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    Butternut Squash Soup

    Sep 25, 2019 · 31 Comments

    Jump to Recipe

    Creamy and hearty, this Butternut Squash Soup is a seasonal staple and a feel-good meal the whole family will enjoy!

    For myself, Butternut Squash is one of the quintessential autumn ingredients. From acting as decorative counter and table pieces alongside gourds, acorns, and leaf arrangements, to being a primary ingredient in recipes such as today’s soup, no autumn season is complete without it.

    Combining a menagerie of savory flavors such as bay leaves, oregano, and ground coriander, today’s soup is a perfect accompaniment to hardy roasts or seared steaks, or even on its own as a light dinner. Simple to make, well able to be reheated, and thoroughly satisfying, this recipe is a must have for busy autumn nights and weekend dinner parties alike.

    Butternut Squash – An Autumn Favorite

    Taste, Texture, Color: “They said I could be anything, so I grew up to be a pumpkin,” is more or less the story of the butternut squash, whose meat is almost indiscernible in taste and texture from that of a not-quite-ripe pumpkin, being just a tad firmer, ever so slightly sweeter, with just a hint more crispness. In terms of color, its meat is also a fair bit less ‘orange,’ being slightly more yellow or ‘golden’ in hue.

    Baking The Squash: For today’s soup, we’re using a water bath baking method, which entails baking the squash face down in about a quarter of an inch of water. This is to prevent the squash from ‘crisping’ or ‘charring.’ We want the squash to be as ‘smooth’ and as brightly colored as possible for the soup, and that’s achieved using this baking method. For more information on water bath baking in regards to squash, see my Stuffed Acorn Squash recipe where I go into a fair bit of depth on precisely this topic.

    Ingredient Tips and Info

    1) All-Purpose Seasoning. While often scoffed at by most gourmets and ‘food snobs,’ All-Purpose seasoning is one of my favorite kitchen mainstays. In fact, I actually have three that I rely on, one commercial brand, and two homemade mixes. The purpose of All-Purpose Seasoning is to cut down on kitchen time by allowing you add a particular ‘array’ of flavors to certain dishes or types of recipes that you prepare often, recipes where you know precisely the flavor profile you’re trying to achieve. This saves you from having to measure out the seasonings one at time, as well as providing you with enhanced reliability in achieving the flavors you’re going for by having them premixed. In terms of commercial brands, I suggest that you find one you like from a brand you trust, and simply begin experimenting with it. In terms of homemade mixes, here is my Autumn Spice Mix, and my self-titled “LTG Signature Spice Mix.”

    2) Milk, Half-and-Half, or Heavy Cream? This is a matter of preference, and of how far you’re willing to push the recipe. Milk, Half-and-Half, or Heavy Cream, is essentially a ‘creaminess’ spectrum, with standard whole milk giving the least creamy soup, and heavy creamy the creamiest. However, I find that a ‘creamier’ soup results in a ‘smoother,’ almost silky texture, with a fuller mouthfeel – which is due to a higher fat content. Obviously, achieving a creamier soup is done at the expense of creating a less ‘health minded’ recipe. Using part skim or skim milk, however, is not recommend, since that will result in a watery, unpalatable soup. Substituting heavy cream for whole milk or half-and-half, in this particular recipe, is done on a 1-for-1 ratio, since this particular ingredient is also acting as part of the liquid base for the soup.

    Other Great Fall Favorites

    1) Homemade Pumpkin Spice. Making your own pumpkin spice is probably the simplest thing in the world. Add it to coffee, whipped cream, cakes, or even soups, this is something you’ll want to have in your Fall recipe repertoire.

    2) Stuffed Acorn Squash. The counterpart to today’s recipe, features acorn squash baked to perfection and then stuffed with wild rice, Italian sausage, fennel seeds, oregano, and fresh basil. Grab the recipe here.

    3) Pepper and Orzo Soup. Another great autumn weather soup, easy to prepare, yet delicious and satisfying, this soup is perfect for busy autumn nights where you need something to warm up with.

