Best Easy Butternut Squash Soup Recipe

Best Easy Butternut Squash Soup Recipe: Indian roasted chicken soup butternut squash for thanksgiving ideas, air fryer, healthy, baked, soap, easy dinner

When you’re looking for a quick and nutritious dinner, this soup is perfect

Prepare a big batch in advance to have it ready for the upcoming week.

It would be fantastic to bring it along to fall events and use it as entertainment.

This soup is just perfect. It is:

• Rich, flavorful, and uplifting
• Easy and ideal for cool weather

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History of butternut squash

There have been butternut squash for more than 5,000 years.

Although no one is certain where it originated, the Incas most likely grew it in central and southern America in the 15th century.

With good cause, it’s currently utilized in many different countries and cuisines around the globe!

In addition to being tasty and adaptable, butternut squash is also high in fiber, potassium, copper, manganese, and precursors of vitamin A, as well as vitamins C, B2, B5, B6, B7, K, and more!

Butternut squash soup nutrition facts (1 of 4 servings)

• Protein: 5.1 g
• Calories: 287
• Fat: 11 g
• Carbohydrates: 48.8 g
• Saturated Fat: 8 g
• Polyunsaturated Fat: 0.35 g
• Sugar: 15.1 g
• Vitamin A: 35550 IU
• Vitamin C: 72.6 mg
• Calcium: 180 mg
• Iron: 3.8 mg Monounsaturated Fat: 0.9 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 287 mg
• Potassium: 1123 mg
• Fiber: 12.4 g

Butternut squash soup recipe with coconut milk

This butternut squash soup with coconut milk goes well with both rice and a side of sautéed greens, or it can be served as an appetizer.

Our use of full-fat coconut milk results in a rich, creamy soup.

If you’d like a lighter soup (with only 1 gram of saturated fat per serving), you may use light coconut milk instead

Ingredients

• ½ cup canned coconut milk
• 1 teaspoon salt
• ¼ teaspoon ground red pepper
• 2 (12-ounce) packages of fresh cubed butternut squash
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• ½ cup thinly sliced shallots
• 1 tablespoon minced garlic
• 1 tablespoon minced, peeled fresh ginger
• 2 cups water
• Cilantro leaves (optional)
• Ground red pepper (optional)

Directions

• Turn on a medium-high heat burner in a big, heavy pot.
• Drizzle oil around in the pan to coat it.
• Stir occasionally while sautéing the shallots for three minutes until they become tender.
• Add the ginger and garlic; cook for one minute.
• Bring two cups of water, coconut milk, squash, salt, and red pepper to a boil.
• Simmer the squash for 20 minutes, covered, over low heat, stirring often, until it becomes soft.
• Fill a blender with the squash mixture.
• To let steam out of the blender, remove the middle section of the lid; replace the cover securely.
• To prevent splatters, cover the blender lid opening with a fresh cloth.
• Puree the mixture.
• Add juice and stir.
• Extra chili and cilantro leaves can be added as a garnish if you like.

Your butternut squash recipe with coconut milk is served!

Butternut squash soup ingredients

3 ingredient butternut squash soup

This Butternut Squash Soup just requires butternut squash, onion, and vegetable broth.

These three ingredients are easy to recall when you are at the grocery store.

When you find yourself grocery shopping without a list, it’s often helpful to have a few simple recipes committed to memory.

You may purchase precut butternut squash to make this straightforward roasted butternut squash soup even easier to prepare.

You don’t need much more because butternut squash is inherently sweet and has a creamy texture.

It would appear that the flavor of the butternut squash soup improves and intensifies with time.

Ingredients

Squash—a whole butternut squash may be stored in the fridge for up to three months without going bad.

Everything will stay fresh even if you don’t make the soup immediately after buying all the ingredients.

But, precut butternut squash is always available in the produce department of most supermarkets if you’d prefer not to peel, deseed, and chop the squash.

