This easy butternut squash soup recipe is delicious and timeless! Sweet pumpkin forms a juicy mush without cream.
There’s nothing quite like an easy butternut squash soup recipe to usher in cooler weather! This soup is one of the first recipes Alex and I ever made together. I remember eating it in our first apartment before I became interested in cooking and local and seasonal foods. In all honesty, I think we ate it over the summer (although I have to admit I’ve had squash that took so long in our pantry!). Anyway, I remember we were incredibly impressed with how delicious it was.
How to make this Easy Butternut Squash Soup
Time was passing and I was curious to revisit this Easy Butternut Squash Soup to see if it tasted as good as we remembered! At first glance, I was pleasantly surprised by the short list of ingredients and the ease of preparation. I was also surprised at the lack of cream, which is common in this type of soup.
Here’s the basic process for this easy butternut squash soup recipe:
- Cut vegetables: Finely chop shallots. Peel and dice a butternut squash (see section below for tips!). Peel and cut a potato.
- Sweat the shallots in olive oil.
- Add water and let simmer until soft, about 30 minutes.
- puree soup! You can puree with a standard blender, but our favorite for pureed soups uses an immersion blender. This way you don’t have to transfer the hot soup into a blender and then put it back into the pan: you can put the blender straight into the pan and whisk!
After trying this butternut squash soup recipe, we were amazed at how creamy it was without the cream. Somehow just a potato and the squash gives an incredibly creamy texture! This easy soup still stands the test of time! It’s a firm base soup with a full-bodied flavor and a smooth, velvety texture. And while we love fancy versions like our Cozy Curry Butternut Squash Soup, this one still delivers!
Video: How to cut butternut squash
The biggest challenge with this soup is: How do you cut butternut squash? Everyone uses slightly different methods, but here’s what Alex and I do. Once you know how to cut it, it’s a cinch with this easy butternut squash soup recipe. Check out the video below to see us in action!
- Cut off the top of the squash first, then the entire straight neck of the squash.
- Peel it and peel the round base.
- Cut the base in half and use a spoon to remove the seeds from each half.
- Cut the neck into strips and then into cubes.
- Do the same with the rounded bottom part of the squash: cut it into strips and then into cubes.
Looking for more pumpkin recipes?
Here are some of our favorite butternut squash recipes on A Couple Cooks:
This butternut squash soup recipe is…
Vegetarian, vegan, plant-based, dairy-free, gluten-free and sugar-free.
The description
This easy butternut squash soup recipe is delicious and timeless: sweet squash makes a creamy puree with just a handful of ingredients and no cream!
- 2 shallots
- 1 Book butternut squash
- 1 medium-boiling potato
- 1 tbsp olive oil
- 1 Bay leaf
- Kosher salt
- Freshly ground pepper (or white pepper, if you have it)
- For garnish: fresh sage, sour cream or coconut milk (or vegan sour cream) and fresh herbs
- Finely chop 2 shallots. Dice the butternut squash (see video!). Peel the potato and cut into 1 cm pieces.
- In a saucepan over low heat, heat 1 tablespoon olive oil, add the shallots and cook, stirring occasionally, until the shallots are translucent (5 to 10 minutes).
- Add the squash, potato, 1 bay leaf, a few pinches of kosher salt, and 3 cups of water. Increase the heat to medium-high and bring to a steady boil. Simmer, stirring occasionally, until the squash is tender, about 30 minutes.
- Remove the bay leaf and allow the soup to cool slightly. Next, puree the soup with an immersion blender (or put in a blender and then add to the saucepan). Let the soup cool down a bit; it thickens a bit and becomes creamy. Taste and add kosher salt and pepper (we added about 1 tsp kosher salt). Use white pepper to make the soup look pure (if you don’t mind the black spots, use black pepper).
- Serve garnished with sour cream and fresh dill or other toppings of your choice.
Remarks
Adapted from Williams and Sonoma: Rome Tip: For pureed soups, we strongly recommend using an immersion blender. However, a blender or food processor will also do the trick — all you have to do is transfer the soup to the blender and put it back into the pot. You can also stir in spices of your choice to add some flavor – curry powder, cumin, coriander, chipotle powder, etc.
- Category: Soup
- Method: Cook
- Kitchen: American
Keywords: Butternut Squash Soup, Easy Butternut Squash Soup Recipe, Butternut Squash Soup, Vegetarian
Last update: September 2019
