Butternut Squash and Veg Soup Recipe for Cozy Evenings

As the crisp autumn air settles in, there’s nothing quite like a warm, comforting bowl of soup to soothe the soul. This butternut squash and vegetable soup recipe is a delicious celebration of fall’s bounty, combining the natural sweetness of butternut squash with a medley of fresh, seasonal vegetables.

It’s a nourishing, vibrant dish that’s perfect for cozy dinners or meal prepping for the week ahead. Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward, healthy, and utterly satisfying.

With its creamy texture and rich flavors, it’s bound to become a go-to favorite in your recipe collection.

Moreover, this recipe is versatile and easy to customize with whatever vegetables you have on hand. Plus, it’s vegan, gluten-free, and packed with nutrients, making it a wholesome choice for everyone.

Let’s dive into why this soup is a must-try this season!

Why You’ll Love This Recipe

This butternut squash and vegetable soup is a perfect balance of creamy and hearty without any cream or dairy. The natural sweetness of the butternut squash pairs beautifully with savory carrots, celery, and onions, creating a harmonious flavor profile that appeals to all palates.

It’s easy to make — perfect for busy weeknights or prep-ahead lunches. The ingredients are simple, wholesome, and budget-friendly.

Plus, it’s loaded with vitamins A and C, fiber, and antioxidants, making it a nutritious choice to support your immune system and digestion during colder months.

Finally, the soup freezes beautifully, so you can enjoy your homemade goodness anytime. If you’re looking for more comforting and healthy recipes, check out our Lectin Free Soup Recipes for additional inspiration!

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 medium potato, peeled and cubed (optional for extra creaminess)
• 4 cups vegetable broth (low sodium preferred)
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives for garnish (optional)
• 1/4 teaspoon smoked paprika (optional for a smoky depth)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or silicone spatula
• Immersion blender (or regular blender)
• Measuring spoons
• Peeler

Instructions

1. Prepare the vegetables: Peel and cube the butternut squash and potato. Chop the onion, carrots, celery, and mince the garlic. Set aside.
2. Heat olive oil: In a large pot or Dutch oven, warm the olive oil over medium heat.
3. Sauté aromatics: Add the onion, carrots, and celery. Cook gently for about 5-7 minutes, stirring occasionally, until softened and translucent.
4. Add garlic and spices: Stir in the minced garlic, dried thyme, ground cumin, and smoked paprika (if using). Cook for another 1-2 minutes until fragrant.
5. Add squash and potato: Toss in the cubed butternut squash and potato, mixing well to coat with the spices.
6. Pour in broth: Add the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to low and let it simmer, uncovered, for about 25-30 minutes, or until all vegetables are tender.
7. Blend the soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
8. Season to taste: Add salt and freshly ground black pepper as needed. If the soup is too thick, add a splash of water or broth to reach your desired consistency.
9. Serve and garnish: Ladle the soup into bowls, garnish with chopped fresh parsley or chives, and enjoy warm.

Tips & Variations

“For an extra layer of flavor, roast the butternut squash cubes in the oven at 400°F for 20-25 minutes before adding them to the soup. This brings out a subtle caramelized sweetness that’s irresistible.”

Feel free to swap out the potato for sweet potato or add a handful of kale or spinach in the last 5 minutes of cooking for added greens and nutrients. For a nuttier flavor, sprinkle toasted pumpkin seeds on top before serving.

To make the soup creamier without dairy, add a splash of coconut milk or cashew cream after blending. If you prefer a chunkier texture, reserve some of the cooked vegetables before blending and stir them back in.

For a protein boost, add cooked lentils or white beans during the last 10 minutes of simmering. This soup also freezes well for up to 3 months, making it perfect for meal prep or busy days.

Nutrition Facts

Serving Suggestions

This soup is delicious served on its own or paired with a slice of crusty bread or a fresh green salad for a light lunch or starter. Try it alongside our Halibut Dip Recipe for a delightful seafood appetizer pairing, or add a sprinkle of toasted seeds for a crunchy contrast.

For a heartier meal, serve with a side of roasted chicken or turkey, or even with our Lamb Tenderloin Recipes if you want to impress guests with an elegant dinner.

Conclusion

This butternut squash and vegetable soup is a perfect recipe for anyone craving a cozy, nutritious, and delicious meal. Its ease of preparation and adaptable ingredients make it accessible to cooks of all levels.

Plus, it’s a wonderful way to enjoy seasonal produce while nourishing your body with vitamins and fiber.

Whether you’re enjoying it on a chilly evening or packing it for lunch, this soup will warm you from the inside out. Don’t forget to experiment with the variations and share your creations with friends and family.

For more comforting recipes that are easy to prepare, check out our Instant Pot Rabbit Recipe or our Low Fodmap Appetizer Recipes for more inspiration.

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