Butternut Squash Soup Recipe (2024)

by Scott Groth 5 Comments

THIS BUTTERNUT SQUASH SOUPRECIPE IS:PALEO, GLUTEN FREE, PRIMAL, LOW CARB, VEGAN, VEGETARIAN AND WHEAT BELLY FRIENDLY.

Butternut Squash Soup Recipe (1)

What is it about soup that makes you feel so good? Maybe it is all the bone broth that is in there... Lots of nutrients and goodies, particularly if you make your stock from scratch. There is just something about a good soup, especially when it starts to get cold outside, that flips some kind of "comfy" switch inside. Like sitting down with a good friend. Mmm...Time for the butternut squash soup recipe.

Butternut squash is a winter squash, so it is best from November through into the spring. It's a very good source of vitamin C, potassium and magnesium, which are all important when you're following the Paleo, Primal, Vegetarian or Vegan lifestyles. Not only is it good for you, but it can be prepared in so many different ways. Butternut squash can be roasted, grilled or steamed. It is great for soups (yeah!), muffins or eaten right out of the skin. All around, it's a delicious fruit... yes, it's a fruit! You can even roast the seeds which taste delicious (check out how tobutter roast various pumpkin seeds).

When I am breaking down a butternut squash, two things happen. The first is the ½ inch rule. I take off ½ inch from the top and the bottom of the squash. This gives me flat surfaces to work with which are much safer. The next step is to separate the cylindrical section from the bulb section by cutting in half right above the bulb. Separating the squash like this makes it easier to peel (you can use a vegetable peeler or slice with a 7-10" chef's knife). Next, cut the bulb in half from top to bottom and scoop out all the stuff inside. Now you're ready to roast away!

QUICK COOKING TIP:Roasting isn't a process that can be rushed. It happens at the rate that it is going to happen. Firing up the oven to 500 degrees isn't going to roast the squash quicker... it is going to most likely burn the butternut on the outside and the inside will still be raw. You can decrease the time for roasting if you have an oven with a convect feature. Or, you can microwave the butternut squash to reduce the cooking time, but it won't have that nice caramelization that a full roast would give it.

Let's make this butternut squash soup recipe...

Yield: 4 servings

Butternut Squash Soup Recipe

Butternut Squash Soup Recipe (5)

Roasted butternut squash, caramelized onions & chicken stock. Simple, delicious and well balanced.

Prep Time30 minutes

Cook Time1 hour

Total Time1 hour 30 minutes

Ingredients

  • 3 Cups Chicken Stock, or substitute vegetable stock
  • 1 Cup Butternut Squash, peeled and cubed (needs to yield approx 3 )
  • 1 Onion, peeled and diced (Spanish)
  • 2 tablespoon Coconut Oil
  • 2 tablespoon Olive Oil
  • ½ teaspoon Balsamic Vinegar
  • Kosher Salt & Fresh Cracked Pepper to taste

Instructions

For the Butternut Squash

  1. Crank your oven to 375 degrees.
  2. In a bowl, coat the squash with some olive oil, kosher salt and pepper. Spread in a single layer on a foil lined baking sheet.
  3. Roast in the oven for 45 minutes or until caramelized and fork tender.
  4. Remove and add into the soup pot.

For the Onion

  1. In a heavy bottom pan, add in the coconut oil and olive oil over high heat. When it shimmers, add in the diced onion and a pinch of salt.
  2. Cover the pan and cook, stirring occasionally, for 8 minutes on high heat. When the onion starts to brown, reduce the heat to low. Cover and continue to cook for an additional 10-15 minutes or until caramelized.

Adding it all together

  1. In your soup pot, add in the chicken stock, onions (with the oil from the pan) and the squash.
  2. Bring to a boil, then reduce the heat and cook for 10-12 minutes.
  3. Turn off the heat.
  4. Using an immersion blender, puree the soup.
  5. When it is pureed, add in the balsamic vinegar. Mix with a spoon.
  6. Taste, adjust seasonings to your preference. Stir and taste again.
  7. Serve immediately and enjoy!

Notes

You can make the squash way ahead of time on this one. Four to five days in advance if you would like.

