How to Make Butternut Squash Soup
About this recipe
Butternut squash soup is a cozy classic that shines in the fall, and this recipe from Allrecipes is a straightforward way to whip it up from scratch. With a base of fresh butternut squash, potatoes, and a mix of aromatic vegetables, this soup is not only delicious but also budget-friendly, costing only about four to five dollars to make.
The creamy texture comes without heavy cream, making it a lighter option that still feels indulgent. Plus, it’s versatile enough to customize with your favorite herbs or spices, making it a great choice for any occasion.
Ingredient notes
- Use about 1.5 kg of butternut squash, peeled and diced, which is typically one large squash.
- For a vegetarian option, substitute chicken stock with vegetable stock.
Tips from Allrecipes’s video
- When peeling butternut squash, cut it into two manageable pieces to make it easier to handle. You can use a vegetable peeler or a knife, depending on your comfort level.
- To ensure a thick, rich soup, pour in just enough stock to cover the vegetables without adding too much liquid, as it's easier to add more later than to remove excess.
- If using a regular blender, blend in batches and remember to remove the center piece of the lid to allow steam to escape, preventing any splatters.
Good to know
- How long does it take to make butternut squash soup?
- The total time for this recipe is about 60 minutes.
- How many servings does this recipe yield?
- This recipe serves 4-6 people.
- What can I use to garnish the soup?
- Garnish the soup with chives or green onions, and a dollop of creme fraiche or sour cream.
- Can I customize the flavor of the soup?
- Yes, you can customize the flavor by adding ingredients like apple, thyme, rosemary, or even making a curry version.
No life story here — the video and the recipe are the whole point. All credit to Allrecipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Peel and dice the butternut squash and potato.
- 2
In a pot, melt butter over medium heat.
- 3
Add diced onion, celery, and carrots (mirepoix) to the pot and sauté for about 1 minute.
- 4
Add the diced butternut squash and potato to the pot and cook for about 5 minutes, stirring occasionally.
- 5
Pour in enough chicken stock to just cover the vegetables.
- 6
Bring the mixture to a boil, then reduce the heat and let it simmer covered for about 40 minutes, or until the vegetables are tender.
- 7
Blend the soup until smooth using an immersion blender or a regular blender in batches, ensuring to remove the center piece of the blender lid to allow steam to escape.
- 8
Return the blended soup to the pot to check the consistency and season with salt and pepper to taste.
- 9
Serve hot, garnished with chives or green onions and a dollop of creme fraiche or sour cream.
Heads up — we had to guess a little:
- The quantity of butternut squash is inferred based on typical sizes used in similar recipes.
Credit where it’s due: this recipe was transcribed from Allrecipes’s original video on YouTube. Follow them there — it’s their dish.
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