the soup in place of the butter.
- Coconut Curry Butternut Squash Soup Recipe - I've previously shared my Coconut Curry Butternut Squash Soup Recipe. It has such incredible flavor and is naturally gluten-free and dairy-free.
- Add more veggies - Add a carrot and pumpkin puree to the soup ingredients.
- Add more seasonings - Add a pinch of ground cinnamon and cayenne pepper along with a drizzle of maple syrup to layer the flavors in this soup.
Storage Tips
- To store. Cook and cool the soup. Store in airtight containers in the refrigerator for up to 4 days. Reheat and serve.
- To freeze. Cool and cool completely. Store in airtight, freezer-safe containers in the freezer for up to 3 months. To serve, thaw in the refrigerator, reheat, and serve or reheat from frozen.
Nutrition
Calories: 233kcal | Carbohydrates: 34g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 403mg | Potassium: 921mg | Fiber: 8g | Sugar: 9g | Vitamin A: 204IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
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