Butternut Squash Soup Ingredients
This easy butternut squash soup recipe calls for the following ingredients:
Butter: The veggies are sautéed in butter here, but reviewers found luck using olive oil as well.
Onion, celery, carrots, and potatoes: These veggies give the soup body and depth of flavor without overpowering the squash. Once the veggies are soft, use an immersion blender or a standing blender in stages to obtain a smooth, creamy texture.
Butternut squash: Use one medium (2-pound) butternut squash or roughly 3 cups pre-cut butternut squash.
Chicken stock: This soup’s basis is chicken or vegetable stock, which may be used to tone out the natural creaminess of the pureed veggies. If you like a thicker soup, add less stock.
Salt and pepper: For seasoning, this dish uses only salt and pepper. However, reviews suggest that may be readily personalized using spices of your choice, such as cayenne pepper, nutmeg, curry powder, sage, and so on.
Butternut Squash Peeling, Seeding, and Chopping
Preparing the butternut squash is arguably the most challenging component of this dish. After all, the strong outer peel of winter squash is responsible for its long shelf life. But don’t be afraid; simply follow this simple approach for peeling butternut squash:
- Cut the squash in half crosswise, removing the “bulb” from the “tube.” Remove the stem and bottom of the bulb and place both parts on a flat surface.
- Using a vegetable peeler, peel away the skin from top to bottom. Once peeled, split each piece in half, scoop out the seeds, and chop.
Some reviews advise using the microwave to soften the skin before peeling. To do so, simply poke holes with a fork.
Nicole’s Butternut Squash Tips and Tricks
Nicole McLaughlin (a.k.a. NicoleMcMom), a culinary producer, believes this butternut squash soup dish is the ideal way to kick off soup season. Here are a few of her favorite tips and tricks:
Peeling and seeding a butternut squash is not the simplest culinary operation. Nicole likes to chop the squash into manageable pieces before leveling off the edges so they stand upright. Use a vegetable peeler to reveal the brilliant orange flesh, then scoop out the seeds. Add diced apples, herbs, curry powder, or any of your favorite seasonings. The sky’s the limit!
Nicole garnishes her butternut squash soup with fresh chives (green onions will also work) and a dab of crème fraiche or sour cream.
Toppings for Butternut Squash Soup
Because of its light flavor, butternut squash soup is an ideal choice for robust, savory toppings. Sour cream, red pepper, green onions, crumbled bacon, croutons, fresh herbs, and shredded cheese are all popular ingredients among Allrecipes reviewers.
What to Serve With Butternut Squash Soup
This soup is ideal as a fall or winter appetizer, but it can also be served as a main course with corn muffins, crusty bread, roasted vegetables, or a salad on the side.
How to Store Butternut Squash Soup
Refrigerate leftover butternut squash soup for up to four days, or freeze in an airtight container for up to three months. When ready to serve, thaw the soup in the refrigerator overnight (if frozen) and reheat in the microwave or on the stovetop until thoroughly warmed.
Allrecipes Community Tips and Praise
“I recommend blending only half of it and leaving the other half chunky to give it some texture,” says one Allrecipes member.
“It has actually become a Thanksgiving appetizer for us due to an overwhelming number of people in my very large extended family who just love it,” says reviewer valerie160.
- 2 tablespoons 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 fluid ounce) container chicken stock
- salt and freshly ground black pepper to taste
In a large pot over medium heat, melt the butter and cook the onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. Pour in just enough chicken stock to cover the vegetables.
On medium-high heat, bring to a boil. Reduce the heat to low, cover the pot, and cook for 40 minutes, or until all of the vegetables are tender.
Blend the soup until smooth in a blender. Return to the pot and add any remaining stock to achieve the desired consistency. Season with salt and pepper.
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