I am pretty sure Butternut Squash Soup is the most popular soup ever right now.
As it should be because it’s so dang good and so seasonal. Butternut Squash soup just doesn’t work in Spring or Summer and some may even argue Winter, too. It’s definitely a Fall thing. It looks like Fall, tastes like Fall, and goes with every Fall flavor out there.
So so…so Fall.
It’s so gosh darn pretty too. It’s this bright yet calming orange-yellow color and it’s so luscious (I don’t know how I feel about that word, but it seems appropriate?) and creamy. It’s also pretty easy to make. Cook down a few ingredients and blend them up. That’s pretty much it.
I like to roast the butternut squash, but you can also simmer it in the soup until it’s tender – whatever works for you. It’s a little less work if you simmer in the soup, but roasting allows it to caramelize a bit, which I like.
I kept this recipe simple because I really wanted the butternut squash flavor to come through. You could add celery or carrots but it might take away the flavor and of course the COLOR of the soup. I’m sure it would be lovely and tasty though.
So zee garnish! Kind of fun right? I was at a work event in Chicago at The Ritz-Carlton (fancy fancy) and they started the meal with the most delicious and creamy (hello heavy cream)butternut squash soup. But before they poured the soup, they spooned some nuts, cranberries, and golden raisins in our bowls. I loved it so much that I stole the idea. Muaahahaha.
I used pistachios, cranberries, and pepita seeds.
I just realized that I made it into this picture. Hi spoon reflection.
Hurry! Hurry! and make this before Fall ends.
For more soup recipes, follow my Soups Pinterest Board.
- 1 large butternut squash, peeled and diced
- 1 yellow onion, chopped
- 2 tablespoons butter
- 4 medium sage leaves, chopped
- 32 ounces vegetable stock
- ¼ cup heavy cream (can use ½ & ½ too)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cinnamon
- Olive oil
- cranberries, pistachios, and sunflower seeds (optional for garnish)
- Preheat oven to 425 degrees and line a baking sheet with aluminum foil.
- Season butternut squash with salt and pepper and drizzle with a little bit of olive oil. Place cut-side up and roast for 50 minutes or until fork tender. Let cool.
- While butternut squash is cooling, add the butter to a large pot and place over medium heat. Add onion and sauté until translucent, about 7 minutes or so. Next add the vegetable stock, sage, salt, pepper, and cinnamon.
- By now, the butternut squash should be cooled enough to handle. Using a spoon, scoop out the butternut squash and add it to the pot. Bring the soup to a gentle boil and then turn heat down and simmer for 10 minutes.
- If you have an immersion blender, use it to blend the soup together in the pot. If not, ladle the soup into a blender and blend until smooth. Add the soup back to the pot and stir in ¼ cup of heavy cream. Garnish if desired.