When you have had a long day, and you need something that is warm, comforting, and tasty, nothing beats a bowl of homemade soup.
Butternut squash soup is the perfect option if you are looking for something nourishing and comforting, but don’t want to spend all day in the kitchen – and we have the ultimate recipe to help you whip up a comforting batch. I
This 30-minute butternut squash soup is creamy, sweet and so delicious! The secret ingredient is a touch of maple syrup that adds the perfect amount of sweetness.
Toppings like crispy bacon or crunchy pumpkin seeds add texture and an extra burst of flavor. Serve it with warm crusty bread or grilled cheese sandwiches – and you have a meal that is perfect for busy weeknights!
To make this easy butternut squash soup, you will need:
- 1 + ½ tbsp olive oil
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 6 cups butternut squash, chopped
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 cups vegetable broth
- 1 can coconut milk
- ½ tsp maple syrup
- Pecans (chopped)
- Fresh herbs for topping
Once you have gathered all your ingredients, follow this simple recipe to whip up your soup in no time!
- Heat oil over medium to high heat, and add the onions. Cook until soft, and then add the garlic. Continue to cook for around one minute.
- Add the butternut squash alongside the salt and pepper, and saute for around 6-7 minutes, making sure that you stir frequently so that the squash is cooked evenly.
- Add the vegetable broth alongside the maple syrup, and stir well. Bring the mixture to a boil, cover, and allow to simmer for around 15 minutes on a medium-low heat.
- Remove the soup from the heat and add to a blender. Blend well until the consistency is right – if the soup is too thin, return it to the heat and stir until the desired consistency is achieved.
- Add the salt and pepper, and top with pecans and herbs if desired. You can also add crispy bacon or pancetta for a protein hit.
What Are The Benefits Of Butternut Squash Soup?
We all know that butternut squash is delicious, but did you know that it can offer a range of other health benefits? These include:
Rich In Vitamins
Butternut squash is known for being packed full of vitamins and minerals. This includes Vitamin A, C, E, and K as well as magnesium, potassium, and iron. This is great for boosting your immunity and keeping your body functioning optimally.
High In Fibre
This type of squash is also high in fiber, which can help to promote digestive health and regulate your metabolism. Fiber is also beneficial for supporting overall heart health.
Low In Calories
Butternut squash is also low in calories, making it an excellent choice if you are watching your weight.
This makes it a great ingredient to include in soups and stews – as it adds flavor without the extra calories! So, what are you waiting for?
Packed With Antioxidants
Butternut squash is also a great source of antioxidants, which are important for fighting off free radicals and reducing inflammation in the body. This means that adding it to your diet can help to reduce your risk of developing chronic illnesses.
High Levels Of Nutrients
Butternut squash is also packed full of essential nutrients, such as folate and carotenoids. Folate is important for red blood cell formation, while carotenoids can help to protect the eyes from age-related macular degeneration.
The range of nutrients in butternut squash also helps support bone health, keeping bones strong and healthy. Additionally, this type of squash is a great source of potassium, which helps to keep blood pressure levels in check.
What Can I Serve With Butternut Squash Soup? This butternut squash soup is so versatile and can be served with a variety of accompaniments. Some great recipes include:
A simple salad is always a great side dish to serve with this soup. Try adding in some spinach or kale for extra vitamins, as well as some cherry tomatoes and cucumbers for crunch.
- ½ head romaine lettuce, chopped or torn
- 1 bell pepper (yellow &/or orange), sliced
- ½ cucumber, sliced and halved
- 1 cup grape tomatoes
- 1 cup olives, (black or green)
- ¼ red onion, sliced
- ½ cup parmesan cheese, grated
- 1 cup butter croutons
- 2 tbsp dry roasted sunflower seeds
- ¼ cup Italian dressing
- Place all ingredients in a large bowl and toss together until evenly mixed and coated. Serve immediately.
Some crusty bread is the perfect accompaniment to this soup, especially if you’re looking for something comforting and delicious.
Toast up some sourdough or rye slices and add a pat of butter for extra indulgence. You can also bring your own tasty crusty bread to life using this simple recipe:
- 500g bread flour or strong white flour, plus extra for dusting
- 2 tsp salt
- 7g sachet fast-acting yeast
- 3 tbsp olive oil
- 300ml water
- Combine flour, 2 teaspoons of salt, and a 7-gram packet of fast-acting yeast in a sizable bowl. Create a depression in the middle and then include olive oil and water. Stir thoroughly.
- Place the dough onto a work surface with a light dusting of flour and knead for approximately 10 minutes.
- Once the dough is smooth, place it in a bowl and cover it with cling film.
- Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
- Place a sheet of baking parchment on the tray. After punching the air out of the dough, shape it into a ball by gently molding it.
- Place it on the baking parchment to prove for a further hour until doubled in size.
- Heat oven to 220C/fan 200C/gas 7.
- Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Leave to cool.
If you’re looking for something more substantial, roasted vegetables make an excellent side dish for this soup. A mix of root vegetables like sweet potatoes, carrots, parsnips, and squash are all delicious when roasted.
- 1 broccoli head, cut into florets
- 2 sweet potatoes, peeled and diced
- 2 red peppers, cut into chunks
- 2 zucchini, diced
- 1 red onion, cut into thin wedges
- 200g cherry tomatoes
- 3 garlic cloves, crushed
- 3 tbsp olive oil
- Set the oven to a temperature of 200C/180C fan/gas 6. Mix together broccoli, sweet potatoes, red peppers, zucchini, onion, garlic, and tomatoes in a bowl. Add a light coating of olive oil and sprinkle with salt and pepper for seasoning.
