Silky smooth, rich, thick and sweet… This classic butternut squash soup recipe has it all! This is hands down one of my most favorite autumn soups, believe me!
Here is a delicious butternut squash soup recipe for you to try out next time you buy a squash!
This is one of the rare reasons why I don’t mind the cruel autumn and winter days seeping in. Because that is usually when some delicious vegetables reappear in abundance at my local supermarket.
Squash or pumpkin for example!
Orange gems.
Squash
Yeah right, you can also buy it frozen the whole year round here if you suffer from instant winter blues. And that is fine for recipes like soups.
But nothing beats the freshest stuff, right.
Hang on, not that I don’t like anything frozen or that I am against frozen food and veg in general. Not at all. However when it comes to taste and texture, I still think that fresh vegetables are way more flavorful.
Frozen veg also kind of loose that edge, that funky fresh and sharp flavor. Soups with frozen veg can be a tad bland.
That is all.
Best Classic Butternut Squash Soup Recipe
This fresh squash soup recipe has such a rich and almost sweet flavor.
It is silky smooth, absolutely to die for. And if you ask me, this soup is even better than a hot chocolate to crank up your mood on a cold day. Serve this creamy soup with a thick slice of toasted bread (sourdough is just perfect here) and some salted butter on the side!
This is one of our favorite winter soups.
Winter Soups
Are you looking for more inspiration for cold days?
Then you should also take a look at my lovely balsamic red onion soup with cheese toast.
Or how about my creamy Dutch split pea soup with smoked sausage? Perhaps this velvety parsnip and apple soup with cinnamon croutons is your cup of tea?
Enjoy!
Best Classic Butternut Squash Soup Recipe
Silky smooth, rich, thick and sweet... this classic butternut squash soup recipe has it all!
- 1 ⅔ lbs butternut squash (750 g), peeled and chopped
- 3 cups chicken or vegetable stock (720 ml)
- 1 small onion
- 3 garlic cloves
- 2 inch piece fresh ginger (2,5 cm), peeled and chopped
- 3 tbsp unsalted butter
- a pinch ground cinnamon
- pepper
- salt
Roughly chop the garlic and onion and then add them together with half of the butter to a large pan.
Melt the butter over medium heat and cook the onion and garlic for 5 minutes until soft. Add the chopped pumpkin flesh and stir well.
Cook the vegetables for 15 minutes over medium heat under a lid. Stir regularly. Add the stock and chopped ginger to the pan. Season with a little pepper and salt to taste. Also add a pinch of ground cinnamon.
Bring the soup to a good boil and keep it there for another 10 minutes. Then take the pan off the heat and blend or mix the soup.
Stir in the rest of the butter and check the seasoning. Add extra pepper or salt to taste if necessary. You should end up with a creamy and sliky pumpkin soup.
Scoop the squash soup into bowls and serve piping hot.
