Butternut Squash Soup

5 from 4 votes

Butternut Squash Soup

This is the best butternut squash soup recipe! It's a creamy, cozy blend of easy ingredients, with fresh and dried herbs and a touch of spice. Perfect for a chilly fall day!

Prep Time15

Cook Time30

Total Time45

Course: Side Dish, Soup

Cuisine: American

Keyword: butternut squash soup, butternut squash soup recipe, creamy butternut squash soup

Servings:

Author: Katerina | Diethood

Equipment

Ingredients

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 ribs sliced
1 yellow onion sliced
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
½ teaspoon dried rosemary
salt and fresh ground black pepper to taste
4 cloves garlic minced
4 cups low sodium vegetable broth
¼ cup milk or half-and-half (you can also use heavy cream)
⅛ teaspoon ground nutmeg
chopped fresh chives for garnish, optional
chopped fresh parsley for garnish, optional

Instructions

Sauté the veggies. Melt the butter and heat the olive oil in a large pot or Dutch oven set over medium-high heat. Add the cubed butternut squash, carrots, celery, onion, and parsley to the heated oil.
Add herbs and seasonings. Stir in the rosemary and thyme; season with salt and pepper and continue to cook, stirring frequently, for about 12 to 14 minutes or until the squash is tender.
Add broth. Add garlic and cook for 20 seconds. Stir in the vegetable broth and bring to a boil; lower the heat to a simmer and cook for 10 minutes.
Make it creamy. Remove the pot from the heat and stir in the milk or half-and-half. Using a blender, purée the soup in batches until smooth. Alternatively, use an immersion blender.
Finish the soup. Pour the soup back into the pot and stir in the nutmeg. Taste for salt and pepper and adjust if needed.
Serve. Ladle into bowls and garnish with chives and parsley.

Notes

Cutting Squash: Try to keep those squash pieces about the same size. It helps them cook all nice and even. You can also get ready-cut butternut squash from the grocery store.
Herbs: If you have all fresh herbs, use them. Trust me, they'll make your soup pop!
Blending: Hot soup can be sneaky. Don't overstuff the blender, and blend the soup in batches. An immersion blender works great, by the way.
Flavor: Before you dish it out, give it a taste. The soup might need a little extra salt or pepper.
Toppings: Crunchy bacon bits, pepitas, or dried chives are great for adding flavor and texture to the soup.

Nutrition