Description
Silky butternut squash soup whispers autumn’s warmth with rich, velvety comfort. Roasted squash, aromatic herbs, and creamy textures invite home cooks to savor seasonal magic in one delightful bowl.
Ingredients
Scale
Main Ingredients:
- 3 pounds (1.36 kilograms) butternut squash, peeled and chopped (seeds removed)
- 4 cups (946 milliliters) chicken stock
- 1 large onion, chopped (white or yellow)
Vegetables and Aromatics:
- 1 large bell pepper, chopped
- 1 stalk celery, chopped
- 5 cloves garlic, chopped
Herbs, Spices, and Seasonings:
- 2 tablespoons (30 milliliters) olive oil
- 2 tablespoons paprika (hot paprika preferred)
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- Salt and pepper, to taste
Garnish (Optional):
- Toasted pepitas
- Red chili flakes
- Fresh chopped parsley
Instructions
- Sauté diced butternut squash, onion, bell pepper, and celery in olive oil over medium heat, allowing vegetables to soften and develop a golden caramelized exterior, approximately 10-12 minutes.
- Introduce minced garlic, paprika, thyme, rosemary, cayenne pepper, and cumin into the vegetable mixture, stirring thoroughly to evenly distribute the aromatic spices and activate their intense flavors.
- Pour chicken or vegetable stock into the pot, escalating the heat to initiate a rolling boil before reducing to a gentle simmer for 20 minutes, ensuring vegetables reach a tender consistency.
- Transform the soup’s texture using an immersion blender to create a velvety smooth puree, alternatively transferring contents to a standard blender or food processor in controlled batches.
- Evaluate and calibrate the soup’s seasoning profile, adjusting salt levels and potentially incorporating additional stock or water to achieve desired liquid consistency.
- Allow the soup to gently simmer for an additional 5 minutes, enabling the harmonized flavors to meld and intensify.
- Present the soup adorned with a sprinkle of toasted pepitas, delicate red chili flakes, and freshly chopped parsley, serving immediately while maintaining optimal warmth and flavor complexity.
Notes
- Prep all ingredients beforehand to ensure a smooth cooking process and reduce stress in the kitchen.
- Caramelizing vegetables first creates a deeper, richer flavor profile that elevates the entire soup.
- Select a ripe butternut squash with deep orange color and firm texture for the best natural sweetness.
- Use an immersion blender for easier cleanup and more control over soup consistency compared to transferring to a standard blender.
- Customize heat levels by adjusting cayenne pepper – start with a small amount and add gradually to suit personal spice preferences.
- Enhance nutrition by using homemade stock, which adds extra depth and reduces sodium compared to store-bought versions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg