Who doesn’t love a simple butternut squash soup in the cold weather months? Its dense flesh and nutty flavor is a bit like sweet potatoes but with more of a butterscotch-like flavor. Warming spices like cinnamon and nutmeg make it all the more nourishing and delicious.
It’s a close call with my Roasted Carrot Apple Soup but this is probably my favorite recipe in the Creamy Vegetable Soups chapter from my cookbook, Fearless Broths and Soups: Ditch the Boxes and Cans with 60 Simple Recipes for Real People on Real Budgets.
I made a few changes in the recipe below but the biggest one is that I roasted the butternut squash. I should’ve done that in the book too. Dangit! Oh well, too late. Roasting the squash first will give it a sweeter and more caramelized flavor. Once you do that, everything else comes together very very quickly.
To prepare your butternut squash for roasting, simply peel the skin off with a vegetable peeler, slice it in half and remove the seeds, and then chop it roughly into about one-inch sized cubes. Toss them with some olive oil and roast in the oven at 400 degrees.
Voila! Easy speasy. Once you do that this simple butternut squash soup recipe comes together in about 20 minutes.
Though it’s optional, I would HIGHLY recommend adding some goat cheese to your individual bowl. Another possibility is some gorgonzola or just some sour cream. But personally, I think goat cheese is the superior choice. It adds a rich, creamy complexity that is just to die for!
Rich, creamy and nourishing, a butternut squash soup is a classic autumn recipe with the warming spices of cinnamon and nutmeg.
Pre-heat oven to 400 degrees Fahrenheit. In a large mixing bowl toss the butternut squash cubes with the olive oil. Spread the cubes out on 2 or 3 rimmed baking sheets. Bake for about 30 minutes or until the cubes are cooked and slightly browned on a few sides. Turn the cubes one or two times during cooking to cook evenly on all sides. When finished cooking, remove from oven and set aside to cool for about 10 minutes.
Melt butter in a large stockpot or dutch oven and add onions. Saute about 5-7 minutes until onions are soft and translucent. Add garlic in the last few minutes.
Add butternut squash, chicken broth, herbs and spices. Turn heat to high and bring to a rolling boil. Turn heat down to a gentle simmer and cook for 15-20 minutes to meld flavors.
Remove the cinnamon stick and herb sprigs.
Use a handheld immersion blender and blend until creamy and smooth. If it's too thick, add a little more chicken broth.
Add optional heavy cream and stir well. Salt and pepper, to taste. Adjust consistency and creaminess by adding more broth or heavy cream, if desired.
Ladle into individual bowls and let each person add any combination of the optional seasonings to their individual taste.
Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.