Keep it in an airtight container in the refrigerator. Same thing goes for the caramelized onions.

My suggestion is to make the whole soup a day ahead... soups taste best the next day anyhow and this one is no different.

Nutrition Information

Yield

4
Amount Per ServingCalories 243

Did you make this recipe?

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Final Thoughts on the Butternut Squash Soup Recipe:

There are two steps that make this recipe really shine: roasting the squash and caramelizing the onions. When your squash is nicely roasted and fork tender, it takes on a sweet, nutty flavor. The caramelized onions bring out a sweet earthy flavor and the two just love one another.

If you don't have an immersion blender, go ahead and use a regular blender. PLEASE BE CAREFUL: if you use a regular blender, make sure that the clear center cap is removed from the lid and you put a kitchen towel or a folded paper towel over the spot where the center cap was. When you start to blend hot food, the steam will try to escape and without enough ventilation inside the blender you'll have super hot, partially blended food all over the kitchen. Not fun!

I've been getting a number of emails over the last 2 weeks about my use of balsamic vinegar in so many recipes. It's not that I love balsamic vinegar... believe me. It's that balsamic adds just a touch of acid to the dish that creates that full bodied mouthfeel. If you made this butternut squash recipe, try it first without the balsamic. Then add in ½ to ¾ of a teaspoon of balsamic, mix and taste again. You notice a perceptible difference immediately!

Think about making this butternut squash soup recipe for the holidays, or just any old cold winter day. Hopefully you'll get the feeling of sitting down with an old friend too. Let me know of any other butternut squash soup recipes you love in the comments- thanks!

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Butternut Squash Soup Recipe (6)

About Scott Groth

Scott Groth has gone from a burned out, overweight executive to a professional food blogger, chef, low carb + keto enthusiast. His style is fun, fresh, and family-friendly. Learn more about Scott in his bio, discover the story behind this blog, and learn about his incredible low-carb journey.

Reader Interactions

Comments

  1. Gina Kennedy says

    Butternut Squash Soup Recipe (7)
    Can't wait to make this Butternut Soup ... you didn't suggest a particular onion so was wondering. I was thinking a white onion, perhaps? Did you garnish this creamy soup with anything. I like to get the bigger Chinese pumpkin seeds at Whole Foods and toast them with sea salt. I'd love to see you come up with something for Zucchini Squash, which a peeler can make into spaghetti like strands.

    Reply

    • Scott Groth says

      Hi Gina:
      For this recipe, I used a Spanish onion. I'm going in next to update! Thank you for bringing that to my attention. You can use a white onion as well if that is what you have on hand!
      I'm putting together a spaghetti squash carbonara recipe this week along with an Italian Meatball Marinara over Zoodles (spiralized zucchini noodles) to get posted up within the next week. Stay tuned for more great stuff to come.
      Thanks for writing-
      Scott

      Reply

  2. Melanie Cutler says

    Butternut Squash Soup Recipe (8)
    Terrific soup. So easy but with so much depth. I made a double batch and froze the extra for a rainy day. Thanks!!

    Reply

    • Scott Groth says

      Hi Melanie:
      Glad to hear you enjoyed it.
      Thank you for posting.
      Have an awesome day in the kitchen!
      Scott

      Reply

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Butternut Squash Soup Recipe (2024)

FAQs

What can you add to butternut squash soup to make it taste better? ›

Fresh sage and rosemary – I don't reach for rosemary as often as some other fresh herbs, but I absolutely love it here. Along with the sage, it makes this soup cozy and complex. Ginger – Its warm flavor highlights the autumnal taste of the herbs and squash.

Do you need to peel butternut squash for soup? ›

Do you have to peel butternut squash for soup? No. There is no need to peel the squash. Not only is this a fussy process, but the squash skin is completely edible and will blend into the soup once cooked.

How can I make my butternut squash soup less sweet? ›

Dry cooking methods such as roasting and sauteeing tend to bring a squash's sugars to the fore. You might want to blanch or par-cook the squash in a little bit of water before sauteeing; that would diminish the sweetness somewhat but allow you to finish the dish in the prescribed fashion.

