Best 2 Best Butternut Soup Recipes

Bursting with creamy, nutty flavor and a silky smooth texture, butternut soup is a comforting and versatile dish that can be enjoyed all year round. From classic, roasted butternut squash soups to curried or spiced variations, there's a recipe out there to suit every taste. Whether you’re looking for a quick weeknight meal, an elegant dinner party starter or a hearty lunch option, butternut soup is always a winner. So gather your ingredients, prepare your taste buds, and get ready to explore the best butternut soup recipes that will warm your heart and soul.

Here are our top 2 tried and tested recipes!

BEST BUTTERNUT SQUASH SOUP EVER

Best Butternut Squash Soup Ever image

Slightly sweet, this is one of the best soups I've had in a while.

Provided by Chester

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ tablespoons butter
½ onion, sliced
2 cloves garlic
2 sprigs fresh thyme
½ butternut squash - peeled, seeded, and cut into 1-inch cubes
4 cups chicken stock
½ cube chicken bouillon
1 pinch ground cumin
1 pinch ground allspice
salt and ground black pepper to taste

Steps:

Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 23.9 g, Cholesterol 12.3 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 866.1 mg, Sugar 1.8 g

BEST EVER PUMPKIN OR BUTTERNUT SQUASH SOUP

Best Ever Pumpkin or Butternut Squash Soup image

I made this for a dinner party recently and served with French bread it went down very well. I'm not the greatest fan of soups, but as winter is setting in, I find that this is fantastic to have on hand. I make a large amount up on the weekend and take out what I need in the morning so that it has time to defrost before I get home. Once home, 10 minutes on the stove and I have a filling and healthy or filling and luxurious dinner, or starter to stave off the hunger whilst I cook the mains. Time and quantities are relative estimates as I tend to use what I have, and just make sure that the water doesn't evaporate from the pot. It usually takes about an hour and freezes exceptionally well. Add cream for extra richness if you like, but it is not necessary.

Provided by Luschka

Categories Potato

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

1 fresh pumpkin, seeded and diced or 4 butternut squash, peeled seeded and diced
4 potatoes, peeled
1 onion, sliced
1 teaspoon crushed garlic
2 teaspoons dried oregano
water, to cover
120 ml single cream (optional)

Steps:

Saute the sliced onion and crushed garlic in a little olive oil.
Add the pumpkin or butternut squash and peeled potatoes to the pot and immediately add enough water to cover everything.
Add the oregano and cover the pot with a lid that allows steam to escape.
Boil until the pumpkin/butternut squash and potatoes are soft.
Either mash the vegetables for a chunky soup or blend for a smooth soup.
At this point, the soup can be refrigerated for a few days or frozen for a few months or served immediately.
When ready to serve, warm up the soup and mix in the cream saving a little to swirl on each plate. The cream is a delicious extra, but for a lighter, healthier soup I leave out the cream.

Tips:

Choose the right butternut squash: Look for squash that is heavy for its size, with smooth, unblemished skin. Avoid squash that has soft spots or bruises.
Roast the butternut squash before pureeing it: Roasting the squash brings out its natural sweetness and flavor. You can roast the squash in the oven or on a grill.
Use chicken or vegetable broth: Chicken or vegetable broth adds flavor to the soup. You can also use water, but the soup will be less flavorful.
Add spices and herbs: Spices and herbs can add a lot of flavor to butternut squash soup. Common spices include nutmeg, cinnamon, and ginger. Common herbs include thyme, rosemary, and sage.
Don't overcook the soup: Butternut squash soup is best when it is slightly thick and creamy. Overcooking the soup will make it watery and bland.
Serve the soup with toppings: Common toppings for butternut squash soup include croutons, bacon, and roasted vegetables. You can also serve the soup with a dollop of sour cream or yogurt.

Conclusion:

Butternut squash soup is a delicious and versatile soup that can be enjoyed all year round. It is a great way to use up leftover butternut squash and is a perfect meal for a cold winter day. With so many different variations, there is sure to be a butternut squash soup recipe that everyone will enjoy.