Simple Butternut Squash Soup | The Recipe Critic

Butternut Squash Soup is rich, creamy, savory, and just like a warm hug in a bowl.  Classic fall flavor welcomes in the cooler weather with a perfect blend of spices and ingredients.
Serve it with a side of Parmesan Roasted Vegetables and Homemade Rolls for a perfect Autumn or winter meal.

Butternut Squash Soup
This soup is guaranteed to warm you up from the inside out, with it’s velvety, smooth, rich flavor, it’ll be a family favorite.  The best part is it’s actually quite good for you. Packed with veggies, this tastes so good you’ll forget it’s practically healthy.
Butternut Soup is quick and easy. The most time consuming part is peeling and cutting your squash and veggies. But it’s well worth it and you can always use pre-chopped or shredded ingredients. It’s an awesome make ahead, and freeze for later soup. And it is excellent with any meal.
All you need for Soup Ingredients
Butternut Squash: Cube a 3 pound squash, keep the cubes the same size.
Celery: I like to chop them pretty finely for easy cooking.
Onion: use yellow or white onion chopped finely.
Carrots: Shred the carrots or buy pre shredded carrots
Granny Smith Apple: Don’t leave out! The tartness from the granny smith adds a subtle, but delightful flavor. You don’t want to substitute it either.
Vegetable Stock: Beef and Chicken broth can both be used with great success.
Fresh Thyme: I love fresh thyme it adds such a nice sophisticated taste.
Pinch of Cinnamon: just a pinch will do, don’t want to over spice it with cinnamon.
Salt and Pepper: Add to taste
Heavy Cream: This is optional, but adds richness and velveti-ness.
Making Butternut Soup Recipe
Super simple to assemble and has so much flavor!
Cook: In a large pot add in the butternut squash, celery, onion, carrots, apple and vegetable stock. Bring to a boil and reduce to a simmer. Let simmer until squash is fork tender. Takes about 20 minutes.
Spice: Add in the thyme, cinnamon, and salt and pepper.
Blend: Use an immersion blender to blend till smooth and creamy. You can also blend in small batches in a blender.  Add more salt and pepper if needed. Then add the cream if desired.

Butternut Soup Tips and Variations
This a great base soup to add variations and with a few tips it’ll be luscious every time.
Roast: To add an extra nutty flavor roast the butternut squash before hand and add it right before you blend the soup.  
Chop: Be sure the squash is cut to the same size for even cooking.
Pre-Chopped: Peeling and chopping your own butternut squash can be time consuming and tough. Use pre-chopped squash for easiness.
Flavor Twist: For a Mexican twist omit the thyme and add a 1 1/2 teaspoon cumin and half a teaspoon chipotle chili powder. Serve with chopped cilantro. For a Thai flavor add a tablespoon of red curry paste and about half a teaspoon of ground ginger.
Extras: To add extra texture add some rice, quinoa, or orzo to the soup.

Toppings For Butternut Squash Soup
Top your soup to add zing and pizazz.
Cheese: Butternut squash goes great with cheddar, feta, blue cheese and Monterey jack. Try them all.
Nuts: For crunch try toasted pepitas, almond slices or pecans.
Bacon: Bacon crumbles are super savory and fun.
Croutons: Try homemade croutons for add flavor and crunch.
Storing Soup
Fridge: This stores beautifully in the fridge for up to 4 days.
Freezer: Butternut squash soup freezes extremely well, freeze in a gallon ziploc bag or container for up to 3 months. When ready to use, thaw slowly in a pot on the stove and then add the cream and toppings as desired.

More Amazing Creamy Warm soups
Nothing is better on a cold day than a warm creamy bowl of soup.

Butternut Squash Soup

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Author Alyssa Rivers

Servings 6 Bowls

Butternut Squash Soup is rich, creamy, savory, and just like a warm hug in a bowl.  Classic fall flavor welcomes in the cooler weather with a perfect blend of spices and ingredients.

3
pounds
butternut squash
cubed

2
celery stalks
chopped

1
small onion
chopped

1
cup
shredded carrots

1
Granny Smith apple
chopped

5
cups
vegetable stock

1
teaspoon
fresh thyme

pinch
of cinnamon

salt and pepper

1/2
cup
heavy cream
optional

In a large pot add the butternut squash, celery, onion, carrots, apple, and vegetable stock. Bring to a boil and reduce to a simmer. Let simmer until squash is fork tender about 20 minutes.

Add in thyme, cinnamon, and salt and pepper and using an immersion blender (or blender) blend until smooth and creamy. Use additional salt and pepper if needed. Add heavy cream if desired.

Nutrition Facts
Butternut Squash Soup

Amount Per Serving

Calories 213
Calories from Fat 72

% Daily Value*

Fat 8g12%Saturated Fat 5g25%Cholesterol 27mg9%Sodium 817mg34%Potassium 941mg27%Carbohydrates 38g13%Fiber 6g24%Sugar 12g13%Protein 3g6%
Vitamin A 28413IU568%Vitamin C 52mg63%Calcium 135mg14%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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