Butternut squash is in season just in time for the holidays! This soup recipe is a classic that can be made for any occasion, though. Whether you serve it at Thanksgiving or Christmas or make it for a light weeknight meal, this recipe is sure to be a crowd pleaser.
Butternut Squash Soup Recipe
Adapted from Epicurious
Ingredients:
- 2 tablespoons vegetable oil of choice
- 2 whole butternut squashes
- 2 cups finely chopped onion
- 1 tablespoon brown sugar
- 2 garlic cloves, chopped
- ½ cinnamon stick
- 5 cups chicken broth
- Chopped, fresh chives or parsley – to garnish
Directions:
Preheat the oven to 325 degrees Fahrenheit. Brush some of the vegetable oil on a large baking sheet.
Cut the butternut squash in half lengthwise and remove the seeds. Place the squash halves on the baking sheet with the cut side facing downward. Bake for about 50 minutes total – or until they are completely soft. Remove from oven and let sit for about 5 minutes before handling. Using a sharp paring knife, remove the skin from the soft flesh. Cut the squash into two-inch chunks using a chef’s knife.
Heat the remaining oil in a large soup pot over medium heat. Add the onions, brown sugar, garlic, and cinnamon and stir. Cover the pot and cook until the onions are completely soft, which should take about 15 minutes. Stir in the squash and chicken broth and bring to a boil, covered, on medium-high heat. Reduce to a simmer on low heat for about 15 minutes. Remove the cinnamon stick.
Purée the soup in the pot using an immersion blender. If you don’t have an immersion blender, purée it in batches using an upright blender. Season the soup to taste with salt and pepper. Sprinkle the soup with fresh chives or parsley after ladling it in the bowls. You can prepare this soup up to a day in advance. Just reheat over medium heat, stirring a few times with a wooden spoon, just before serving.
Variations:
Butternut Squash Soup with Ginger. Follow the recipe listed above. Add 2 teaspoons of grated, fresh ginger with the onion mixture while sautéing.
Creamy Butternut Squash Soup. Prepare the recipe listed above. Portion the soup out into bowls, add a dollop of unsweetened, homemade whipped cream, and sprinkle with a few chives. The whipped cream will melt into the soup and make it creamy.
Butternut Squash and Apple Soup. Prepare the recipe listed above. Omit one of the butternut squashes. Peel, core, and chop four apples and add them with the onion mixture. Garnish the soup with a sprinkle of brown sugar and cinnamon.
Thai Curry Butternut Squash Soup. Prepare the recipe listed above. Reduce the amount of broth by 1 cup and add 1 cup of coconut milk instead. Add ½ teaspoon red pepper flakes with the broth and squash. When adding the salt and pepper, stir in 1 teaspoon of curry seasoning.