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When the weather cools down, nothing feels cozier than a bowl of creamy butternut squash soup. This recipe is silky smooth, naturally sweet, and made with simple pantry staples. Roasted carrots, onion, and just a touch of maple syrup balance the rich squash flavor, while cream makes every spoonful velvety.

Whether you’re making it for a weeknight dinner or serving it as a holiday starter, this soup is hearty, nourishing, and easy to customize. Best of all, it stores beautifully, so you can meal prep ahead for cozy fall nights. Best served with homemade brown butter garlic and thyme sourdough croutons.

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Ingredients You’ll Need

Here’s what makes this soup ultra creamy and flavorful:

• Butternut squash – naturally sweet, creamy base for the soup.
• Yukon gold potato – adds body and silkiness without extra cream.
• Carrots, onion, and celery (or leek) – the aromatic base that builds flavor.
• Garlic – brings savory depth.
• Butter + olive oil – butter adds richness, olive oil stabilizes for sautéing.
• Vegetable broth – keeps the soup vegetarian (use chicken broth if you want more savoriness).
• Maple syrup – enhances the natural sweetness of squash.
• Cayenne + black pepper – balance the sweetness with a touch of warmth.
• Heavy cream (or coconut milk) – for that ultra-creamy finish.
• Lemon juice – brightens everything at the end.
• Optional garnishes – brown butter drizzle, pepitas, fried sage leaves, or cream swirls for restaurant-style presentation.

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How to Cut and Peel a Butternut Squash

Cutting squash can feel intimidating, but here’s the easiest method:

1. Trim the ends – Slice off both the top and bottom to create flat surfaces.
2. Peel – Use a sharp vegetable peeler to remove the tough skin.
3. Halve and scoop – Cut the squash in half lengthwise, then scoop out the seeds with a spoon.
4. Cube – Cut into 1-inch cubes for even cooking.

Step-by-Step: How to Make Butternut Squash Soup

1. Sauté aromatics – In a large pot, melt 2 Tbsp butter and 1 Tbsp olive oil. Add onion, carrots, and celery. Cook until softened, about 7 minutes. Stir in garlic.
2. Add squash and potato – Stir in cubed butternut squash, potato, salt, black pepper, and cayenne.
3. Simmer – Pour in broth. Bring to a boil, then reduce heat and simmer until squash and potato are tender (20–25 minutes).
4. Blend – Use an immersion blender (or transfer to a high-speed blender in batches) and puree until silky smooth.
5. Finish – Stir in cream, maple syrup, and lemon juice. Taste and adjust seasoning.
6. Serve – Ladle into bowls, garnish with pepitas, sage, or a drizzle of brown butter.

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How to Store Butternut Squash Soup

• Fridge: Store in airtight containers up to 5 days. Reheat gently on the stove.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and re-blend before serving if needed.

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FAQ: Butternut Squash Soup

Ingredients

What are the ingredients for butternut squash soup?
Butternut squash, onion, carrot, celery, garlic, potato, broth, cream (or coconut milk), and seasonings. Optional add-ins include maple syrup, spices, or fresh herbs.

Troubleshooting

What are some common problems when making butternut squash soup?

• Soup too thin → simmer longer or add more potato.
• Too thick → add extra broth.
• Lacking flavor → finish with lemon juice and more salt.
• Tastes bitter → avoid over-browning butter or burning garlic.

Serving

What are some serving suggestions for butternut squash soup?
Serve with sourdough croutons, grilled cheese, roasted chicken, or a fall salad. For garnish, add crème fraîche, pepitas, or fried sage leaves.

Variations

What are the different variations of butternut squash soup?

• Dairy-free → use coconut milk.
• Spiced → add curry powder, ginger, or turmeric.
• Roasted → roast squash before blending for extra depth.
• Light → skip cream and use broth only for a leaner soup.

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