This Butternut Squash Soup is smooth, comforting, and packed with rich, roasted flavor. Made with just a few wholesome ingredients like squash, onion, garlic, and a touch of spice, it’s perfect for cozy weeknights or elegant starters. Naturally creamy and easy to make—no dairy required!
Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 40 minutes
✨ Why You’ll Love This
✔ Velvety texture (no cream needed!)
✔ Meal-prep superstar (freezes beautifully)
✔ 3 dietary wins (vegan, gluten-free, dairy-free)
✔ Budget-friendly
Ingredients:
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried sage
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon black pepper, more to taste
- Optional garnishes: roasted pumpkin seeds, a swirl of heavy cream or coconut milk, croutons, fresh herbs (such as thyme or sage)
Equipment:
- Large soup pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring spoons and cups
- Immersion blender or regular blender
Instructions
Step 1: Prepare the Butternut Squash
- I will generate an image showing a butternut squash being peeled and cubed on a cutting board with a knife. The squash should have a vibrant orange color.
Step 2: Sauté Aromatics
- I will generate an image showing chopped yellow onions and minced garlic being sautéed in olive oil in a large soup pot on a stovetop. The onions should appear translucent.
Step 3: Add Squash and Broth
- I will generate an image showing the cubed butternut squash being added to the pot with the sautéed onions and garlic, with vegetable broth being poured over the squash.
Step 4: Season the Soup
- I will generate an image showing dried sage, salt, and pepper being added to the soup in the pot.
Step 5: Simmer Until Tender
- I will generate an image showing the soup simmering gently in the pot on the stovetop, with steam rising.
Step 6: Blend the Soup
- I will generate an image showing an immersion blender blending the soup directly in the pot until smooth and creamy. Alternatively, a regular blender filled halfway with soup (with the lid slightly ajar for steam to escape) can be shown.
Step 7: Serve and Garnish
- I will generate an image showing bowls of smooth, vibrant orange butternut squash soup, garnished with roasted pumpkin seeds and a swirl of cream, ready to be served.
📊 Nutrition (Per Serving)
- Calories 180
- Protein 3g
- Fiber 6g
- Vitamin A 300% DV
💡 Pro Tips
✅ Peeling shortcut: Buy pre-cubed squash
✅ Extra creamy: Add ¼ cup coconut milk
✅ Freezer hack: Portion in ziplock bags, lay flat to freeze
🍽️ Serving Ideas
- Fall Gathering
- Serve in hollowed mini pumpkins
- Weeknight Dinner
- Pair with grilled cheese
- Elegant Starter
- Garnish with pomegranate arils
Enjoy your delicious homemade Butternut Squash Soup!
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