Butternut Squash Soup Recipe

Last updated on September 8th, 2024 at 06:52 pm

Homemade soup has always been my favorite thing to make myself. I have tried numerous soups (check out my leek and sweet potato soup or Spanish chicken and rice soup) and about the only one I ever get wrong is creamy tomato soup but I am determined to one day accomplish that one too. With the snow coming in January along with the nasty frost and biting wind it’s the perfect time of year to cook soup. 

Butternut squash soup has a sweet creamy texture, and is a great source of vitamin C and fibre. I love to make it as a simple one pot meal – I don’t have time for extra dishes – and the family always love it. As with all soups you can add and remove ingredients to your own tastes or depending on what you have to use up in the fridge, but with this one just make sure that there is more butternut squash than anything else.

Keeping Soup Simple But Full Of Flavour

As with all my recipes this one is so simple, you can see the basic ingredients below on my cutting board below. I always find some soup recipes just complicate things. I am not one for toasting a bit of this or that (yes, I know it’s all in line of flavor). I am a busy mom with 3 kids that don’t understand the waiting for dinner to be ready game. They assume Mommy walks in the kitchen, they will NOW be fed. Not, after the onions have sautéed. 

For me it’s about getting the right combination and throwing it all in together to boil and blend afterwards. That’s my ideal soup recipe. Little thought process with big results!

Using The Right Stock For Soup

For my chicken stock I always use Knorr Stock Pots. They are quick and easy to make up a batch of stock and the flavor is absolutely mouth watering but you can make your own stock for this recipe using homemade chicken stock, or vegetable stock if you would like it be a vegetarian or vegan soup.

Butternut Squash Soup Variations

Some people like to have chunky soups instead of pure puree. You can easily do that with any soup recipe just cut your ingredient into bite size pieces, cut cooking time down, and scoop out a spoon full or two into a separate bowl before blending and add back in afterwards. Simple!

As you can see below this buternut squash soup still has plenty of texture to it even after it’s pureed smooth. I cook my ingredients so they are fork soft but not falling apart soft to get this texture and don’t over pulse in the blender unless you like pure liquid. It’s really up to you.

Making soup yourself is beautiful for that reason alone because you can make a bunch of different variations to the same soup at the same time. My kids like it chunky, Daddy likes it liquid and I like it textured. Easily done! 

Can Butternut Squash Soup Be Frozen?

Yes! When I make a soup I like to make a big batch, more than we could ever eat in one sitting. That way we can have soup again in a couple days time, and I can put the rest in the freezer for another day. The soup is ok in the fridge for around 5 days, and can be frozen for around 3 months – if you can wait that long to eat it!

Like this recipe why not pin to your Pinterest for later? If you try it out, I would love to hear what you think or even tweet/instagram a photo and tag me in @letstalklmommy! 🙂