This savory butternut squash soup is cream-less and loaded with veggies while still allowing the butternut squash to shine! This recipe is vegan, gluten-free and dairy-free and also includes an option to add a cheesy crostini on top!
Looking for more squash recipes? Try my Roast Honeynut Squash, Maple Roasted Delicata Squash, or Carrot and Lentil Soup.
Why You'll Love This Savory Butternut Squash Soup
- Rich and Creamy Flavor: The butternut squash in this recipe is cooked until tender and blended to create a smooth and creamy soup base. The addition of fresh sage adds a burst of flavor that complements the sweetness of the squash, creating a rich and delicious soup that is sure to be loved by those who enjoy savory flavors.
- Easy to Make: This recipe is simple and easy to follow, making it accessible to both beginner and experienced cooks. With readily available ingredients and clear instructions, you can quickly whip up this delicious butternut squash soup in your own kitchen without much fuss. It's a great option for a cozy weeknight meal or to impress guests at a dinner party.
- Versatile and Comforting: This butternut squash soup is a comforting dish that is perfect for fall and winter months. It can be served as a warming appetizer, a satisfying main course, or even as a comforting side dish. The addition of fontina cheese crostini adds a delightful crunch and cheesiness to the dish, making it even more irresistible. It's a versatile recipe that can be enjoyed by the whole family, and it's sure to be a hit at any gathering or mealtime.
Ingredients & Substitutions
Full list of ingredients for savory butternut squash soup with measurements listed below in recipe card.
- Butternut squash - Main ingredient for the soup, provides creamy texture and sweet flavor. Possible substitution: Other types of winter squash like pumpkin or acorn squash can be used.
- Onion - Adds depth and flavor to the soup base. Possible substitution: Shallots or leeks can be used for a milder flavor.
- Carrot - Adds natural sweetness and depth to the soup. Possible substitution: Sweet potatoes or parsnips can be used as a substitute.
- Garlic - Adds aromatic flavor to the soup. Possible substitution: Garlic powder or roasted garlic for milder flavor.
- Vegetable stock - Provides the liquid base for the soup. Possible substitution: Chicken or beef broth can be used if not following a vegetarian/vegan diet.
- Fresh sage - Adds earthy and savory notes to the soup. Possible substitution: Dried sage or other fresh herbs like rosemary or thyme can be used.
- Olive oil - Used for sautéing and adds richness to the soup. Possible substitution: Canola or vegetable oil can be used as a substitute.
- Baguette - Used for making crostini, adds crunch and texture to the dish. Possible substitution: Any type of bread can be used for making crostini, such as French bread or ciabatta.
- Fontina cheese - Adds a creamy and slightly tangy flavor to the crostini. Possible substitution: Gruyère, mozzarella, or provolone cheese can be used for a similar flavor profile.
- Lemon - Adds a tangy and bright note to the soup. Possible substitution: Lime or apple cider vinegar can be used for a tangy flavor.
Equipment Needed
- 8-quart stockpot - For sautéing the onion, carrot, and garlic, and simmering the soup.
- Immersion blender or regular blender - For blending the soup until smooth and thick.
- Baking sheet - For baking the crostini in the oven.
- Knife and cutting board - For chopping the onion, carrot, butternut squash, and sage.
- Ladle - For serving the soup into bowls.
- Oven - For baking the crostini.
- Spatula or spoon - For stirring and scooping ingredients while cooking.
- Citrus juicer or reamer - For juicing the lemon.
- Oven mitts - For safely handling hot baking sheet and crostini from the oven
How to Make Savory Butternut Squash Soup
Full step-by-step instructions listed below in recipe card.
To make savory butternut squash soup, start by heating 2 tablespoons of extra-virgin olive oil in an 8-quart stockpot over medium-high heat. Add a chopped medium onion and a peeled and chopped medium carrot to the pot, and cook for 5 minutes until the onion is soft. Then, add 3 smashed garlic cloves and cook for another 30 seconds until aromatic. Next, add 3 ½ pounds of peeled, seeded, and diced butternut squash (about 7 to 8 cups) and 6 cups of vegetable stock to the pot, along with ¼ cup of chopped fresh sage. Bring the mixture to a full simmer and let it cook for about 20 minutes, until the vegetables are tender.
Once the vegetables are cooked, turn off the heat and use an immersion blender or a regular blender to blend the mixture until smooth and thick. Season with kosher salt and freshly ground black pepper to taste, and add the juice of 1 lemon for a tangy kick. Keep the soup warm over low heat while you prepare the crostini.
For the crostini, preheat your oven to 400°F and place baguette slices diagonally on a baking sheet. Drizzle them with extra-virgin olive oil and sprinkle with a pinch of kosher salt. Top each slice with grated Fontina cheese and a sage leaf. Bake the crostini in the oven for 6 to 8 minutes, until the cheese has melted and the bread is lightly golden.
