Butternut Squash Soup Recipe
This Butternut Squash Soup Recipe is perfectly creamy, nourishing, and so easy to make! Made with simple, wholesome ingredients, this naturally vegetarian and gluten-free butternut squash soup is cozy and delicious and everyone's favorite fall comfort food! Stovetop and slow cooker instructions included.
Servings: 8 servings
Calories: 191kcal
Ingredients
- 1 tablespoon olive oil
- 2 medium yellow onions - chopped
- 4 stalks celery - chopped
- 5 carrots - chopped
- 2 small sweet potatoes - peeled and cut into large chunks
- 5 cloves garlic - chopped
- 1 2-inch piece fresh ginger - peeled, roughly chopped and smashed
- 2 apples - cored and diced
- 2 medium butternut squash - peeled, seeded and chopped into 1-inch cubes
- 2 teaspoon salt - plus more to taste
- 1 teaspoon freshly ground black pepper - plus more to taste
- 6 cups low-sodium vegetable broth - or water or low-sodium chicken broth (plus more as needed)
- Optional Toppings - Homemade Croutons, cheese, fresh herbs, nuts, seeds, everything-but-the-bagel seasoning, bacon, etc.
Instructions
Stove Top Method
- Cook the vegetables: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook for 4–5 minutes, stirring often, until soft and translucent. Stir in the carrots, celery, and sweet potatoes. Cover and cook for 10–15 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the aromatics and squash: Once the root vegetables have softened slightly, add the garlic and ginger. Sauté for 1 minute until fragrant, then stir in the diced apples and cubed butternut squash. Mix well to combine.
- Simmer: Pour in the broth (or water) and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let the soup simmer for about 30 minutes, or until all the vegetables are soft and tender.
- Blend the soup: Remove the pot from heat. Using an immersion blender (or working in batches with a regular high-speed blender), blend the soup until completely smooth. If using a countertop blender, fill it only halfway and vent the lid to avoid steam buildup. Transfer blended soup to a clean pot as you go.
- Season to taste: Turn the pot with your pureed soup on low heat. Stir in the 1/2 cup half-and-half and season with salt, pepper, and additional cream to taste. Stir often to prevent soup from burning.
- Season and serve: Return the pureed soup to low heat. Season with salt and pepper to taste. Ladle the soup into bowls and top with your favorites—homemade croutons, toasted seeds, fresh herbs, cheese, bacon bits, or a sprinkle of pomegranate arils.
Slow Cooker Method
- Divide the ingredient amount listed in the recipe card in half.
- Prepare vegetables: Chop the vegetables and apples into large chunks. Peel and roughly chop the garlic and ginger.
- Transfer to a large slow cooker: Transfer the vegetables, ginger, garlic, salt and pepper, and broth to a large slow cooker (at least 6-quarts).
- Cook until tender Cook until all vegetables are soft and tender, approximately 6-8 hours on low, or 4 hours on high.
- Blend: Stir in the half-and-half or creamer and use an immersion blender to puree the soup. Or, transfer to a large blender and blend it there.
- Season to taste and serve: Season with additional salt and pepper, to taste. Serve garnished with all your favorite toppings!
Notes
- To make this butternut squash soup with canned squash: Substitute with 2-3 cans (15 ounces each) of unsweetened butternut squash purée or pumpkin puree (not pie filling).
- For soups like this one, you can't really overcook your vegetables, so no need to set a timer for 30 minutes exactly. As long as all your vegetables are nice and mushy, you're good to go.
- You may want to let your vegetables and broth cool slightly before blending. If you're in a hurry, make sure to only fill your blender halfway and pulse before blending. If your mixture is too thick or you're having trouble blending, don't hesitate to add more vegetable broth or chicken stock until you reach your desired consistency.
- The soup will thicken after cooling. Add additional vegetable broth or water as needed to reach the desired thickness when reheating.
- Store leftovers in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
- Nutritional information does not include suggested toppings.
Nutrition
Calories: 191kcal | Carbohydrates: 40g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 635mg | Potassium: 949mg | Fiber: 7g | Sugar: 12g | Vitamin A: 25399IU | Vitamin C: 46mg | Calcium: 138mg | Iron: 2mg
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