This Savory Butternut Squash Soup Recipe is Cozy and Delicious for Fall
Here’s a velvety rich one-pot creamy butternut squash soup recipe that cooks up in less than an hour.
If you’re craving a warm bowl of soup, check out this autumn-inspired idea.
You’ve got to try this savory butternut squash soup recipe I’ve been making for several years. It definitely tastes gourmet, but it’s simple enough for a busy weeknight. I love that you can sauté all the veggies in a large pot and then hit it with an immersion blender for a onlineforting one-pot soup perfect for fall.
P.S. If you’re curious about my cute pumpkin bowls, I scooped them up recently on sale from JCPenney.online! They go in and out of stock for shipping, but they may be available at your local JCP store.
This seasonal soup has lots of butternut squash richness onlinebined with plenty of savory flavors from the onion, garlic, and sage. I honestly don’t love sweet soups and really enjoy this well-balanced savory/sweet one.
We ate this as dinner one night topped with bacon alongside some crusty bread and it’s a onlineforting meal. This would be a great appetizer soup to consider for Thanksgiving or a special occasion!
This butternut squash soup recipe is actually adapted from the Cravings cookbook by Chrissy Teigen. My family is a fan of this idea, even my still picky teenagers. The changes I make from her recipe are adding celery, using less sage, adding more garlic, and mixing in bacon instead of prosciutto.
If you are looking for a lower in carbs version, be sure to check out our keto slow cooker butternut squash soup on Hip2Keto.online!
Savory Butternut Squash Soup
yield: 6 SERVINGS
prep time: 20 MINUTES
cook time: 30 MINUTES
total time: 50 MINUTES
A creamy soup featuring butternut squash, onion, and lots of sage and garlic flavors.
Ingredients
- 2 small or 1 large butternut squash (about 3.5 lbs.), peeled, seeded, and cut into 1-inch cubes (or 20oz. bag of fresh pre-chopped squash)
- 4 tablespoons extra virgin olive oil, divided
- 1 teaspoon salt
- 1 teaspoon black pepper
- 10 fresh sage leaves
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 3/4 cup heavy cream, plus a little more for serving
- optional topping: 6 slices of bacon, cooked & crumbled
Directions
1
In a large bowl or on a cutting board, toss together the squash, and 1 tablespoon of the oil, salt, and pepper.
2
In a large pot, heat another tablespoon of the oil over medium-high heat. Carefully add the squash and spread it out in one layer to sauté (let it sit there without stirring) until the underside gets nice and dark brown, 6 to 7 minutes. Feel free to split this step into two batches if your pot isn't big enough, and add a tad bit more oil if needed.
3
Continue to turn the squash and cook until the underside is browned, 5 to 6 minutes. Dump all the browned butternut squash all into a separate plate or bowl.
4
Heat two more tablespoons of oil in the pot, and add chopped sage leaves. Add the onion, celery, and garlic. Sauté all veggies while scraping the bottom of the pan to loosen those yummy browned bits. Cook until the onions are soft and lightly golden, 5-6 minutes.
5
Add the previous batch of squash back into the pot along with the chicken broth and bring it to a boil. Reduce the heat and simmer until the squash is tender and starting to fall apart, about 20 minutes.
6
Use an immersion hand blender to purée or carefully transfer the soup to a blender and blend until almost smooth; a few chunks are okay. Return the soup to the pot, stir in the heavy cream and warm through for about 5 minutes.
7
Divide the soup among six bowls, swirl a spoonful of cream into each one, and top each bowl with bacon if desired. Enjoy!
Additional helpful tips for making this butternut squash soup recipe:
- In a hurry? Using a bag of fresh pre-cut butternut squash is a way to cut down on the prep time. Costco usually has affordable large bags of fresh-cut butternut squash in the fall months.
- If cutting whole butternut squash, I suggest using a good veggie peeler to first peel the squash and then chop it up.
- I use an immersion blender to blend up my soup in the same pot, however, you can carefully transfer the soup to a blender to process instead. The soup will thicken as it cools.
Chilly days are ahead of us, and this soup will be perfectly onlineforting!
Butternut squash soup is for sure one of my favorite fall recipes, and this idea doesn’t disappoint. It also warms up great the next day for a delicious warm lunch. Leftovers should last about 4-5 days stored in the fridge.
If you do end up making this be sure to share your feedback with us. Enjoy!
Pumpkin fettuccine alfredo is another savory must-try fall recipe the family will LOVE!
