Creamy Butternut Squash Soup (Farmhouse Comfort in a Bowl)
September 22, 2025 • 0 comments
This creamy butternut squash soup is simple, hearty, and full of flavour, made with squash, onion, garlic, and a few herbs. Perfect for cozy meals, it keeps well for leftovers or freezing and pairs beautifully with buttered bread or grilled cheese. Made from naturally grown squash, it’s a comforting fall favourite on the farm.
- Prep Time:
- Cook Time:
- Servings: 4 - 6 (easily scalable!)
Ingredients
- 1-2 butternut squash, about 3 pounds, peeled, seeded, and cut into cubes
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil or butter
- 1 teaspoon of salt
- 1 half teaspoon of black pepper
- 1 teaspoon of dried thyme or a few sprigs of fresh thyme
- (optional) 1 bay leaf
- 4 cups of vegetable or chicken broth
- (optional for extra depth!) A pinch of nutmeg or smoked paprika
- (optional) extra toppings: roasted or plain seeds, plain yogurt, sour cream, chopped herbs, or a little drizzle of olive oil
Directions
- Cook the onion and garlic: In a large soup pot, warm the oil or butter over medium heat. Add the chopped onion and cook for about 5 minutes, until it has softened. Stir in the garlic and cook for another minute, and be careful not to let it burn.
- Add the squash and seasoning: Put in the cubed squash, salt, pepper, thyme, and bay leaf if using. Then add a pinch of nutmeg or paprika if you like. Stir well so everything is coated with flavour.
- Pour in the broth and simmer: Add the broth and bring everything to a gentle boil. Once it starts to bubble, lower the heat and cover the pot. Let it simmer for about 25 to 30 minutes, or until the squash is soft when poked with a fork.
- Blend the soup: Take out the bay leaf. Use an immersion blender to blend the soup right in the pot until it is smooth and creamy. You can also transfer it to a blender in batches if that is easier. If the soup is too thick, add a little more broth or warm water until it reaches the desired texture. Then, serve and enjoy!
Complementary Sides:
- Buttered or toasted bread
- Grilled cheese sandwiches
- Roasted root vegetables
- Simple green salad
- Crusty rolls with herb butter
Frequently Asked Questions:
Can I make this soup dairy-free?
Yes! Use olive oil instead of butter.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. You can also freeze the soup for up to 3 months.
Can I use frozen squash?
Absolutely! Just thaw slightly before cooking, and reduce the simmering time slightly.
Can I make this soup ahead of time?
Yes, it tastes even better the next day as the flavours have more time to meld. Simply reheat gently on the stove.
How can I make it extra creamy?
Add a splash of cream, coconut milk, or a dollop of yogurt before serving.
