Easy, Creamy Butternut Squash Soup is a wonderful dish to serve as part of a holiday meal, or any night of the week. This colorful and flavorful soup is a great addition to any meal.
I’ve been busy making Christmas cookies, like these Orange-Amaretto Pizzelle Cookies but a woman cannot live by cookies alone. Well… I could but I don’t know what everyone else in the house would do.
I watched as my husband whipped up this warm and delicious soup for dinner recently. My mom had just arrived for a visit, and we had a butternut squash waiting to be used. My mom loves soup and my husband loves to make it, lucky for us!
As I frosted my Lemon-Iced Gingersnap cookies, my husband had roasted the squash (I could eat it just like that) and the other goodies were quickly added to a large pot.
Butternut squash is super versatile and I love using 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 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.
Easy, Creamy Butternut Squash Soup
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 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!
Yields Serves 6
- 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
- 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.