Silky, golden, and brimming with comforting warmth, this Butternut Squash Soup brings global elegance to your weeknight table—think Thai street food meets Southern hospitality. It pairs beautifully with Avocado and Egg Salad and Carrot Apple Salad for a well-rounded, flavor-packed meal.
Inspired by velouté techniques I picked up in a Parisian kitchen and the spice-layering I learned in Northern India, this soup marries finesse with soul. Roasting the squash deepens its natural sweetness, while a touch of ginger adds a bold, wanderlust-worthy kick.
A quick immersion blend and swirl of coconut milk later, you’re ladling out spoonfuls of cozy sophistication. Whether you’re chasing away the chill or curating your fall dinner lineup, this one’s a keeper with global flair and local heart.
What Makes This Recipe Special?
- Best part? It just tastes really good— like cozying up with a blanket, only tastier.
- First time I made this, I used roasted cumin seeds I found in a Marrakech spice market—the earthy aroma elevated the whole dish and made it feel restaurant-worthy. You might find your own spice swap that becomes a new favorite.
- I often whip this up when I’m craving something warm but light before evening yoga or writing sessions—it’s filling without weighing me down. Perfect for readers who want comfort without the carb crash.
- I’ve experimented with toppings—from za’atar-crusted croutons to Greek yogurt swirl—and found that it’s endlessly customizable. You’ll love how easy it is to make this recipe your own.
- It’s surprisingly good for digestion and supports weight balance, which I learned after replacing my usual creamy soups with this fiber-rich bowl.
Butternut Squash Soup Recipe
Equipment
- Large soup pot
- Wooden spoon
- Cutting board
- Chef’s knife
- Peeler
- Blender or immersion blender
- Measuring cup
- Ladle
Ingredients
- 1 stalk celery, chopped
- salt and freshly ground black pepper to taste
- 2 tbsp butter
- 1 medium butternut squash
- 2 medium potatoes, cubed
- 1 medium carrot, chopped
- 1 small onion, chopped
- 1 container chicken stock
Instructions
- Begin by melting butter in a large pot over medium heat.
- Add the chopped onion, celery, carrot, potatoes, and butternut squash.
- Cook for about 5 minutes, stirring occasionally, until the vegetables are lightly browned.
- Pour in enough chicken stock to fully cover the vegetables.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low.
- Cover the pot and allow the soup to simmer gently for about 40 minutes or until all the vegetables are tender.
- Carefully transfer the soup to a blender and puree until smooth, working in batches if necessary.
- Return the soup to the pot and stir in any remaining chicken stock to adjust the consistency.
- Season to taste with salt and pepper.
- Serve hot and enjoy your comforting bowl of butternut squash soup.
Notes
- ūFor added depth, sauté a clove of garlic with the vegetables.
- A pinch of nutmeg or cinnamon adds warm, aromatic undertones.
- For a vegetarian version, use vegetable broth instead of chicken stock.
| Nutrition | Value |
| Calories | 255kcal |
| Carbohydrates | 36g |
| Fibre | 5g |
| Fat | 9g |
| Protein | 9g |
| Cholesterol | 22g |
