Butternut squash soup was one of those dishes that you didn’t hear much about until a few years then it became popular overnight and now it’s everywhere. I’ve never really been a big fan of butternut squash soup, but I had never attempted to make it myself either.
When I visited family in Idaho over Christmas, my brother-in-law’s girlfriend brought butternut squash soup to share and it was delicious! It was a vegan version, so no dairy was used to make it. I think that’s why I ended up liking it more than other versions I’ve tried; most seem so heavy in cream and this version was very light. I asked for the recipe and made it a few days after I got home and it was still just as good! It was a lot easier to make than I thought it would be.
Start by heating a little olive oil over medium heat in a dutch oven. Add a whole diced onion and saute until the onion is soft and translucent.
While the onion is sauteing, peel and dice the butternut squash. Make sure you peel the squash before you begin to dice it. I had to peel the squash a few times to get down through all the layers. I chopped off the top and the bottom of the squash before I peeled to help make it easier.
I cut the squash in half so I could scoop out the seeds before continuing to dice it up. The squash doesn’t need to be chopped into tiny pieces, but neither do you want large chunks because it’ll just take longer to cook. Either way, make sure the pieces are all similar size.
Once the onion is ready, add the salt, pepper, garlic and ginger to the pan and then add the squash. Give this a stir and let it cook just a minute or two.
Add the broth to the pan. Either chicken broth or vegetable broth can be used, just depends if you want a vegan version or not.
Cover the pot and bring the liquid to a boil over medium-high heat, let boil for about 15 minutes or until the squash is fork tender.
Once the squash is tender the soup will need to be pureed. You can either do this with an immersion blender or pour the soup into a blender. I used my Vitamix to puree the soup because I think it creates a better puree than an immersion blender. I would recommend removing about 1 cup of the remaining liquid in the soup before pureeing and set aside. I felt like it was too much liquid and I ended up dumping out 1 cup of liquid before pureeing and I was glad I left it out. Better to set it aside and add it back in if you’d like.
Once the soup is pureed, it’s ready to eat! Make sure you taste it first to see if anymore salt or pepper is needed. This soup blends up so well, I love the smoothness of it.
I don’t necessarily like this soup as a main dish, but rather to accompany another dish or to even be used as an appetizer.
It’s delicious, it’s smooth and you don’t even miss the cream! If you’ve never made a homemade version of this soup, I promise you it’s so easy and almost takes no time at all.
- 2 TB Olive Oil
- 1 medium Onion, diced
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Ground Ginger
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 4 cups Vegetable (or chicken) Broth
- 2-3lb Butternut Squash, peeled & diced
- heat olive oil in dutch oven and saute diced onion until soft and translucent.
- add garlic, ginger, salt, pepper and stir.
- add in diced butternut squash and let cook a minute or two.
- add in broth and bring to a boil. boil until squash is fork tender.
- remove 1 cup of broth and set aside*
- puree soup with immersion blender or transfer to blender and blend until totally smooth.
- *use broth if needed or throw out