Description
This creamy and comforting Butternut Squash Soup combines sweet roasted butternut squash with savory aromatics, finished with a touch of cream and fresh thyme or curry powder for added depth. Perfect as a warming appetizer or light meal, it’s easy to prepare and can be made ahead or frozen for convenience.
Ingredients
Scale
Vegetables and Aromatics
- 2½ pounds pre-cut butternut squash (7 to 8 cups, cubed)
- 1 red bell pepper, roughly chopped
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, smashed and peeled
Liquids and Seasonings
- 7 cups water
- 1 tablespoon salt
- 2 tablespoons sugar
- ¾ cup heavy cream, plus more for serving
- 1 teaspoon chopped fresh thyme (or 1 teaspoon curry powder)
Instructions
- Sauté Ingredients: Combine the butternut squash, red bell pepper, onion, garlic, water, salt, and sugar in a large soup pot. Bring the mixture to a boil over high heat to start cooking the vegetables evenly.
- Simmer Soup: Once boiling, cover the pot and reduce the heat to maintain a simmer. Let the soup cook for 35 minutes until the squash and vegetables are tender and fully cooked, allowing the flavors to meld.
- Purée Soup: Using a hand-held immersion blender, purée the soup directly in the pot until it becomes silky smooth. Alternatively, allow the soup to cool slightly, then purée in batches using a blender, leaving the lid hole open to release steam safely.
- Add Cream and Season: Stir the ¾ cup of heavy cream into the puréed soup and bring it back to a gentle simmer. Mix in the fresh thyme or curry powder depending on your chosen flavor profile.
- Adjust Taste and Serve: Taste the soup and adjust seasoning with additional sugar if needed to balance sweetness. Ladle the soup into bowls, drizzle with extra cream if desired, and serve warm.
Notes
- Use fresh butternut squash for best flavor and texture as frozen squash can release extra water and dilute the soup.
- The soup can be made up to 3 days ahead and stored refrigerated in an airtight container.
- For freezing, omit the cream and freeze the soup for up to 3 months. Defrost in refrigerator for 12 hours and reheat on stovetop, then add cream before serving.
- If using a blender for puréeing, ensure steam escapes by leaving lid hole open to prevent pressure buildup.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
