Easy Butternut Squash Soup Recipe

This easy butternut squash soup recipe is delicious and timeless: the sweet squash forms a creamy puree with a handful of ingredients and no cream!

There is nothing like a good butternut squash soup recipe to usher in cooler weather! This butternut squash soup is one of the first recipes Alex and I ever made together. I remember eating it in our first apartment, before our interest in cooking, as well as local and seasonal eating. Honestly I think we ate it in the summer (though I must admit  I have had squashes that have lasted that long in our pantry!). Whatever the case, I remember us being incredibly impressed at how delicious it was. Keep reading for this butternut squash soup recipe.

How to make this easy butternut squash soup recipe

Time has passed, and I was curious to look back at the recipe to see if this butternut squash soup recipe was as good as we remembered!  At first glance, I was pleasantly surprised at the short ingredient list and simple preparation method. I also was surprised at the lack of cream, which tends to be a common ingredient in butternut squash soup.

The process for this butternut squash soup recipe is pretty simple: saute the veggies, simmer until tender, and then puree. You can puree using a standard blender, but our favorite for pureed soups is using an immersion blender. This way, you don’t have to transfer the hot soup into a blender and then back to the pot: you can put the blender right into the pot and whiz! After tasting this butternut squash soup recipe, I was amazed at how creamy it got without cream. Somehow, just a potato and the squash make for an incredibly creamy texture!

While I’ve tasted fancy butternut squash soup recipes of all kinds (from Thai-spiced to gourmet Mexican), I must admit this simple version still stands the test of time! It’s a solid, basic butternut squash soup with a full-bodied flavor and a smooth, velvety texture. And while we still may look for fancy variations of our own, this one still hit the spot – and made for a good trip down memory lane!

How to cut butternut squash

The main challenge in this butternut squash soup recipe is this: just how to cut butternut squash? Everyone uses slightly different methods, but here’s what Alex and I do: First, slice off top of the squash, then the entire straight neck of the squash. Peel it and peel the round base. Cut the base in half and remove the seeds from each half with a spoon. Slice the neck into strips and then cubes. Then do the same with the rounded bottom part of the squash: slice it into strips and then cubes. Once you know how to cut butternut squash, it’s a breeze to this easy butternut squash soup recipe. See the video below to watch us in action!

Video: How to cut butternut squash

Looking for more butternut squash recipes? 

Here are some of our favorite butternut squash recipes on A Couple Cooks:

• Roasted Butternut Squash with Pickled Onions
• Lentil and Butternut Squash Soup with Chard
• Roasted Squash and Portobello Tacos
• Za’atar-Spiced Butternut Squash Soup
• Smoky Mac and Cheese with Squash and Spinach

This recipe is…

This easy butternut squash soup recipe is vegetarian, vegan, plant based, dairy free, gluten free, and sugar free.

Easy Butternut Squash Soup Recipe

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(2 votes, average: 5.00 out of 5)

5 from 2 reviews

• Author: A Couple Cooks
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 1x

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Description

This easy butternut squash soup recipe is delicious and timeless: the sweet squash forms a creamy puree with a handful of ingredients and no cream!

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Scale 1x2x3x

Ingredients

• 2 shallots
• 1 pound butternut squash
• 1 medium boiling potato
• 1 tablespoon olive oil
• 1 bay leaf
• Kosher salt
• Fresh ground pepper (or white pepper, if you have it)
• Sour cream and fresh dill, to garnish

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Instructions

1. Thinly slice 2 shallots. Dice the butternut squash (see the video!). Peel the potato and cut into 1-inch pieces.
2. In a saucepan over low heat, heat 1 tablespoon olive oil, add the shallots and cook, stirring occasionally, until the shallots are translucent (5 to 10 minutes).
3. Add the squash, potato, 1 bay leaf, a few pinch of kosher salt, and 3 cups of water. Increase the heat to medium high and bring to a steady simmer. Cook about 30 minutes, stirring occasionally, until the squash is tender.
4. Remove the bay leaf and let the soup cool slightly. Then puree the soup using an immersion blender (or transfer to a blender, then transfer back to the pot). Let the soup cool a bit more; it will thicken a bit and become creamy. Taste and add kosher salt and pepper to taste (we added about 1 teaspoon kosher salt). Use white pepper to preserve the pure look of the soup (if you don’t mind the black flecks, use black pepper).
5. Serve garnished with sour cream and fresh dill, or other garnishes as desired.

Notes

Adapted from Williams and Sonoma: Rome Tip: We highly recommend an immersion blender for a pureed soup. However, a blender or food processor will also suffice – you’ll just have to transfer the soup to the blender and back to the pot. You also can stir in spices of your choice to add a bit of flair – curry powder, cumin, coriander, chipotle powder, etc.

• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Butternut Squash Soup, Easy Butternut Squash Soup Recipe, Butternut Squash, Soup, Vegetarian

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