This butternut squash soup is the ultimate fall comfort food! It’s super easy to make, vegan and naturally gluten-free soup which is incredibly cozy and delicious recipe on the whole. This recipe uses a handful of simple, affordable ingredients to create a standout soup that’s more than the sum of its parts.
Thanks to the addition of one apple that it is loaded up with lots of vegetables and seasonings, plus with a hint of sweetness. Most importantly, it’s just incredibly comforting, flavorful, and delicious.
Table of Contents
What do we need?
- 1 medium onion (chopped)
- 1 carrot (chopped)
- 3 garlic cloves
- 2 tablespoons unsalted butter
- 1 butternut squash seeded, peeled, and chopped
- 1 large tart green apple peeled and chopped
- 3 cups vegetable stock
- 1 cup water
- Pinch nutmeg
- Pinch cinnamon
- salt and pepper
For the garnish
- Fresh parsley
- Chives, chopped
- Smoked paprika
- Sour cream
How to make butternut squash soup?
- Heat the oil in a large pot on medium flame until shimmering.
- Add the onion in the pot and sauté for 5-6 minutes, stirring occasionally, until it becomes golden brown.
- Add the garlic and again saute for 1 to 2 minutes, stirring very lightly, until fragrant.
- Add the butternut squash, green apple, vegetable stock, and water. Bring it to a boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
- Let cool slightly and pour the soup into a blender, use an immersion blender, working in batches if necessary, and blend until smooth.
- If you would like to make your soup thin a bit more, then stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, and blend well. Now, taste and add more salt and pepper, if necessary.
- Now, season the soup generously with salt and pepper as needed. Serve the hot soup, topped with your desired toppings, and enjoy!
Notes
- SAFELY SLICE YOUR BUTTERNUT SQUASH: You’ll need a sharp knife and a slip-free cutting board. Use the knife to cut off the tip-top and the bottom ends of the squash. Stand the squash upright with the thickest flat side as the base. Dividing it into half, carefully slice through it from top to bottom (careful with your finger tips). In the last, use a large spoon to scoop out the seeds and discard them.
- MAKE IT DAIRY FREE/VEGAN: Replace high-quality olive oil with butter. It will make your soup taste elegant and lightly herbal.
- STORAGE SUGGESTIONS: Let leftover soup cool to room temperature before moving it to a proper storage receptacle and cooling it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.
Nutrition Facts (per serving)
Calories: 154 kcal
Fat: 7g
Carbohydrates: 24.3g
Protein: 7g
Cholesterol: 7.6mg
Sodium: 1244mg
Saturated Fat: 2.4g
Sugar: 6.9g
To Sum Up!
This easy butternut squash soup recipe is truly fantastic on its own, but you can add a touch of heavy cream (or coconut milk or cream to keep it dairy-free) for extra richness, and toasted pumpkin seeds for a little bit of crunch, if desired. This top-rated butternut squash soup is smooth and creamy, it’s sure to warm you up from the inside on a brisk autumn day. Store it in the fridge for up to 4 days, or you can freeze it for up to 2 months.
If you like this soup even half as much as we did, let us know in the comments below!
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