on Sep 18, 2024 20 Comments Butternut squash soup is just the soup for autumn! It is vibrant, cozy, and delicious, and perfect to serve throughout the cooler months. It is great for dinner on its own or served as a starter when entertaining or holiday meals. I’ve been making this soup for many years and originally shared my recipe in 2014, but I have added alternative cooking methods and variations. I hope you give this cozy butternut squash soup a try! Here’s how you’ll make this butternut squash soup recipe. Here’s my Butternut Squash Soup Recipe. I hope you enjoy it!
Butternut squash – This recipe uses one medium fresh butternut squash. You can also use 4 1/2 cups of pre-cut butternut squash (thawed if frozen). I’ve roasted the butternut squash in these photos, but you can also cook it on the stovetop, slow cooker, or the instant pot. See my additional cooking methods in the recipe instructions. Stock – I typically use chicken stock or broth in this soup, but I will use vegetable stock or broth when making dairy-free and vegan. Onion and garlic – My butternut squash soup is savory and uses onion and garlic. You can omit them from the recipe if you wish. Seasonings – This recipe uses salt, pepper, and ground cumin to season the soup. The cumin adds a depth of flavor that I was missing from other butternut squash soups I’d tried. Butter – My soup recipe includes butter to add a velvety creaminess to the butternut squash. You can use your favorite dairy-free butter substitute if you are dairy-free or vegan, or see my notes below in Recipe Variations.
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