Butternut Squash Soup Recipe

Embark on a culinary journey that embraces the warmth and richness of the autumn season with this enchanting “Butternut Squash Soup Recipe.” As the leaves paint a tapestry of gold and amber, and the air carries a crisp chill, there’s nothing more comforting than a bowl of velvety butternut squash soup to soothe the soul and tantalize the taste buds.

The beauty of this recipe lies not only in its simplicity but also in its ability to capture the essence of fall in every spoonful. Butternut squash, with its vibrant orange hue and sweet, nutty flavor, takes center stage, creating a symphony of autumnal notes. This soup is a celebration of seasonal produce at its finest, offering a wholesome and nourishing experience that reflects the bountiful harvest.

The process begins with the gentle roasting of butternut squash, enhancing its natural sugars and imparting a depth of flavor that will linger on the palate. As the squash caramelizes in the oven, the kitchen becomes a haven of enticing aromas, promising a culinary experience that transcends the ordinary. Upon achieving the perfect roast, the butternut squash mingles with aromatic ingredients like onions, garlic, and herbs, marrying together to create a fragrant foundation for the soup. A careful blend of broth and cream elevates the texture, ensuring a smooth and luscious consistency that defines a perfect bowl of butternut squash soup.

But it doesn’t end there. The final touch, a swirl of cream, a sprinkle of herbs, or perhaps a drizzle of pumpkin seed oil, transforms each serving into a work of art. This soup is not merely sustenance; it’s a sensory experience, a comforting embrace that transports you to the heart of fall with each spoonful.


*For the Soup:*
– 2 tablespoons olive oil
– 2 medium yellow onions, chopped (about 3 cups total)
– 2 large butternut squash (about 5 pounds total), peeled and diced into chunks
– 4 medium apples (or 3 large), a mix of sweet (such as McIntosh or Golden Delicious) and tart (such as Granny Smith or Cortland), peeled, cored, and roughly diced
– 3-4 cups low sodium chicken stock, divided
– 1 1/4 teaspoon kosher salt
– 1/2 teaspoon freshly grated nutmeg*
– 1/4 teaspoon black pepper
– 1/4 teaspoon cayenne pepper

*For the Sage Parmesan Croutons:*
– 6 cups sourdough cubes or whole grain bread cubes (1-inch cut) – use a hearty, crusty loaf (about 6 thick slices total)
– 3 tablespoons olive oil
– 2 tablespoons minced fresh sage
– 1/2 teaspoon kosher salt
– 3 tablespoons freshly grated Parmesan


1. Preheat your oven to 375°F. In a large, deep stockpot or Dutch oven, heat the olive oil over low. Cook the onions until very tender, about 15 to 20 minutes, stirring occasionally.

2. While the onions cook, cut and peel the squash and apples. Add them to the pot, then add 2 cups of the stock. Bring the pot to a boil, reduce the heat to low, cover, and cook until the squash and apples are very soft, about 20 to 30 minutes (depending on the size of your squash and apple pieces; smaller pieces will cook more quickly).

3. Meanwhile, prepare the croutons. Place the bread cubes on a large baking sheet, drizzle with olive oil, sprinkle with sage and salt, then toss to coat. Bake until lightly crisp and brown, 10 to 12 minutes, tossing once halfway through. Sprinkle with Parmesan cheese, toss to coat, then set aside until ready to serve.

4. Once the apples and squash are tender, puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade to puree in batches. Return the soup to the pot. Add 1 cup of the remaining chicken stock, then stir, adding more stock as needed to reach your desired consistency. Leave the texture fairly thick and rich. Stir in the salt, nutmeg, black pepper, and cayenne. Taste and adjust salt and pepper as desired. Serve hot, topped with sage croutons. Enjoy the comforting flavors of this autumn-inspired soup!

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