Butternut vegetable soup: a love story for the taste buds. As autumn leaves crunch beneath our feet, a warm bowl beckons. Butternut stars in this culinary tale with its vibrant hue and velvety texture. Each spoonful whispers of comfort, embodying the season’s essence.

Contents show

Sun-kissed and earth-nurtured, this vegetable transforms into liquid gold. Seasonal herbs and spices blend seamlessly, enhancing its natural sweetness. Every slurp carries the promise of home, warmth, and delight.

This isn’t just soup. It’s a hug in a bowl, a journey of flavors, and a testament to nature’s bounty. Dive in and savor the moment. The magic lies not just in tasting but in truly savoring.

What Is Butternut Vegetable Soup?

Butternut vegetable soup is a creamy, warming dish made primarily from butternut squash. This orange-fleshed gourd is rich in flavor and nutrients. It produces a velvety smooth soup when blended with ingredients like onions, garlic, broth, and spices.

Often enjoyed in autumn and winter, the soup is comforting and nourishing. Its sweet, nutty taste, combined with aromatic herbs and spices, creates a delightful culinary experience many cherish. It’s a true celebration of seasonal produce.

Interesting Facts About The Butternut Vegetable Soup

Ancient Origins: The butternut squash, a key ingredient, traces its roots to ancient Mesoamerica.
Vitamin Powerhouse: The soup is packed with Vitamin A, essential for eye health.
Low Calorie: Despite its creamy texture, it’s surprisingly low in calories.
Versatile Variations: Global flavors can twist its basic recipe from Thai-inspired to spicy Southwestern.
Freeze Friendly: It stores exceptionally well, making it a favorite for batch cooking.
Nutty Affair: Its name suggests nuttiness, which is mirrored in its flavor profile.
Culinary Camouflage: Though creamy, most versions don’t use cream; the squash’s texture does the trick.

What Makes The Butternut Vegetable Soup Special?

Unique Flavor: A delicate balance of sweet and nutty tastes sets it apart.
Texture Magic: Its inherent creaminess comes without relying heavily on dairy.
Nutritional Punch: Loaded with fiber, vitamins, and minerals, it’s health in a bowl.
Colorful Appeal: Its vibrant, golden-orange hue is visually enticing.
Seasonal Star: Perfectly encapsulates the warmth and coziness of fall.
Universal Love: Suits palates from kids to adults.
Versatility: Welcomes various additions like herbs, spices, or proteins.

Ingredients List

Ingredient	Quantity
Vegetable Oil	1/4 cup
Finely Diced Onion	1 cup
Minced Garlic	2 teaspoons
Thinly Sliced Large Carrots	4
Peeled and Cubed Butternut Squash	2 cups
Vegetable Broth	12 cups
Cubed Red Potatoes	2
Dried Thyme	1/2 teaspoon
Salt	1 teaspoon
Ground Black Pepper	1/2 teaspoon
Finely Chopped Kale Leaves	4 cups
Great Northern Beans (rinsed and drained)	1 (16 ounce) can

Ingredient Tips

Quality Matters: Opt for organic, fresh vegetables for richer flavors.
Squash Selection: Choose firm butternuts with smooth skin, free of blemishes.
Oil Options: While vegetable oil works, consider olive oil for a richer aroma.
Garlic Garnish: Freshly minced garlic enhances flavor more than pre-packaged alternatives.
Broth Basics: Homemade vegetable broth intensifies taste, but store-bought is convenient.
Potato Picks: Red potatoes maintain structure, but Yukon Golds add creaminess.
Thyme Touch: Fresh thyme can be a fragrant substitute for dried.

Can You Vary Butternut Vegetable Soup With Other Ingredients?

Keto: Replace potatoes with low-carb alternatives like radishes or omit them. Add heavy cream for richness.
Paleo: Forego beans and potatoes, adding in more low-carb veggies. Use bone broth instead of vegetable broth.
Gluten-Free: Ensure the vegetable broth is gluten-free, as some store-bought versions might contain gluten.
Whole30: Skip the beans, ensure no sugar or additives in your broth, and opt for ghee instead of vegetable oil.
Vegetarian: This soup is inherently vegetarian. Just be sure to use vegetable broth.
Vegan: The base recipe is vegan-friendly. Just ensure all additives, especially store-bought broths, contain no animal derivatives.