Roasting the squash halves with the skin still on is another option.

It’s really easy to remove the meat from the skin once it’s fork-sensitive.

Alternatively, you could prepare whole butternut squash in the Instant Pot and use the flesh in this broth.

Water: All you have to do to soften and sweat the onion for this soup is use water.

If olive oil is something you always have on hand, feel free to use it.

Onion: For this dish, you can use yellow, white, or sweet onions.

Vegetable stock, sometimes known as veggie broth, is a one-ingredient miracle.

It requires relatively little work to give soups and stews an extra taste boost.

If you’re not vegan, you can alternatively use bone broth or chicken stock.

Make sure the broth you purchase is labeled as gluten-free if you follow a gluten-free diet by carefully reading labels.

Salt and pepper: Salt enhances the taste of the meal, while pepper harmonizes beautifully with the butternut squash’s inherent sweetness.

Feel free to add these two seasonings if you like, but they’re extra.

Simple butternut squash soup recipe steps

Let me share how easy it is to make this 3-ingredient butternut squash soup!

It’s perfect for soup season, with just a few simple ingredients.

• Turn the oven on to 400 degrees and place parchment paper on a baking pan.
• Arrange the cubes of butternut squash in an equal layer on the baking pan.
• Bake for forty minutes, or until the butternut squash is tender and browned.
• To roast butternut squash, you may alternatively air fry it.
• In the meantime, place a big saucepan or stockpot over medium heat and fill it with water.
• After adding the onion, give it about five minutes to soften.
• After adding the onion and roasted squash to the saucepan, mix in the broth and spices.
• After increasing the heat to a simmer on high, switch off the burner.
• Blend the soup until it’s smooth using a standard blender or a hand immersion blender. Serve right away.

Recipe tips

• Squash may be roasted up to three days ahead of time for soup preparation.
• Refrigerate the roasted squash until you are prepared to make the soup in an opaque container.
• If using a blender to puree the soup, proceed with extreme caution.
• To prevent any hot liquid from escaping, it is recommended to always place a towel over the lid.
• Reduce the pace of blending to lessen the possibility of splashing.
• Utilizing a hand-immersion blender submerged in boiling liquid requires additional caution.
• Before using the blade, make sure it is fully submerged. Proceed cautiously and contemplate donning an oven mitt to protect your hands if any of the heated liquid spills.
• Visit the stock section of your local grocery store to locate prepared, reduced-sodium vegetable broth.
• You may substitute reduced-sodium chicken broth for vegetable broth in this soup if you’re not a vegetarian and want to enhance the protein content.
• To enhance the flavor of this dish, feel free to use additional dry spices like thyme, cinnamon, garlic powder, or curry powder.
• Just a teaspoon of each will do the trick.
• The remaining soup may be kept in the fridge for up to four days if it is sealed tightly. Reheat before consuming.

Roasted butternut squash soup recipe

Indulge in a bowl of butternut squash soup—it’s warm and creamy.

It seems as though butternut squash and chilly weather were meant to be together, and in a way, they were.

This classic butternut squash soup will complete your winter and fall menus.

Serve it with salads and grilled cheese sandwiches until the end of winter.

This recipe for simple butternut squash soup is also a fantastic choice to prepare ahead of time.

The flavor improves with time. Shall we begin with this best butternut squash soup recipe?

Readers enjoy this recipe for the following reasons:

Easy ingredients: This delicious soup will only require eight simple ingredients: butternut squash, olive oil, garlic, shallot, vegetable broth, maple syrup, and nutmeg.

The cream is not as good as the butter. A small amount of butter, which doesn’t overpower the soup like heavy cream often can, balances off the flavor and makes it genuinely appealing.

Olive oil can be used in place of dairy in vegan or dairy-free soups. It is already plant-based.)

The major flavor is produced by roasted butternut squash. The cooking technique, which begins with roasting the butternut squash to bring out its finest caramelized taste, accounts for the majority of the soup’s flavor.