How does Gordon Ramsay cook butternut squash? ›

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

How to make soup really flavorful? ›

7 Easy Ways to Make Any Soup Better
  1. Brown or Sear the Meat.
  2. Roast the the Veggies.
  3. Mix up the Texture.
  4. Use Homemade Stock Whenever Possible.
  5. Put Your Cheese Rinds to Work.
  6. Perk up a Bland Soup With Simple Pantry Staples.
  7. Add Fresh Herbs or Dairy When Serving.
  8. Recipes Pictured.

How do you fix bland butternut squash soup? ›

Season soup with cayenne pepper, allspice, nutmeg, ginger, salt, and pepper. Stir in half-and-half cream and sherry. Cook and stir over medium heat until heated through; do not boil. Ladle into soup bowls and top each with a dollop of sour cream to serve.

What goes well with butternut squash soup? ›

Try some of these sandwiches to pair with your creamy butternut squash soup.
  • Brie and Apple Grilled Cheese. ...
  • Turkey Pesto Sandwich. ...
  • Bacon Turkey Bravo Sandwich. ...
  • Fall Harvest Turkey Wrap. ...
  • The Best Turkey Reuben. ...
  • Roast Beef Sandwiches. ...
  • Apple & Brie Grilled Cheese with Baby Greens. ...
  • Grilled Turkey Cranberry Cream Cheese Sandwich.
Oct 14, 2022

How do you pick butternut squash for soup? ›

The One Way To Tell Butternut Squash Is Ripe

Light to dark green spots on the skin tells you it's definitely not ready to be eaten. If the skin is very pale—more creamy white than tan—it's not ripe. Look for a rich tan, darker amber, or orange color. It should also be matte, not glossy.

How to thicken squash soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Why does my butternut squash soup taste sour? ›

What happened? It's no coincidence that the butternut squash soup had fermented, alcoholic notes. Indeed, fermented rice turns out to be the culprit here. Rice is high in starch, which is relatively easy to ferment.

Why is my butternut squash tasteless? ›

If you pick too early, the flesh will not be fully developed and the squash will lack flavor and not be that wonderfully vegetal sweet that is the wonder of butternut, honeynut, delicata, acorn, pumpkin and kabocha, among dozens of other winter squash.

Why is my butternut squash soup grainy? ›

Make sure the squash is fork tender before blending. If you blend too soon, your soup will be grainy, not smooth.

How to cook butternut squash Paula Deen? ›

directions
  1. In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes.
  2. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.

How to hack butternut squash? ›

Microwaving the squash will make it much easier to peel. Simply slice off the top and bottom, poke the squash all over with a fork and microwave it on high for about 3 minutes. When it's cool enough to handle, peel the squash. The softened flesh will make peeling (and slicing) way easier.

How does Jamie Oliver cook butternut squash? ›

Method. Preheat the oven to 180ºC/350ºF/gas 4. Wash and dry the whole squash, then place on a baking tray. Pierce once or twice with the tip of a sharp knife, then bake in the oven for 1 hour 30 minutes, or until golden and very soft.

Why does my butternut squash taste bland? ›

If you pick too early, the flesh will not be fully developed and the squash will lack flavor and not be that wonderfully vegetal sweet that is the wonder of butternut, honeynut, delicata, acorn, pumpkin and kabocha, among dozens of other winter squash.

What flavors go with butternut squash? ›

Butternut squash goes with sweet -- think cinnamon, ginger and nutmeg -- or savory -- think thyme, sage and oregano -- flavors and may be used in a variety of dishes.

What can I add to tasteless soup? ›

Add acidic ingredients.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

What pairs with butternut squash soup? ›

Try some of these sandwiches to pair with your creamy butternut squash soup.
  • Brie and Apple Grilled Cheese. ...
  • Turkey Pesto Sandwich. ...
  • Bacon Turkey Bravo Sandwich. ...
  • Fall Harvest Turkey Wrap. ...
  • The Best Turkey Reuben. ...
  • Roast Beef Sandwiches. ...
  • Apple & Brie Grilled Cheese with Baby Greens. ...
  • Grilled Turkey Cranberry Cream Cheese Sandwich.
Oct 14, 2022

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