Velvety Butternut Squash Soup: A Comforting Puree (Print Version)

Velvety Butternut Squash Soup, a comforting puree. Learn my easy recipe, perfect for chilly evenings. Rich flavors, simple steps, and personal tips.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
02 - 1 large yellow onion, chopped
03 - 4-5 cloves garlic, minced
04 - 4 cups vegetable broth

→ Aromatic & Flavor Boosters

05 - 2 tbsp olive oil
06 - 1 tbsp fresh sage, chopped
07 - 1 tbsp fresh thyme, chopped
08 - Pinch of ground nutmeg

→ Creaminess & Finishing Touches

09 - 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
10 - Salt, to taste
11 - Black pepper, to taste

→ Garnish Options

12 - Toasted pepitas (pumpkin seeds)
13 - Extra swirl of cream or coconut milk
14 - Fresh sage leaves
15 - Crusty bread for serving

# Instructions:

01 - First things first, we've got to get that butternut squash ready. Carefully peel your squash, then halve it lengthwise and scoop out those seeds. I usually just use a spoon for this; it's a bit messy, but totally worth it. Chop the squash into roughly 1-inch cubes. Toss them with a drizzle of olive oil, a sprinkle of salt, and a generous crack of black pepper on a baking sheet. Roast at 400°F (200°C) for about 25-30 minutes, until they're fork-tender and slightly caramelized. This step is where so much of the flavor for our butternut squash soup develops, honestly.
02 - While your squash is roasting, grab a large pot or Dutch oven. Heat a tablespoon of olive oil over medium heat. Toss in your chopped onion and let it soften for about 5-7 minutes, stirring occasionally. Then, add your minced garlic, fresh sage, and thyme. Let them cook for another minute or two, until fragrant. Oh, the smell! This is the point where my kitchen starts to smell absolutely incredible, and I know something good is coming. Just be careful not to burn the garlic; I've done that before, and it makes the whole pot bitter, oops!
03 - Once the roasted squash is out of the oven, carefully add it to the pot with the sautéed aromatics. Pour in your vegetable broth. Give everything a good stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This allows all those beautiful flavors to meld together. You want everything really tender for easy blending later; sometimes I poke the squash to check, and if it's still a bit firm, I just let it go a little longer.
04 - Now for the fun part! If you have an immersion blender, this is its moment to shine. Carefully blend the soup right in the pot until it's super smooth and creamy. If you're using a regular blender, work in batches. Remember my kitchen ceiling incident? Let the soup cool slightly, fill the blender only halfway, and hold the lid on tight with a kitchen towel over it to vent. Blend until velvety smooth, then return it all to the pot. This step is key for that luxurious butternut squash soup texture.
05 - Once your soup is beautifully blended, stir in the heavy cream (or coconut milk) and that tiny pinch of nutmeg. Give it a good taste. This is your chance to adjust the seasonings! Add more salt or pepper as needed. I usually find it needs a bit more salt at this stage. Let it warm through gently over low heat for a few minutes, but don't bring it to a rolling boil after adding the cream, as it can sometimes curdle, which I learned the hard way once.
06 - Ladle your warm, velvety butternut squash soup into bowls. I love to add a little swirl of extra cream, a sprinkle of toasted pepitas for crunch, and sometimes a few fresh sage leaves for garnish. It just makes it feel so special, you know? Serve it immediately with some crusty bread for dipping. The aroma alone is enough to make your mouth water. It’s truly a comforting meal that always brings a smile.

# Notes:

01 - Always roast your squash until it's really tender and slightly caramelized; it makes all the difference in flavor.
02 - This soup keeps beautifully in the fridge for up to 4 days, actually tasting better the next day!
03 - No heavy cream? Coconut milk works wonderfully for a dairy-free twist, I've done it many times.
04 - Serve with a crusty baguette for dipping, it's just meant to be.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - baking sheet
03 - immersion blender or regular blender

# Nutrition (Per Serving):

Calories: 280 kcal
Total Fat: 18g
Total Carbohydrate: 25g
Protein: 4g

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