Butternut Squash Soup
This easy Butternut Squash Soup is smooth, creamy, and packed with cozy fall flavor. Butternut squash cooks with onion, bell pepper, celery, garlic, fresh herbs, and warm spices before being blended until velvety smooth. It’s a comforting homemade soup that’s perfect for lunch, dinner, or meal prep.
Servings: 8
Calories: 183kcal
Ingredients
- 2 tbsp olive oil
- 3 pounds butternut squash peeled, seeded, and chopped
- 1 white onion large, chopped or yellow onion
- 1 bell pepper large, chopped
- 1 stalk celery chopped
- 5 garlic cloves chopped
- 2 tbsp paprika
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp salt more to taste
- ½ tsp black pepper
- 4 cups chicken stock or vegetable stock, plus more if needed
- ¼ cup pepitas toasted, for garnish
- ½ tsp red pepper flakes for garnish
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Pour the olive oil into a large pot or Dutch oven and heat it over medium heat.
- Add the butternut squash, onion, bell pepper, and celery. Sprinkle with a little salt.
- Cook for 10 to 12 minutes, stirring occasionally, until the vegetables start to soften and lightly brown on the bottom.
- Add the garlic, paprika, thyme, rosemary, cayenne, and cumin. Stir and cook for 2 minutes.
- Pour in the chicken or vegetable stock.
- Bring the soup to a boil. Reduce the heat and simmer for about 20 minutes, or until the squash and vegetables are completely tender.
- Blend the soup with an immersion blender until smooth. If using a regular blender or food processor, carefully blend the soup and then return it to the pot.
- Taste and add more salt, pepper, or seasoning as needed. For a thinner soup, stir in additional stock or water.
- Simmer for another 5 minutes to allow the flavors to come together.
- Ladle into bowls and garnish with toasted pepitas, red pepper flakes, and fresh parsley if desired.
Notes
- For a milder soup, use bell pepper. For extra heat, replace it with jalapeño or another hot pepper.
- Use up to 6 cups of stock if you prefer a thinner butternut squash soup.
Nutrition
Calories: 183kcal | Carbohydrates: 29g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 4mg | Sodium: 476mg | Potassium: 867mg | Fiber: 5g | Sugar: 7g | Vitamin A: 19694IU | Vitamin C: 60mg | Calcium: 108mg | Iron: 3mg