Recipe Directions

In a Dutch oven, heat oil over medium heat.
Add onion and garlic, cooking until translucent (5 mins).
Add carrots and squash; cook until browning (15 mins).
Add broth, potatoes, thyme, salt, and pepper.
Boil, then simmer until veggies are tender (45 mins).
Mix in kale and beans, simmering until kale softens (10 mins).
Blend 3 cups of soup until smooth.
Mix back in for a chunky texture.

Variations, Add-Ons, And Toppings

Variations

Spicy Kick: Add red chili flakes or a dash of cayenne for a warm heat.
Asian Flair: Introduce ginger and coconut milk for a Thai-inspired version.
Creamy Delight: Swap vegetable broth with bone broth or add a dollop of heavy cream.

Add-Ons

Proteins: Roasted chicken pieces, tofu cubes, or pan-seared shrimp can elevate the nutritional value.
Grains: Quinoa or wild rice can provide an interesting texture and filling twist.

Toppings

Crunch: Toasted pumpkin seeds or croutons add a satisfying crunch.
Freshness: A sprinkle of freshly chopped herbs like parsley or cilantro brightens the flavor.
Cheese: Grated parmesan or crumbled feta offers a salty counterpoint.

Scaling The Recipe

Mathematics: Adjust ingredient quantities proportionally. If doubling, multiply all ingredients by two; if halving, divide by two.
Pan Size: Ensure your cooking vessel can accommodate the adjusted quantity. A larger pot may be necessary if scaling up.
Cooking Time: While heating or sautéing stages might remain similar, boiling or simmering times might change slightly. More volume can take longer to reach boiling.
Taste Test: Especially when scaling up, taste as you go. Sometimes, spices and seasonings need a slight tweak.

What Is Used For Garnishing?

Herbs: Freshly chopped parsley, cilantro, dill, or basil add color and flavor.
Seeds & Nuts: Toasted pumpkin seeds, sunflower seeds, pine nuts, or almond slivers introduce crunch and aesthetic contrast.
Citrus: Lemon, lime zest, or wedges impart a fresh, tangy touch.
Cheese: Grated Parmesan, crumbled feta, or goat cheese provides creaminess and saltiness.
Drizzles: Olive oil, flavored oils, or balsamic reduction can enhance the dish’s richness.
Vegetable Curls: Carrot or cucumber curls add a decorative touch.

Can I Make Butternut Vegetable Soup In A Slow Cooker Or Instant Pot?

Slow Cooker

Sauté onion and garlic in a pan until translucent, then transfer to the slow cooker.
Add all other ingredients, excluding the kale and beans.
Cook on low for 6-8 hours or high for 3-4 hours. Stir in kale and beans during the last 30 minutes.
Blend as desired and serve.

Instant Pot

Use the sauté function for the onion, garlic, carrots, and squash until slightly browned.
Add other ingredients, excluding kale and beans. Seal and pressure cook on high for 20 minutes.
Release pressure, stir in kale and beans. Use the sauté function for an additional 10 minutes.
Blend and serve.

Can I Use Store Bought Broth, Or Should I Make My Own?

Store-Bought Broth

Convenience: Ready to use, ideal for quick meals.
Variety: Offers different flavors (low-sodium, organic, etc.).
Consistency: Predictable taste and quality.

Homemade Broth

Flavor Depth: Customizable to your taste preferences.
No Additives: You control the ingredients, ensuring a natural profile.
Cost-Effective: This is a great way to utilize vegetable scraps or leftover bones.
Storage: Can be made in bulk and frozen for future use.

Can I Use Different Types Of Meat/Fish/Pasta/Vegetables For The Butternut Vegetable Soup?

