Homemade Butternut Squash Soup is the perfect meal to make for a winter's day. And it's much easier than you think. You'll love this recipe so much that you'll make it over and over again - guaranteed!
Like soup? Try my recipe for Italian Wedding Egg Drop Soup, Roasted Tomato Soup, Slow Cooked Oxtail Soup or my Lentil and Carrot Soup.
Jump to:
- Here's Why You'll Love this Dish
- Ingredients
- Three Common Types of Squash
- Acorn Squash
- Butternut Squash
- Preparing Your Squash as a Cooking Ingredient
- Can You Substitute Frozen Squash in Butternut Squash Soup?
- How to Make Homemade Butternut Squash Soup
- Adding Cream is Optional
- Storage
- Top Tips
- Substitutions and Variations
- Pair this Soup with an Appetizer!
- Recipe Details
- Top Tips
- PIN it for later!
- Food Safety
- Comments
This is the perfect recipe if you have leftover roasted Butternut Squash because it makes the perfect ingredient for this soup. And winter is the perfect time of the year to make this soup only because it's so comforting!
Here's Why You'll Love this Dish
- easy to make, minimal ingredients make this recipe simple and easy to make
- soothing because the taste of something warm is soothing and comforting like a warm blanket
- customizable in that you can add any other ingredients you like and you can adjust the servings by adding in more liquid or more squash depending on how thick you want your soup
- inexpensive because when you determine the cost per serving this soup is economical to make
Here are some great side dishes you have with your homemade butternut squash soup:
- Polpette di Riso (balls of rice)
- Fried Cauliflower Italian Style
- Black Olive Focaccia Bread
- Stuffed Artichokes (Carciofi Ripiene)
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Ingredients
This roasted butternut squash soup is made with ingredients that include butternut squash, onions, olive oil, vegetable stock, and seasonings.
For exact measurement details see recipe card...
Getting back to butternut squash you think what would I do with it? How does it taste? How do you cook butternut squash? And what’s the difference between all the different types of squash.
Well, in this post I break down the difference between three of the most common types of squash and give you ideas of what you can do with them.
Finding things to eat can be challenging especially when you’re trying to make delicious tasting food for you and your family.
Three Common Types of Squash
There are several types of squash. Three of the most popular are spaghetti squash, acorn squash and butternut squash.
Let's break it down for you so that you know which one to use and when.
Spaghetti Squash
Most types of squash are either green or yellow on the outside and have a hard shell. That’s no exception here. Spaghetti squash is yellow on the outside and yellow on the inside. Once you slice it in half, you’ll find a bunch of seeds with what looks like overgrown stringy fibres. You’ll want to scoop this out, before you do anything with it. Spaghetti squash has a neutral taste.
Spaghetti squash got it’s name because of it’s appearance after it has been cooked. That’s because once cooked, you can literally take a fork and when you break the meaty inside apart it resembles course spaghetti. People often use spaghetti squash as a substitute for spaghetti pasta. This recipe for Spaghetti Squash and Meatballs is a prime example of how Whole30iers substitute spaghetti with spaghetti squash.
Acorn Squash
The acorn squash is green on the outside and an orange colour on the inside. Acorn squash is also referred to as pepper squash for a good reason. You would prepare acorn squash like any other squash by scooping out the seeds and any overgrown fibres inside. Acorn squash has a neutral taste with a “peppery” flavour. Acorn squash is often use as a vessel for stuffing mixtures.
Butternut Squash
Butternut squash is yellow on the outside and usually a bright orange colour on the inside. You would prepare butternut squash as any other squash by scooping out the seeds inside. Butternut squash is my favourite of all the squashes I make. Butternut squash is also neutral tasting but is known for having a “sweet and nutty” flavour. Butternut squash is often used to make butternut mash or butternut squash soup.
Preparing Your Squash as a Cooking Ingredient
All squashes with a hard shell are usually prepared in the same fashion. You’ll need a heavy duty knife. A sharp knife that you would use to carve raw meet would be best. Lay the squash sideways on your counter and take the tip of your knife and wedge the tip of the knife into the squash. Drive the knife down until you have gone through the middle of the squash but not all the way through.
Pull the knife up slightly and pull the knife to the bum of the squash as you attempt to cut the shell going lengthwise and all the way around. Then split the shell by wedging your fingers into the slit that you have made and breaking the squash apart.
Scoop the seeds and overgrown fibres out leaving the meat of the squash. Lay the squash cut side down on a foil lined baking sheet. Place the squash in the oven and add 1 cup of water on the baking sheet. The steam from the water will help to cook the squash. Bake at 350 F for 30 to 60 minutes, depending on size.
