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    TaraTeaspoon » Soups + Stews + Chili » Butternut Squash Soup with Easy Flavor Variations

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    Published: · Modified: Oct 5, 2020 by

    Butternut Squash Soup with Easy Flavor Variations

    Jump to Recipe Pin Recipe
    butternut squash soup pin
    Butternut squash soup with variations pin

    This versatile Butternut Squash Soup is delicious on its own, but can be made with many flavor variations. Make it vegan, stir in coconut milk, try it with apples or curry, the options are almost endless!


    I love simple, seasonal butternut squash soup. Its velvety texture and sweet and savory flavor is heavenly on a chilly day. I can never decide if I want to gussy my soup up though! There are so many options. I've created a versatile butternut squash soup so that you can play with any flavors you want to.

    Butternut Squash Soup topped with pomegranates and nuts

    See the recipe for the Instant Pot instructions.

    I love the smooth texture of a pureed soup. Butternut squash is similar to sweet potato in that both vegetables make perfectly thick, velvety smooth, flavorful soups. Try my Chipotle Sweet Potato soup!

    I often make mine with apples in the fall. Sometimes I swap some broth for coconut milk and add a pinch of spice for a Thai-inspired soup. I can even make my butternut squash soup vegan for my sister-in-law!

    What makes a good butternut squash soup?

    Butternut squash, carrots and onions in a pot

    I made a very simple butternut squash soup, so that it is easy to top with delicious things, or add delicious ingredients. I started with onions, which I think add a nice savory flavor. I didn't add garlic because that might overpower the mellow butternut squash. You can add a clove of minced garlic if you like.

    I used a cup of diced carrot, just because I like the flavor balance with the squash. They are the same color so no one notices, but what a great, sweet addition!

    Using a pinch of nutmeg in savory dishes is a sneaky trick! It adds a depth of flavor that no one can decipher, but really makes a dish complete! You want to add just enough to add this depth, but not enough so that people know it's nutmeg! A pinch is just right.

    Thyme adds the herby balance that completes a good butternut squash soup. It's not overpowering, yet adds savory appeal.

    butternut squash soup in a blender

    Another key to perfect pureed soup is a good blender. The more powerful the better! I love my Vitamix for sure. You can use other brands like Blendtec, or Ninja. I also puree soups in my food processor in batches because of its power. If you have a standard blender, simply let the soup blend longer.

    Butternut Squash Soup Variations:

    Now comes the fun part where we get to talk about all the variations this soup can take. What a delicious base to start with. Some options you'll be swapping out ingredients, others just get added to this simple recipe. Have a blast experimenting and write in the comments below if you have a favorite combo!

    Butternut Squash soup in white bowl
    1. Make it vegan or vegetarian by swapping the chicken broth for vegetable broth.
    2. Coconut Butternut Squash soup is made by swapping one cup, or can, of chicken broth with the same amount of coconut milk.
    3. Add a teaspoon or two of ground curry powder to the basic soup recipe, or the coconut variation above for an Indian Curry Butternut Squash Soup.
    4. Make it a Thai-inspired soup by swapping a cup of broth for coconut milk, and adding 2 teaspoons red curry paste to the onions and squash while sautéing.
    5. For Latin flare add a cup of chopped poblano peppers, half a jalapeño and a clove of garlic to the onions. This is a sofrito flavor base and is great with a squeeze of lime at the end.
    6. For a Mexican soup swap ½ cup of the onion for 1 cup of salsa. Top finished soup with avocado and cilantro.
    7. Create an Italian squash soup by adding a can of tomatoes in place of 1 cup of broth and stirring in 2 to 3 tablespoons of prepared pesto at the end.
    8. For a fall favorite swap the carrots for a chopped, peeled apple. Top with crispy, dried apples and bacon for serving.
    9. A winter topping for this butternut squash soup is pomegranate arils and candied nuts or pistachios.
    10. For a creamy stir in, top it with a dollop of plain yogurt or sour cream and a sprinkling of parsley or scallions.
    11. Top with crispy fried onions and bacon bits for a hearty variation.

    Check out more flavorful ideas using spices and herbs from your pantry with my Easy Tips for Using Spices!

     

    Butternut Squash soup in bowls

    Butternut Squash Soup with Easy Flavor Variations

    Tara Teaspoon
    This versatile Butternut Squash Soup is delicious on its own, but can be made with many flavor variations. Make it vegan, stir in coconut milk, try it with apples or curry, the options are almost endless!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Main Course, Soup
    Cuisine American
    Servings 8 cups
    Calories 123 kcal

    Ingredients
      

    • 1 ½ tablespoons olive oil
    • 1 ½ cups chopped onion
    • 1 cup chopped carrots
    • 8 cups diced butternut squash 1-inch dice
    • ⅛ teaspoon nutmeg
    • ⅛ teaspoon dried thyme
    • 2 teaspoons kosher salt
    • 4 cups low-sodium chicken broth Or vegetable broth

    Instructions
     

    • In a stockpot over medium-high heat, heat olive oil and add onion, carrots and butternut squash. Stir to coat with hot oil. Cook, stirring occasionally until the onions are just starting to soften and turn translucent. 
    • Add the nutmeg, thyme and salt and broth. Cover and reduce heat to a simmer. Simmer until squash, carrots and onions are very soft. 
    • Use an immersion blender, or carefully transfer soup to a blender and blend until very smooth. Serve, or return to the pot to keep warm until serving. Top with various toppings if desired.
    • **See notes for Instant Pot instructions.

    Notes

    See blog post for flavor variations. 
    For best results use a powerful blender like a Vitamix. 
    **For the Instant Pot procedure, cook the vegetables in the pot on SAUTE and then pressure cook for 25 minutes on HIGH. 
     

    Nutrition

    Serving: 1cupCalories: 123kcalCarbohydrates: 22gProtein: 4gFat: 3gSodium: 634mgPotassium: 689mgFiber: 3gSugar: 5gVitamin A: 17555IUVitamin C: 32.6mgCalcium: 84mgIron: 1.3mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

    Make a delicious soup recipe today

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    • 5-Ingredient Easy Pea Soup
    • Tomato Soup With Cheese Dumplings

    For more hearty, delicious soups, try one of my Best Winter Soups. They have tons of healthy vegetables and taste just as good in the spring!

    Tara in kitchen making salad

    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

    Recipe and Photos by Tara Teaspoon

    Filed Under: Soups + Stews + Chili, Vegetables Tagged With: butternut squash soup, easy dinner, soup, vegan, vegetarian

    Previous Post: « Best Winter Soups
    Next Post: Winter Salad with Cranberry Vinaigrette »

    Reader Interactions

    Comments

    1. Mary Bench says

      May 17, 2019 at 7:29 pm

      Can't wait to try!

      Reply
    2. Zara says

      February 10, 2020 at 1:06 am

      One of my favorite soups to make, but I’m dying over all the variations! Now I need to try them all!

      Reply
    3. Amy says

      August 03, 2020 at 3:11 pm

      Found your site and am in love! Thank you for these wonderful recipes! With this recipe, what would be the measurements of cooked butternut squash, if I were to use canned cooked butternut squash? Thank you so much!

      Reply
      • Tara says

        August 03, 2020 at 3:51 pm

        Hi!Oh my goodness I'm so happy you found Tara Teaspoon and like the recipes. Thanks!! I have not tested the soup with squash puree so I don't know the exact measurements, but you should be good using about 4 to 5 cups of puree. 8 cups of diced butternut squash is about 5 lbs raw squash. And that roughly would make about 1/2 of the amount in puree once it's cooked down. 

        Reply

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