Meat: Chicken, turkey, or spicy chorizo can complement the soup’s hearty base.
Fish: Consider flaky white fish like cod or haddock or even seafood like shrimp.
Pasta: Small pasta shapes like orzo, ditalini, or tortellini can make the soup heartier.
Vegetables: Spinach, zucchini, bell peppers, or corn kernels are great additions. Root vegetables like parsnips or turnips can also mesh well.

Success Tips – Tips And Tricks For Making The Recipe

Prepping Tips

Uniformity: Chop veggies uniformly to ensure even cooking.
Freshness: Use fresh herbs for a vibrant taste, adding them towards the end.
Stock Quality: Whether homemade or store-bought, ensure your broth/stock is good quality, as it’s the soup’s base.

Cooking Time Tips

Slow Simmer: Gentle simmering retains flavors and avoids overcooking.
Layering: Start with aromatics (onion, garlic) and add the main ingredients gradually for depth.
Blending Caution: If using a blender, allow soup to cool slightly and never overfill.
Taste As You Go: Season progressively, adjusting based on ingredients.
Leftovers: Soups often taste better the next day as flavors meld.

Nutritional Values

Butternut Vegetable Soup isn’t just a feast for your taste buds—it’s also a nutrition powerhouse. This soup offers a healthful blend of the essential nutrients your body craves packed with vitamins, minerals, and dietary fiber, ensuring that every bite is as beneficial as it is delicious.

What Are The Total Calories In The Soup?

Considering the mentioned ingredients and their typical quantities, a rough estimate might range from 200-300 calories per serving, but this is a ballpark figure. For an accurate calorie count, you’d need to utilize nutrition calculation tools or software, inputting the exact amount of each ingredient.

Dietary Restrictions Of The Butternut Vegetable Soup

Vegetarian: Yes, it contains no meat or fish.
Vegan: Yes, as long as the broth doesn’t contain animal-derived ingredients.
Gluten-Free: Yes, provided the vegetable broth used is gluten-free.
Dairy-Free: Yes, no dairy ingredients are included.
Nut-Free: The base recipe doesn’t contain nuts.
Low-Carb: Not exactly. Ingredients like potatoes and beans add carbs, but modifications can lower the count.

Health Benefits Of The Butternut Vegetable Soup

Nutrient-Rich: Butternut squash is packed with vitamins A and C, vital for immune support and vision.
Digestive Aid: High fiber content from vegetables and beans promotes digestion and satiety.
Heart Health: Kale offers cardiovascular benefits; beans provide heart-friendly fiber and protein.
Bone Boost: Kale is also a calcium-rich green, supporting bone health.
Anti-inflammatory: Ingredients like garlic and onions contain antioxidants that combat inflammation.

Nutrition Table

Nutrient	Amount (per serving)
Calories	220
Total Fat	8g
– Saturated Fat	1.2g
– Trans Fat	0g
Cholesterol	0mg
Sodium	870mg
Total Carbohydrate	30g
– Dietary Fiber	7g
– Sugars	6g
Protein	8g
Vitamin A	200% DV
Vitamin C	70% DV
Calcium	15% DV

How Can I Make Butternut Vegetable Soup Lower In Sodium?

Homemade Broth: Prepare your vegetable broth, which allows control over salt content.
Low-Sodium Products: If purchasing broth, opt for a low-sodium or unsalted version.
Limit Added Salt: Adjust the recipe by reducing or eliminating added salt.
Spices & Herbs: Amplify flavors using fresh herbs, pepper, and other spices, reducing the reliance on salt.
Fresh Ingredients: Rely on fresh vegetables instead of canned, which may contain added sodium.

How Can I Make Butternut Vegetable Soup Lower In Sugar?

Natural Sugars: Recognize that butternut squash has natural sugars contributing to the overall content.
Broth Selection: Use homemade or store-bought broths without added sugars or sweeteners.
Fresh Produce: Choose fresh vegetables over canned ones, which might have added sugars.
Skip Sweet Vegetables: Limit or replace naturally sweet veggies like carrots with less sugary alternatives.
Herbs & Spices: Enhance flavors with herbs and spices, which won’t add sugars but will boost taste.

How To Serve The Butternut Vegetable Soup At Its Best?

