Description
Craving a warm, velvety soup that’s perfect for fall or any cozy meal? Butternut Squash Soup is a smooth, flavorful dish that combines the natural sweetness of butternut squash with savory onions, rich chicken stock, and a hint of nutmeg
Ingredients
Butternut Squash Soup uses simple ingredients for a flavorful, creamy result. Here’s what you’ll need for 6 servings:
- One 2- to 3-pound butternut squash, peeled and seeded: The sweet, creamy base.
- 2 tablespoons unsalted butter: Adds richness and sauté flavor.
- 1 medium onion, chopped: Provides savory depth.
- 6 cups low-sodium chicken stock: Creates a flavorful, smooth broth.
- Nutmeg: A pinch, for warm, aromatic flavor.
- Salt and freshly ground black pepper: To taste, for seasoning.
Why These Ingredients Matter
- Butternut Squash: Offers a sweet, nutty flavor and creamy texture when pureed.
- Onion and Butter: Build a savory, aromatic base.
- Chicken Stock: Thins the soup while adding depth.
- Nutmeg: Enhances warmth and complexity.
Substitutions and Variations
- Butternut Squash: Use acorn squash, pumpkin, or pre-cut squash (adjust cooking time for tenderness).
- Butter: Swap with olive oil or plant-based butter for vegan.
- Chicken Stock: Replace with vegetable stock for vegetarian/vegan or turkey stock for richer flavor.
- Onion: Use shallots or leeks for a milder taste.
- Nutmeg: Substitute with cinnamon, allspice, or a pinch of ground ginger.
- Vegan Option: Use vegetable stock and plant-based butter.
- Gluten-Free: Naturally gluten-free; ensure stock is gluten-free.
- Flavor Variations:
- Spicy Butternut Squash Soup: Add ¼ teaspoon cayenne or 1 teaspoon sriracha.
- Creamy Butternut Soup: Stir in ½ cup heavy cream or coconut milk after blending.
- Herb-Infused Soup: Add 1 teaspoon fresh thyme or rosemary during simmering.
- Curried Butternut Soup: Add 1 tablespoon curry powder with the onions.
- Apple Butternut Soup: Add 1 peeled, chopped apple with the squash for sweetness.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: one 2- to 3-pound butternut squash, 2 tablespoons butter, 1 medium onion, 6 cups chicken stock, nutmeg, salt, and pepper.
- Peel and seed the butternut squash, then cut into 1-inch chunks.
- Chop the onion.
Tip: Use a sharp peeler and sturdy knife for squash; pre-cut squash saves time but may cost more.
Step 2: Cook the Base
- In a large pot, melt 2 tablespoons butter over medium heat.
- Add the chopped onion and cook, stirring occasionally, until translucent, about 8 minutes.
- Add the squash chunks and 6 cups chicken stock.
- Bring to a simmer and cook until the squash is tender, about 15-20 minutes (test with a fork for softness).
Tip: Stir onions to prevent browning; simmer gently to avoid reducing stock too much.
Step 3: Blend the Soup
- Using a slotted spoon, remove the squash chunks from the pot and place in a blender (work in batches if needed).
- Puree until smooth, adding a bit of the cooking liquid if needed to blend.
- Return the pureed squash to the pot with the remaining stock and stir to combine.
Tip: Blend carefully to avoid splattering; use an immersion blender directly in the pot for easier cleanup.
Step 4: Season and Serve
- Stir the soup and season with a pinch of nutmeg, salt, and freshly ground black pepper to taste.
- Heat through if needed, then serve hot, about 1 cup per serving.
Tip: Taste and adjust seasoning gradually; a little nutmeg goes a long way.