    Print

    Butternut Squash Soup

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    • Author: Living the Gourmet
    • Prep Time: 10 minutes
    • Cook Time: 1 hour 30 minutes
    • Total Time: 1 hour 40 minutes
    • Yield: 6 bowls of soup 1x

    Ingredients

    Units Scale
    • 1 butternut squash
    • 4–5 large cloves of garlic
    • 2 large carrots – roughly chopped
    • 1–pint cherry tomatoes
    • 1 large shallot – quartered
    • 4 cups of chicken broth or 4 cups of water and 2 tsp. of Vegeta All-Purpose Seasoning
    • 10 – 12 fresh basil leaves – some ripped and some reserved for garnish
    • 2 Bay leaves
    • 1 tsp. sea salt
    • 1/2 tsp. fresh ground black pepper
    • 1 tsp. dried oregano
    • 1/4 tsp. red pepper flakes
    • 1 tsp. ground Coriander
    • 4 tbs. olive oil
    • 1 cup of milk (or half and half)
    • 1 lb. of bacon – cooked and crispy and crumbled
    • Fresh Romano cheese for grating

    Instructions

    1. Preheat Oven 350 degrees F.
    2. Cut one butternut squash lengthwise in half. Place cut sides down in an ungreased baking dish.
    3. Place a ¼ inch of water in the dish and bake uncovered for 25 – 30 minutes.
    4. Heat a large saucepot on medium heat and place the cherry tomatoes at the bottom of the pot along with the shallot, carrots and garlic. Drizzle with 2 tablespoons of olive oil and let simmer on a medium heat. Add in the scooped-out butternut squash.
    5. Add the seasonings to the veggies and let the soup simmer on a gentle heat for about 15 minutes until tender.
    6. Using a potato masher, carefully mash to veggies. It is ok if the soup is not “pureed” and a few small chunks or left in.
    7. Add in the chicken broth or 4 cups of water and 2 tsp. of Vegeta All Purpose Seasoning.
    8. Add in 6 – 8 fresh basil leaves and let the soup simmer on a gentle heat for 20 – 30 minutes. Taste for seasonings.
    9. Before serving stir in 1 cup of half and half or milk.
    10. Serve topped with crisp bacon and a fried piece of basil along with fresh grated Romano cheese, a twist of fresh ground black pepper and sea salt.

    Notes

    Optional: Place 1 tablespoon of olive oil in a small frying pan and place the remaining basil leaves in the pan to gently fry to serve on top of the soup.

    Nutrition

    • Serving Size: 1

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    Enjoy with Love!

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    Reader Interactions

    Comments

    1. angiesrecipes says

      25/09/2019 at 6:00 pm

      One of my favourite squahes! The soup looks really yummy, Catherine.

      Reply
    2. Emmeline says

      25/09/2019 at 8:08 pm

      This looks delicious & perfect for fall! Just reminded me I need to get some good butternut squashes while they’re at their prime… Never had them in soup, but now I have to try it!

      Reply
    3. CHAD says

      26/09/2019 at 12:44 am

      Butternut squash soup is one of my fav soups and I would have it everyday if i knew how to prepare it. THANK YOU SO MUCH.

      Reply
    4. Danielle says

      26/09/2019 at 10:18 am

      This fabulous soup means just one thing to me – fall! It’s that time of the year, huh?! I will be getting some squash this weekend, so really excited to try this recipe!

      Reply
    5. kumamonjeng says

      26/09/2019 at 11:00 am

      When the weather gets colder, hot soup is always a great idea. This recipe just make it ideal for our weekend’s soup.

      Reply
    6. Ashley Rollins says

      26/09/2019 at 2:36 pm

      Soup is one of my absolute favorite things about the season. And you’ve absolutely nailed it with this butternut squash one I can’t wait to make it.

      Reply
    7. Sandhya Ramakrishnan says

      26/09/2019 at 4:36 pm

      I love cooking with butternut squash and it is one vegetable that works so well in soups. I love the texture of your soup and this is so perfect for the season!

