Butternut Squash Soup – Craving something warm and cozy? This Butternut Squash Soup is everything you need on a chilly day. Creamy, comforting, and packed with flavor, it brings together the sweetness of butternut squash, hearty potatoes, and a touch of savory chicken stock. Plus, it’s super easy to make with just a few simple ingredients you’ve probably already got lying around. Perfect for a quick lunch or as a starter for dinner—this soup hits all the right notes.
I remember the first time I whipped up this soup. It was one of those lazy fall Sundays, and I had a butternut squash sitting on my counter just begging to be used. My husband was skeptical—he’s more of a “meat and potatoes” guy—but even he couldn’t resist the smell of it simmering on the stove. And my little one? He dipped his spoon in, took a sip, and just grinned at me. We ended up devouring the whole pot, with a little crusty bread on the side. Now, whenever I make it, I think back to that day. Simple, cozy, and perfect.
What makes this Butternut Squash Soup truly special?
This soup is smooth, rich, and oh-so-satisfying. The butternut squash brings a natural sweetness that’s balanced out by the savory chicken stock, and the potatoes make it creamy without any added cream. It’s like a hug in a bowl. And the best part? It’s quick to make but tastes like you’ve been cooking all day. Whether you blend it silky smooth or leave it a bit chunky, this soup is easy to tweak to your liking. And did I mention it’s perfect with a slice of warm, crusty bread? Trust me, one bowl won’t be enough!
What You Need To Make This Butternut Squash Soup Recipe?
Butter: Adds a lovely, rich flavor and helps all those veggies cook down nicely. You can swap it for olive oil if you’re looking for something a bit lighter or dairy-free.
Onion, Celery & Carrot: This trio is basically the flavor foundation for any good soup. The onion gives it a sweet, savory kick, the celery adds a bit of freshness, and the carrot brings in a touch of sweetness that pairs so well with the butternut squash.
Potatoes: These are the secret to making the soup creamy without needing any actual cream. Plus, they make the soup feel more filling and hearty.
Butternut Squash: The star of the show! Sweet, earthy, and so good when blended. It’s what gives this soup that beautiful, velvety texture and flavor. And don’t worry—peeling and chopping it might seem a little daunting, but it’s worth it.
Chicken Stock: Adds depth and savory goodness to balance out the sweetness of the squash. If you want to keep it vegetarian, just use veggie stock instead. Easy swap!
Salt & Pepper: Simple but essential. You’ll want to season as you go to bring out all the natural flavors of the veggies.
Steps To Make Butternut Squash Soup:
Sauté the Veggies: Melt the butter in a big pot over medium heat. Once it’s sizzling, toss in the chopped onion, celery, carrot, potatoes, and butternut squash. Let them cook for about 5 minutes, stirring now and then, until they start to soften and get a little golden.
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Add the Stock & Simmer: Pour in enough chicken stock to cover the veggies. Crank up the heat to bring it all to a boil, then drop it down to low, cover the pot, and let it simmer for about 40 minutes. You want everything nice and tender—like fork-melting tender.
Blend It Up: Carefully transfer the soup to a blender, or use an immersion blender right in the pot. Blend it until smooth and creamy. If it’s too thick for your liking, just stir in a bit more stock until you get the perfect consistency.
Season & Serve: Give it a taste and add salt and pepper as needed. Ladle the soup into bowls and serve it piping hot. Trust me, it’s perfect with a sprinkle of freshly cracked pepper on top or even a little crusty bread on the side. Enjoy!
Tip:
Want to take this Butternut Squash Soup to the next level? Roast your veggies first! Seriously, it’s a game-changer. Just toss the butternut squash, potatoes, carrots, and even the onions with a little olive oil, salt, and pepper, then spread them out on a baking sheet. Roast at 400°F for about 20-25 minutes, until they’re golden and caramelized. The roasting brings out a deeper, richer sweetness in the veggies that makes the soup taste like you’ve been simmering it for hours. Once they’re roasted, continue with the recipe as usual. It adds just a little extra step, but the flavor boost is so worth it!
Frequently Asked Questions:
Can I use vegetable stock instead of chicken stock?
Absolutely! If you’re looking to make this soup vegetarian, just swap out the chicken stock for veggie stock. It’ll still be deliciously savory and comforting.
Can I make this soup ahead of time?
Yep, and honestly, it tastes even better the next day. Just store it in the fridge for up to 3 days. When you’re ready to serve, reheat it gently on the stove, and maybe add a splash of stock if it’s thickened up a bit.
How can I make this soup dairy-free?
Easy peasy! Just swap the butter for olive oil, and you’re good to go. The soup will still be rich and smooth, with all that lovely flavor.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Butternut Squash Soup
Ingredients
- 2 tbsp butter
- 1 small onion chopped
- 1 stalk celery chopped
- 1 medium carrot chopped
- 2 medium potatoes cubed
- 1 medium butternut squash peeled, seeded, and cubed
- 1 32 oz container chicken stock
- Salt and freshly ground black pepper to taste
Instructions
Get Everything Ready:
- Start by gathering up all your ingredients so they’re within reach. It’ll make things go so much smoother!
Sauté the Veggies:
- Warm up the butter in a big pot over medium heat, letting it melt down nicely. Once it’s nice and melted, add the chopped onion, celery, carrot, potatoes, and butternut squash. Let them cook for about 5 minutes, stirring occasionally, until they start to soften and get a bit of color.
Add the Stock & Simmer:
- Pour in enough chicken stock to cover the veggies. Turn up the heat to bring it to a boil, then drop it to low, cover the pot, and let it simmer for around 40 minutes. You want everything to be super tender and ready to blend.
Blend Until Smooth:
- Carefully transfer the soup to a blender (or use an immersion blender if you have one) and blend until it’s smooth and creamy. If it’s thicker than you’d like, just add a little more stock until it’s the perfect consistency.
Season & Serve:
- Taste and add salt and pepper as needed. Ladle it into bowls, serve it hot, and enjoy every comforting spoonful!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
