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Butternut Squash Soup

This creamy Butternut Squash Soup blends tender squash, potatoes, carrots, celery, and onion into a smooth and comforting fall soup. It is easy to prepare in one pot and can be customized with curry powder, rosemary, or your favorite seasonal spices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Lunch, Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Butternut Squash Soup
  • 2 tablespoons butter
  • 1 small onion chopped
  • 1 stalk celery chopped
  • 1 medium carrot peeled and chopped
  • 2 medium potatoes peeled and cubed
  • 1 medium butternut squash peeled, seeded, and cubed
  • 32 fluid ounces chicken stock use enough to cover the vegetables, then add more as needed
  • salt to taste
  • freshly ground black pepper to taste
Optional Seasonings
  • curry powder to taste
  • dried or fresh rosemary to taste
  • favorite fall spices optional, to taste

Equipment

  • Large pot with lid
  • Cutting board
  • Chef's knife
  • Vegetable peeler
  • Blender or immersion blender
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle

Method
 

Sauté the Vegetables
  1. Melt the butter in a large pot over medium heat.
  2. Add the chopped onion, celery, carrot, cubed potatoes, and butternut squash.
  3. Cook the vegetables for about 5 minutes, stirring occasionally, until they begin to soften and are lightly browned.
Simmer the Soup
  1. Pour in enough chicken stock to completely cover the vegetables. Reserve any remaining stock for adjusting the consistency later.
  2. Increase the heat to medium-high and bring the soup to a boil.
  3. Reduce the heat to low, cover the pot, and simmer for about 40 minutes, or until the squash, potatoes, and remaining vegetables are very tender.
Blend the Soup
  1. Working in batches if necessary, carefully transfer the soup to a blender and process until completely smooth. Alternatively, blend the soup directly in the pot with an immersion blender.
  2. When using a countertop blender, do not overfill it. Remove or loosen the center cap and cover the opening with a folded kitchen towel so steam can escape safely.
Adjust and Serve
  1. Return the blended soup to the pot.
  2. Stir in as much of the remaining chicken stock as needed to reach your preferred consistency.
  3. Season with salt and freshly ground black pepper. Add curry powder, rosemary, or other fall spices, if desired.
  4. Warm the soup over low heat if needed, then ladle it into bowls and serve hot.

Notes

  • Squash preparation: Peel the butternut squash, scoop out the seeds, and cut the flesh into similarly sized cubes so it cooks evenly.
  • Roasted squash option: For a deeper and slightly caramelized flavor, roast the cubed squash at 400°F (200°C) for approximately 30 minutes before adding it to the soup.
  • Consistency: Begin with only enough stock to cover the vegetables. Add the reserved stock after blending until the soup reaches your desired thickness.
  • Seasoning variations: Curry powder, rosemary, sage, nutmeg, ginger, or pumpkin pie spice may be added according to taste.
  • Vegetarian option: Replace the chicken stock with vegetable stock.
  • Blender safety: Hot soup expands in a blender. Blend in small batches and allow steam to escape.
  • Storage: Refrigerate cooled soup in an airtight container for up to 4 days.
  • Freezing: Freeze the cooled soup in a freezer-safe container for up to 3 months, leaving room for expansion.
  • Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of stock if the soup has become too thick.