Hate reading? ME TOO! That’s why I’ve included some videos below.
I’m thrilled to share my favorite creamy butternut squash soup recipe with you! This fall comfort food is a game-changer. It’s an easy soup recipe that’ll warm you up on chilly nights.
What makes this vegan butternut squash soup special? It’s all about roasting the squash to bring out its sweet, caramelized flavor. Trust me, it beats any canned soup by a mile!
Ready to dive into this cozy bowl of goodness? Let’s get cooking!
5 Reasons You’ll Love This Recipe
This homemade butternut squash soup is a must-have for fall. It’s easy to make and full of delicious flavors.
First, it only needs 8 simple ingredients. This means less shopping and more time to enjoy. Second, roasting the squash makes it sweet and rich, without using heavy cream.
Third, making this soup is super easy. It’s great for busy nights or meal prep. Fourth, you can serve it as a starter or main dish. Plus, add your favorite toppings to make it your own.
Last, this soup is healthy and full of nutrients. Butternut squash is packed with vitamins and fiber. So, you can feel good about eating it.
I love how this soup warms me up on chilly evenings. It’s like a hug in a bowl!
Here’s why you’ll love this soup:
- Simple ingredients
- Rich, roasted flavor
- Easy to make
- Versatile serving options
- Nutrient-packed and healthy
Get ready to make this butternut squash soup your new favorite fall recipe!
Exact Ingredients List (+ Possible Substitutes)
I love sharing my butternut squash soup ingredients with fellow food lovers. The main ingredient is a big butternut squash, about 3 pounds. I use olive oil, chopped shallots, and minced garlic cloves for flavor.
For seasoning, I add salt, black pepper, and a bit of ground nutmeg. Vegetable broth makes the soup rich. I sweeten it with maple syrup and finish with butter for creaminess.
If you don’t have all the ingredients, don’t worry! Here are some substitutes:
- Replace shallots with onions
- Swap maple syrup for honey
- Use olive oil instead of butter for a vegan version
You can also add carrots, celery, or potatoes. These veggies make the soup taste better and healthier. Cooking is all about making it your own!
Instructions
Let’s make this tasty butternut squash soup! I begin by roasting the squash. I cut it in half, take out the seeds, and put it on a baking sheet. Then, I drizzle olive oil and sprinkle salt on it.
Next, I put it in a 425°F oven for about 45 minutes. This makes the squash sweet.
While the squash cools, I cook the shallots. In a pan, I sauté chopped shallots and garlic in olive oil. They get soft and smell great.
Now, let’s blend the soup! I put the roasted squash into a blender. Then, I add the cooked shallots, garlic, broth, maple syrup, and nutmeg. I blend until it’s smooth, adding broth if needed.
If I use a regular blender, I heat the soup in a pot. The last step is to season it. I taste and add salt and pepper until it’s perfect.
For more flavor, try these extras:
- Sautéed carrots for sweetness
- Celery for a savory note
- Roasted potatoes for creaminess
Enjoy your warm bowl of butternut squash soup on chilly nights!
Tips, Tricks & Storing
Always be careful when blending hot soup! I make sure my blender is not too full to avoid spills. This butternut squash soup is great for making ahead. It stays fresh in the fridge for up to 4 days and tastes better with time.
Freezing this soup is easy. I put it in containers that won’t break if they get cold. It keeps well for up to 3 months in the freezer. To eat it again, I just thaw it in the fridge overnight.
For a dairy-free version, I use high-quality olive oil instead of butter. If you have an immersion blender, cook and blend everything in one pot. It’s quicker and uses fewer dishes! Adding fresh herbs, crunchy pepitas, or a bit of cream makes the soup extra tasty and looks nice too.