SUBSCRIBE BY EMAILEasy, Creamy Butternut Squash Soup is a wonderful dish to serve as part of a holiday meal, or really, on any night of the week. This colorful and flavorful soup is a great addition to any meal.
The holiday season is practically here (and also the “cold weather” season). What will you put on the menu? Easy, Creamy Butternut Squash Soup is so easy to make and it’s now a favorite and requested dish in my family.
Easy, Butternut Squash Soup
I give credit to my husband for this one. He regularly whips up this warm and delicious soup for dinner during the fall and winter.
One of the best things about this easy butternut squash soup is how versatile it is:
- Adjust the flavors to suit your preferences by adding spices like cinnamon, nutmeg, cumin, or ginger.
- For the creamy texture, you can blend in coconut milk or a dollop of yogurt instead of heavy cream.
- Experiment with different garnishes, like roasted seeds, fresh herbs, or a drizzle of olive oil.
Another versatile element of this easy soup? It’s good to make leading up to the holiday meal (who wants leftover BEFORE the big meal?), and it makes a great dish FOR the holiday meal!
Also, butternut squash is generally an affordable, seasonal vegetable, and it has a long shelf life when stored properly. This makes it a budget-friendly option when you’re looking to eat healthy without breaking the bank.
Ready for even more versatility? I love using butternut squash it in all sorts of dishes like Butternut Squash, Spinach, and Mushroom Tacos (cuz everyone likes tacos) and even in a breakfast dish like Creamy Breakfast Quinoa with Roasted Butternut Squash.
This colorful, creamy soup is perfect for when the nights are chilly or when the holidays are upon us. It’s a lovely dish to serve for a special winter meal, or as a part of a weeknight meal.
Tasty Garnish Ideas
We used the little seeds from the squash and roasted them up in a bit of olive oil, salt, and pepper. They make a fun and tasty garnish for the soup, along with crunchy homemade croutons.
Give this easy soup a try for a delightful dish that is perfect for a special meal, or one that is just as delicious on an average weeknight!
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Patricia Conte/Grab a Plate
Yields Serves 6
Save Recipe5 based on 11 review(s)
Ingredients
- 1 large butternut squash, peeled and diced into evenly-sized cubes
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 teaspoon crushed red pepper, divided
- 4 cloves garlic, minced, divided
- 1-1/2 teaspoons fresh sage, chopped, divided
- 4 ounces pancetta
- 1/3 cup white onion, diced
- 1 celery stalk, diced
- 1 large carrot, diced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon dried curry powder
- 1/4 teaspoon turmeric
- 4 cups vegetable stock
- 1/2 cup heavy cream
- 1 tablespoon butter
- Optional: croutons for garnish
Instructions
- Preheat the oven to 425 degrees F. Line a baking pan with aluminum foil.
- Toss the butternut squash cubes in 1 tablespoon olive oil and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon crushed red pepper, and 2 of the minced garlic cloves.
- Spread out on the baking pan and bake for 30 minutes, or until the squash is soft.
- Add 2 tablespoons olive oil to a large pot or Dutch oven over medium heat. When hot, add the pancetta and cook until crisp. Remove from the pan.
- Add the onion, celery, carrot, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper, cumin, coriander, curry powder, and turmeric to the pot. Stir and cook for 4-5 minutes or until the vegetables are soft. Add the remaining garlic and cook for 30 seconds or so.
- Add the stock to the pot along with the butternut squash. Increase the heat and bring the mixture to a boil. Reduce the heat and simmer for 5-7 minutes.
- Transfer the mixture to a blender in small batches. Carefully blend until smooth, and return to the pan.
- Add the heavy cream, butter, and pancetta to the mixture and stir to combine.
- Serve warm with croutons.
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