The Perfect Butternut Squash Soup Recipe

The Perfect Butternut Squash Soup ~ this fragrant, silky soup is the best I’ve found, and it’s so easy to make. Fall doesn’t officially begin until we’ve made a batch of this wonderful soup!

Butternut squash soup strikes the perfect balance

This soup avoids all the pitfalls that pureed vegetable soups occasionally fall into. It’s not bland, it has good strong flavor, but the flavors don’t overpower the squash either. The Indian inspired spices are evident, but they stay in the background. It’s got a hint of sweetness from the apple, but it’s not so sweet that it tastes like dessert. There’s no cream in it, so it’s neither heavy nor a billion calories. It’s lovely, really.

This is my sister’s butternut squash soup recipe

She serves huge vats of it at her annual neighborhood Halloween open house and gets rave reviews. I fiddled just a tiny bit with her recipe, because, well, that’s what sisters do. She uses celery and nutmeg, I left them out. I add in mustard seed and coriander seed. Nothing major. I’m sure you’ll make your own special tweaks as well. But as far as I’m concerned, I don’t ever need to look for another butternut squash soup recipe.

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4.70 from 10 votes

The Perfect Butternut Squash Soup

The Perfect Butternut Squash Soup ~ this fragrant, silky soup is the best I've found, and it's so easy to make.  Fall doesn't officially begin until we've made a batch of this wonderful soup!

Course Soup

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Yield 5 servings

Calories 103kcal

Author Sue Moran

Cook ModePrevent your screen from going dark

Ingredients

• 2 Tbsp butter, (use olive oil for paleo)
• 1 Tbsp olive oil
• 1 onion, peeled and chopped
• 1 shallot, peeled and minced
• 1 Granny Smith apple, peeled and coarsely chopped
• 1 inch piece of fresh ginger, peeled and sliced
• 1 tsp yellow mustard seed
• 1 tsp coriander seed
• 1 tsp curry powder
• 1 medium butternut squash, peeled, seeded, and rough chopped
• 26 oz box chicken stock
• 2 bay leaves
• salt and fresh pepper
• juice of 1/2 lemon

Instructions

• Heat the butter and oil in a heavy bottomed soup pot. Sauté the onion, shallot, apple, and ginger for a couple of minutes.
• Add in the spices, and continue to cook for a few more minutes, stirring so nothing burns.
• Add the squash to the pot, give it all a good stir, and then the stock and bay leaves. Season with salt and pepper.
• Simmer, covered, until the squash is completely tender.
• Remove the bay leaves and puree the soup either with an immersion blender, a regular blender, or in a food processor (in batches)
• Reheat the soup, add the lemon juice, and check the seasonings. If it seems too thick at this point, add more stock or water. Garnish with sour cream and toasted pepitas.
• The soup will taste even better after a day in the fridge. I always make mine the day before.

Cook's notes

• I think this would work well with any winter squash, try pumpkin, or kabocha.
• If you'd like to enrich this soup with a little cream, stir it in at the end and heat through.

Nutrition

Calories: 103kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 43mg | Potassium: 88mg | Fiber: 2g | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.