Easy Butternut Squash Soup Recipe; this creamy soup recipe is perfect for any cold day! Vegan and dairy free! Serve with bread or croutons for the ultimate experience.
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Hi beauties! Coming at you with my all-time favorite creamy and easy butternut squash soup recipe!
How to Make This Easy Butternut Squash Soup Recipe:
- Extra-virgin olive oil
- Yellow onion
- Butternut squash
- Garlic cloves
- Rosemary
- Ginger
- Vegetable broth
- Ground black pepper
- Sea salt
In a large pot on medium heat, heat the oil. Add the yellow onion, salt and pepper and sauté until the onion is soft and translucent (5 to 8 minutes). Add the squash and cook, stirring occasionally, until it softens (10 minutes). Add the garlic, rosemary, and ginger and stir for 3 minutes then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender. This can take up to 30 minutes. Next, either using an immersion blender, food processor, or high-quality blender, smooth the soup into a creamy chunk-free soup. Do it in batches if needed. Serve with crotons or toasted bread!
Tips for Making Butternut Squash Soup
Making butternut squash soup is easy and delicious, but it can also be a little tricky if you have never made soup before. If you're new to the world of butternut squash soup, here are some tips to help you get started:
- Make sure you have a good knife. A dull knife will not only make cutting more difficult, it'll also be harder to slice and dice your vegetables into perfect pieces.
- Add some spices! Spices are another way to add flavor without adding fat or calories (which can help keep this dish super healthy). You can also use different types of spices based on what kind of mood you're trying to create with your soup—for example, if you want something spicy, try adding curry powder or chili powder; if you want something sweeter, try adding nutmeg or cinnamon. Add extra cinnamon and nutmeg to your this recipe for a warm, wintery flavor that pairs perfectly with butternut squash!
- Use fresh ingredients whenever possible! In a pinch frozen works too, but I always find fresh ingredients work best in this butternut squash soup recipe.
- Use a high-quality stock instead of water to give your soup an extra boost of flavor and nutrition.
- Use a high quality food processor or blender. The better your processor, the better your soup.
- Don't forget the salt and pepper! I know it sounds obvious, but adding these two ingredients at the end will really boost the flavor of your soup without adding too much sodium. And finally: enjoy!
More Creamy Soup Recipes
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- THAI PUMPKIN AND CARROT SOUP RECIPE
- FIRE ROASTED SWEET POTATO AND TOMATO SOUP
- 15 CREAMY VEGAN SOUP RECIPES
- SPICED PUMPKIN SOUP {VEGAN + GF}
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Until next time,
EASY BUTTERNUT SQUASH SOUP RECIPE
Equipment
- immersion blender, food processor, or high-quality blender
Ingredients
- 3 tablespoon Extra-virgin olive oil
- 1 large Yellow onion peeled and chopped
- 1 Butternut squash peeled, seeded, and cubed
- 4 Garlic cloves diced
- 1 tablespoon Rosemary minced
- 1 teaspoon Ginger grated
- 4 cups Vegetable broth low sodium is best
- 1 teaspoon Ground black pepper
- ½ teaspoon Sea salt
Instructions
- In a large pot on medium heat, heat the oil. Add the yellow onion, salt and pepper and sauté until the onion is soft and translucent (5 to 8 minutes).
- Add the squash and cook, stirring occasionally, until it softens (10 minutes). Add the garlic, rosemary, and ginger and stir for 3 minutes then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender. This can take up to 30 minutes.
- Next, either using an immersion blender, food processor, or high-quality blender, smooth the soup into a creamy chunk-free soup. Do it in batches if needed.
- Serve with crotons or toasted bread!
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