Hey y’all, it’s Darian here from County Mama Cooking. As a busy wife and mama of three little ones, I’m always on the hunt for hearty, wholesome meals that don’t take too much time to prepare. Now that it’s officially fall here in Tennessee, I’ve been eager to break out my favorite cozy soup recipes. And you know I couldn’t get through the season without making my famous Butternut Squash Soup!
This creamy, dreamy soup is the ultimate comfort food once the weather turns chilly. Bursting with sweet squash flavor and warming spices, it’s like a big ol’ hug in a bowl. I’ve perfected this recipe over the years so it’s easy enough to whip up on a weeknight but tasty enough to serve to company. Keep reading for my tips on making the best butternut squash soup, how to change it up with different add-ins, and ideas for fun ways to serve it.
Butternut Squash Soup
Equipment
- 1 slow cooker
- 1 blender
Ingredients
- 2 Slow Cooker
- 5 cups Chicken broth or vegetable broth
- Salt
- Pepper
- 1 tsp Ground Cinnamon optional
- 1 medium Onion
- 3 cloves Garlic
- ½ cup Heavy cream optional - but recommended
Instructions
- Start by peeling, removing the seeds, and cubing up both the squashes. Once they are both cubed up, toss them into the slow cooker.
- Peel and chop up up the onion and garlic cloves. It really doesn’t matter how small or large you chop these up. Once all chopped add them with the squash.
- Sprinkle in salt, pepper, and cinnamon.
- Place the lid back onto the slow cooker and cook on low for 8 hours or high for 4 hours.
- Once the soup is done, ladle it into a blender and blend it. I like to add 1/2 cup of heavy cream while it’s all blending together. If you don’t have a blender, an immersion blender will work just fine.
- Once it’s all blended to your liking, sprinkle with some salt and pepper and serve!
Video
Notes
Tips for Making the Creamiest, Dreamiest Butternut Squash Soup
The key to amazing butternut squash soup is cooking the squash properly so it gets super soft and creamy when blended. Here are my secrets:
- Roast the squash first. This deepens the flavor and makes it easier to puree smooth. I cube it up, toss with olive oil and spices, and roast at 400°F for 30-40 minutes.
- Simmer the squash in broth. After roasting, I add the squash to a pot with veggie or chicken broth, onions, garlic, and warm spices like cinnamon and nutmeg. Letting it simmer until fork tender ensures creaminess.
- Use a blender. For the smoothest texture, always blend in a high speed blender. But for a chunkier soup, an immersion blender works too.
- Finish with cream. I love the richness that just a splash of heavy cream gives the soup. But you can skip for a dairy-free option.
- Season generously. Don’t be shy with the salt, pepper and spices! Butternut squash has a subtle flavor, so it needs a flavor boost.
Fun Add-Ins and Garnishes
Once you’ve mastered the basic butternut squash soup recipe, it’s fun to mix things up. Here are some of my favorite ways to change it up:
- Diced apples or pears
- Crispy bacon or pancetta
- Toasted walnuts or pecans
- Grated ginger or curry powder
- Maple syrup or brown sugar
- Cayenne pepper or red pepper flakes (for heat)
- Fresh sage or rosemary
- Grated parmesan or feta cheese
- Croutons or oyster crackers
- Drizzle of olive oil or pumpkin seed oil
- Fresh chives or parsley
The possibilities are endless! I like to get creative and use what I have in the pantry or fridge. A little texture from nuts, cheese or croutons takes this soup over the top.
Serving Suggestions for Butternut Squash Soup
This versatile soup can be served so many ways! Here are some of my favorites:
- As a starter: Serve small portions in cute mugs or shot glasses before a nice dinner.
- With a salad: For a light meal, pair it with a crisp fall salad like kale or apple.
- With sandwiches: Grilled cheese, croque monsieur or paninis make great partners.
- As a side: Alongside pork chops, chicken or pot roast for a hearty dinner.
- In bread bowls: Scoop soup into hollowed-out bread boules for an impressive presentation.
- With breakfast: Ladle into bowls with a poached egg for a savory morning meal.
- As a dip: Thin it out and use as a warm dip for breads, crackers and veggies.
However you choose to serve it up, this cozy butternut squash soup is sure satisfy on chilly days. It freezes beautifully too, so make a double batch to enjoy all season long.
I hope y’all will give my favorite butternut squash soup recipe a try soon. Let me know if you have any special add-ins or serving suggestions in the comments!