Description

Craving a cozy, velvety soup that’s packed with flavor and perfect for chilly days? Best Butternut Squash Soup Ever delivers a creamy blend of sweet butternut squash, aromatic onions, garlic, and thyme, with a hint of warm spices

Ingredients

Scale

Best Butternut Squash Soup Ever uses pantry staples for a flavorful, velvety result. Here’s what you’ll need for 4 servings:

1 ½ tablespoons butter: Adds richness to the base.
½ onion, sliced: Provides savory depth.
2 cloves garlic: Infuses aromatic flavor.
2 sprigs fresh thyme: Adds earthy, herbal notes.
½ butternut squash (about 1 ½ pounds), peeled, seeded, and cut into 1-inch cubes: The sweet, creamy star.
4 cups chicken broth: Forms the flavorful liquid base.
½ cube chicken bouillon: Enhances savory umami.
1 pinch ground cumin: Adds warm, earthy spice.
1 pinch ground allspice: Brings subtle sweetness and warmth.
Salt and ground black pepper: Seasons to taste.

Why These Ingredients Matter

Butternut Squash: Provides creamy texture and natural sweetness, rich in vitamins A and C.
Onion and Garlic: Build a savory foundation.
Thyme: Adds aromatic depth.
Cumin and Allspice: Enhance with warm, cozy flavors.

Substitutions and Variations

Butter: Swap with olive oil or plant-based butter for vegan.
Onion: Use 1 small shallot or ½ teaspoon onion powder.
Garlic: Replace with ½ teaspoon garlic powder.
Thyme: Use ½ teaspoon dried thyme or fresh rosemary.
Butternut Squash: Substitute with pumpkin, acorn squash, or canned squash puree.
Chicken Broth/Bouillon: Use vegetable broth and omit bouillon for vegetarian/vegan; ensure gluten-free broth for gluten-free diets.
Cumin/Allspice: Swap with smoked paprika or a pinch of nutmeg.
Vegan Option: Use plant-based butter and vegetable broth; omit bouillon or use vegan bouillon.
Gluten-Free: Naturally gluten-free with gluten-free broth.
Flavor Variations:
- Spicy Squash Soup: Add ¼ teaspoon cayenne or 1 diced jalapeño with the onions.
- Creamy Squash Soup: Stir in ¼ cup heavy cream or coconut milk after blending.
- Curried Squash Soup: Add 1 teaspoon curry powder with the spices.
- Herb-Infused Soup: Include 1 tablespoon chopped fresh sage or parsley.
- Roasted Squash Soup: Roast squash at 400°F for 30 minutes before adding for deeper flavor.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 ½ tablespoons butter, ½ onion, 2 cloves garlic, 2 sprigs thyme, ½ butternut squash, 4 cups chicken broth, ½ cube bouillon, pinch of cumin, pinch of allspice, salt, and pepper.
Slice onion, peel and mince garlic, peel and cube squash, and strip thyme leaves from sprigs if desired.

Tip: Use pre-cubed squash or microwave squash for 3-5 minutes to soften for easier peeling.

Step 2: Sauté Aromatics

In a large pot over medium heat, melt 1 ½ tablespoons butter.
Add ½ sliced onion, 2 cloves garlic, and 2 sprigs thyme; sauté until onion is softened, about 5 minutes.

Tip: Stir occasionally to avoid burning; onions should be translucent, not browned.

Step 3: Cook the Squash

Add ½ cubed butternut squash and 4 cups chicken broth to the pot.
Bring to a simmer; cook until squash is tender, 10-15 minutes.
Crumble in ½ cube chicken bouillon; season with a pinch of cumin, a pinch of allspice, salt, and pepper.

Tip: Test squash with a fork for tenderness; cut smaller cubes for faster cooking.

Step 4: Blend the Soup

Remove pot from heat; remove thyme sprigs if desired.
Blender Method: Working in batches, pour soup into a blender, filling no more than halfway. Hold lid with a kitchen towel, pulse a few times, then blend until smooth. Pour into a serving bowl.
Immersion Blender Method: Use a stick blender to purée soup directly in the pot until smooth.

Tip: Blend carefully to avoid splattering; ensure soup is smooth for creamy texture.

Step 5: Serve

Serve hot, about 1 cup per serving, with crusty bread, a sprinkle of thyme, or a drizzle of cream (optional).

Tip: Taste and adjust seasoning before serving; garnish with fresh herbs or a pinch of spice for flair.