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Butternut Squash Soup

Bowl of creamy butternut squash soup garnished with fresh parsley and black pepper, served with a spoon on a light stone surface.
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This creamy butternut squash soup is a comforting fall favorite made with simple ingredients. It’s easy to prepare using oven, stovetop, slow cooker, or Instant Pot methods, and it’s naturally gluten-free with vegan-friendly options.

Ingredients

Scale
  • 1 medium (2–3 pounds) butternut squash
  • 3 tablespoons butter (or olive oil for dairy-free)
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 6 cups chicken stock or vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more for garnish)

Instructions

  1. Preheat oven to 425ºF. Cut squash in half, remove seeds, and place on a baking sheet. Roast for 40 minutes until tender.
  2. Let the squash cool, then scoop flesh into a blender or food processor.
  3. In a skillet, melt 1 tablespoon butter over medium heat. Sauté onion for 3 minutes until translucent, then add garlic and cook for another 1–2 minutes.
  4. Add sautéed onion and garlic to the blender with the squash. Add remaining ingredients: broth, cumin, salt, and pepper.
  5. Blend until smooth and creamy. Adjust seasoning to taste.
  6. Serve hot with optional garnishes like fresh herbs, cream, or toasted seeds.

Notes

  • Use coconut milk for a creamy vegan variation.
  • Adjust consistency by adding more or less broth when blending.
  • Roasting the squash enhances the soup’s natural sweetness.
  • Store leftovers in the fridge for 4 days or freeze for up to 3 months.
  • Let soup cool slightly before blending to avoid pressure buildup in blender.

Nutrition

Find it online: https://recipeeasily.com/butternut-squash-soup-recipe/