Temperature: Serve it piping hot, ensuring it’s thoroughly reheated if previously stored.
Bowl Choice: Use warm bowls to retain the soup’s temperature.
Garnish: Drizzle with olive oil or cream, and sprinkle with freshly chopped herbs like parsley or chives.
Texture Play: Add a crunchy element for contrast, like toasted pumpkin seeds or croutons.
Bread Pairing: Serve alongside freshly baked bread or a rustic roll for dipping.
Layering: If you’ve kept components separate (like beans or kale), layer them for visual appeal.

Perfect Side Dishes To Compliment Butternut Vegetable Soup

Crusty Bread: Freshly baked sourdough or baguette to soak up the broth.
Grilled Cheese Sandwich: Melty cheese between toasted slices adds warmth and richness.
Green Salad: A light, crisp salad with a tangy vinaigrette balances the soup’s heartiness.
Roasted Veggies: Seasonal vegetables roasted to caramelized perfection.
Quinoa Salad: A chilled or room-temperature grain salad with fresh herbs.
Bruschetta: Crunchy toast topped with tomatoes and basil.
Savory Muffins: Think spinach or feta muffins for a bite-sized accompaniment.

How Long Can We Store The Soup?

Refrigeration: Store in an airtight container for 3-4 days after cooling to room temperature.
Freezing: Portion the soup into freezer-safe containers or bags, leaving some space for expansion. Properly stored, it can last 2-3 months. Remember to label it with the date.
Reheating: Thaw frozen soup in the fridge overnight. Reheat on the stovetop, stirring occasionally, until it’s hot throughout. Microwaving is an option, but do so in intervals, stirring between each.

Can I Make The Soup In Advance?

Flavor Development: Soup often tastes better the next day as flavors meld and deepen.
Convenience: Prepare for busy days by cooking ahead.
Storage: After cooking, let the soup cool. Transfer to airtight containers.
Reheat: Warm it up on the stovetop or microwave when ready to serve.
Freezing: For more extended storage, freeze portions and thaw as needed.
Garnish: Add fresh herbs, toppings, or dairy just before serving

What Can We Do With Leftovers?

Pasta Sauce: Thicken the soup slightly and toss it with pasta for a creamy sauce.
Casserole Base: Mix rice or quinoa, veggies, and protein, then bake as a casserole.
Stir-Fry Addition: Pour over stir-fried vegetables or proteins for extra flavor.
Grain Bowls: Add a sauce to grain bowls with various toppings.
Soup Remix: Introduce new ingredients like beans, meats, or fresh herbs.
Bread Spread: Puree to make a thick spread for sandwiches or toast.
Pie Filling: Use as a base for pot pies, topping with puff pastry.

Special Tools/Equipment Needed

Knife and Cutting Board: Sharp knives ensure efficient and safe vegetable chopping.
Dutch Oven or Large Pot: Heavy-bottomed pots distribute heat evenly, preventing burning.
Stick Blender (Immersion Blender): You can blend soup directly in the pot. It’s excellent for creating a chunky or smooth texture as desired.
Traditional Blender: For pureeing portions of the soup to achieve a creamy consistency.
Vegetable Peeler: Essential for peeling butternut squash with ease.
Garlic Press: Extracts maximum flavor from minced garlic.
Ladle: For stirring and serving the soup.
Measuring Cups and Spoons: Ensure ingredient accuracy.
Strainer: Useful if rinsing beans or certain vegetables.
Thermometer: To check the soup’s temperature, ensuring it’s adequately heated.

Frequently Asked Questions

Can I Use Frozen Butternut Squash Instead Of Fresh For The Soup?

Absolutely. Frozen butternut squash is a convenient alternative to fresh squash. However, it may slightly alter the soup’s texture. Adjust the cooking time, as frozen squash may require less time to become tender.

What Can I Use As A Substitute For Great Northern Beans In The Soup?

Cannellini or navy beans are excellent substitutes for great Northern beans, maintaining a similar texture and taste.

Is There A Particular Reason For Partially Blending The Soup?

Partially blending the soup offers a balance of textures – a creamy base while preserving some chunkiness from the vegetables. This method provides depth to the soup, ensuring a rich mouthfeel with each bite.

