Butternut Squash Soup
Updated Dec. 16, 2024

- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium butternut squash (2¼ to 2½ pounds), halved lengthwise and seeded
- 2tablespoons olive oil, plus more for drizzling
- Salt
- 1medium white onion, sliced
- 4garlic cloves, smashed and peeled
- ½teaspoon ground ginger
- ¼teaspoon freshly ground black pepper, plus more for sprinkling
- ¼teaspoon ground cinnamon
- ⅛teaspoon ground nutmeg
- 4cups vegetable stock, plus more if desired
- 1tablespoon unseasoned rice vinegar
- 1tablespoon honey or dark brown sugar (optional)
Preparation
- Step 1
Heat oven to 425 degrees
- Step 2
Rub the flesh of the squash with 1 tablespoon oil and season with salt. Place the squash cut sides up on a small baking sheet, and cover tightly with foil. Bake until the flesh is tender and a knife can be inserted easily, about 50 minutes.
- Step 3
In a large stock pot, heat the remaining tablespoon of oil over medium. Add the onion and garlic and cook, stirring frequently, until softened and just beginning to brown around the edges, about 8 minutes. Scoop out the cooked squash with a spoon and add to the pot. Add the ginger, black pepper, cinnamon and nutmeg and stir until fragrant, about 30 seconds. Add the vegetable stock, stir and increase the heat to medium-high. Bring to a boil then reduce the heat to maintain a simmer and simmer uncovered for 10 minutes, stirring occasionally.
- Step 4
Using an immersion blender or working in batches in a standard blender, purée the soup until smooth. Return the soup to the pot and add the rice vinegar. Taste and add the honey or dark brown sugar if you’d like the soup sweeter, and add more salt if you’d like. Keep warm over low heat until ready to serve, thinning with water or more stock to your desired consistency.
- Step 5
Divide the soup among bowls, drizzle with additional olive oil and finish with an extra sprinkle of freshly ground black pepper if desired. Serve immediately or refrigerate in airtight containers for up to 3 days or freeze for up to 1 month.
Private Notes
Comments
I made an entirely different version but posted it here. What is the point and how is that helpful?
My butternut soup recipe is a bit heartier than this version. I add 2 apples and 3 carrots (peeled and cut up) and only one teaspoon of chopped garlic. Replace dried ginger with 2 tablespoons of jarred ginger and add a cup of half and half or milk at the end. I also add a bay leaf to mixture once broth is added. Remove the bay lea before blending. I leave out the cinnamon and add a dash of nutmeg. Garnish with thin slices of unpeeled apple and a dollop of sour cream or Parmesan cheese.
I made as written and it is a lovely break from the maple-syrup infused versions I usually lean on. Note about roasting: save the foil. Halve and seed the squash, then roast face DOWN in a pan w/ 1/2 of water. Just as sweet. When the skin starts to char, it's perfect for soup. Just (mostly) just lift off the skin, scoop what's left. If it's a big one, prick and heat in M/W for 6 mins before trying to cut in half, way easier. Reduce roasting time if you use this trick.
kinda bland...if I make it again I'll try adding 2 apples and 3 carrots as recommended by someone else.
Been making some version of butternut squash soup for years. This one is very good. Probably don't need the sugar added. Throw in a handful of red lentils and you have added protein.
I buy butternut squash already diced. Does anyone know how many cups a 2.5 pound squash yields?
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