Butternut Squash Soup

There’s something incredibly comforting about a warm bowl of Butternut Squash Soup. I remember the first time I made it—I had just returned home from a chilly autumn stroll, the golden leaves crunching beneath my feet. With a desire for something hearty and nourishing, I ventured into the kitchen. As I peeled and chopped the vibrant butternut squash, I could almost taste the sweetness that would soon fill my bowl. The aroma that filled my home as it cooked was nothing short of magical, coaxing my family to gather around and anticipate that first spoonful. This soup isn’t just food; it’s a hug in a bowl, perfect for crisp fall days.

Butternut Squash Soup Shopping List

When it comes to making Butternut Squash Soup, the ingredients play a vital role in creating that rich and comforting flavor profile. This recipe features a beautiful blend of fresh, wholesome ingredients that complement each other perfectly. The star of the show, butternut squash, pairs beautifully with kale, onion, and garlic to create a soup that’s both hearty and nourishing.

• 1 medium (about 5 cups) butternut squash – The base of our soup, providing sweetness and creaminess.
• 1 tablespoon unsalted butter – Adds richness and depth to the flavor.
• 2 tablespoons extra virgin olive oil – A healthy fat that enhances the overall taste.
• 1 large onion – Brings a savory sweetness that balances the dish.
• 5 or 6 garlic cloves – Infuses the soup with aromatic flavor.
• 1 tablespoon fresh thyme – Offers a fragrant herbaceous note.
• 1 tablespoon chopped fresh Italian parsley – Adds a fresh, vibrant touch.
• 2 tablespoons all-purpose flour – Helps to thicken the soup to a creamy consistency.
• 6 cups vegetable broth – The liquid base that brings everything together.
• 1/2 cup kale – Packs a nutritious punch and a pop of color.
• 1 teaspoon salt – Essential for enhancing all the flavors.
• 1/2 teaspoon freshly ground black pepper – Adds a touch of spice.
• 2 teaspoons dark brown sugar – Balances out the flavors with a hint of sweetness.

Cooking Method for Butternut Squash Soup

Cooking Butternut Squash Soup is a straightforward yet rewarding process. You’ll find that the steps are simple, allowing you to enjoy the cooking experience as much as the final product. Let’s dive into making this warm, creamy soup together!

1. Begin by preheating your oven to 400°F and lining a baking sheet with foil. This will make cleanup a breeze later. Halve the butternut squash lengthwise and scoop out the seeds and any loose fibers. Lightly coat the cut faces with the butter and place them cut-side down on the baking sheet. Bake for 1 hour to 1 hour and 30 minutes, or until a knife easily pierces the skin.
2. Once baked, let the squash cool completely. Scoop out the flesh and set it aside, discarding the skin. This step brings the sweetness and creaminess that makes the soup so delightful.
3. In a large, deep saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3 to 4 minutes. Watch as the onion becomes soft and fragrant, infusing the oil with its savory essence.
4. Add the minced garlic, thyme, and parsley to the pan, cooking for an additional minute until aromatic. These herbs will elevate the flavor profile of your soup immensely.
5. Sprinkle in the flour and cook for another minute, stirring constantly. This step helps to thicken your soup while also developing a deeper flavor.
6. Gradually add 2 cups of the vegetable broth, stirring continuously to avoid lumps. Add the baked butternut squash and stir well to combine. Then, add the remaining broth and let the mixture simmer for 10 minutes. At this point, the flavors will meld beautifully.
7. Remove the pan from heat and use a hand blender to puree the soup until smooth. If you don’t have a hand blender, you can work in batches by transferring the soup to a blender or food processor. Just remember to return the pureed soup to the pan afterward.
8. Return the pureed soup to medium heat and bring it to a gentle boil. Now, add the kale, salt, pepper, and brown sugar, stirring to combine. Watch as the kale wilts into the soup, adding color and nutrition.
9. Let the soup simmer until the kale is tender, about 5 to 10 minutes. The final product should be a vibrant, creamy soup ready to warm you up!
10. Serve hot and enjoy the cozy flavors of Butternut Squash Soup with your loved ones!

