Butternut Squash Soup

Warm up with this comforting Butternut Squash Soup, a delightful blend of sweet and savory flavors. Combining fresh butternut squash, carrots, and pears, this soup is not only delicious but also packed with nutrients. Enhanced with aromatic herbs and a hint of spice, it’s perfect for chilly days or as a cozy starter for any meal.

Easy to prepare in a crockpot, this recipe allows the ingredients to meld beautifully, resulting in a creamy, velvety texture that will surely please your palate. Enjoy a bowl of autumn goodness any time of year!

Butternut Squash Soup

Ingredients

1 medium butternut squash, peeled and cubed

3 carrots, peeled and chopped

2 ripe pears, cored and chopped

1 yellow onion, chopped

5 cloves fresh garlic, minced

1 sachet of herbs (bay leaf, thyme, and rubbed sage)

4 cups chicken broth (or vegetable broth for a vegetarian option)

Salt, to taste

White pepper, to taste

Pinch of cinnamon

Fresh grated nutmeg, to taste

2 pinches of chipotle powder (optional, for heat)

Instructions

Prepare the Ingredients:

Peel and cube the butternut squash, chop the carrots, pears, onion, and mince the garlic.

Combine in Crockpot:

Place the butternut squash, carrots, pears, onion, garlic, and the sachet of herbs into a crockpot. Pour in the chicken broth.

Cook:

Cover and cook on low for about 5 hours, or until the vegetables are tender.

Remove Herbs:

After cooking, carefully remove the sachet of herbs from the soup.

Blend:

Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.

Season:

Add salt, white pepper, a pinch of cinnamon, fresh grated nutmeg, and chipotle powder. Blend again until well combined and adjust seasoning to taste.

Serve:

Ladle the soup into bowls and enjoy warm!

Tips:

You can garnish with a drizzle of olive oil or a dollop of sour cream for extra creaminess.

This soup pairs well with crusty bread or a simple salad.

Notes:

Squash Selection:

Choose a firm, heavy butternut squash with a smooth skin. Avoid any that have soft spots or blemishes.

Vegetable Prep:

To save time, you can buy pre-cut butternut squash. Just make sure to use a similar weight (about 4 cups).

Herb Sachet:

Using a sachet for the herbs makes it easy to remove them after cooking. If you prefer, you can add the herbs directly and strain the soup afterward.

Blending Options:

If you don’t have an immersion blender, a regular blender works fine, but let the soup cool slightly before blending to avoid splattering.

Flavor Variations:

Feel free to experiment with additional spices like ginger or curry powder for a different flavor profile. A splash of coconut milk can also add creaminess.

Storage:

This soup stores well! Keep leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.

Garnishing Ideas:

Consider topping the soup with roasted pumpkin seeds, a sprinkle of fresh herbs, or a swirl of cream for added texture and flavor.

Serving Suggestions:

This soup pairs beautifully with crusty bread, a fresh salad, or a grilled cheese sandwich for a hearty meal.

Nutrition Information:

Frequently Asked Questions:

Can I use frozen butternut squash instead of fresh?

Yes! Frozen butternut squash is a convenient alternative. Just add it directly to the crockpot without thawing, but check the cooking time, as it may reduce slightly.

What can I substitute for chicken broth to make this soup vegetarian?

You can use vegetable broth or even water with additional seasonings for a vegetarian option.

Just ensure it’s a flavorful broth to maintain the soup’s depth.

How can I make this soup creamier?

For a creamier texture, you can add a splash of heavy cream, coconut milk, or even Greek yogurt after blending.

Adjust the seasoning afterward as needed.

Can I add other vegetables to the soup?

Absolutely! Feel free to add vegetables like sweet potatoes, parsnips, or celery for added flavor and nutrition.

Just adjust the cooking time if necessary.

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

You can also freeze it in portions for up to 3 months.

Reheat gently on the stovetop or in the microwave, adding a little water or broth if needed to thin it out.

How do I easily peel and chop a butternut squash?

To peel butternut squash, use a sturdy vegetable peeler or a sharp knife.

Cut the squash in half lengthwise to make it easier to scoop out the seeds, then slice it into manageable sections for chopping.

Can I make this soup on the stovetop instead of in a crockpot?

Yes! Sauté the onion and garlic in a large pot, then add the chopped vegetables, broth, and herbs.

Bring to a boil, then reduce the heat and simmer for about 30-40 minutes, or until the vegetables are tender.

Blend as directed.

What should I do if the soup is too thick?

If the soup is too thick for your liking, simply stir in more broth or water until you reach your desired consistency.

Reheat gently after adding more liquid.

Can I use an ordinary blender instead of an immersion blender?

Yes, you can use a regular blender! Just be careful to let the soup cool slightly before blending, and blend in batches if necessary.

Always hold the lid down with a kitchen towel to prevent splattering.

How can I adjust the sweetness of the soup?

If you find the soup is too sweet due to the pears and squash, you can balance it out by adding a splash of vinegar or a squeeze of lemon juice.

This will enhance the flavors without adding sweetness.