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Discover the Best Butternut Squash Soup Recipe for Fall Recipe

Discover the Best Butternut Squash Soup Recipe for Fall Recipe
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★★★★★

4.7 from 6 reviews

This cozy butternut squash soup recipe is perfect for fall, combining sweet and savory flavors with warming spices. Made with butternut squash, apple, and aromatic vegetables, this creamy soup is ideal for a comforting meal that’s both flavorful and nutritious. The addition of cinnamon, nutmeg, and ginger adds an inviting warmth, and the choice of heavy cream or coconut milk provides creamy richness that can cater to both dairy and dairy-free preferences.

Ingredients

Scale

Vegetables and Fruit

  • 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 carrot, peeled and chopped
  • 1 apple (such as Granny Smith or Honeycrisp), peeled and diced

Liquids

  • 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
  • 1 cup heavy cream or coconut milk

Fats and Oils

  • 2 tbsp olive oil or butter

Spices and Seasonings

  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger

Instructions

  1. Prepare the Vegetables: Peel, seed, and cube the butternut squash. Dice the onion, mince the garlic, and chop the carrot and apple carefully to ensure even cooking later.
  2. Sauté the Aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the diced onion, minced garlic, and chopped carrot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
  3. Add the Squash and Apple: Stir in the cubed butternut squash and diced apple. Cook for 3–4 minutes, allowing the fruits and vegetables to blend and start releasing their flavors.
  4. Add the Broth and Spices: Pour in the vegetable broth or chicken broth. Add salt, black pepper, ground cinnamon, ground nutmeg, and ground ginger. Stir well and bring the mixture to a boil over medium-high heat.
  5. Simmer: Once boiling, reduce the heat to low and let the soup simmer gently for 20–25 minutes, or until the squash and carrots are tender when pierced with a fork.
  6. Blend: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
  7. Add the Cream: Stir in the heavy cream or coconut milk to enrich the soup. Taste and adjust seasoning with additional salt or pepper if desired.
  8. Serve: Ladle the soup into bowls and garnish with optional toppings such as roasted pumpkin seeds, a drizzle of cream, fresh herbs like parsley or thyme, or crunchy croutons to enhance texture and presentation.

Notes

  • For a vegan version, use vegetable broth and coconut milk instead of chicken broth and heavy cream.
  • The type of apple affects sweetness; Granny Smith will add tartness, while Honeycrisp offers a sweeter note.
  • Roasted pumpkin seeds make a delicious, nutritious garnish adding crunch.
  • To speed up peeling and cubing, use a sharp vegetable peeler and chef’s knife or a food processor with slicing attachments.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: butternut squash soup, fall soup recipe, creamy squash soup, autumn recipes, vegetarian soup, healthy soup

Find it online: https://lucabites.com/discover-the-best-butternut-squash-soup-recipe-for-fall-recipe/