This delicious butternut squash soup is like the holidays in a bowl! All your favorite spices for fall are included in one pot to make a comforting soup for this upcoming holiday season.
One of the best things about this soup is that is so healthy! The creaminess of this butternut squash soup isn’t because of any cream, milk, or butter!! It’s all due to the natural goodness of all the veggies that go into it. You won’t even miss the cream! You can’t get any healthier than that!
I am hosting the holidays this year and i’m putting a lot of time into my menu planning. I am a hostess at heart, and the holidays are a time to show off my culinary and hosting skills.
After years of hosting herself, I love to make my mom’s favorites as a thank you.
She is a huge fan of butternut squash soup, but she’s also one to watch what she eats. So I kept that in mind when creating this soup. The rest of the sides that come along with the Turkey are already filled with butter and fats, so I knew I had to compensate for some of the dishes. I may have to compensate on fats, but I won’t compensate on flavor! Luckily, I don’t have to with this butternut squash soup. The soup turned out absolutely delicious, if not tastier!
Once the vegetables are cooked and soft (I see you, carrots!), transfer them into your food processor or blender or use a hand held immersion blender like I have. I love the immersion blender because you don’t have to transfer any of the liquid to another vessel, so you don’t have to worry about spilling! If you didn’t remove the stems from the herbs when you roasted, make sure you strain those before you puree as they do not process very well. If you’re doing this in your blender or food processor, do this part in two batches so you don’t overfill your food processor.
This soup gets a little kick from the cayenne pepper. If you aren’t a huge spice fan, I recommend decreasing the amount you add to the soup. If you love it, add more! I’m a big fan, and I know the rest of my family agrees, so I put in the entire amount. It’s all about preference!
I love to garnish my soups to make them equally beautiful as they are tasty. Depending on what kind of soup I’m garnishing, I love to drizzle a little olive oil and/or cream on top, and always garnish with fresh herbs. Make sure that your cream or olive oil is at the same temp as your soup, or they won’t hold together. On this soup, I also garnished it with a couple sprinkles of paprika to add a little extra texture and color. It turned out beautifully!
1 tbsp olive oil
1 medium yellow onion, diced
1 cup diced carrots
3/4 cup diced celery
2 cloves garlic, sliced
1 tsp kosher salt, divided
1 lb potatoes, peeled & diced
4 cups diced butternut squash
6 cups low sodium chicken stock
1/2 tsp cumin
1 sprig rosemary, chopped
3 sage leaves, chopped
6 sprigs thyme leaves
1/4 tsp black pepper
1/8 tsp cayenne
In a large pot or dutch oven, heat olive oil over medium heat. Add onions and celery and saute until vegetables are soft and translucent. Add the potatoes, butternut squash, garlic and herbs and saute for 1 minute. Add chicken stock and bring to a boil, reduce heat to low and let simmer for 30 minutes.
Transfer to blender or food processor or use an immersion blender to puree.
You can make this soup up to 2 days in advance. Before transferring to the fridge, let it cool to room temp and store in a container with a lid.
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