Butternut squash soup is one of my favorites. However, most recipes I come across are cream based. While this is very tasty, it’s not always the healthiest choice. This recipe has no cream or butter in it, but you will honestly not believe how creamy it tastes. How long it takes: 1 hour 35 minutes Equipment you’ll need: Oven, baking sheet, large pot, immersion blender Servings: 6
About This Squash Soup Recipe
It begins with roasted butternut squash. Roasting the squash brings out so much sweetness and flavor. Don’t be worried if it gets a little brown; that’s just more flavor! In the meantime, sauté onions and celery until they start to soften, and then add lots of fresh sage. Sage + squash just screams fall! When the squash is golden brown and fork tender, add it back to the soup along with broth (vegetable or chicken!). Simmer the soup for about 30 minutes (your house will smell absolutely amazing). After the soup has simmered, blend it with an immersion (handheld) blender, or you can transfer it into a blender (you’ll probably need to do this in batches). Make sure to vent the cover of the blender and drape a towel over it so it doesn’t explode on you. BE CAREFUL. If it’s super thick, add some broth to thin this creamy soup until it’s just the right consistency for you. I like my soup thick, but I typically end up adding about another cup of broth at the end. You’ll also want to taste it at this point and add more salt and pepper as needed.
make It your own
Oh, so many ways! Here are some ideas:
Make the soup even more creamy. If you do want to add a little cream to make this soup more decadent and even more creamy, go for it! Start with a quarter cup. If you want to keep it vegan, try adding a bit of coconut milk. I love the flavor coconut milk lends to the soup. Add a touch of sweetness.If you like a sweeter, less savory soup, omit the sage and add cinnamon and nutmeg instead, or season the squash before roasting (like this spicy sweet butternut squash), and then use the seasoned squash to make the soup. Another way to add natural sweetness is to roast a peeled apple with the squash and add that to the soup. Of course, you can always add a little brown sugar or maple syrup, to taste. TOPPINGS! It’s no secret that I love toppings! Try this squash soup topped with crumbled bacon (make quick and easy air fryer bacon), homemade croutons, or crumbled sausage. A little minced parsley adds a great bright fresh flavor to the soup. More squash soup recipes: copycat Panera squash soup (a bit more healthy than the restaurant version), butternut squash soup with bacon, vegan butternut squash soup with roasted garlic, and kabocha squash soup.
Storage & Reheating Tips
The soup is great to make ahead and will keep fresh in the fridge in a covered container for about four days. It also freezes well for up to three months. Freeze it in individual portions for easy lunches! Thaw frozen soup in the fridge overnight for best results and rewarm in a saucepan or in microwave. You could also reheat larger amounts in a slow cooker.
What to serve with squash soup
It’s great on its own but it also pairs well with sandwiches or salads. Try these:
Healthy Chicken Salad Best Ham and Cheese Sliders Air Fryer Grilled Cheese Sandwiches Egg Salad Sandwiches Sweet Kale Salad Kale Sweet Potato Salad with Quinoa Kale Salad with Apples and Golden Raisins
Interested in a weekly meal plan (it’s free!) that includes this squash soup recipe? Take a look at my Meal Plan #46. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans. Note: Photos and post updated October, 2019
