Savory Creamy Butternut Squash Soup Recipe Tastes Like Thanksgiving In Summer by Terri Kendrick
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When my sister’s family came to visit from out of town over the holidays, we all went out to dinner one night. Our waitress told us that the soup on special, butternut squash, tasted like just Thanksgiving. With that description, a couple of us just had to try it and were surprised to find that she was right! Tasting a little bit like spoon-able pumpkin pie but not at all “desserty,” the creamy butternut squash soup was the perfect balance of sweet, savory and spicy. I couldn't get it out of my head!
So, the other night I decided to try to replicate the soup recipe, using a mishmash of a few recipes I found online. This sweet and savory butternut squash soup did not disappoint! To make this gluten-free vegetable soup you will need olive oil, onion, garlic, vegetable broth, carrots, apples, butternut squash (read about the health benefits of butternut squash), dried sage, ground ginger, ground cinnamon, nutmeg, ground cayenne, heavy cream and butter.
Variations: For a vegan soup, replace the cream with coconut or almond milk. Add a drizzle of maple syrup or honey if like your soup a little sweeter, more red pepper if you prefer it spicier.
This easy butternut squash soup is great served for lunch or dinner with a salad or crusty bread for dunking.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 5
Ingredients
- 2 tablespoons olive oil
- 1 white onion, diced
- 4 cloves garlic, minced
- 2 3/4 cups vegetable broth
- 1 carrot, peeled and roughly chopped
- 1 Granny Smith apple, cored and roughly chopped
- 4 cups butternut squash, diced
- 1 teaspoon dried sage
- 1 tablespoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- ground cayenne, to taste
- 1/2 cup heavy cream
- 3 tablespoons butter
Here's how to make it:
- Pour the oil in the bottom of a soup pot and add the onion. Sauté the onion over medium heat until softened, about 5 minutes. Combine the garlic with the onions and cook the mixture for another couple minutes. Add the butternut squash, apple, carrot and broth to the pot. Mix in the cinnamon, nutmeg, ginger and red pepper. Stir to combine.
- Bring the mixture to a simmer, cover the pot and reduce heat to medium-low. Simmer until the vegetables and apples are fork-tender, approximately 20 minutes.
- Remove from the heat and stir in the cream and butter. Pour the soup into a blender that can be used with hot liquids (or use an immersion blender), and puree until smooth. Season with salt and pepper to taste.
- Pour into soup bowls and enjoy. (Garnish with feta, pine nuts or crispy bacon bits, if desired.)
- Store the soup in an airtight container in the fridge. Reheat in the microwave or on the stovetop over low heat.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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