Prep: 20 mins
Cook: 45 mins
Total: 1 hr 5 mins
Servings: 4
Yield: 4 servings
This popular butternut squash soup will warm you from the inside out on a chilly autumn day. You’re going to love how this recipe creates a soup that is more than the combination of its simple, affordable ingredients.
Butternut squash is high in vitamins, minerals, and antioxidants that fight inflammation. This low-calorie, fiber-rich winter squash may help you lose weight and protect you from diseases like cancer, heart disease, and mental decline.
Furthermore, it is versatile and can be used in both sweet and savory dishes. Incorporating butternut squash into a healthy diet is a simple and tasty way to improve your health.
Most people consider squash to be a vegetable because it is commonly prepared as one. According to the culinary definition, a fruit is the sweet and fleshy part of a plant. While some squash varieties are mildly sweet, most fruits are sweeter.
Instead, with the exception of some types, such as pumpkin, which are used in desserts such as pie, squash has an earthy flavor and is prepared and served as a vegetable. Squash, unlike fruit, is usually not eaten raw, though zucchini and yellow summer squash can. It’s a popular savory ingredient in dishes with other vegetables.
Gout-Friendly Benefits of Butternut Squash
Arthritis, or painful joint inflammation, may be caused by a variety of conditions. A metabolic problem may cause joint pain in gout because the body has difficulty getting rid of uric acid, a waste product in the blood. Choosing the right foods may help prevent or improve gout symptoms, with some vegetables being better than others.
Gout patients should consume plenty of vegetables such as kailan, cabbage, squash, red bell pepper, and beetroot, according to doctors. They should, however, limit their consumption of vegetables with a moderate purine content, such as asparagus, spinach, cauliflower, and mushrooms.
Make a Hearty Bowl of Squash in Less Than an Hour
It’s butternut squash season, which means it’s time to make butternut squash soup! The workhorse of winter squashes, butternut squash, is ideal for making a hearty soup, which is especially welcome when the cold weather arrives.
Raw butternut squash can be challenging to cut. It’s far more filling than hollow pumpkins. However, pre-cut squash is now widely available at markets. But, if you’re feeling adventurous and have the time to spare, we give you a quick how-to-peel squash tutorial below.
This quick butternut squash soup can be made from start to finish in under an hour! Because it requires little hands-on time, it’s ideal for a busy family. It’s ideal for a quick, cozy dinner at home, and it’ll also make your house smell divinely autumnal. Thank you for everything, butternut squash, garlic, and thyme!
Butternut Squash Preparation: Peel, Seed, and Chop
The preparation of the butternut squash is arguably the most difficult part of this recipe. After all, winter squash’s tough outer skin contributes to its long shelf life. But don’t be afraid; here’s a simple method for peeling butternut squash:
- Step #1:
Cut the squash crosswise in half, separating the “bulb” from the “tube.” Remove the stem and bulb bottom and place both pieces on a flat surface. - Step #2:
Remove the skin with a vegetable peeler from top to bottom. After peeling both, cut each piece in half, scoop out the seeds, and chop. - Pro Tip:
Some reviewers suggest warming the skin in the microwave before peeling it. Simply poke a few holes in the squash with a fork and microwave for 2-3 minutes. Then, as described above, peel the potatoes.
List of Ingredients for Butternut Squash Soup
- 2 tbsp. melted butter
- 1 chopped small onion
- 1 celery stalk, chopped
- 1 medium carrot, diced
- 2 medium cubed potatoes
- 1 medium peeled, seeded, and cubed butternut squash
- 1 container (32 fluid ounces) chicken stock
- To taste, season with salt and freshly ground black pepper.
Why We Love These Butternut Squash Soup Ingredients
- Butternut Squash: 1 medium butternut squash or approximately 3 cups pre-cut butternut squash.
- Salt and Pepper: Salt and pepper are the only seasonings used in this recipe. However, reviewers say you can easily customize it with your favorite spices like cayenne pepper, nutmeg, curry powder, sage, and so on.
- Butter: The vegetables are sautéed in butter here, but reviewers found that olive oil worked just as well.
- Carrots, onions, celery, and potatoes: These vegetables add body and depth of flavor to the soup without overpowering the squash. Once the vegetables are tender, blend them in batches with an immersion blender or a standing blender to achieve a smooth, creamy texture.
- Chicken Stock: The soup’s base is chicken or vegetable stock, which can be used to thin out the pureed vegetables’ natural creaminess. If you prefer a thicker soup, use less stock.
Step-By-Step Instructions
- Step #1: In a large pot over medium heat, melt the butter and cook the onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. Fill the pan with just enough chicken stock to cover the vegetables.
- Step #2: Bring to a boil over medium-high heat. Reduce the heat to low, cover, and leave to cook for 40 minutes, or until all of the vegetables are tender.
- Step #3: Puree the soup in a blender until smooth. Return the pot to the heat and stir in any remaining stock to achieve the desired consistency. Season to taste with salt and pepper.
Store Your Butternut Squash Leftovers
Leftover butternut squash soup can be refrigerated for up to four days or frozen in an airtight container for up to three months. When ready to serve, thaw the soup overnight in the refrigerator (if frozen), then reheat in the microwave or on the stovetop until thoroughly warmed.
If you make this butternut squash soup, please let us know how it turns out!
