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    Home » Recipes » Soups and Stew Recipes

    Simple Savory Butternut Squash Soup

    Published: Oct 11, 2022 · Modified: Oct 25, 2022 by Kristi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This simple Savory Butternut Squash Soup is the essence of fall...creamy, cozy with a brilliant orange hue. It's like a warm hug in a bowl! Top it with these crispy rye croutons or simply serve a crusty loaf of bread alongside and you've got a wholesome autumn lunch or light supper.

    Sometimes butternut squash soup can be cloyingly sweet, but this recipe brings in all the savory notes that help balance the inherent sweetness of the squash. Onion, garlic, fresh ginger and spices along with a final hint of acidity (thank you, lemon juice) really round out the flavors of this delicious soup perfectly.

    And it couldn't be easier to prepare! Ready to get started? Let's make a batch of warm and nourishing Savory Butternut Squash Soup!

    Butternut squash soup in a white bowl topped with rye croutons and herbs.

    Why This Recipe Works

    • Onion, garlic, ginger amp up the flavor and tame the sweetness of the butternut squash.
    • Puréeing the soup creates a velvety, creamy texture (without adding any cream at all)!
    • A little squeeze of lemon goes a long way: Finishing this soup with lemon juice boosts the acidity of the dish and enhances the overall flavor in the dish.

    Ingredients

    Labeled ingredients for Simple and Savory Butternut Squash Soup.
    • 1 large or two small butternut squash form the base of the recipe. You can also use precut, cubed squash if you like.
    • I use butter to sauté the aromatics, but you can certainly use olive oil if you would prefer a vegan version of this soup.
    • Onion, garlic and ginger are the aromatics in the recipe. They help provide that backdrop savory flavor we are looking for in a well-rounded soup.
    • Chicken broth, vegetable broth or water can be used as the liquid in this soup. I prefer chicken broth for the body and savory flavor profile it brings to the soup. It definitely adds some oomph to the final dish, but if you want this soup to be vegetarian or vegan, both vegetable broth or water work just fine. If you choose to use water, you might need a little extra salt in the end to flavor the soup to your liking.

    Special Equipment Needed

    • Large, heavy pot or dutch oven
    • Blender or immersion blender

    How to Make This Recipe

    • Begin by peeling your squash. I like to do this with a chef's knife or a y-shaped vegetable peeler. Cut the peeled and seeded squash into ¾ inch squares.
    Cubes of butternut squash in a white bowl next to a tan kitchen towel.
    • Chop the ginger, garlic and onions. They don't have to be chopped too finely because we are going to purée the soup.
    • Sauté the onions, garlic and ginger in the butter over medium heat. Once the onions are soft and translucent, add the squash and ½ teaspoon of salt. Continue cooking for 3-5 minutes.
    • Add the broth or water. Stir to combine. Increase the heat to high and bring to a boil. Reduce to a simmer and cook until the squash is tender, about 20 minutes.
    Onions, garlic and ginger in a dutch oven with a white spatula.
    Cubed butternut squash and onions in a dutch oven with a white spatula.
    Chunky butternut squash soup in a dutch oven with a white spatula.
    • Purée the soup in batches in a regular blender (see the Expert Tips section below for advice on blending soups safely) or use an immersion blender to purée the soup right in the pot.
    Overhead view of chunky butternut squash soup in a blender.
    Puréed butternut squash soup in a blender.
    • Add the lemon juice and season with salt and pepper to taste. Serve and enjoy!

    Expert Tips

    • Be sure blend your soup safely if you are using a traditional blender: Only fill the blender jar halfway up, throw a towel over the top and hold the lid down firmly with your hand as you turn the blender on. Hot liquids expand quickly in a blender. If you overfill it or don't hold the lid down, the soup can explode out of the blender and all over you and your kitchen.
    • Be sure to season to taste with salt and pepper. This soup really relies on these last minute adjustments to get the flavor just right.
    Two bowls of butternut squash soup topped with rye croutons.

    FAQs

    How do I store this soup?

    If you don't plan to serve it right away or have leftovers, simply transfer to an airtight container and store in the refrigerator for up to 3 days.

