Description
Creamy butternut squash soup showcases autumn’s warmth with silky pureed goodness. Fragrant herbs and smooth textures invite comfort on chilly evenings you’ll savor completely.
Ingredients
Scale
Main Ingredients:
- 3 pounds butternut squash, peeled and chopped (seeds removed)
- 1 large onion, chopped (white or yellow)
- 4 cups chicken stock (use vegetable stock for a vegetarian version; up to 6 cups for a thinner soup)
Herbs and Spices:
- 2 tablespoons paprika (hot paprika recommended)
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 large bell pepper, chopped (use jalapeno or hotter peppers for a spicy version)
- 1 stalk celery, chopped
- 5 cloves garlic, chopped
- Red chili flakes
Cooking and Garnish:
- 2 tablespoons olive oil
- Toasted pepitas (optional)
- Fresh chopped parsley
Instructions
- Warm olive oil in a large pot over medium heat, then introduce chopped butternut squash, onion, bell pepper, and celery. Sauté for 10-12 minutes, stirring periodically, allowing vegetables to soften and develop subtle caramelization.
- Incorporate minced garlic and aromatic spices including paprika, thyme, rosemary, cayenne, cumin, salt, and pepper. Toast spices for 2 minutes to enhance their fragrant essence.
- Pour chicken or vegetable stock into the pot, elevating heat to create a rapid boil, then reduce to a gentle simmer. Allow ingredients to meld and tenderize for approximately 20 minutes.
- Transform the soup’s texture using an immersion blender directly in the pot, or carefully transfer contents to a standard blender. Process until achieving a luxuriously smooth consistency.
- Evaluate the soup’s flavor profile and viscosity. Adjust seasoning with additional salt and pepper, and modify thickness by introducing more stock if desired.
- Continue simmering for an additional 5 minutes, allowing flavors to intensify and harmonize. This gentle cooking deepens the soup’s complex taste dimensions.
- Present the soup with elegant garnishes like toasted pepitas, sprinkled red chili flakes, and freshly chopped parsley. Serve piping hot for maximum sensory enjoyment.
Notes
- Swap protein stock for a vegan-friendly version using vegetable broth to create a plant-based friendly recipe.
- Roast butternut squash beforehand to enhance natural sweetness and develop deeper caramelized flavor profiles.
- Keep immersion blender blade fully submerged while blending to prevent messy splatters and ensure smooth consistency.
- Control soup’s heat level by adjusting cayenne pepper quantity, making it suitable for mild or spicy preference ranges.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 5g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg