This 30 Minute Butternut squash soup is so comforting and perfect to warm you up! Healthy, light and the toppings elevate it a bit more while being super simple. It has toasted pumpkin seeds for a crunchy texture contrast and that fancy yet easy cream (or yoghurt) swirls for creaminess.
I love soups of any kind. They are so comforty and perfect to beat these cold temperatures. Also, they make a great starter for any meal. This butternut squash soup is among my favourite ones because, besides being really good, it’s soooo easy. You can omit the decoration if you want to make it even simpler (although I think making the presentation beautiful, makes food taste better :P).
Did I say that it takes a maximum of 30 minutes? Oh, yes it does! And the bonus is that you can make a great batch so you have extra for another day.
Important note! Butternut squash stays ok for a looong time, so I would buy some extra ones while they are still available and keep them in a dry, dark place at home.
Butternut Squash Soup Ingredients
With very little, you will get a delicious soup! Here it’s what you’ll need.
- Butternut squash: it’s the core of the soup. They are at its best when in season. If you’re asking yourself what to make with all the autumn squash, soup is the answer! Feel free to use pumpkin as well. Use a meaty, sweet pumpkin though for best results.
- Onion: needed for flavour.
- Broth: it enhances the soup taste, making it richer. If you are vegan or vegetarian, go for vegetable broth. If you don’t have a special diet, go for chicken broth (I wouldn’t use meat broth cause it could be overpowering), However, you can also use water. I use it most of the time, because I don’t always have broth on hand.
- Spices and Seasoning: they bring more flavour to the soup. I personally find that nutmeg and white pepper go so well with the butternut squash.
- Toppings: you can go wild (crumbled cheese, bacon, nuts…), but my favourite toppings are toasted pumpkin seeds and a cream swirl (if you are vegan, you can use vegan yoghurt for example, that’d work perfectly!). You can also serve it with homemade croutons (these are made in the skillet).
Can I Roast the Butternut Squash?
Yes you can. If you are planning to switch the oven on you can take advantage of it and roast your butternut squash. This is especially convenient if you are making a super large batch.
Cut the butternut squash in small cubes, mix with olive oil and salt and roast it at 200ºC until cooked through. Then mix with the sautéed onion and blend with the broth or water.
How Can I Make the Creamy Topping Swirl?
It’s very easy. Pour some drops of cream (or yoghurt) on top of the soup. Take a toothpick, needle or something thin and pointy and drag it across the cream (or yoghurt) dots, in a swirl fashion. And voilà! A 2 seconds fancy topping ready :).
You can see how to make a cream swirl topping here.
How to Store Butternut Squash Soup
To Store: Place the cooled soup in an airtight container or jar, and store for up to 5 days in the fridge.
To Freeze: Place the cooled soup in an airtight container, jar or freezer-safe bag. Store for up to 2 months in the freezer.
To Reheat: thaw the soup either in the fridge the day before or on the counter for about 2 hours. Then simply reheat in a pot or in the microwave.
More Vegetable Soups You Will Love
If you make this 30-Minute Butternut Squash Soup recipe, be sure to leave a comment and rate it. Hearing from you is everything! Oh, and don’t forget to tag me on Instagram, I absolutely love seeing your creations. Happy cooking!
30-Minute Butternut Squash Soup
- 950 g butternut squash - peeled and cut into 2cm cubes (weight after peeling and deseeding)
- 1 large onion - chopped (or 4 small shallots, or combine 2 small shallots and 1 small-medium onion)
- White or black pepper
- Nutmeg - Optional
- Extra Virgin Olive oil
- 1 l chicken or vegetable broth - or water
- Yoghurt or single cream - to garnish
- Toasted pumpkin seeds - to garnish, see notes
- Coat the bottom of a pot with a thin layer of olive oil. Heat it over medium heat. Add the onion and cook until soft and transulcent.
- Add the butternut squash, season with salt and cook it all together for a couple of minutes at medium-high heat. In parallel, bring 1 L of broth (or water) to the boil.
- Pour boiling water over the butternut squash until it's just covered (you might need less than 1 L to start with, save the remainder to adjust consistency later). Cook at medium heat for about 15min until the squash is soft.
- Remove the pot from the heat and blend. Season with a pinch of nutmeg and pepper of your choice, and add more broth or water to adjust the consistency.
- To serve, drizzle some yoghurt or cream (see notes), sprinkle some pumpkin seeds and crack some pepper for a final touch. Enjoy!
- If you have raw pumpkin seeds (or pepitas), heat a small pan over medium heat and add the pumpkin seeds. Stir constantly until you start noticing a nutty smell.
- In the section How Can I Make the Creamy Topping Swirl? you can find a link to a video where I show how to make it.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @paulasapron on Instagram and hashtag it #paulasapron.