    Can I freeze this soup?

    Yes! It freezes very well. Once the soup has cooled to room temperature, transfer it to an airtight container or Ziploc freezer bag. Seal tightly and store in the freezer for up to 3 months. I like to portion mine into individual servings so that I can reheat just one bowl at a time.

    What goes well with this soup?

    A dollop of sour cream, yogurt or a drizzle of heavy cream makes a nice garnish. Bread, crackers, croutons, toasted almond slices or pepitas are also delicious with this soup! You could also serve it with a simple green salad or alongside a sandwich.

    Can I make this Savory Butternut Squash Soup vegan?

    Absolutely! Simply use olive oil or a vegan butter in place of the butter in the recipe and use vegetable broth or water for the liquid.

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    Recipe

    Close up of a bowl of butternut squash soup topped with rye croutons and herbs.

    Simple and Savory Butternut Squash Soup

    This Savory Butternut Squash Soup is the essence of fall...creamy, cozy with a brilliant orange hue. It's like a warm hug in a bowl! Sometimes butternut squash soup can be cloyingly sweet, but this recipe brings in all the savory notes that help balance the inherent sweetness of the squash.
    5 from 1 vote
    Print Pin Rate
    Course: lunch, soups and stews
    Cuisine: Nordic, Scandinavian
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4 servings
    Calories: 162kcal
    Author: Kristi

    Ingredients

    • 2 tablespoons unsalted butter
    • 1 onion diced medium
    • 1 tablespoon coarsely chopped fresh ginger
    • 2 cloves garlic chopped
    • Salt and freshly ground pepper
    • 1 large or 2 small butternut squash about 3 ½ - 4 pounds, peeled and cut into ¾ inch cubes (4 to 5 cups of cubed squash)
    • 4 cups low-sodium chicken broth or vegetable broth
    • 1 tablespoon freshly squeezed lemon juice
    • Dollop of sour cream, yogurt or a drizzle of heavy cream for garnish optional

    Instructions

    • Melt butter over medium heat in a large saucepan or dutch oven. Add the onion, ginger, garlic and ½ teaspoon of salt and cook until translucent, about 3 minutes. Add the squash and continue to cook for 2-3 minutes, stirring frequently. Pour in the broth. Bring the mixture to a boil and then reduce the heat to low. Simmer for 20 minutes or until the squash is tender.
    • Purée the soup in a blender in batches (or alternatively, use an immersion blender right in the pot). Return the soup to the pot. Add the lemon juice and season to taste with salt and pepper. Serve with a dollop of sour cream, yogurt or a drizzle of heavy cream if desired.

    Notes

    Adapted from Great Food Fast
    Be sure blend your soup safely if you are using a traditional blender: Only fill the blender jar halfway up, throw a towel over the top and hold the lid down firmly with your hand as you turn the blender on. Hot liquids expand quickly in a blender. If you overfill it or don't hold the lid down, the soup can explode out of the blender and all over you and your kitchen.
    Variation:  Savory Butternut Squash Soup with Warm Spices: Add 1 teaspoon ground cumin, ½ teaspoon ground coriander and ¼ teaspoon ground cardamom with squash in step 1. Continue with the recipe as directed.
    To make ahead: Prepare the soup and cool to room temperature. Transfer to an airtight container and refrigerate for up to 3 days or freeze for up to two months. Reheat gently before serving.

    Nutrition

    Calories: 162kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 950mg | Potassium: 719mg | Fiber: 4g | Sugar: 7g | Vitamin A: 20608IU | Vitamin C: 43mg | Calcium: 101mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @TrueNorthKitchen or tag #truenorthkitchen!

    If you loved this recipe, give it a star review! Also, snap a picture of your Savory Butternut Squash Soup and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.

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    Comments

    1. Kristi says

      October 25, 2022 at 10:13 am

      5 stars
      Hands down my favorite butternut squash soup recipe. I look forward to it every fall! It's especially good with the Homemade Rye Croutons (garlic and herb variation).

      Reply
    5 from 1 vote

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