- Mix thoroughly, then transfer to a single large baking tray or two smaller ones, making sure everything is evenly spread out.
- Roast in the oven for 35-40 minutes, stirring halfway through, until fully cooked and lightly caramelized.
Sauteed mushrooms are excellent served with butternut squash soup. Slice your mushrooms and sauté in a pan with butter or oil until golden.
- 3 tbsp olive oil
- 3 tbsp butter
- 1 pound button mushrooms, sliced
- 1 tbsp red cooking wine
- 1 tbsp teriyaki sauce, or more to taste
- 1 clove garlic, thinly sliced
- ¼ tsp garlic salt, or to taste
- Freshly ground black pepper to taste
- To begin, combine olive oil and butter in a large saucepan and heat on medium heat. Combine mushrooms, wine, teriyaki sauce, sliced garlic, garlic salt, and black pepper in a pan. Stir and cook until mushrooms are lightly browned, approximately 5 minutes.
- Lower the heat and allow the mushrooms to simmer until they become tender, which should take approximately 5 to 8 minutes.
Another great accompaniment for butternut squash soup is garlic croutons. They are incredibly easy to make and add a great crunchy texture to the soup.
- 4 tbsps butter
- 1 clove garlic, minced
- 3 (¾ inch thick) slices of French bread, cut into cubes
- Set the oven temperature to 350 degrees F (175 degrees C) before baking.
- Heat butter in a large skillet over medium heat until it melts. Add garlic; cook and stir until fragrant, about 1 minute.
- Place bread cubes in a bowl and mix until evenly coated. Place the mixture onto a baking sheet with edges and distribute evenly.
- Bake in the preheated oven and monitor regularly to prevent burning until crisp and dry, usually around 15 minutes. Allow time to cool before use, typically 2 to 3 minutes.
To top off the soup, add freshly chopped herbs like chives, parsley, thyme, dill, or cilantro. This will add vibrant flavor and color to the soup.
Toast some nuts, such as walnuts or pine nuts, in a dry pan for a few minutes until golden. Serve these on the side of the soup to add crunch and texture.
Feta cheese is another delicious topping for butternut squash soup. Crumble over feta to add a salty bite, along with fresh herbs like parsley or basil.
Other sides for butternut squash soup include:
Crispy Bacon Bits
For a salty, smoky flavor and some crunchiness, sprinkle crispy bacon bits over the soup before serving. To make your own crispy bacon, fry thin strips of bacon in a pan until golden and crunchy.
Sour Cream Or Yogurt
Adding a dollop of sour cream or yogurt on top of the soup will make it extra creamy. You can also add a sprinkle of paprika for some color and flavor.
Roasted Brussels Sprouts With Crispy Bacon
If you want to make your soup even more hearty and flavorful, serve it alongside roasted Brussels sprouts with crispy bacon.
- 2 pounds Brussels sprouts, halved
- 6 bacon strips, chopped
- 2 tbsps olive oil
- ½ tsp salt
- 1//2 tsp pepper
- 2 tbsp balsamic glaze
- Preheat the oven to 450°.
- Combine Brussels sprouts, bacon, olive oil, salt, and pepper in a sizable mixing bowl.
- Place in a baking dish measuring 15 inches by 10 inches by 1 inch
- Cook the sprouts by roasting them for 20-25 minutes, stirring halfway through, until they are lightly browned and tender.
- Add balsamic glaze as a topping and serve while warm.
Wild Rice Pilaf With Sauteed Mushrooms
For a nutty, earthy flavor, serve butternut squash soup with wild rice pilaf and sautéed mushrooms.
- 16 oz. sliced mushroom
- 4 tbsps butter
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups chicken or vegetable broth
- 1 tbsp chopped fresh oregano or 1 tsp dried
- ½ cup raisins
- ½ cup slivered almonds
- 1 cup wild rice blend
- To brown the butter, melt it in a large pot with a lid over medium-high heat. Allow it to get foamy and stir constantly until it turns a brown color. After the desired level of browning is achieved, promptly incorporate the sliced mushrooms (16 oz.) and mix thoroughly to ensure an even coating.
- Add half a teaspoon of salt and a quarter teaspoon of black pepper to the mushrooms as seasoning. Stir the mushrooms to coat and sauté them until they turn deep brown.
- Include the fresh oregano, raisins, and slivered almonds into the pot using the specified measurements. Mix to cover evenly. Place the wild rice blend into the mixture and stir until it is evenly coated with the butter and spices for approximately 30 seconds to 1 minute. Add 2 cups of broth, bring to a boil, cover, and let it simmer on low heat for 10-15 minutes or until the rice is fully cooked.
- After turning off the heat, let the rice pilaf sit covered for 5-10 minutes. Once that time has passed, uncover the dish and use a fork or spoon to fluff the rice. Then, it is ready to be served.
A warm, hearty butternut squash soup is the perfect accompaniment to a tough day and will offer you a huge range of health benefits such as Vitamin A, Vitamin C, potassium, and fiber, as well as a host of antioxidants and minerals.
Serve it with a generous helping of wild rice pilaf with sautéed mushrooms for a complete, balanced meal that is sure to satisfy your cravings, or alongside crusty bread or tasty roasted veg for a delicious treat.
For an extra touch of flavor, top the soup off with a drizzle of balsamic glaze and enjoy!
Ultimate Butternut Squash Soup RecipeCourse: Uncategorized
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