Easy Butternut Squash Soup
An easy butternut squash soup recipe perfect for those chilly nights.
I love to make soup in the fall and winter, leftovers are always a welcome lunch the next day. Adding in some store bought or homemade croutons, or depending on the soup extra toppings makes it even more of a treat.
Why You'll Love This Recipe
- Simple ingredients
- Easy to make
- It’s filling
- Gluten-Free and can be made dairy-free
- You can add various toppings to your liking
- Makes a nice leftover
Ingredients
Butternut Squash – If you can, buy the pre-cut ready to go to save time.
Onion – You can use a white or yellow onion here, you will need to chop it.
Butter – You can use unsalted butter or non-dairy butter or oil.
Sugar – To give the squash some sweetness.
Thyme – For some nice flavor, fresh is preferred but you can use dried in a pinch.
WaterÂ
Heavy Cream (Optional) – If you don’t have heavy cream you can use milk or if you are dairy-free you can use coconut milk or I like to use unflavored creamer which is a combo of almond and coconut milk. (I use Nutpods Original).
Salt & Pepper – To taste, you can control how salty and spicy you want it.
Instructions
- If your are using a whole butternut squash peel, cut and set aside.
- Melt the butter in a large saucepan over low heat so it doesn’t burn.
- Add the chopped onion and 1 tsp of salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally until the onions are soft.
- Add in the squash and sugar and cook, stirring until the squash is glazed, about 3-4 minutes.
- Add in the water, bring to a boil, reduce the heat to low and simmer uncovered until all the squash is very tender.
- Working in batches, transfer the soup to a blender, crack lid for steam to escape and puree until smooth. Return the soup to the pot. If you have an immersion blender you can just do it right in the pot.
- Stir in the heavy cream or milk if desired.
- Season with salt & pepper to taste.
Soup Toppings
- Bacon, pancetta or prosciutto, crisped up in a frying pan
- Toasted pumpkin or sunflower seeds
- Croutons, sourdough or your favorite ones, can use gluten-free if needed
Time Saving Tip
Purchase pre-cut and peeled butternut squash.Â
Recipe Substitutions
To make the soup dairy-free simply substitute in vegan butter or oil and dairy-free milk.Â
An option for the milk is to use an unsweetened unflavored dairy creamer such as Nutpods or your favorite unflavored dairy-free milk.
Storage Tips
Store covered in the refrigerator up to 3 days. Gently warm on the stovetop or in a microwave.
Easy Butternut Squash Soup
Materials
- 2 lbs Butternut Squash cut into 1-inch cubes Buy pre-cut to save time
- 1/2 cup Onion, diced
- 3 tbsp Butter, unsalted
- 1 tsp Salt
- 1 tsp Sugar, granulated
- 2 Thyme sprigs, Fresh Or 1 tsp of dried thyme leaves
- 5 cups Water
- 3 tbsp Heavy Cream Can sub in non-dairy milk
- S & P To taste
Instructions
- Melt the butter in a large pot over low heat.
- Add in the onion, 1 tsp of salt, and strip the thyme leaves into the pot. Increase the heat to medium and cook, stirring occasionally until the onion is soft.
- Add in the squash and sugar, stir and cook until glazed, 3-4 minutes.
- Add in 5 cups of water and bring to a boil. Reduce the heat to low and simmer, uncovered until the squash is very tender, 15-20 minutes.
- Working in batches transfer to a blender and blend with the lid cracked (to let steam escape) until you have a smooth puree, then return to the pot.If you have an immersion blender you can use that in the pot instead.
- Stir in the heavy cream (optional) and season with salt and pepper to taste.
- Serve with your favorite toppings.
Notes
Nutrition
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