Butternut Squash Soup Recipe

This top-rated butternut squash soup is essentially fall in a bowl smooth and creamy, it will warm you up from the inside out on a cool autumn day. Using a handful of simple, affordable ingredients, this soup creates a comforting dish that's much more than the sum of its parts.

Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 (32 fluid ounce) chicken stock
• Salt and freshly ground black pepper to taste

How to Peel, Seed, and Chop Butternut Squash

Peeling, seeding, and chopping the butternut squash can seem like the toughest part, but don't worry! Here's an easy method:

1. Cut the squash in half crosswise, separating the "bulb" from the "tube."
2. Slice off the stem and bottom of the bulb and stand both pieces flat on a surface.
3. Using a vegetable peeler, peel the skin from top to bottom.
4. Once both pieces are peeled, cut each in half, scoop out the seeds, and chop into cubes.

Tip: Some recommend microwaving the squash to soften the skin before peeling. Poke a few holes with a fork, microwave the squash for 2-3 minutes, then follow the above steps.

Step-by-Step Directions

1. Gather all ingredients.
2. In a large pot, melt butter over medium heat.
3. Add chopped onion, celery, carrot, potatoes, and butternut squash to the pot. Cook for about 5 minutes, or until the vegetables are lightly browned.
4. Pour enough chicken stock into the pot to cover the vegetables.
5. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for about 40 minutes or until the vegetables are tender.
6. Transfer the soup to a blender and blend until smooth. Alternatively, use an immersion blender to puree the soup in the pot.
7. If the soup is too thick, return it to the pot and add any remaining stock to reach your desired consistency.
8. Season with salt and pepper to taste.
9. Serve hot and enjoy!

Nicole's Tips and Tricks

• For easier peeling, cut the squash into pieces and level off the ends so they stand up straight. Use a vegetable peeler to expose the flesh, then scoop out the seeds.
• Butternut squash soup is highly customizable. Add cubed apples, herbs, or spices like curry powder, nutmeg, or sage to give it your personal touch.
• Nicole likes to top her soup with fresh chives or green onions and a dollop of crme frache or sour cream for added flavor.

Popular Toppings

Butternut squash soup pairs perfectly with a variety of bold toppings. Some popular choices among reviewers include:

• Sour cream
• Red pepper flakes
• Green onions
• Crumbled bacon
• Croutons
• Fresh herbs
• Shredded cheese

What to Serve With Butternut Squash Soup

This soup is ideal as a fall or winter appetizer, but can also be served as a main dish alongside:

• Corn muffins
• Crusty bread
• Roasted vegetables
• A fresh side salad

How to Store Leftovers

Leftover butternut squash soup can be stored in the fridge for up to four days. For longer storage, freeze the soup in an airtight for up to three months. To reheat, thaw the soup in the fridge overnight (if frozen) and warm it up on the stovetop or in the microwave until heated through.

Community Tips

Heres some feedback from the Allrecipes community:

• "I recommend blending only half of it and leaving the other half chunky for a nice texture," says one reviewer.
• "This has become a Thanksgiving tradition for us. My extended family loves it!" says another.
• "My family loves this soup! I microwave the squash in quarters, scoop out the seeds, and use an immersion blender for a perfectly smooth texture. Pair it with fresh bread for a Michelin-worthy meal!" adds another fan.

Cooks Note

This soup is easy to personalize to your taste. If you have time, roasting the squash at 400F for 30 minutes will add a deeper, richer flavor. You can also experiment with adding curry powder or rosemary to find your perfect flavor combination.

Nutrition Facts (per serving)

• Calories: 255
• Fat: 9g
• Carbs: 36g
• Protein: 9g
• Sodium: 496mg
• Fiber: 5g
• Vitamin C: 19mg
• Calcium: 57mg
• Iron: 2mg
• Potassium: 969mg