Easy Butternut Squash Soup Recipe

I’ve included some videos I found relevant and helpful. 😍

Are you looking for a cozy meal to warm you up this winter? Try this easy butternut squash soup recipe! It’s creamy, delicious, and takes just over an hour to make from start to finish. With simple ingredients like butter, veggies, and chicken stock, you can whip up a tasty soup that’s perfect for cold days.

This soup is great for holiday dinners or weeknight meals. You’ll love how the sweet butternut squash blends with savory onions and potatoes. The recipe serves 4 people and has about 206 calories per serving. Get ready to enjoy a bowl of comfort food that’s both yummy and good for you!

Exact Ingredients List

Here’s what you’ll need to make this yummy butternut squash soup:

• 2 tablespoons butter
• 1 small onion, chopped
• 1 stalk of celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 (32-fluid oz) can chicken stock
• Salt and pepper to taste

Make sure to chop your veggies before you start cooking. This will save you time and make the process smoother.

For the best flavor, use fresh vegetables. If you can’t find fresh butternut squash, frozen cubes work too. Just thaw them before use.

Don’t forget to season your soup! Salt and pepper are key to bringing out all the tasty flavors. You can add more or less to suit your taste.

Instructions

Get a large pot ready on the stove. Put 2 tablespoons of butter in it and turn the heat to medium. Let the butter melt.

Chop up your onion, celery, carrot, potatoes, and squash. Add them all to the pot with the melted butter.

Cook the veggies for 5 minutes. Stir them now and then. They should turn a light brown color.

Pour in some of the chicken stock. Add just enough to cover the veggies. Turn up the heat and let it start to boil.

Once it’s boiling, turn the heat down to low. Put a lid on the pot. Let it cook for about 40 minutes. The veggies should get soft.

Get your immersion blender. Blend the soup until it’s smooth. No lumps!

Add more chicken stock if you want. Keep adding until you like how thick it is.

Taste your soup. Add some salt and pepper if you think it needs it.

Your butternut squash soup is ready! Serve it hot and enjoy!

Possible Substitutes List

Can’t find butternut squash? Don’t worry! You have many tasty options to swap in for this soup recipe. Here are some great substitutes:

• Acorn squash
• Sugar pumpkin
• Sweet potato
• Carrots

These veggies have similar flavors and textures to butternut squash. They’ll give your soup a nice creamy texture when blended.

For the chicken stock, try these alternatives:

• Vegetable broth (for a vegetarian option)
• Bone broth
• Water with extra seasonings

If you’re out of celery, try these swaps:

• Fennel
• Leeks
• Extra onion

No potatoes on hand? Use these instead:

• Parsnips
• Turnips
• Cauliflower

These subs will change the flavor a bit, but your soup will still be yummy! Just adjust the cooking time as needed. Some veggies may cook faster or slower than butternut squash.

How To Make It Diabetes-Friendly

This butternut squash soup can be a great option for people with diabetes. To make it more diabetes-friendly, try these simple tweaks:

Use olive oil instead of butter. This swap adds heart-healthy fats and reduces saturated fat.

Skip the potatoes. They’re high in carbs that can spike blood sugar. Try cauliflower instead for a low-carb option.

Add protein. Toss in some cooked chicken or white beans. Protein helps slow digestion and keeps you full.

Use low-sodium broth. This cuts down on salt without losing flavor.

Sprinkle in spices. Cinnamon, nutmeg, or ginger can add taste without extra calories or carbs.

Watch your portion size. Stick to about 1 cup per serving to keep carbs in check.

Pair it with a salad. The extra veggies add fiber and nutrients without many carbs.

These small changes make a big difference. You’ll still enjoy a tasty soup while keeping your blood sugar steady.

Tips, Tricks & Storing

To make your butternut squash soup extra creamy, try adding a splash of heavy cream or coconut milk at the end. This will give it a rich, velvety texture.

For added flavor, roast the squash before adding it to the pot. Cut it in half, remove the seeds, and bake at 400°F for 30-40 minutes. This brings out its natural sweetness.

Don’t throw away the squash seeds! Clean them, toss with olive oil and salt, then roast for a crunchy soup topping.

You can store your soup in the fridge for up to 4 days. Keep it in an airtight container to maintain freshness.

Want to save some for later? Freeze your soup in freezer-safe bags or containers for up to 3 months. Let it thaw in the fridge overnight before reheating.

When reheating, warm the soup slowly over low heat. Stir often to keep it from sticking to the bottom of the pot.

Try these tasty mix-ins to change up your leftovers:

• Crumbled bacon
• Diced apples
• Toasted pumpkin seeds
• A dollop of Greek yogurt

Remember, your soup will thicken as it cools. If it’s too thick when reheating, just add a bit of broth or water to thin it out.