If you’re looking for a simple, hearty, and healthy soup recipe, look no further than this Butternut Squash Soup. If you’ve never had it before, butternut squash tastes similar to sweet potatoes in that it can be sweet or savory and has an almost nutty, butterscotch flavor. This soup brings out those flavors while enhancing and deepening them with the addition of rosemary, sage, and just a little heat from the cayenne pepper.
This butternut squash soup recipe requires just eight basic ingredients (plus seasoning) and only about 30 minutes of prep time. Although I tend to use a little butter and chicken broth, you can easily swap them out for vegetarian or even vegan options. This soup is thick and hearty on its own, but a few crackers or some toast never hurt either.
Related: Want more butternut squash recipes? Then try butternut mac and cheese, butternut squash pasta Or butternut and red curry soup.
Ingredients
- Olive oil
- Butter
- Shallots
- Garlic
- Butternut squash
- Wise
- Rosemary
- Chicken stock
- Cayenne
- Salt and pepper
I like to serve this with crackers or a toasted baguette, but it’s optional.
Directions
Peel and remove the seeds from the squash. Cube into small pieces. Put aside.
Chop the shallots and mince the garlic. Chop the sage and rosemary.
In a medium saucepan, melt the butter and oil over medium heat. Cook the shallots and garlic in the mixture with a little salt and pepper until soft, 2 minutes. Add the sage, rosemary and butternut squash. Cook for another 1 to 2 minutes.
Add the broth. Season with a little salt and pepper and stir in the cayenne pepper. Reduce heat to medium/low and cover. Cook until the squash pieces can be easily cut with a spoon. This usually takes about 18-20 minutes, but this will depend somewhat on the size of your squash cubes and the heat level.
Use a hand blender puree the soup. Or you can do this in a blender, but transfer all the soup ingredients into the blender, puree, then return to the pot. If you’re using a blender rather than an immersion blender, just be careful not to spill or splash the hot liquid on yourself.
Taste and add salt and pepper as needed. Serve hot.
Tips for making
- While the skin of the butternut squash is edible once cooked, I prefer to peel it for this soup recipe because it makes it that much silkier and creamier. I tend to do this with a potato peeler.
- If you want to make this dish vegetarian, simply replace the chicken broth with vegetable broth.
- And if you want to make this dish vegan in addition to swapping the broth, you should also use a vegan butter or replace the butter with olive oil.
- You can store leftover soup in an airtight container in the refrigerator for at least 5 days. Reheat in the microwave or on the stove.
Other good soup recipes:
Frequently asked questions
Is butternut squash good for you?
Yes, butternut squash is rich in vitamins, minerals, antioxidants and fiber.
Is butternut squash rind edible?
Yes, once cooked, the rind of butternut squash is edible, although it is most often peeled in recipes.
Is butternut squash a fruit?
Yes, squash is considered a fruit.
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Instructions
-
Peel and remove the seeds from the squash. Cube into small pieces. Put aside.
-
Chop the shallots and mince the garlic. Chop the sage and rosemary.
-
In a medium saucepan, melt the butter and oil over medium heat. Cook the shallots and garlic in the mixture with a little salt and pepper until soft, 2 minutes.
-
Add the sage, rosemary and butternut squash. Cook for another 1 to 2 minutes.
-
Add the broth. Season with a little salt and pepper and stir in the cayenne pepper.
-
Reduce heat to medium/low and cover. Cook until the squash pieces can be easily cut with a spoon. This usually takes about 18-20 minutes, but this will depend somewhat on the size of your squash cubes and the heat level.
-
Use a hand blender puree the soup. Or you can do this in a blender, but transfer all the soup ingredients into the blender, puree, then return to the pot. If you’re using a blender rather than an immersion blender, just be careful not to spill or splash the hot liquid on yourself.
-
Taste and add salt and pepper as needed. Serve hot.
Remarks
If you want to make this dish vegetarian, simply replace the chicken broth with vegetable broth.
And if you want to make this dish vegan, in addition to swapping the broth, you should also use a vegan butter or replace the butter with olive oil.
You can store leftover soup in an airtight container in the refrigerator for at least 5 days. Reheat in the microwave or on the stove.
Nutrition
Nutritional intake
Butternut Squash Soup
Amount per serving
% Daily Value*
*Percent Daily Values are based on a 2,000 calorie diet.
Note: Nutrition is calculated automatically using Spoonacular, for your convenience. Where applicable, we recommend using your own nutritional calculations.
