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

Scale

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.

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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.