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Soul-Warming Butternut Squash Soup Recipe
Heartwarming and velvety butternut squash soup delivers comfort with each spoonful, but its secret ingredient transforms everything.
Why You’ll Love this Creamy Butternut Squash Soup
Everyone deserves a bowl of comfort that warms you from the inside out, and this butternut squash soup delivers exactly that.
I’m obsessed with how the simple combination of butternut squash, chicken bouillon, and a perfectly executed roux creates something so utterly satisfying.
You’ll appreciate the velvety texture that comes from pureeing the softened squash—it’s like liquid gold in your bowl!
The touch of sugar balances the savory notes beautifully, while the milk adds just enough creaminess without overwhelming the natural flavor of the squash.
Trust me, it’s soup perfection.
What Ingredients are in Creamy Butternut Squash Soup?
Making butternut squash soup is surprisingly simple, and the ingredients list isn’t intimidating at all. What I love about this recipe is how it transforms everyday ingredients into something that tastes like it came from a fancy restaurant. The star of the show is, of course, the butternut squash itself, which provides that gorgeous golden color and naturally sweet flavor that makes this soup so special.
When combined with a few pantry staples and a bit of technique, you’ll create a velvety, comforting bowl that’s perfect for chilly evenings.
- 1 medium butternut squash
- 1 quart water
- 4 chicken bouillon cubes
- 1/3 cup sugar
- 1/2 cup whole milk
- 1/4 cup flour
- 1/4 cup butter
- Seasoning salt, to taste
- White pepper, to taste
When shopping for your butternut squash, look for one that feels heavy for its size with a matte, tan skin (no green patches, please). The quality of your bouillon cubes matters too—they’re providing all the savory backbone for this soup.
And while you might be tempted to substitute low-fat milk, the whole milk really does make a difference in creating that silky texture we’re after. For a dairy-free version, you could experiment with coconut milk, though it will add a slightly different flavor profile.
The beauty of this recipe is in its simplicity, letting that gorgeous squash flavor shine through.
How to Make this Creamy Butternut Squash Soup
Making this soup is easier than you might think, and the results are so worth it. Start by combining 1 quart of water and 4 chicken bouillon cubes in a large pot. Add your medium butternut squash (peeled, seeded, and cubed, of course—we’re not soup magicians who can make soup from whole squash!).
Bring this mixture to a boil and let it simmer until the squash becomes tender enough to mash easily with a fork. This usually takes about 15-20 minutes, depending on how small you’ve cut your squash pieces.
Once your squash is perfectly soft, remove the pot from heat. Now comes the fun part—grab your stick blender or regular blender and puree everything until smooth as silk. No lumps allowed in this velvety creation!
For even smoother results, a premium food processor can make quick work of pureeing the squash to a perfect consistency.
Meanwhile, in a separate sauté pan, slowly melt 1/4 cup of butter. When it’s completely melted, gradually add 1/4 cup of flour, stirring constantly. This is your roux, and you’ll want to keep stirring until it becomes light and fluffy.
Return your pureed squash mixture to medium heat, then stir in 1/3 cup of sugar and 1/2 cup of whole milk. Add your prepared roux and continue heating until the soup reaches your desired thickness.
The final touch? Season with salt and white pepper to taste. The result is a creamy, slightly sweet soup that’s absolutely perfect for those chilly evenings when nothing but comfort will do.
Creamy Butternut Squash Soup Substitutions and Variations
While this butternut squash soup recipe is delicious as written, you’ll be thrilled to know it’s incredibly adaptable to whatever ingredients you have on hand or dietary needs you’re accommodating.
For a dairy-free version, substitute coconut milk for whole milk and use olive oil instead of butter. Vegetable broth can easily replace the chicken bouillon for a vegetarian option.
I’m particularly fond of adding a teaspoon of curry powder or cinnamon for warmth, or swirling in a tablespoon of maple syrup instead of sugar for a deeper sweetness.
Sometimes, throwing in a peeled apple with the squash creates a lovely dimension of flavor!
What to Serve with Creamy Butternut Squash Soup
A bowl of creamy butternut squash soup deserves companions that complement its velvety texture and sweet-savory profile.
I’m particularly fond of crusty artisan bread—something with a crisp exterior and chewy center that’s perfect for dipping into that luxurious soup.
A simple green salad with tart apple slices, toasted walnuts, and a light vinaigrette creates beautiful balance against the soup’s richness.
For heartier appetites, I’d suggest grilled cheese sandwiches made with sharp cheddar and a touch of grainy mustard.
The contrast between cool, crisp elements and warm, comforting soup makes for a truly satisfying meal experience.
Final Thoughts
This butternut squash soup recipe has become my absolute kitchen staple, a reliable companion through chilly evenings and casual dinner gatherings alike. There’s something magical about the transformation of humble ingredients into this velvety, golden masterpiece that warms both body and soul.
I’m convinced the secret lies in that perfect balance—chicken bouillon providing depth, sugar enhancing the squash’s natural sweetness, and that light, fluffy roux bringing everything together. The stick blender, my trusty sidekick, creates that silky texture that’s impossible to achieve otherwise.
Give it a try! Your taste buds will thank you.