To serve, ladle the hot butternut squash soup into bowls and garnish with the cheese crostini. The creamy and flavorful soup pairs perfectly with the crunchy and cheesy crostini, creating a delicious and satisfying meal. Enjoy the warmth and comfort of this savory butternut squash soup on a chilly day!
Variations
- Spiced Butternut Squash Soup: Add warming spices like cinnamon, nutmeg, and ginger to the soup while it simmers for a cozy and aromatic twist.
- Curry Butternut Squash Soup: Stir in curry powder or paste during the sautéing process for a flavorful and exotic spin on the soup.
- Coconut Butternut Squash Soup: Replace some or all of the vegetable stock with coconut milk for a creamy and slightly sweet version of the soup.
- Roasted Butternut Squash Soup: Instead of simmering the squash, roast it in the oven with olive oil, salt, and pepper until caramelized and tender, then blend it with the other ingredients for a deeper and richer flavor.
- Maple Butternut Squash Soup: Drizzle maple syrup over the roasted squash or add it to the soup during blending for a touch of natural sweetness and warmth.
- Smoky Butternut Squash Soup: Add smoked paprika or chipotle powder to the soup for a smoky and slightly spicy flavor profile.
- Vegan Butternut Squash Soup: Use vegetable stock and skip the cheese crostini to make the soup completely vegan, while still maintaining its creamy and delicious taste.
- Protein-packed Butternut Squash Soup: Stir in cooked lentils, chickpeas, or beans during the last few minutes of simmering for added protein and heartiness.
- Herbed Butternut Squash Soup: Experiment with different herbs like thyme, rosemary, or parsley for a burst of fresh flavors in the soup.
- Toppings Galore: Get creative with toppings! Try adding toasted nuts, crispy bacon bits, sour cream, or a drizzle of balsamic glaze for added texture and flavor.
Wine Pairing
A crisp and refreshing white wine would be a great choice to complement the savory flavors of the butternut squash soup. Consider pairing it with a Chardonnay, Sauvignon Blanc, or Pinot Grigio. The acidity in these wines will help cut through the richness of the soup and enhance the overall dining experience.
If you prefer red wine, a light-bodied red such as a Pinot Noir or a Beaujolais would also pair well with the earthy flavors of the soup. Ultimately, the best wine pairing will depend on your personal preference and taste preferences. It's always a good idea to taste and adjust accordingly to find the perfect match for your palate.
FAQ's
Can I use frozen butternut squash instead of fresh?
Yes, you can use frozen butternut squash if fresh is not available. Just make sure to thaw it before using, and adjust the cooking time accordingly.
Can I use a different type of squash for this soup?
While butternut squash is recommended for this recipe, you can also use other types of winter squash such as acorn squash, kabocha squash, or pumpkin. Just keep in mind that the flavor and texture may vary slightly.
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop or in the microwave before serving.
Can I freeze this soup?
Yes, you can freeze this soup for up to 2-3 months. However, it's best to freeze the soup without the crostini and garnish. Allow the soup to cool completely before transferring it to airtight containers or freezer-safe bags. Thaw the soup in the refrigerator overnight before reheating and serving.
Can I adjust the spiciness of the soup?
Yes, you can adjust the spiciness of the soup by adding more or less red pepper flakes or omitting them altogether if you prefer a milder flavor.
Can I make this recipe vegan or dairy-free?
Yes, you can easily make this recipe vegan or dairy-free by using vegetable stock or water instead of chicken stock, and omitting the cheese and butter in the crostini. You can also use dairy-free cheese or nutritional yeast as a vegan alternative for the crostini topping.
Can I use a blender to puree the soup?
Yes, you can use a blender to puree the soup. However, be sure to allow the soup to cool slightly before blending and use caution when blending hot liquids. Hold the blender lid securely with a towel and blend in batches if needed.
Can I adjust the consistency of the soup?
Yes, you can adjust the consistency of the soup by adding more stock or water for a thinner soup, or simmering it longer to reduce the liquid for a thicker soup. Adjust the consistency to your preference before serving.
Can I customize this recipe with additional ingredients?
Yes, you can customize this recipe by adding other ingredients such as mushrooms, kale, or roasted garlic for added flavor and nutrition. Just be sure to adjust the seasoning accordingly to maintain the balance of flavors.
Can I use a different type of cheese for the crostini?
Yes, you can use a different type of cheese for the crostini, such as Gruyère, fontina, or provolone. Use a cheese that melts well and complements the flavors of the soup.
