This delicious butternut squash soup recipe is incredibly easy to make, versatile, and can be dressed up with an optional Gruyère crouton that ties the whole meal together. Perfect for making ahead, or for an easy mid-week meal.
I have made this soup a thousand times and a thousand times I have loved it. I like to make it because not only does it taste rich and look beautiful, it seems fancy. And guess what? It really isn’t. But I am not going to tell people that. I want them to think that I slaved away making it, when really, the hardest part of this soup is peeling the butternut squash. That sometimes can be a chore, but the end result is so worth it.
The thing that makes this rustic soup seem fancy is the Gruyère crouton that you can serve alongside to dip or float on the top of your soap. I am partial to serving it on the side because I do not like a soggy crouton. Personal preference of course.
I like to serve it with a nice hearty salad. My spinach salad with curried pecans, blue cheese and apples would be just perfect.
Butternut Squash Soup Ingredients //
The Soup:
- 1/4 cup butter
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 large cartons of chicken broth
- 2 medium butternut squash
- 1 1/4 tsp fresh thyme, minced
- 1 1/4 tsp fresh sage, minced
- 1/4 cup whipping cream
- 2 tsp sugar
- salt and pepper to taste
The Croutons:
- 2 tbsp butter, softened
- 1 baguette
- 1 cup grated Gruyère cheese
- 1 tsp fresh thyme
- 1 tsp fresh sage
- salt and pepper to taste
How to Make // The Steps
Step 1: Peel your butternut squash. I like to use a vegetable peeler for the job.
Step 2: Slice the squash in half and remove the seeds. I use a melon baller to get the seeds out.
Step 3: Dice them into chunks.
Step 4: In a large pot or Dutch oven, melt the butter and add the onion and garlic. Sauté until tender, about 10 minutes.
Step 5: Add the squash, herbs, and broth.
Step 6: Bring the soup to a boil. Reduce the heat to a simmer and cover the pot. Cook until the squash is very tender, about 20 minutes. Puree the soup in a blender in batches, or using an immersion blender. Add the cream and sugar. Taste for seasoning, add salt and pepper to taste.
Step 7: Slice the baguette diagonally and butter each side. Broil until golden, about 1 minute. Flip the bread over and top with the cheese, herbs, salt, and pepper. Broil until the cheese is melted and bubbly.
Variations //
You can alter this butternut squash soup recipe any way you see fit. To make it dairy free, omit the cream and make the croutons without Gruyère, or with your favorite dairy free alternative. This is also a perfect recipe to add to your Meat Free Monday menu. Just use vegetable broth instead of chicken broth. Feel free to add a little bit of spice, too, with chili flakes or cayenne pepper, or garnish the soup with hot sauce.
Serving Suggestions //
This soup makes a perfect lunch or dinner and is hearty enough that it can be served as a side or main dish. I like to serve this butternut squash soup with a fresh salad, but you can also serve it with other sides like my BLT pasta salad, or Jenny’s cornbread.
FAQs //
I like to serve this soup when I am having people over because you can make it a day ahead of time. Just warm it over medium heat until it is hot. The croutons are best when made fresh, but you can make them the day before and reheat them in the oven right before serving.
Yes, you can swap it out with any cheese. I chose Gruyère for this butternut squash soup recipe because it has a creamy and nutty flavor, but cheddar, Swiss, mozzarella, or any other melty cheese would work well, too.
When selecting your butternut squash, make sure it’s ripe (and even better when it’s in season). If you detect a bitterness, there’s a possibility that your squash was harvested too soon, or that it wasn’t grown in the best conditions. You can combat this bitterness by incorporating a little bit of olive oil into your soup. Make sure you taste it as you cook it to see if it needs any additional seasoning.
How to Store Butternut Squash Soup //
You can keep this butternut squash soup in an airtight container for up to 4 days in the refrigerator and reheat it over a medium heat in a pan until it’s hot. Alternatively, keep it in the freezer in a Tupperware container for up to 3 months. When you’re ready to dig back in, defrost it in the refrigerator overnight, then reheat it on the stove over a medium heat.
The croutons can be kept in a Ziploc bag on the counter for up to 5 days, then reheated in a toaster oven for a few minutes, but you might not get the gooey cheesy texture they once had. They’re best made on the day for
Butternut Squash Soup Recipe
Ingredients
Soup:
- 1/4 cup butter
- 1 large onion diced
- 4 garlic cloves minced
- 2 large cartons of chicken broth
- 2 medium butternut squash
- 1 1/4 tsp fresh thyme minced
- 1 1/4 tsp fresh sage minced
- 1/4 cup whipping cream
- 2 tsp sugar
- salt and pepper to taste
Croutons:
- 2 Tablespoons softened butter
- 1 baguette
- 1 cup grated Gruyere cheese
- 1 tsp fresh thyme
- 1 tsp fresh sage
- salt and pepper
Instructions
- Peel your butternut squash. I like to use a vegetable peeler for the job.
- Slice the squash in half and remove the seeds. I use a melon baller to get the seeds out.
- Dice them into chunks.
- In a large pot or Dutch oven, melt the butter and add the onion and garlic. Sauté until tender, about 10 minutes.
- Add the squash, herbs, and broth.
- Bring the soup to a boil. Reduce the heat to a simmer and cover the pot. Cook until the squash is very tender, about 20 minutes. Puree the soup in the blender in batches, or using an immersion blender. Add the cream and sugar. Taste for seasoning, add salt and pepper to taste.
- Slice the baguette diagonally and butter each side. Broil until golden, about 1 minute. Flip the bread over and top with the cheese, herbs and salt and pepper. Broil until the cheese is melted and bubbly.