      Reply
    8. DAVID J MYERS says

      26/09/2019 at 7:42 pm

      Catherine, We both love butternut squash soup…but adding the bacon is genius! Everything as they say, is better with bacon… Great presentation too! Take Care, Big Daddy Dave

      Reply
    9. Claire says

      27/09/2019 at 1:13 am

      Wow, soup looks so creamy and delicious!

      Reply
    10. Nicole Bertrand says

      27/09/2019 at 1:39 am

      I love butternut squash soup but never thought to add bacon to it! You’ve just taken my love for it up a notch!!

      Reply
    11. Terri Steffes says

      27/09/2019 at 7:40 am

      Butternut has to be one of my favorites! This is such a lovely recipe for Fall and I just can’t wait to make one for dinner! I’m sure the family’s going to enjoy this.

      Reply
    12. eli says

      27/09/2019 at 2:35 pm

      Wow this looks like an amazing recipe! It seems perfect for the fall season. I can’t wait to try this out!

      Reply
    13. Tara says

      27/09/2019 at 8:20 pm

      This looks so delicious! I love butternut squash soup. I need to try this one!

      Reply
    14. Olya AMANOVA says

      28/09/2019 at 7:43 am

      I love recipes with these ingredients. This soup looks delicious and I will for sure try it as soon as possible. I trust my family will love it.

      Reply
    15. Chef Dennis says

      01/10/2019 at 7:37 am

      Oh how I love soups during Fall season. This Butternut Squash soup looks really delicious. It makes me feel nostalgic.

      Reply
    16. Analida Braeger says

      01/10/2019 at 12:46 pm

      I love the tip on roasting the squash in the water bath and the seasoning steps! Thanks for sharing!

      Reply
    17. Sophie says

      01/10/2019 at 4:27 pm

      Wow, so appropriate for fall! Love butternut squash a lot. Your version looks amazing!

      Reply
    18. Kelly Anthony says

      05/10/2019 at 2:56 pm

      This butternut squash soup is sure to warm your soul. I can’t wait for cooler temperatures so I can make this creamy soup.

      Reply
    19. Paula Montenegro says

      05/10/2019 at 9:46 pm

      Wow, such a loaded and delicious butternut squash soup! I love using squash, especially in soup. Great combination of flavors. Can’t wait to give it a try!

      Reply
    20. Veronika says

      07/10/2019 at 12:05 am

      This is a perfect treat for the cold Fall day like today! I would love to have a bowl of this soup right now!)

      Reply
    21. GUNJAN C Dudani says

      07/10/2019 at 2:17 am

      Looks so satisfying. Can I use the frozen cut butternut squash for this soup.

      Reply
    22. Jo says

      07/10/2019 at 4:04 am

      I love butternut squash soup for this season. I love how quick and delicious the soup turns out. Adding bacon is a nice touch there, will try that next time butternut squash soup is on the menu

      Reply
    23. Aline says

      07/10/2019 at 5:25 am

      I love butternut squash so much!! Made this soup for dinner tonight at our cabin and it was so precious – thank you!!

      Reply
    24. katherine says

      07/11/2019 at 5:08 pm

      I love butternut squash soup! This is such a great recipe.

      Reply
    25. Beth says

      07/11/2019 at 5:32 pm

      These pictures and recipe are so wonderful! The feeling of Fall is all over this post – love it!

      Reply
    26. Alison says

      07/11/2019 at 6:43 pm

      I agree, butternut squash is an essential autumn flavor and it doesn’t get much better than a fantastic butternut squash soup. This one has wonderful rich flavors.

      Reply
    27. Kelly Anthony says

      07/11/2019 at 6:50 pm

      You had me at bacon! This butternut squash is bursting with fall flavors and will be a crowd-pleaser for sure.

      Reply
    28. Andrea Metlika says

      07/11/2019 at 7:04 pm

      Oh my, This soup looks sensational. Butternut squash is one of my favorites in the fall and this soup is going to be a staple in my house.

      Reply

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