Q1: What is the absolute easiest way to peel and cut a butternut squash?

The easiest and safest way is to first trim the top and bottom ends to create flat, stable surfaces. Then, use a sharp chef's knife to cut the squash in half where the thin neck meets the round bottom. You can now stand each piece on a flat end and safely peel the skin away with a sturdy vegetable peeler. Then, you can easily scoop the seeds out of the bottom half and chop everything into cubes.

Q2: How can I make my butternut squash soup even more flavorful?

The single best trick for the most flavorful butternut squash soup is to roast the squash instead of boiling or simmering it. The dry heat of the oven caramelizes the natural sugars in the squash, creating a much deeper, sweeter, and more complex flavor than you can achieve by simply simmering it in broth.

Q3: My soup seems too thick (or too thin). How can I fix it?

This is an easy fix! If your soup is too thick for your liking after you have blended it, simply whisk in a little more warm chicken broth or milk until it reaches your desired consistency. If your soup is too thin , you can let it simmer, uncovered, on the stovetop for another 10-15 minutes to allow some of the excess liquid to evaporate and the soup to reduce and thicken.

Q4: Can I make this soup in a slow cooker or an Instant Pot?

Yes, this soup is perfect for both! Slow Cooker : Sauté the onions in butter first (either on the stovetop or using your slow cooker's "sauté" function). Then, add the squash and broth and cook on Low for 6-8 hours or on High for 3-4 hours, until the squash is very tender. Blend until smooth. Instant Pot : Use the "Sauté" function to cook the onions in butter. Add the squash and broth, seal the lid, and cook on High Pressure for 8 minutes. Let the pressure release naturally for 10 minutes before quick-releasing the rest. Blend until smooth.

Q5: How can I make this soup vegan?

It's very easy to make this soup vegan! Simply substitute the unsalted butter with an equal amount of olive oil or a vegan butter substitute . Then, be sure to use a high-quality, flavorful vegetable broth instead of the chicken stock. For an extra creamy finish, you can even blend in a splash of full-fat coconut milk at the very end.

The Best Simple & Creamy Butternut Squash Soup

A classic and simple recipe for a creamy butternut squash soup. The soup is prepared by first sautéing chopped onion in butter, then simmering peeled and cubed butternut squash in chicken stock until it is very tender. The cooked squash is then removed from the pot, pureed in a blender until smooth, and returned to the cooking liquid. The soup is finished with a simple seasoning of nutmeg, salt, and pepper.

Author: Grace
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6-8 servings 1x
Category: Soup
Method: Simmering, Pureeing
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

One 2– to 3-pound butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Freshly grated nutmeg, to taste
Salt and freshly ground black pepper, to taste

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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 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.
Using a slotted spoon, remove the squash chunks from the pot and transfer them to a blender. Puree the squash until smooth.
Return the pureed squash to the pot with the stock and stir to combine.
Season the soup with nutmeg, salt, and pepper to your taste.
Serve hot.

Notes

This recipe creates a creamy texture by pureeing the cooked squash itself, without the need for heavy cream.
Be careful when blending hot liquids; it’s best to let the squash cool slightly and not fill the blender more than halfway.
For a vegetarian version, substitute the chicken stock with vegetable stock.

Nutrition

Serving Size: 1/6 of recipe (approx. 1.5 cups)
Calories: 150-200
Sugar: 10-15 g
Sodium: 800-1000 mg
Fat: 5-8 g
Saturated Fat: 3-5 g
Trans Fat: 0 g
Carbohydrates: 25-30 g
Fiber: 6-8 g
Protein: 4-6 g
Cholesterol: 10-15 mg

Find it online: https://www.eatswithsoul.com/creamy-butternut-squash-soup/