Once roasted, peel and cube the squash. You can freeze the cooked, cubed squash if you are not going to use it right away. When your ready to use it, you can thaw it out for 24 hours in the fridge, or if your like me and decide meals at the last minute you can soak the squash in some warm water for about 20 minutes.
Can You Substitute Frozen Squash in Butternut Squash Soup?
Don't have time to roast your own squash? No problem, buy pre-cooked packaged frozen squash from your local super market to make this butternut squash soup.
And remember, sometimes, the less ingredients you use the better the final product. Like face makeup, sometimes less is more! This recipe uses a few simple ingredients to produce a quick good tasting final product that’s both tasty and nutritious.
A hand mixer works best for this butternut squash recipe because you can take it straight to the pot and purée the squash. But, if you don’t have one, no problem. You can either transfer the cooked squash to a food processor, blender, ninja, etc. It will do the same job.
How to Make Homemade Butternut Squash Soup
If you are using pre-cooked squash, skip this step. Preheat oven to 350°F. Cut the squash lengthwise and place faced-down (cut side down) on a baking tray lined with foil and place on the lower rack of the oven. Place one cup of water around the squash on the baking tray. Bake for 45 to 60 minutes or when a fork inserted into the squash comes out easily. Let squash cool completely. Peel, cut and cube the squash.
In a large pot, sauté the sliced onion in ghee until softened.
Add the butternut squash, vegetable stock and salt and bring to a boil. Let simmer for about 20 minutes.
Cook until you can easily break apart the squash pieces with a wooden spatula.
Remove from heat and using an immersion blender very carefully puree the squash-onion mixture to the consistency that you want. You can also transfer the contents of the pot into a food processor. Be careful as the contents are very hot. You can also wait for the contents to cool down.
Adding Cream is Optional
Adding cream to the soup is optional. If you are adding cream to your soup, do so after you puree your soup.
Storage
Once made, you can pour the hot contents into glass jars, screw on the lids and as they soup begin to cool down, the contents will vacuum seal. You’ll know that the jars have sell vacuum-sealed when you hear a pop.
You can store this soup in a freezer safe container in the freezer. Leftovers can also be stored in the fridge for 3 to 4 days.
Top Tips
If you don't have time to roast your own squash, frozen pre-cut squash works just as well.
A hand mixer works best for this butternut squash recipe because you can take it straight to the pot and purée the squash.
If you don't have a hand mixer, you can also use a food processer. Just be careful transferring the hot mixture to your food processor.
Let the soup cool for about 10 minutes before eating!
Substitutions and Variations
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Cream - you can eliminate the cream if you don't want any dairy products in your soup
- Coconut Cream - coconut cream can be used as a substitute for the cream if you are dairy free and want a cream rich texture
- Yogurt or Sour Cream - add a dollop of yogurt or sour cream for a decadent touch and taste.
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Pair this Soup with an Appetizer!
Recipe Details
Roasted Butternut Squash Soup
https://easyhomemaderecipes.caIngredients
- 6 cups Butternut Squash cooked cubed ( or 2 x 500g bags of frozen cubed pre-cooked squash)
- 1 medium onion cut into quarters
- 3 tbsp olive oil ghee or butter
- 3 cups vegetable stock
- 1 tbsp salt
- Pepper to taste
- 2 tbsp Vegetta or any vegetable seasoning
- ½ cups heavy cream optional
Instructions
- If you are using pre-cooked squash, skip this step. Preheat oven to 350°F. Cut the squash lengthwise and place faced-down (cut side down) on a baking tray lined with foil and place on the lower rack of the oven. Place one cup of water around the squash on the baking tray. Bake for 45 to 60 minutes or when a fork inserted into the squash comes out easily. Let squash cool completely. Peel, cut and cube the squash.
- In a large pot, sauté the sliced onion in olive oil or your preferred fat.
- Add the butternut squash, vegetable stock and salt and bring to a boil. Let simmer for about 20 minutes.
- Cook until you can easily break apart the squash pieces with a wooden spatula.
- Remove from heat and using an immersion blender very carefully puree the squash-onion mixture to the consistency that you want. If you don't have an immersion blender, you can transfer the contents of the pot into a food processor. Be careful as the contents are very hot. You can also wait for the contents to cool down.
- If the soup seems to thick, add more vegetable broth. Add cream (optional). Season to taste with additional salt or vegetable seasoning. Serve warm.
Notes
Top Tips
If you don't have time to roast your own squash, frozen pre-cut squash works just as well. A hand mixer works best for this butternut squash recipe because you can take it straight to the pot and purée the squash. If you don't have a hand mixer, you can also use a food processer. Just be careful transferring the hot mixture to your food processor. Let the soup cool for about 10 minutes before eating!Nutrition
PIN it for later!
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
Comments
No Comments