Butternut Squash Soup – Simply the BEST EVER Butternut Squash Soup! You’re just a few ingredients away from this incredibly delicious, comforting, and healthy soup.
I feel like serving up a big bowl of soup today. Butternut Squash Soup, that is. Lucky YOU! There’s just something about Butternut Squash + Soup in October. Amirite or am I SO right? Trick question – you’d be correct either way.
Wazzzz up, my friends?? How about them temps? I’m wet and frozen. I hate going outside, I miss summer, I hate the wind, I miss my flip flops.
I am keeping calm by reminding myself of Halloween, Thanksgiving, Christmas, and NOT about the cold days in between.
Cozying up to that bowl above is also a huge PLUS that comes with the cold seasons. Look at that creaminessssss! And there’s no cream IN it! It’s just the silky, creamy texture of a cooked, blended, and deliciousized butternut squash.
This fall butternut squash soup is straight out of my dreams. It is so absolutely fantastic and it’s been so hard to keep it a secret because of the incredible flavor this big bowl is going to bring you. It’s unreal.
HOW TO MAKE BUTTERNUT SQUASH SOUP
This is honestly so super easy to make.
- Just cut the butternut squash into a bunch of little 2-inch piece chunks.
- Throw it into the pot with the good ol’ soup flavah starters – onions, carrots, celery, garlic, parsley, abc, and xyz.
- You’re going to cook that just until tender; about 14ish minutes.
- Throw it in the blender and give it a whirl.
- Get it back in the pot, pour in some milk or half & half, if you like, and boom! Soup is done, just like that.
Doesn’t that look so dreamy and cozy? Lovely, isn’t it? Thank you, pal!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Butternut Squash Soup
- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 pounds butternut squash, peeled, seeded, and cubed (about 1.5 to 2-inch cubes)
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 yellow onion, sliced
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried rosemary
- 1 teaspoon dried thyme
- salt and fresh ground pepper, to taste
- 4 cloves garlic, minced
- 4 cups low sodium vegetable broth
- 1/4 cup milk or half and half
- 1/8 teaspoon ground nutmeg
- chopped fresh chives, for garnish (optional)
- chopped fresh parsley, for garnish (optional)
- Heat butter and olive oil in a large pot or dutch oven over medium-high heat.
- Add cubed butternut squash, carrots, celery, onion, and parsley.
- Stir in rosemary and thyme; season with salt and pepper and continue to cook, stirring frequently, for about 12 minutes, or until tender.
- Add garlic and cook for 30 seconds.
- Stir in vegetable broth and bring to a boil; lower heat to medium-low and simmer for 10 minutes.
- Remove pot from heat and stir in the milk or half & half.
- Using a blender, purée the soup in batches until smooth. Alternatively, use an immersion blender.
- Pour soup back into the pot and stir in the nutmeg.
- Taste and season with salt and pepper as needed.
- Serve garnished chives and parsley.
This recipe was originally published on January 27, 2011, and updated with new photos and content on October 25, 2017.