Amazing Butternut Squash Soup Recipe
About this recipe
Butternut squash soup is a cozy, creamy dish that's perfect for fall. This recipe from John Kanell at Preppy Kitchen is not only easy to make, but it also highlights the natural sweetness of butternut squash, complemented by aromatic spices like cinnamon and nutmeg.
With just a few simple ingredients, you can create a nourishing soup that’s rich and comforting without relying heavily on cream. Plus, it’s versatile enough to customize with your favorite spices or even a touch of apple for added sweetness.
Ingredient notes
- Use 1360g of butternut squash, which is about three pounds, for this recipe.
- For a thicker soup, use 3 cups of vegetable broth; for a thinner soup, go for 4 cups.
- You can substitute heavy cream with coconut milk for a dairy-free option.
Tips from Preppy Kitchen’s video
- Cut the butternut squash into smaller cubes for faster cooking; larger pieces will take longer to soften.
- Caramelize the onions for 10-15 minutes to develop a deep flavor before adding garlic and spices.
- Blend the soup until smooth after simmering; let it cool slightly before blending to avoid splatters.
Good to know
- How many servings does this recipe make?
- This recipe yields 4-6 servings.
- How long should I simmer the soup?
- Let the soup simmer for 30-40 minutes until the butternut squash is very tender.
- What can I use instead of heavy cream?
- You can use coconut milk as a dairy-free alternative to heavy cream.
- What spices can I add for extra flavor?
- You can add spices like curry or chili powder for heat, or even diced apple for a touch of sweetness.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Peel, seed, and cube the butternut squash into smaller pieces for faster cooking.
- 2
Dice the onion and set aside.
- 3
Heat 2 tablespoons of olive oil in a large pot over medium heat.
- 4
Add the diced onion to the pot and cook, stirring occasionally, for 10-15 minutes until browned and caramelized.
- 5
Mince the garlic and add it to the pot, stirring for 2 minutes to avoid burning.
- 6
Add 0.5 teaspoon of cinnamon and 0.125 to 0.25 teaspoon of nutmeg, stirring for about a minute to bloom the spices.
- 7
Add the cubed butternut squash to the pot and stir to combine with the onions and spices.
- 8
Add 0.5 teaspoon of salt and 0.5 teaspoon of black pepper, stirring well.
- 9
Pour in 3 to 4 cups of vegetable broth, depending on desired thickness, and bring to a simmer.
- 10
Let the soup simmer for 30-40 minutes until the butternut squash is very tender.
- 11
Blend the soup until smooth using a blender or immersion blender, adding heavy cream or coconut milk for extra richness if desired.
- 12
Taste the soup and adjust the consistency with more broth or cream if needed.
- 13
Garnish with fresh thyme, a dash of cinnamon, and freshly cracked pepper before serving.
Heads up — we had to guess a little:
- Nutmeg measurement inferred as 1/8 teaspoon is a common measurement.
- Cream or coconut milk quantity inferred as a range for richness.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
Are you Preppy Kitchen? Claim this page or ask us to take it down. Your call, always.
