Butternut Squash Soup
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I love this butternut squash soup with crusty bread or buttermilk biscuits, or for a lighter fall meal, alongside my shaved Brussels sprouts salad. “So good and so easy!” What You’ll Need To Make Butternut Squash Soup Butternut squash & red bell pepper: The squash brings a naturally sweet, nutty flavor and blends into a silky texture, while the pepper adds a gentle sweetness and bright color. Skip frozen squash—it tends to make the soup watery. Onion & garlic: The aromatic base that gives the soup its depth right from the start. Water & heavy cream: Water keeps the flavors clean and balanced, while a splash of cream at the end makes the soup luxuriously smooth. Salt, sugar & thyme or curry powder: Salt pulls everything together, sugar enhances the veggies’ natural sweetness, and your choice of thyme or curry powder sets the flavor tone—to herbal and earthy with thyme, or warm and lightly spicy with curry. Jump to the printable recipe for precise measurements Butternut squash & red bell pepper: The squash brings a naturally sweet, nutty flavor and blends into a silky texture, while the pepper adds a gentle sweetness and bright color. Skip frozen squash—it tends to make the soup watery. Onion & garlic: The aromatic base that gives the soup its depth right from the start. Water & heavy cream: Water keeps the flavors clean and balanced, while a splash of cream at the end makes the soup luxuriously smooth. Salt, sugar & thyme or curry powder: Salt pulls everything together, sugar enhances the veggies’ natural sweetness, and your choice of thyme or curry powder sets the flavor tone—to herbal and earthy with thyme, or warm and lightly spicy with curry. Jump to the printable recipe for precise measurements Step-By-Step Instructions Step 1. Prep the vegetables. Add all of the vegetables, salt, and sugar to a large soup pot, then pour in enough water to cover them. Step 2. Cook until tender. Bring the pot to a boil, then reduce the heat, cover, and simmer until the vegetables are very tender, about 35 minutes. Step 3. Purée the soup. Use a hand-held immersion blender (or a standard blender) to blend until silky smooth. Pro Tip: If using a countertop blender, remove the center cap from the lid and cover the opening with a folded kitchen towel—this lets steam escape and prevents a soup volcano. Step 4. Add the cream. Pour in the heavy cream and stir until combined. Step 5. Finish and serve. Bring the soup to a simmer and stir in the fresh thyme (or curry powder). Taste and adjust the seasoning, if necessary. Serve hot, or make ahead—the soup keeps nicely for 3 days in the fridge or can be frozen for longer storage. Pro Tip: If you want to dress up the soup with a garnish, try pomegranate seeds for a sweet-tart burst, toasted pepitas (pumpkin seeds) for a warm crunch, or homemade croutons for buttery crispness that soaks up the soup in the best way. More Fall Soups That Warm You from the Inside Out RecipeComments (387)Add Comment Recipe Comments (387) Add Comment Ingredients 2½ pounds pre-cut butternut squash (7 to 8 cups, cubed; see note) 1 red bell pepper, roughly chopped 1 medium yellow onion, roughly chopped 3 cloves garlic, smashed and peeled 7 cups water 1 tablespoon salt 2 tablespoons sugar ¾ cup heavy cream, plus more for serving 1 teaspoon chopped fresh thyme (or 1 teaspoon curry powder, for a different flavor profile) 2½ pounds pre-cut butternut squash (7 to 8 cups, cubed; see note) 1 red bell pepper, roughly chopped 1 medium yellow onion, roughly chopped 3 cloves garlic, smashed and peeled 7 cups water 1 tablespoon salt 2 tablespoons sugar ¾ cup heavy cream, plus more for serving 1 teaspoon chopped fresh thyme (or 1 teaspoon curry powder, for a different flavor profile) Instructions Combine the squash, pepper, onion, garlic, water, salt, and sugar in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Mix in the thyme (or curry powder), then taste and adjust seasoning (depending on the sweetness of the vegetables, you may need a touch more sugar). Ladle the soup into bowls, drizzle with more cream if desired, and serve. Note: For the best flavor and texture, use fresh butternut squash in this recipe. Frozen squash can release extra water when cooked, which may dilute the soup and make it thinner or less flavorful. Make-Ahead/Freezer-Friendly Instructions: The soup can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container. It can also be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving. Combine the squash, pepper, onion, garlic, water, salt, and sugar in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Mix in the thyme (or curry powder), then taste and adjust seasoning (depending on the sweetness of the vegetables, you may need a touch more sugar). Ladle the soup into bowls, drizzle with more cream if desired, and serve. Note: For the best flavor and texture, use fresh butternut squash in this recipe. Frozen squash can release extra water when cooked, which may dilute the soup and make it thinner or less flavorful. Make-Ahead/Freezer-Friendly Instructions: The soup can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container. It can also be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving. Pair with Nutrition Information Powered by Per serving (6 servings) Calories: 217 Fat: 11 g Saturated fat: 7 g Carbohydrates: 31 g Sugar: 11 g Fiber: 5 g Protein: 3 g Sodium: 1192 mg Cholesterol: 34 mg Per serving (6 servings) Calories: 217 Fat: 11 g Saturated fat: 7 g Carbohydrates: 31 g Sugar: 11 g Fiber: 5 g Protein: 3 g Sodium: 1192 mg Cholesterol: 34 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Freezer-FriendlyGluten-Free AdaptableHolidaysMake-AheadMost PopularSoupsVegetarianAmerican Freezer-Friendly Gluten-Free Adaptable Holidays Make-Ahead Most Popular Soups Vegetarian American