Oh, fall is just magical, isn’t it? The air gets crisp, the leaves turn beautiful shades of orange, and all I can think about is cozying up with a warm bowl of soup! This Butternut Squash Soup is one of my absolute favorites for the season. It’s comforting, creamy, and bursting with those warm, seasonal flavors we all crave as the weather cools down. Trust me, there’s something so satisfying about making it from scratch—like a hug in a bowl! Plus, the aroma that fills your kitchen while it simmers is pure bliss. I can’t wait for you to try this; it’ll become a go-to fall recipe for sure!
Ingredients for Butternut Squash Soup
Gathering the right ingredients is the first step to making this delicious soup! Here’s what you’ll need:
- 2 cups of diced butternut squash (make sure to peel it before dicing!)
- 1 cup of chopped onions (I love using yellow onions for their sweetness!)
- 2 cloves of garlic, minced (fresh garlic really brings out the flavor)
- 4 cups of vegetable broth (homemade or store-bought works great)
- 1 teaspoon of ground cinnamon (this adds a lovely warmth)
- Salt to taste
- Pepper to taste
- 1 tablespoon of olive oil (for sautéing)
That’s it! Simple ingredients that come together to create a warm hug of a soup. Let’s get cooking!
How to Prepare This Fall Recipe
Now, let’s dive into making this delicious Butternut Squash Soup! The process is super straightforward, and I promise you’ll feel like a kitchen pro by the end. First, we’re going to heat up that olive oil in a large pot over medium heat. Once it’s nice and warm, toss in the chopped onions and minced garlic. Sauté them for about 4–5 minutes until the onions are translucent and fragrant. Oh, the smell is just heavenly!
Next, add in the diced butternut squash and give it a good stir. Let it cook for about 3–4 minutes to let those flavors mingle. Now, pour in the vegetable broth, and sprinkle in the ground cinnamon, salt, and pepper. Bring everything to a boil; then reduce the heat and let it simmer uncovered for about 20 minutes. This is where the magic happens—your kitchen will smell like fall!
Once the squash is tender, it’s time to blend! If you have an immersion blender, you can blend it right in the pot. If you’re using a regular blender, carefully transfer the soup in batches and blend until smooth. Voila! You’ve got a creamy, dreamy soup ready to warm your soul. Don’t forget to taste and adjust the seasoning if needed!
Step-by-Step Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add 1 cup of chopped onions and 2 cloves of minced garlic. Sauté for about 4–5 minutes until the onions are translucent.
- Next, add 2 cups of diced butternut squash and stir for 3–4 minutes.
- Pour in 4 cups of vegetable broth and stir in 1 teaspoon of ground cinnamon, plus salt and pepper to taste.
- Bring the mixture to a boil, then reduce heat and let it simmer uncovered for about 20 minutes, or until the squash is tender.
- Blend the soup until smooth using an immersion blender or a regular blender in batches. Be careful with hot liquids!
- Serve hot, with a sprinkle of cinnamon on top for that extra touch.
Why You’ll Love This Recipe
- Warmth and Comfort: This soup is the epitome of cozy! It’s like wrapping yourself in a soft blanket on a chilly day.
- Simple Preparation: With just a few steps and basic ingredients, you’ll feel like a chef in your own kitchen.
- Seasonal Flavors: The combination of butternut squash and cinnamon captures the essence of fall beautifully.
- Healthy and Nourishing: Packed with nutrients, this soup is both satisfying and good for you!
- Perfect for Leftovers: It tastes even better the next day—if there are any leftovers!
Tips for Success
To make your Butternut Squash Soup truly shine, here are some handy tips! First, don’t skip peeling the squash—it makes a world of difference in texture. If you want to elevate the creaminess, try adding a splash of coconut milk right before blending; it adds a lovely richness that pairs perfectly with the flavors. Also, remember to taste your soup as you go! Adjust the salt and pepper according to your preference; it’s all about making it perfect for your palate. Lastly, if you’re short on time, pre-diced butternut squash is available at many grocery stores—super convenient!
Nutritional Information
Here’s a quick look at the nutritional values for each serving of this delightful Butternut Squash Soup. Keep in mind, these are estimates, but they give you a good idea of what you’re nourishing your body with:
- Calories: 150
- Fat: 5g
- Protein: 3g
- Carbohydrates: 25g
- Fiber: 4g
- Sodium: 400mg
- Sugar: 5g
This soup is not only delicious but also packed with nutrients to keep you feeling great during those chilly fall days!
Serving Suggestions
To make the most of your Butternut Squash Soup, I love pairing it with a warm, crusty bread—think sourdough or a nice, buttery baguette! It’s perfect for dipping and adds a delightful texture contrast. You could also serve it alongside a fresh, crisp salad, maybe with some mixed greens, walnuts, and a tangy vinaigrette to balance the creamy soup. If you’re feeling extra cozy, a grilled cheese sandwich is a classic companion that brings out all those comforting fall vibes. Trust me, you won’t be disappointed with any of these pairings!
Storage & Reheating Instructions
Leftover Butternut Squash Soup is a fantastic treat for later! To store it, let the soup cool completely, then transfer it to an airtight container. It’ll keep well in the fridge for up to 3 days. If you want to save it for longer, you can freeze it for up to 2 months—just make sure to leave some space in the container, as the soup will expand when frozen.
When you’re ready to enjoy it again, simply thaw overnight in the fridge if frozen, then reheat on the stovetop over medium heat, stirring occasionally. You can add a splash of broth or water to loosen it up if it thickens too much. Enjoy your cozy soup again!
FAQ About Fall Recipes
Got questions about making Butternut Squash Soup or fall recipes in general? Don’t worry, I’ve got you covered! Here are some of the most common queries I get:
Can I use frozen butternut squash instead of fresh?
Absolutely! Frozen butternut squash is a great time-saver and works just as well. Just adjust the cooking time slightly since it’s usually pre-cooked.
How can I make this soup spicier?
If you like a kick, try adding a pinch of cayenne pepper or some red pepper flakes while it simmers. It’ll give your soup a nice warmth!
Can I add other vegetables?
Definitely! Carrots, sweet potatoes, or even a handful of spinach can be fantastic additions. Just remember to adjust the cooking time to ensure everything is tender.
Is this soup gluten-free?
Yes! This Butternut Squash Soup is naturally gluten-free, making it perfect for anyone with gluten sensitivities.
What can I serve with butternut squash soup?
Pair it with a fresh salad, crusty bread, or even a grilled cheese sandwich for a cozy meal. The options are endless—and delicious!
Fall Recipes: 7 Comforting Soup Ideas to Warm Your Soul
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This recipe is perfect for fall. It’s warm, comforting, and full of seasonal flavors.
Ingredients
- 2 cups of diced butternut squash
- 1 cup of chopped onions
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 teaspoon of ground cinnamon
- Salt to taste
- Pepper to taste
- 1 tablespoon of olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic. Sauté until the onions are translucent.
- Add diced butternut squash and stir for a few minutes.
- Pour in the vegetable broth.
- Add ground cinnamon, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend the soup until smooth, using an immersion blender or a regular blender.
- Serve hot with a sprinkle of cinnamon on top.
Notes
- Make sure to peel the squash before dicing.
- For a creamier texture, add a splash of coconut milk before blending.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: fall recipes, butternut squash soup
