Creamy Butternut Squash Soup: My Family's Favorite (Print Version)

Creamy Butternut Squash Soup: A comforting, easy recipe for your next cozy meal. Enjoy its warm, simple flavors – youll want this on repeat!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Butternut Base

01 - 1 large (about 2-3 lbs) butternut squash, peeled, seeded, and cubed
02 - 1 tablespoon olive oil (for roasting)
03 - 4 cups vegetable broth (low sodium preferred)

→ Aromatic Boosters

04 - 1 tablespoon olive oil (for sautéing)
05 - 1 large yellow onion, finely chopped
06 - 4 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated

→ Creamy Finish

08 - 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)

→ Garnish & Flair

09 - Salt and freshly ground black pepper, to taste
10 - 4-5 fresh sage leaves (for garnish, optional)
11 - A drizzle of extra virgin olive oil (for garnish, optional)

# Instructions:

01 - First things first, let’s tackle that butternut squash. Carefully peel it – I find a good swivel peeler is your best friend here. Then, cut it in half lengthwise, scoop out those stringy bits and seeds (you can roast the seeds for a snack later, honestly!). Chop the squash into roughly 1-inch cubes. Toss them with a drizzle of olive oil, a pinch of salt, and a grind of black pepper on a baking sheet. Roast in a 400°F (200°C) oven for about 25-30 minutes, or until fork-tender and slightly caramelized. This step, I promise, is what gives this creamy butternut squash soup its incredible depth of flavor. Don't skip it!
02 - While the squash is doing its thing, grab a large pot or Dutch oven. Heat a tablespoon of olive oil over medium heat. Toss in your finely chopped yellow onion and sauté for about 5-7 minutes until it's softened and translucent. This is where the kitchen starts to smell amazing! Then, add your minced garlic and grated fresh ginger. Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic; I've done that before, and it taints the whole pot, oops! This aromatic base is crucial for our creamy butternut squash soup.
03 - Once your squash is roasted and your aromatics are fragrant, add the roasted butternut squash to the pot with the onion, garlic, and ginger. Pour in the vegetable broth. Bring everything to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes. This allows all those beautiful flavors to meld together. You want the squash to be super tender, practically falling apart, which makes for an easier blend later. I sometimes add a bay leaf here, just for an extra layer of flavor, but remember to take it out before blending!
04 - Now for the magic! Carefully transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend until it's completely smooth and creamy. Be super careful with hot liquids in a blender – I once had a lid pop off, and let's just say my kitchen ceiling got a new coat of orange. If using a regular blender, start on low speed and gradually increase. You want this creamy butternut squash soup to be velvety, no lumps allowed!
05 - Pour the blended soup back into the pot (if you used a regular blender). Stir in the heavy cream. Let it warm through gently over low heat; don't boil it once the cream is in. Taste, taste, taste! This is your moment to adjust the salt and black pepper. Maybe a little more salt? A generous grind of fresh pepper? Sometimes I add a tiny pinch of cayenne for a subtle warmth. It's all about what tastes good to you in this creamy butternut squash soup.
06 - For an extra special touch, heat a small pan with a tiny bit of olive oil. Add a few fresh sage leaves and fry them for about 30 seconds until crispy. They're so delicate and fragrant! Ladle the warm creamy butternut squash soup into bowls. Garnish with those crispy sage leaves, maybe a drizzle of extra virgin olive oil, and another crack of black pepper. It should look, smell, and taste like pure autumnal comfort. Seriously, it's a showstopper, even if it's just for you!

# Notes:

01 - Roasting the squash first is a game-changer for depth of flavor – don't skip it!
02 - This creamy butternut squash soup freezes beautifully for quick weeknight meals when you need a hug.
03 - No heavy cream? Full-fat coconut milk works for a dairy-free twist, and it's surprisingly good.
04 - A swirl of chili oil or a sprinkle of toasted pumpkin seeds adds a lovely extra kick and texture!

# Equipment Needed:

01 - Large pot or Dutch oven
02 - baking sheet
03 - blender (immersion or standing)
04 - knife
05 - cutting board
06 - peeler

# Nutrition (Per Serving):

Calories: 250 kcal
Total Fat: 15g
Total Carbohydrate: 25g
Protein: 4g

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