Looking for a simple and easy, but totally versatile fall soup? This Butternut Squash Soup is a pretty basic soup recipe, but so easy to customize and make your own!
(This recipe for Butternut Squash Soup was originally posted in January 2008, but was updated with new photos in 2019).
Let’s face it; there are about a billion recipes for butternut squash soup. In addition to classic butternut squash soups, there are also tons of twists on them and fun additions you can add. This recipe is a pretty classic one. I like it because it’s super simple and easy and can be made as thick or thin as you choose. You can also feel free to add in any spices or additional ingredients your heart desires. I discovered this recipe in Martha Stewart’s Everyday Food “Lightened Up” edition from a couple months ago and love it as a base for any more creative butternut squash soup recipes.
BUTTERNUT SQUASH SOUP RECIPE
Guess what makes this butternut squash soup even easier? If you don’t buy a whole squash to make it. Instead, buy the squash from your grocery store that’s already halved with no skin or seeds and just chop it up into little cubes. Some grocery stores even sell it already cut! But you’ll need about 2 3/4 pounds. Cook it in some butter with onion, garlic, and ginger for a bit (I added a dash of curry powder, too); add chicken broth and water and boil for about 20 minutes; and then puree it in your blender. And stir in a little orange juice. And that’s pretty much all you do to make this soup.
How easy is that??
I like a nice thick butternut squash soup, but if you prefer a thinner soup, you can add a bit more orange juice until you get to your desired consistency. You can also add on as many delicious toppings as you want. I stuck with just a little sour cream and some pumpkin seeds. Oh, and plenty of cracked black pepper for some extra bite.
I added more ginger than the recipe originally called for because I love it and it made me so happy by how much the ginger shined in the soup’s flavor. I also like the addition of curry powder to give the soup a bit more of a kick. See how versatile this recipe is??
This recipe makes enough butternut squash soup for a family of four, but it’s also easy to double and freeze any extra. I froze some of the soup for later this winter when I’m too cold and miserable to cook or to leave my apartment for food.
It may not look like anything too special, but it’s delicious! And now I know that blenders can be used for more than healthy smoothies and fun alcoholic beverages. Who knew!
What’s your favorite add-in to butternut squash soup?
If you love butternut squash soup, check out my recipe for Chipotle Butternut Squash Soup (with grilled cheese croutons!). I also highly recommend this recipe for Loaded Baked Potato Soup. And love this idea for making butternut squash soup in the Instant Pot from Real and Vibrant!
Butternut Squash Soup
- 2 Tbsp unsalted butter
- 3/4 cup diced onion
- 2 Tbsp fresh ginger, peeled and chopped
- 2 cloves garlic, chopped
- 2 1/2 lbs butternut squash, peeled and chopped into 3/4-inch cubes
- 1 1/2 tsp curry powder
- 1/4 cup fresh orange juice
- Salt and pepper
- Sour cream, for topping
- Pumpkin seeds, for topping
- In a large saucepan over medium heat, melt butter. Add onion and cook until fragrant, about 2 minutes. Add ginger, garlic, squash and curry powder and cook, stirring occasionally, until fragrant, 6 to 8 minutes.
- Stir in 4 cups water. Bring to a boil and then reduce heat. Simmer until squash is tender, 20 minutes.
- In a blender or in the saucepan with a hand blender, puree soup (if doing in a blender, you will need to do it in two batches). Note that you should remove the cap from the hole of the blender's lid and cover with a dish towel to allow heat to escape.
- Once soup is pureed, stir in orange juice and 1 1/2 teaspoons salt. If you want soup thinner, add more orange juice. Serve hot and top with sour cream, pepper, and pumpkin seeds, if desired.
- Recipe lightly adapted from Martha Stewart's Everyday Food.