Bonus! This implies that peeling and chopping the squash is not necessary.

After taking the squash out of the oven, you may begin by sautéing some garlic and onion.

Serve now or later on: You may serve this soup right out of your blender if you’re making it for a crowd.

Alternatively, prepare it the day before and reheat it in a saucepan on the stove or in your blender.

Garnishes are optional. Even though there isn’t much of a garnish for this soup, you can always add some toasted pepitas, green pumpkin seeds, or freshly ground black pepper for some added flair.

How to blend butternut squash soup

This is where the soup doesn’t taste like other soups made with butternut squash.

Usually, you have two choices, and none of them is something I would advise:

• You may attempt blending the soup with an immersion blender after adding the other ingredients to the saucepan, but this will always result in a disappointingly gritty soup.
• It’s always a bit scary, but you may very gently transfer hot soup to a blender in stages for creamier results.

With this soup, I discovered a better method. As a stand blender produces a creamier soup, that’s what we’re going to use.

• The main idea is to add roasted butternut squash and sautéed shallot and garlic to a blender instead of heating all the ingredients in the saucepan.
• Add the other ingredients and vegetable broth after that.
• Process it until it becomes very smooth.

If your blender is a standard stand blender:

You may use any stand blender! After blending the ingredients into a creamy oblivion, return the soup to the stove.

• On a medium heat, reheat it, stirring from time to time. That is all.
• If your high-end blender has a soup setting, choose it so that you may serve hot soup right out of the blender.

If your high-end blender lacks a soup setting: (I mean a high-end Vitamix, Blendtec, KitchenAid, or anything comparable in performance.)

Usually, 4 to 6 minutes of blender time will warm your soup up enough to serve right out of the blender.

For more information, refer to the manufacturer’s instructions.

Alternatively, just return the mixture to your soup pot and warm it over the burner. That is sure to work.

Butternut squash soup (vegan)

This is a vegan recipe for butternut squash soup made with vegetarian broth.

Butternut squash soup recipe ingredients

You’ll need ten basic ingredients to prepare this quick butternut squash soup recipe:

• Butternut squash: Look for a medium-large squash at the grocer or farmers market, as this soup uses three pounds of squash.
• Garlic and yellow onions are two vegetables that offer a wonderful depth of flavor.
• Fresh sage and rosemary adds depth and coziness to this soup.
• Ginger: The warm flavor of ginger accentuates the fall flavor of the squash and herbs.
• Two tablespoons of extra-virgin olive oil offer just the right amount of richness.
• Vegetable broth: No dairy, coconut milk, or almonds are needed because the pureed squash becomes creamy on its own!
• Add the salt and freshly ground black pepper to the onion at the beginning of cooking, but taste and adjust as needed towards the end.

How to make:

• First, cut the vegetables!
• Add the squash and simmer until it starts to soften after sautéing the onion until it turns transparent.
• Add the ginger, garlic, and herbs after that.
• Add the stock and simmer for approximately 20 minutes, or until the squash is soft.
• After the squash has become tender, place the soup into a blender.
• Blend until the soup is creamy and bright orange.
• Lastly, transfer it to dishes, add chopped pepitas and parsley as a garnish, and dig in!

What to serve with butternut squash soup

No matter what you’re eating, this soup will satisfy your cravings.

When serving it as the main course, pair it with some handmade focaccia, avocado toast, corn muffins, or a simple side salad or vegetable side.

