Soups · American
Butternut Squash Soup
Silky, golden and gently herby, with a swirl of cream on top.
- Hands-on
- 30 min
- Hands-off
- 15 min
- Total
- 45 min
- Makes
- 2 litres (about 2 quarts)
- Serves
- 6
About 30 minutes of peeling, chopping, stirring and blending, plus about 15 minutes of simmering.
- easy
- fall
- thanksgiving
- freezer-friendly
- make-ahead
Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means
Scaling? Doubling works in a big enough pot (you need room to blend without splashing). Squash size varies, so judge doneness by how soft the squash is, not the clock. Some items (like eggs) don’t halve neatly: beat them, then measure out half.
Ingredients
You need: large heavy pot · sturdy vegetable peeler · large chef's knife and a board that doesn't slip · immersion (stick) blender · small bowl and whisk · ladle
Contains: milk
Method
Prep the squash
Peel the squash, cut it in half lengthwise, scoop out the seeds and chop it into roughly 2–3 cm (1 in) chunks. Chop the onion and mince 2 garlic cloves.
Otto tried this firstOtto tries to cut the whole squash balanced on its round side and it rolls. Cut a thin slice off one side first so it sits flat, then cut.Soften the onion
Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the onion and cook for about 5 minutes.
Ready when: The onion is starting to soften and turn translucent at the edges.
Brown the squash a little
Add the squash and cook for 8 to 10 minutes, stirring now and then.
Ready when: The squash edges are just beginning to brown.
Add garlic
Stir in the garlic and cook for 1 minute.
Ready when: Fragrant, but not browned.
Simmer
Pour in 1.4 litres (6 cups) hot stock, add 1 tsp thyme and 1 tsp sage, and bring to a simmer. Simmer for 10 to 15 minutes.
Ready when: Ready when a knife or fork slides into the squash with no resistance: it should be very soft.
Add cream and blend
Stir in 120 ml (1/2 cup) cream. Take the pot off the heat and blend with an immersion blender until completely smooth. Season with salt and pepper.
Ready when: Completely smooth, with no lumps of squash left when you lift the blender out (switch it off first).
Top and serve
Whisk 60 ml (1/4 cup) cream with 60 g (1/4 cup) sour cream and drizzle it over each bowl.
Swaps
- Instead of chicken stock: vegetable broth, same amount Makes the soup vegetarian; check the label if you need it gluten-free.
- Instead of the cream in the soup and the topping: leave them out The squash alone blends into a smooth soup; it will be less rich. A splash of balsamic vinegar or a little grated Parmesan on top is another way to finish it.
Make ahead, store & reheat
- Make ahead
- Make it ahead and freeze it in portions (see storage). Add the cream topping when you serve.
- Storage
- Let it cool quickly: divide it into smaller containers so it chills fast, and refrigerate within 2 hours. It keeps 3 to 4 days in the fridge or 3 to 4 months in the freezer. For the freezer, portion the cooled soup into labelled freezer bags.
- Reheat
- Thaw frozen soup in the fridge, then reheat on the stove, stirring, until it is steaming hot: 74°C (165°F).
If something goes wrong
- Stringy or lumpy soup Why: The squash wasn't soft enough before blending.
Simmer a few minutes longer, until a knife slides in with no resistance, then blend again.
Good to know
- Keep the stock hot in a separate pan or kettle so the soup comes back to a simmer quickly.
Safety
- Hot soup splatters. Take the pot off the heat, keep the blender head fully under the surface and switch it off before lifting it out.
- Cutting raw squash takes force. Use a board that doesn't slip and a sharp knife, and keep your fingers clear; this is an adult job.
- Store-bought stock can contain wheat or celery: check labels if you cook for allergies.