Are you searching for the ultimate cozy and comforting soup for the fall and winter season? A dish so impossibly creamy, so velvety-smooth, and so packed with the pure, sweet flavor of butternut squash, it will become an instant family favorite? This incredible, 5-ingredient Classic Butternut Squash Soup is that perfect recipe. We’re talking tender, sweet butternut squash, simmered with savory aromatics, and blended into the most luscious, vibrant orange soup you’ve ever had.
This isn’t just another soup recipe; it’s your definitive guide to a show-stopping side that looks and tastes like a gourmet masterpiece but is secretly one of the easiest dishes you’ll ever make. We’ll show you the simple but crucial secrets to the most velvety, non-stringy texture, making it the perfect elegant starter for your Thanksgiving feast or a simple, soulful meal for a chilly weeknight.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Creamy & Cozy Fall Soup
What makes this Butternut Squash Soup so spectacularly delicious is its incredible, deep flavor and its wonderfully simple, one-pot method. This recipe is a masterpiece of minimalist cooking, celebrating the pure essence of the season. The star of the show is sweet, nutty butternut squash, which is simmered in a savory chicken stock with sweet, softened onions until it is fall-apart tender. The real magic happens in the blender, where the simple ingredients are transformed into an unbelievably rich and velvety-smooth purée. A final grating of warm, aromatic nutmeg is the perfect finishing touch.
| Metric | Time / Level |
| Total Time | 50 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Flavors of Fall: The Essential Ingredients
This iconic dish uses a handful of high-quality, simple ingredients to create its signature rich and comforting flavor.
- The Butternut Squash (The Star of the Show!):
- For the best, most flavorful result, choose a butternut squash that feels heavy for its size and has a smooth, even-colored beige skin with no soft spots or blemishes.
- The Aromatics:
- Butter & Onion: A simple but powerful combination. Sautéing a sweet yellow onion in rich butter is the key that creates a deep, savory flavor foundation and balances the natural sweetness of the squash.
- The Liquid:
- Chicken Stock: Using a flavorful chicken stock instead of just water is a fantastic secret to a much richer and more savory soup.
- The Finishing Touch:
- Freshly Grated Nutmeg: For the most authentic, warm, and aromatic spice flavor, it is absolutely essential to use freshly grated nutmeg. The complex, sweet, and nutty aroma you get from a whole nutmeg is a world away from the pre-ground dust and is the signature flavor of a perfect fall soup.
The Soup Masterclass: The Secrets to a Perfect, Velvety Purée
This recipe is a “dump-and-simmer” dream, but two simple techniques will guarantee a flawless, impressive result.
- The Slow Sauté: The number one secret to a soup with a deep, complex flavor is to take your time with the first step. By slowly sautéing your onions in the butter for a full 8 minutes until they are soft and translucent (but not browned), you are developing their natural sweetness and creating a rich, savory base that will infuse the entire soup.
- The Blender is Your Best Friend: The secret to an unbelievably silky, smooth, and lump-free texture is to use a good blender. For the absolute smoothest, most velvety soup, a high-powered blender is fantastic. It is crucial to blend the hot soup in small batches, to never fill your blender more than halfway, and to remove the center cap from the lid and cover it with a folded kitchen towel. This is the key that will allow the hot steam to escape safely, preventing a dangerous and messy explosion.
Step-by-Step to the Best Butternut Squash Soup
This elegant, festive side dish is a joy to prepare.
Part 1: The Flavorful Foundation and Simmer
Step 1: Cut your 2- to 3-pound butternut squash into 1-inch chunks.
Step 2: In a large pot or a Dutch oven, melt your 2 tablespoons of unsalted butter. Add your 1 chopped medium onion and cook until it is translucent, which will take about 8 minutes.
Step 3: Add your squash chunks and the 6 cups of chicken stock to the pot. Bring the mixture to a simmer and cook for 15 to 20 minutes, until the squash is very tender and can be easily pierced with a fork.
Part 2: The Art of the Velvety Blend
Step 1: Use a slotted spoon to remove the squash chunks from the pot and place them in a blender.
Step 2 (The Magic Step!): Add a little of the cooking liquid to the blender and puree the squash until it is completely smooth.
Step 3: Return the blended squash puree to the pot with the remaining cooking liquid and stir everything together.