Here are some suggestions:

• Simple lemon green beans
• Roasted cauliflower with lemon zest
• Simple roasted beets
• Rainbow kale salad with carrot-ginger dressing
• Shredded brussels sprout salad
• Roasted brussels sprouts
• Roasted beet salad
• Or, pair it as an appetizer with a filling vegetarian main course like
• Roasted cauliflower steaks,
• Vegan meatball sandwiches,
• Homemade mac and cheese,
• Sun-dried tomato pasta, or a grilled cheese sandwich

More butternut squash recipes to enjoy

Try these tasty dishes to make the most of it:

• Balsamic butternut, kale, and cranberry Panzanella
• Butternut squash chipotle chili with avocado
• Roasted butternut squash risotto
• Spicy butternut squash soup
• Curried butternut squash soup
• Sweet potato and butternut squash soup
• Butternut squash soup with apple
• Roasted butternut squash tacos
• Roasted butternut squash, pomegranate, and wild rice stuffing

Potential alternatives:

Would you like to alter the recipe for your butternut squash soup recipes? Please do as follows:

• Roast your vegetables: Roasting the butternut squash, carrots, and onions before adding them to the soup is all that is needed to prepare roasted butternut squash soup. When you prepare the remaining soup ingredients while the vegetables roast, it doesn’t take much longer, and the roasted vegetables offer a wonderful taste depth.
• Add a dash of ground ginger and a tablespoon or two of red curry paste to produce a Thai-inspired curried butternut squash soup. Garnish with chopped fresh cilantro and lime wedges.
• Give it a Mexican twist: To make a butternut squash soup with a Mexican flair, replace the nutmeg and sage with 1.5 teaspoons ground cumin and a generous sprinkle of chipotle chili powder. Serve the soup with chopped fresh cilantro and lime wedges.
• Add rice or grains: Feel free to add some rice, quinoa, farro, or other favorite grains to your soup to make it extra hearty. Just remember to add more broth as needed to help the grains or rice cook.
• Use cream in place of coconut milk: To make this soup extra creamy if you’re not a huge lover of coconut milk, feel free to use heavy cream or half & half instead.
• Enjoy yourself while adding toppings: Butternut squash soup goes nicely with so many additions!

Other variations:

• Butternut squash soup with apple bacon
• Chipotle-lime butternut squash soup
• Roasted butternut squash and apple soup with bacon
• Indian-spiced butternut squash soup

Toppings for butternut squash soup

You may top butternut squash soup with robust, delicious ingredients because it has a moderate flavor.

Sour cream, red pepper, green onions, crumbled bacon, croutons, fresh herbs, and shredded cheese are among the ingredients that reviewers like.

Some others are:

• Nuts: toasted almonds, walnuts, pine nuts, pepitas, or candied pecans
• Herbs: fresh cilantro, thyme, sage, chives, etc.
• Cheese: Parmesan, grated sharp cheddar, feta
• Greens: fresh baby arugula or microgreens
• Homemade croutons
• Bacon: crispy bacon or prosciutto

How to peel, seed, and chop butternut squash

This recipe’s preparation of the butternut squash is arguably the most challenging step.

• After all, the hard outer skin of winter squash is what gives it its lengthy shelf life.
• But don’t be scared—you can peel butternut squash using this simple technique:
• Halve the squash lengthwise, taking care to cut the “bulb” off of the “tube.”
• Cut off the bulb’s bottom and stem, then place both parts on a level surface.
• Peel the skin off of the vegetable from top to bottom with a vegetable peeler.
• Chop after halves each, remove seeds, and peel.

Advice: Some reviews advise softening the skin in the microwave before peeling it off.

To achieve this, just pierce the squash with a fork to make holes in it, and then microwave it whole for two to three minutes.

Then proceed with the peeling as described above.

How to freeze butternut squash soup

Without the cream, the soup may be frozen for up to three months.

After letting the soup defrost for 12 hours in the fridge, reheat it over medium heat on the stovetop before serving.

When fully heated, stir in the cream and simmer until ready to serve.

Conclusion

There are many varieties to try to make this easy butternut squash soup recipe. Feel free to choose from the butternut squash soup recipes mentioned above.

FAQs

What is butternut squash soup made of?

All you need to prepare this delicious soup are eight simple ingredients: butternut squash, garlic, shallot, olive oil, butter, maple syrup, and nutmeg.