Can I Add Dairy To This Soup For Extra Creaminess?

Yes, introducing dairy can enhance the soup’s richness. Add a splash of cream, half-and-half, or even coconut milk for a dairy-free alternative. Ensure you do this towards the end of the cooking process to prevent curdling.

If I Don’t Have A Dutch Oven, Can I Use A Regular Pot?

A Dutch oven is recommended due to its heat retention properties, but a regular pot can be utilized. Ensure it’s heavy-bottomed to evenly distribute heat and minimize the chances of the ingredients sticking or burning.

The Best Butternut Vegetable Soup You Won’t Want To Miss

5 from 1 vote

Recipe by Hanna Barnes Course: Soup Recipe

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Butternut Vegetable Soup is a hearty blend of creamy butternut squash, tender veggies, and savory spices. It’s a comfort-filled bowl perfect for chilly days, offering taste and nourishment in every spoonful.

Ingredients

Vegetable Oil
Finely Diced Onion
Minced Garlic
Thinly Sliced Large Carrots
Peeled and Cubed Butternut Squash
Vegetable Broth
Cubed Red Potatoes
Dried Thyme
Salt
Ground Black Pepper
Finely Chopped Kale Leaves
Great Northern Beans (rinsed and drained)

Step-By-Step Directions

Preparation Steps
Prepare ingredients: Dice the onions, mince the garlic, thinly slice the carrots, cube the butternut squash and red potatoes, and finely chop the kale.
Cooking
Start by heating the vegetable oil in a large Dutch oven over medium heat.
Once hot, introduce the onion and garlic to the pot. Cook and stir occasionally, allowing the onion to become translucent. This should take about 5 minutes.
To this mix, add the carrots and butternut squash. Stir and let these veggies cook until the squash shows signs of browning. Allocate around 15 minutes for this step.
Blending
Now, pour in your vegetable broth. Into this bubbling mix, stir in your red potatoes, thyme, salt, and pepper.
Raise the heat to bring everything to a boil. Once boiling, reduce the heat and let the concoction simmer. The aim is to let the vegetables turn tender, which will take approximately 45 minutes.
Incorporate the chopped kale and the Great Northern beans as the final touch. Allow them to simmer in the soup until the kale becomes tender. Set aside roughly 10 minutes for this.
Final Touches
Carefully transfer about 3 cups of the soup to a blender. Make sure the blender isn’t more than half full to avoid accidents. With a kitchen towel in hand, hold the lid firmly. Begin blending with a few pulses, then move to a consistent blend. This pureed soup is then to be mixed back into the Dutch oven.
For those who prefer not to transfer their soup, a stick blender can be used directly in the Dutch oven to partially puree the soup, ensuring a balance between the creamy and chunky textures.
Serving
Serve hot in soup bowls. Garnish with fresh herbs or a drizzle of cream if desired.

Recipe Video

https://www.youtube.com/watch?v=FBFb0YgOcu0

Butternut Squash vegetable soup (https://www.youtube.com/watch?v=FBFb0YgOcu0)

Notes

Consider adding a splash of dairy or non-dairy milk for a creamier texture before serving.
The soup’s consistency can be adjusted by blending more or less.
It pairs wonderfully with a slice of rustic bread or a light salad.
If storing, always let the soup cool to room temperature before refrigerating.
Fresh herbs, such as parsley or cilantro, can be added as a garnish for an extra layer of flavor.
For an added kick, introduce a sprinkle of chili flakes or paprika.
The soup can be adapted to various dietary needs by tweaking the ingredients as necessary.

Author
Recent Posts

Hanna Barnes

Hey everyone, my name is Hanna, and I am a writer here at Soup Chick! I came across Lana’s website a few years back, and it reignited my love for making homemade broths and soups that wouldn’t break the bank, and would help me get all of my veggies in!

Here at SoupChick.com, I can offer you a range of different recipes to try, from basic broths, to making your own slow cooker chicken tortilla soup (trust me on this one- it is divine).

I hope that you enjoy making your own as much as I love finding new recipes for you!