Butternut Squash Soup

Buttery smooth butternut squash soup with just a hint of cinnamon and nutmeg makes for one delicious cozy bowl of soup!

We love soups in Sourdough Bread bowls and usually keep it at that, but also love to make Grilled Cheese Sandwiches or even Rolls. Any of these complement this earthy butternut squash soup perfectly!

A Tasty Fall Soup

Butternut squash soup is one of my all-time favorite soup recipes to make and eat. Let me tell you why:

• Healthy + Hearty. It’s healthy and filling and has the most scrumptious flavor.
• Sweet and Savory. It has a bit of sweet and a bit of savory and the ingredients in this recipe come together so well that it makes the squash soup creamy and delicious.
• Flavors of fall. With a bit of chopped cilantro and sour cream this soup is like having a bit of fall in your mouth.

It’s one of our favorite soups to make and is similar in earthiness to our Sweet Potato Soup and Carrot Soup.

Butternut Squash Soup Ingredients

• Butter
• Carrot (chopped)
• Potato (cubed)
• Minced garlic
• Spices: cinnamon and nutmeg add just the hint of sweetness and flavor that makes this soup perfect!
• Butternut Squash – Peeled, seeded and cubed. Using a pre-cut butternut squash should be just fine, simply add to the recipe as directed.
• Chicken Stock – Make it healthier by using a low sodium stock/broth and omitting any cream or sour cream. This can also be made vegetarian by using a vegetable broth and not adding any toppings or meat.
• Garnish: Sour cream, heavy cream, prosciutto, sage and/or cilantro.

How to Make Butternut Squash Soup

1. SAUTE. Heat the olive oil in a heavy stock pot or dutch oven over medium heat. Add the carrot, celery, onion, and garlic, and cook until the vegetables are softened.
2. SIMMER. Add the butternut squash, potato, chicken broth, brown sugar, and salt to the pot. Bring the soup to a simmer, then reduce the heat and continue to simmer for 30-40 minutes until the squash is soft and easily pierced with a fork.
3. PUREE. Remove the soup from the heat and puree using an immersion blender or in batches in a blender until the texture is smooth (be sure to remove the center cap from the blender to allow steam to vent).
4. GARNISH + ENJOY! To make the topping, heat the olive oil over medium heat in a medium saucepan. Add the prosciutto and cook until crispy, then remove to paper towels to drain. Add the sage to the skillet and cook until crisp, then sprinkle with salt and black pepper, to taste.

Serve the soup with prosciutto and sage sprinkled on top, and a drizzle of fresh cream.

Recipe Tips

To thicken this soup:

• Add in a cornstarch slurry (1 tablespoon cold water to a separate bowl and stir in 1 teaspoon cornstarch. Once smooth, stir it into the soup. Repeat until you’ve reached the desired thickness).
• Let it simmer on the stove uncovered for 10-20 minutes.
• Add in more sour cream or Greek yogurt.

Variations: Change it up using either of these flavor variations!

• Coconut milk. A lot of recipes use coconut milk or cream to make it a bit sweeter or thicker. This is an alternative to sour cream.
• Add in apples. Some people like to add in apples because it adds some tartness to this sweet and savory soup.

Storing Info

STORE. Allow the recipe for butternut squash soup to cool before pouring it into a large airtight container or individually portioned containers. Store the soup in the refrigerator for 3-4 days.

Reheat, thaw in the fridge if needed, and reheat smaller portions in the microwave or larger portions in a slow cooker or pot on the stove.

FREEZE this soup for up to 3 months in airtight containers or freezer-safe bags. Let it cool completely before placing it in your containers.

For More Veggie Soups, Check Out:

• Broccoli Cheese Soup
• Cheesy Cauliflower Soup
• Creamy Tomato Basil Soup
• Cheesy Potato Soup
• Carrot Soup

Adapted from Allrecipes.com