Recipe Variations about Butternut Squash Soup

If you’re looking to switch things up with your Butternut Squash Soup, there are plenty of delicious variations to explore. Here are some ideas to inspire your creativity:

• Spicy Twist: Add a dash of cayenne pepper or chili flakes for a spicy kick. It balances beautifully with the sweetness of the butternut squash.
• Creamy Addition: For an even richer soup, stir in a splash of coconut milk or heavy cream just before serving.
• Nutty Finish: Drizzle with toasted pumpkin seeds or add a dollop of pesto for a nutty texture.
• Herb Variations: Experiment with different herbs such as sage or rosemary to create your unique flavor profile.
• Seasonal Greens: Try substituting kale with other leafy greens like spinach or Swiss chard for different nutritional benefits.
• Thickening Agents: If you prefer a thicker soup, consider adding a potato while cooking or using less vegetable broth.
• Garnish Ideas: Top with croutons, a swirl of yogurt, or a sprinkle of cheese for added flavor and texture.

Serving Options for Butternut Squash Soup

What I love most about Butternut Squash Soup is its versatility when it comes to serving. Here are some delightful serving options to consider:

• Accompany with Bread: Serve alongside crusty bread or a warm baguette for dipping. It’s perfect for sopping up every last drop of soup.
• Salad Pairing: A fresh salad with mixed greens, nuts, and a light vinaigrette makes for a wonderful contrast to the soup’s warmth.
• Ideal for Lunch or Dinner: This soup is a great choice for both lunch and dinner, offering a fulfilling, nutritious option anytime.
• Seasonal Occasions: Enjoy it during fall gatherings, Thanksgiving, or cozy winter nights by the fire.
• Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days. It tastes even better the next day!
• Freezing Options: Portion into freezer-safe containers and freeze for up to 3 months. Just reheat on the stove or microwave when you’re ready to enjoy.
• Garnishing Ideas: Don’t forget to garnish with a drizzle of olive oil, fresh herbs, or croutons right before serving for that extra touch.

FAQ

Conclusion

This Butternut Squash Soup is not just a recipe; it’s an experience that warms your soul and fills your belly with goodness. The combination of sweet squash and nutritious greens creates a dish that feels both hearty and comforting. I encourage you to give it a try—you won’t be disappointed! Perfect for any occasion, it’s destined to become a favorite in your household.

Butternut Squash Soup

The ultimate comfort food on a chilly day, this creamy Butternut Squash Soup is packed with nourishing ingredients like kale and sweet squash. Perfect for a healthy weeknight dinner or a special fall occasion, you'll want to make this delightful soup tonight!

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 222

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium (about 5 cups) butternut squash
• 1 tablespoon unsalted butter softened
• 2 tablespoons extra virgin olive oil
• 1 large onion finely chopped
• 5 or 6 cloves garlic minced
• 1 tablespoon fresh thyme
• 1 tablespoon chopped fresh Italian parsley
• 2 tablespoons all-purpose flour
• 6 cups vegetable broth
• 1/2 cup kale chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons dark brown sugar

Equipment

• Large Pot
• Food Processor
• Saucepan
• Oven
• Baking Sheet
• Blender
• Frying Pan
• Wooden Spoon
• Chef's Knife

Method

 

1. Preheat the oven to 400°F and line a baking sheet with foil. Halve the butternut squash lengthwise and scoop out the seeds and any loose fiber. Lightly coat the cut faces with the butter. Place cut-side-down on the baking sheet and bake until a knife goes through the skin easily, 1 hour to 1 hour 30 minutes. Let the squash cool completely, then scoop out the flesh and set aside. Discard the skin.
2. In a large, deep saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent, 3 to 4 minutes. Add the garlic, thyme, and parsley and cook for 1 minute more.
3. Add the flour and cook, stirring, for 1 minute. Slowly add 2 cups of the vegetable broth, stirring constantly. Add the baked butternut squash and stir well. Stir in the remaining stock and simmer for 10 minutes. Remove from the heat.
4. Use a hand blender to puree the soup in the pan until it's smooth. (Alternatively, in batches, puree the soup in a blender or food processor and then return to the pan.)
5. Return the soup to medium heat and bring to a boil. Add the kale, salt, pepper, and sugar. Simmer until the kale is tender, 5 to 10 minutes. Serve hot.

Notes

• Gluten-Free Option: Be sure to use a brand of vegetable stock that is known to be gluten-free. You can also replace the flour with tapioca flour or a similar thickening agent.
• Sweetness Adjustment: Add more brown sugar if you’d like to sweeten it up a bit more.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.