Posted Oct 14, 2020, Updated Mar 19, 2024 Last year, my favorite local restaurant shared their butternut squash soup recipe and it made me so happy. I spent the season tweaking and perfecting it to our family’s tastes, and I can assure you I have created the absolute best butternut squash soup recipe you will ever eat. It’s made in one pot (no roasting required) which I love. Celery, onion and carrots give this squash soup a beautiful depth of flavor, and it’s silky-smooth and perfectly sweet with a touch of fall spices. Watch our video and check out the step-by-step photos to learn how to make butternut squash soup two ways: with an immersion blender or a high-powered blender.
Butternut Squash Soup Recipe: Ingredients and Substitutions
I cannot stress how absolutely perfect this butternut squash soup is. So I recommend keeping substitutions to a minimum (if you have to make any at all). However, as always, we will talk about possible substitutions
Salted butter. Unsalted butter can be used in this butternut soup, you may just need to add more salt. Sweet Onion. I prefer a sweet onion, but any yellow, white or red onion work well. Carrot. I’d stay away from baby carrots here. I prefer large, organic, sweet carrots for the best flavor. Celery. This is a must, no substitutes here. Butternut Squash. Using frozen butternut squash makes this recipe much faster and easier. However, this recipe works well with fresh or frozen squash. Maple Syrup. Again, I don’t recommend subbing anything for the pure maple syrup – as the maple flavor is important. Light brown sugar. Dark brown sugar can be used in place of light for a richer molasses taste. Heavy Cream. Half and half can be used in place of heavy cream, but I don’t recommend making any other substitutions. Vanilla extract. Trust me and don’t leave it out! Apple Cider Vinegar. White vinegar can be used in place of apple cider vinegar if you don’t have any on hand.
How to Make Butternut Squash Soup
This butternut squash soup recipe is really easy to make in 1 pot in 45 minutes! You can make it using an immersion blender or a conventional blender! Let’s walk through the steps together, and don’t forget to watch the video! If using fresh (and not frozen) butternut squash, begin by peeling and dicing the squash. I recommend doing it with a knife Then, put the onions, celery, carrots and butter in a large stockpot. Cover and cook over medium-high heat until the onions become translucent (about 8 minutes). Once the vegetables are soft and onions are translucent, add the butternut squash, cinnamon, nutmeg, sea salt black pepper, water, maple syrup, and brown sugar and stir until combined. Then, cover and bring mixture to a boil. Once the mixture comes to a boil, remove the lid, reduce the heat and simmer for 15 minutes.
Make in a Blender
After 15 minutes of simmering, transfer the contents of the pot to a high-powered blender. Secure the lid and blend for 60 seconds or until completely smooth.
Make with an Immersion Blender
To make this butternut squash soup with an immersion blender, do not transfer the mixture to a blender after simmering for 15 minutes. Instead, use an immersion blender to blend the mixture in the pot. Then continue with the recipe written once it is smooth. If you chose to blend the mixture in a blender, pour the smooth mixture back into the large stockpot. Then, add the heavy cream, vanilla and vinegar. Whisk or stir until smooth. Taste and adjust salt/pepper as desired.
Serve
Serve this butternut squash soup warm with a sprinkling of fresh herbs. Here are some pairing suggestions:
Bread. Dipping a piece of crusty no-knead bread into this squash soup is pure heaven. Other great options are the best homemade biscuits, homemade french bread, cheese biscuits, homemade dinner rolls, pretzel bread (so good), and this whole wheat focaccia bread. Croutons. Top this butternut soup with the best homemade croutons, or these cornbread croutons! These cinnamon sugar pecans are a delicious garnish for this butternut squash soup! Have a “soup night” and make some of these soup recipes as well: potato soup (seriously the best), chicken noodle soup, sweet potato soup and homemade tomato soup!
Store
Store this butternut squash soup in an airtight container in the refrigerator for 5-7 days.
Freeze
I recommend freezing this squash soup in individual portions for easy reheating. These silicon cubes are a great way to freeze soup in 1-cup portions. You can also use small glass storage containers or even plastic bags that are freezer-friendly.
Reheat
Remove the butternut squash soup from the freezer and let it thaw slightly. Then transfer to a pot on the stove or a microwave-safe container to reheat. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