Step 4: Season your beautiful, creamy soup with a fresh grating of nutmeg and salt and pepper to your taste. Serve hot.
Creamy Butternut Squash Soup (An Easy Fall Classic!)
A classic and simple recipe for a creamy Butternut Squash Soup. This comforting, one-pot soup is made by simmering peeled and cubed butternut squash with sautéed onions in chicken stock until the squash is very tender. A portion of the cooked squash is then removed and pureed in a blender to create a naturally thick and velvety texture. The pureed squash is returned to the pot and the soup is seasoned with a hint of nutmeg, salt, and pepper.
Ingredients
- One 2- to 3-pound butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock (or vegetable stock)
- Freshly grated nutmeg, to taste
- Kosher salt and freshly ground black pepper
Instructions
- Peel and seed the butternut squash, then cut it into 1-inch chunks.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for about 8 minutes, until it is translucent.
- Add the squash chunks and the chicken stock to the pot. Bring the mixture to a simmer and cook for 15 to 20 minutes, until the squash is very tender when pierced with a fork.
- Using a slotted spoon, remove the squash chunks from the pot and transfer them to a blender. Puree until smooth.
- Return the pureed squash to the pot with the remaining broth and stir to combine.
- Season the soup with a pinch of nutmeg, and salt and pepper to taste.
- Serve the soup warm.
Notes
- This is a classic and easy fall soup, perfect as a starter for a holiday meal like Thanksgiving.
- For an even easier pureeing step, an immersion blender can be used directly in the pot.
- For a vegetarian or vegan version, simply substitute the chicken stock with vegetable stock and the butter with olive oil or a vegan butter alternative.
- The soup’s creaminess comes from the pureed squash itself, without the need for any heavy cream.
The Ultimate Topping & Garnish Guide
This beautiful and simple soup is a fantastic canvas for all sorts of delicious and creative toppings.
- Creamy & Rich: A simple swirl of heavy cream, crème fraîche, or some unsweetened coconut cream adds a beautiful visual contrast and a lovely richness.
- Crunchy & Toasted: A sprinkle of toasted pumpkin seeds (pepitas), some buttery croutons, or some crispy, crumbled bacon are all fantastic additions.
- Herby & Fresh: A beautiful garnish of crispy fried sage leaves, some finely chopped chives, or fresh parsley adds a wonderful, fresh counterpoint.
For more recipe follow my pinterest account
Storage and Make-Ahead Tips
This is the ultimate make-ahead holiday side dish!
- Make-Ahead: This is a perfect make-ahead dish! In fact, the flavor is even better on the second day. You can prepare the entire soup, from start to finish, up to 3 days in advance.
- Storage: Store any leftovers, well-covered, in the refrigerator for up to 5 days.
- Freezing: Butternut squash soup freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months.
Frequently Asked questions (FAQs)
Q1: Can I roast the squash instead of boiling it?
Yes, absolutely! Roasting the butternut squash is another fantastic method that will result in an even deeper, sweeter, and more concentrated, caramelized flavor. Simply toss your peeled and cubed squash with olive oil and roast it in a 400°F oven for about 20-30 minutes, until tender and caramelized, before adding it to your pot.
Q2: Can I make this side dish ahead of time for a holiday dinner?
Yes, this is an ideal make-ahead side dish. You can prepare the entire recipe up to three days in advance. When you are ready for your dinner, you can simply reheat it gently on the stovetop.
Q3: Can I make this vegetarian or vegan?
Of course! To make this recipe completely vegetarian and vegan, simply substitute the chicken broth with an equal amount of a high-quality, flavorful vegetable broth, and substitute the butter with a vegan butter substitute or a good-quality olive oil.
Q4: What is the easiest way to peel and cut a butternut squash?
The best and safest trick is to first microwave the whole squash for about 3-5 minutes. This will soften the tough skin just enough to make it much easier and safer to peel with a vegetable peeler and to cut through with a large, sharp chef’s knife.
Q5: Can I use an immersion blender?
Yes! An immersion blender is a fantastic and convenient tool for this soup. For the absolute smoothest, most velvety result, a high-powered, traditional blender is recommended, but an immersion blender will also create a delicious, slightly more rustic-textured soup with much less cleanup!