Tips
- Choose a ripe butternut squash: Look for a butternut squash that feels heavy for its size and has a uniform tan color without any visible bruises or soft spots. This will ensure that your soup has a sweet and flavorful base.
- Use homemade vegetable stock for maximum flavor: If possible, make your own vegetable stock using fresh vegetables and herbs for a rich and flavorful base. If using store-bought vegetable stock, choose a high-quality brand for the best results.
- Roast the butternut squash for added depth of flavor: Roasting the butternut squash before adding it to the soup can enhance its natural sweetness and add a delicious caramelized flavor. Simply toss the peeled and diced butternut squash with olive oil, salt, and pepper, and roast in the oven until tender and lightly browned.
- Season the soup in stages: To ensure that the soup is well-seasoned, add salt, pepper, and other herbs and spices in stages as you cook. This will allow the flavors to develop gradually and result in a well-balanced and delicious soup.
- Adjust the consistency to your preference: The soup can be easily adjusted to your desired consistency by adding more stock or water for a thinner soup or simmering it longer to reduce the liquid for a thicker soup. Keep in mind that the soup will thicken slightly as it cools, so you may need to adjust the consistency again before serving.
- Customize with additional ingredients: Feel free to customize the soup by adding other ingredients such as mushrooms, kale, or roasted garlic for added flavor and nutrition. Be sure to adjust the seasoning accordingly to maintain the balance of flavors.
- Make extra crostini for serving: The cheese crostini can be a delicious and popular addition to the soup. Consider making extra crostini to serve on the side or as a garnish, as they tend to disappear quickly!
- Don't skip the garnish: The garnish of freshly grated Parmesan cheese, chopped fresh herbs, or a drizzle of balsamic glaze adds a finishing touch to the soup and enhances its overall flavor profile. Don't skip this step for maximum deliciousness!
- Use caution when blending hot soup: If using a regular blender to puree the soup, allow it to cool slightly before blending in batches. Be sure to hold the blender lid securely with a towel while blending to avoid any hot soup from splattering.
- Taste and adjust before serving: Always taste the soup before serving and adjust the seasoning as needed. Remember that personal preferences vary, so feel free to adjust the salt, pepper, herbs, and spices to suit your taste buds.
Did you make this recipe?
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If you like this recipe, try these other recipes:
Looking for more squash recipes? Try my Roast Honeynut Squash, Maple Roasted Delicata Squash, or Korean Kabocha Squash.
Recipe Card
📋 Recipe
Creamy Butternut Squash Soup
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Ingredients
For The Soup:
- 2 tablespoons extra-virgin olive oil
- 1 medium onion chopped
- 1 medium carrot peeled and chopped
- 3 garlic cloves smashed
- 3 ½ pounds butternut squash peeled, seeded, and cut into 1 inch pieces (7 to 8 cups)
- 6 cups vegetable stock
- ¼ cup fresh sage chopped
- Kosher salt and freshly ground black pepper
- 1 Lemon juiced
For The Crostini:
- Baguette sliced diagonally into ½-inch-thick
- Extra-virgin olive oil for drizzling
- Sage Leaves
- Grated Fontina cheese
- Kosher salt
Instructions
- In an 8-quart stockpot, add the oil over medium high heat. Add the onion and carrot. Cook, stirring occasionally, for 5 minutes, until the onion is soft. Add the garlic and cook for 30 seconds, until aromatic. Add the squash and stock. Bring the mixture to a full simmer and add the sage.
- Continue to simmer until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender (see notes,) blend the mixture until smooth and thick. Season with salt and pepper to taste. Keep the soup warm over low heat.
- For the crostini: Place an oven rack in the center of the oven. Preheat the oven to 400°F. Arrange the bread slices on a baking sheet. Drizzle the bread with olive oil and add a sprinkle of salt. Add grated fontina on top with a sage leaf. Bake for 6 to 8 minutes until the cheese has melted and the bread is lightly golden. To serve, ladle the soup into bowls and garnish with the cheese crostini.
Notes
- Use fresh sage for the best flavor in the soup and crostini.
- Be sure to peel and seed the butternut squash before cutting it into 1-inch pieces for the soup.
- Use a high-quality vegetable stock or broth for the best results.
- Adjust the seasoning with salt and pepper to taste, keeping in mind that different stocks may vary in saltiness.
- Blend the soup with an immersion blender for a smooth and creamy consistency, or use a regular blender in batches if needed.
- Preheat the oven for the crostini and bake until the cheese is melted and the bread is lightly golden.
- Adjust the thickness of the soup by adding more stock or water if desired.
- Garnish the soup with the cheese crostini and a sprinkle of chopped fresh sage for added flavor and presentation.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Feel free to customize the recipe by adding other herbs or spices to suit your taste preferences.
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