Ultra Creamy Butternut Squash Soup (Easy Fall Recipe)

• 2 Tbsp unsalted butter
• 1 Tbsp olive oil
• 1 medium yellow onion, diced
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 1/2 tsp nutmeg powder
• 3 medium carrots, peeled and diced
• 2 ribs celery, diced (or sub leek/fennel if you want gentler flavor)‍
• 3 cloves garlic, minced
• 1 large butternut squash (about 3 lbs), peeled, seeded, cubed
• 1 medium Yukon gold potato, peeled and cubed
• 4 cups (960 ml) vegetable broth (or chicken broth)
• Pinch cayenne (optional)
• 1/2 tsp cayenne powder
• ½ cup (120 ml) heavy cream room temperature (or full-fat coconut milk for dairy-free)‍
• 1 TBSP maple syrup
• Juice of ½ lemon

Optional garnish: drizzle of brown butter, crème fraîche, crispy sage leaves or fresh thyme, toasted pepitas, swirls of cream.

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1. In a large pot, melt the butter with olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened, 6–7 minutes. Stir in the garlic and cook for 1 minute.
2. Add the butternut squash, potato, salt, black pepper, nutmeg, and cayenne (if using). Stir to coat the vegetables.
3. Pour in the broth. Bring to a boil, then reduce heat and simmer 20–25 minutes, until the squash and potato are fork-tender.
4. Blend the soup until smooth and creamy. Use an immersion blender directly in the pot, or carefully transfer the soup to a blender in batches. If using a blender, return the pureed soup to the pot once blended. (Tip: use caution, as the soup will be hot and can splatter.)
5. Stir in the cream, maple syrup, and lemon juice. Taste and adjust seasoning with additional salt and black pepper, if needed.
6. Ladle into bowls and serve hot with your favorite toppings.

*Notes and Tips: ‍

*How to Cut & Peel Butternut Squash: Trim off both ends, peel with a vegetable peeler, slice the squash in half lengthwise, and scoop out the seeds. Cut into 1-inch cubes for even cooking.

*Reccomended extra flavor boost, drizzle the finished soup with a few drops of hot brown butter before serving. It doesn’t blend as well when cooked into the soup, the taste was a little off. But as a topping, it adds a nutty depth that’s irresistible.

*How to Brown Butter:

• Place butter in a light-colored pan over medium heat.
• Stir as it melts, foams, and then begins to turn golden with brown flecks at the bottom.
• Once it smells nutty and toasted, remove from heat immediately to prevent burning the butter.

*Storage Tips: Store cooled soup in an airtight container in the refrigerator for up to 5 days. To freeze, portion into freezer-safe containers and freeze up to 3 months. Reheat gently on the stove, adding a splash of broth or cream to refresh the texture.