What does butternut squash do for the body?

Nutritious benefits of butternut squash include fiber, potassium, and vitamin A.

This winter squash helps improve skin and hair health, reduce asthma attacks, and control hypertension.

Winter squash, despite its name, is a summer crop that matures in autumn.

What are 3 ways you can eat butternut squash?

However, with a few basic suggestions, preparing this winter classic is a breeze.

In addition, butternut squash may be roasted in its shell and served with only a dollop of butter and a drizzle of honey, or it can be used in salads and other dishes.

All of these uses are possible if you learn how to cook it.

What is good to eat with butternut squash soup?

To go with your rich butternut squash soup, try any of these sandwiches:

• Brie and apple grilled cheese
• Turkey pesto sandwich
• Bacon turkey bravo sandwich
• Fall harvest turkey wrap
• Roast beef sandwiches
• Apple & brie grilled cheese with baby greens.
• Grilled turkey cranberry cream cheese sandwich.

Editor’s Pick >>>> https://www.foodnbody.com/50-easy-dinner-ideas-for-family-recipes-everyone-will-love/

Why is it called butternut squash?

The Americas are the natural home of all squash varieties, with the butternut variation originating there in the early 1940s.

Its nutty flavor and buttery-smooth texture earned it the moniker “butternut.”

What to eat with butternut squash?

Ideas for serving roasted butternut squash include:

• Pork
• Chicken
• Pasta

Any festive main course that your family enjoys, such as roast chicken, roast turkey, ham, or prime rib, goes well with roasted butternut squash!

What happens if you eat butternut squash every day?

Butternut squash is a great way to meet your daily fiber needs since one cooked cup has about 7 grams of fiber.

According to McIntyre, this offers several possible health advantages for blood sugar levels, stomach motility, and heart health.

Which vegetable is squash?

A ‘pepo,’ or single-celled fruit with numerous seeds and tough skin, is what squash is categorized as.

Squash is sometimes called a vegetable, although technically it is a fruit because it has seeds.

Is butternut squash a carbohydrate or a vegetable?

Potatoes, maize, peas, and winter squash (acorn or butternut) are examples of common starchy vegetables.

Eating more veggies is a terrific way to acquire more carbohydrates, which our bodies need to stay nourished.

Can you boil butternut?

It takes only 5 to 6 minutes to cook butternut squash. Compared to the 30- to 35-minute roasting cook time, that is far quicker.

Roasting gives the squash a beautiful caramelized exterior, but it still comes out sweet and delicate.

Can butternut be eaten raw?

Butternut squash can be eaten uncooked.

Raw butternut squash has a flavor similar to that of carrots and works well in crisp salads and salads.

If you prefer raw squash to cooked squash, begin by removing the rough outer skin (which, incidentally, is edible when cooked).

What goes well with squash soup?

Serving recommendations for butternut squash soup:

• Simple lemon green beans.
• Roasted cauliflower with lemon zest.
• Simple roasted beets.
• Rainbow kale salad with carrot-ginger dressing.
• Shredded Brussels sprouts salad.
• Roasted Brussels sprouts.
• Roasted beet salad.

Does butternut squash need to be peeled for soup?

The best thing about this recipe is that it doesn’t call for peeling or cubing the squash, unlike some butternut squash recipes that do.

Simply put the squash on a baking pan, cut side down, and roast it until it is soft.

What are the benefits of homemade butternut squash soup?

Advantages of soup with butternut squash!

• This dessert is incredibly low in calories yet high in nutrients.
• High levels of antioxidants may help prevent high blood pressure, as well as promote healthy skin and hair.

What does butternut squash soup taste like?

It is very smooth, exquisitely sweet, somewhat nutty, and delightfully peppery.

With a side of crispy bread or a grilled cheese topping dip, it becomes the ideal dinner! Butternut squash soup is the most comforting and creamy soup you can cook in the fall!

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