Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 1 large butternut squash (peeled and cubed); 2 tbsp olive oil; 1 medium onion (chopped); 2 cloves garlic (minced); 4 cups vegetable broth (or chicken broth); 1 tsp salt (or to taste); 1/2 tsp black pepper (freshly ground); 1/4 tsp nutmeg (ground); 1/2 cup heavy cream (optional)

60 min 6 servings Easy

All Recipes

A creamy, flavourful butternut squash soup perfect for chilly days.

Prep

15 min

Cook

45 min

Total

60 min

Servings

Difficulty

Easy

Butternut squash soup is a quintessential comfort food that warms the soul and pleases the palate. Its creamy texture and naturally sweet flavour make it an autumn favourite, perfect for a cozy evening at home. The beauty of this soup lies in its simplicity. With just a few ingredients, you can create a dish that is both elegant and satisfying. Whether served as a starter or the main course, butternut squash soup is a versatile addition to any meal.

Instructions

Prepare the squash

Preheat your oven to 400°F (200°C). Peel, seed, and cube the butternut squash.

Pro tip: Cut squash into uniform pieces for even cooking.

Roast the squash

Toss the squash cubes with 1 tbsp of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

Pro tip: Roasting brings out the squash's natural sweetness.

Sauté onions and garlic

In a large pot, heat the remaining 1 tbsp of olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent, about 5 minutes.

Pro tip: Stir frequently to avoid burning the garlic.

Combine and simmer

Add the roasted squash to the pot along with the vegetable broth. Stir in the nutmeg and bring to a boil. Reduce heat and simmer for 10-15 minutes.

Pro tip: Simmering allows flavours to meld.

Blend the soup

Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.

Pro tip: For safety, allow soup to cool slightly before blending.

Finish and serve

Return the soup to the pot. Stir in the heavy cream, if using, and adjust seasoning. Reheat gently before serving.

Pro tip: Garnish with fresh herbs or a dollop of sour cream for added flavour.

💡

Tips & Tricks

Roasting the squash enhances its natural sweetness.
Use a blender for a smooth, creamy texture.
Adjust seasoning to taste after blending.
Garnish with roasted seeds or a drizzle of cream for extra flair.

Frequently Asked Questions

Comment faire un potage courge butternut facile?

Use simple ingredients like butternut squash, onion, garlic, and broth. Roast squash for added flavour, then blend everything after simmering.

Quelles sont les étapes pour la soupe de courges?

Roast squash, sauté onions and garlic, simmer with broth, blend until smooth, and finish with cream if desired.

Peut-on utiliser une autre courge pour cette recette?

Yes, you can substitute with acorn squash or pumpkin, but the flavour will vary slightly.

Combien de temps faut-il pour cuire la courge?

Roasting the cubed squash takes about 25-30 minutes at 400°F (200°C).

Puis-je congeler le potage de courge?

Yes, freeze the soup for up to 3 months. Defrost in the fridge overnight and reheat gently.

Comment épaissir ma soupe de courge?

Simmer longer to reduce liquid or add a bit of cream or a potato while blending.

Serving Suggestions

Serve your butternut squash soup hot, garnished with a swirl of cream or a sprinkle of pumpkin seeds for added texture. This soup pairs beautifully with crusty bread or a fresh green salad. To make ahead, prepare the soup and refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently over low heat, stirring occasionally.

Nutrition per serving

180

Calories

Protein

Fat

A comforting, velvety soup featuring roasted squash and ginger, perfect for a cozy evening.

Easy65 min

See the recipe

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