Butternut Squash Soup

As far as cozy, hearty fall soups go, butternut squash soup will always be the go-to choice in our book. The sweet and slightly earthy flavor that comes from a butternut squash makes it our ideal choice when it comes to whipping up a warming bowl of fall goodness. The added creaminess from the blended potatoes plus the savory herbs make this a welcome addition to any fall dinner, or even your Thanksgiving menu. Here’s everything you need to know to ace it:

Prepping the butternut squash.
The only downside of cooking with butternut squash is that it does take a bit of time to prep. That being said, once you try a bite of this sweet, creamy soup, we promise all that effort will be worth it. First, you’re going to want to peel and cut your butternut squash. Never tried your hand at it before? Refer to our full guide on how to cook butternut squash for a step-by-step walk-through of the process. If you’d rather bypass this step, you can always save time by buying pre-cut and peeled squash from the grocery store. 

Next, you’re going to want to roast your squash. Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. Personally, we love adding a couple potatoes onto the sheet tray with the squash to give the soup an extra creamy texture and more body. But if you'd rather stay away from potatoes, that's totally fine. This soup will work without them, but the texture will be less thick and hearty. 

How to blend your soup:
The conundrum of how to blend up a creamy soup is very real. An immersion blender makes it easiest, allowing you to just blend up the soup right in the pot. If you don't have one, no worries—you can also use a regular blender, just be careful when blending up the hot liquid (don't burn yourself!). We like to transfer it in batches so it's not so much liquid that the top of your blender flies off (scary, but true). 

Serving ideas for butternut squash soup:
First things first: We highly recommend topping this soup with some fresh thyme, and a drizzle of cream for a boost of richness (and a gorgeous presentation). Some slices of sourdough bread or French bread are classic pairings for this soup, but we also love serving this alongside a fresh fall salad, like our Parmesan Brussels sprouts salad, crunch salad, or cranberry apple quinoa salad.

Storage.
Leftovers can be kept in an airtight container in the fridge for 5 days and in the freezer for up to 3 months. Don't judge us, but we think this soup is absolutely awesome sipped cold right out of the tupperware.  

If you like this soup even half as much as we did, let us know in the comments below!