My butternut squash soup recipe is smooth and creamy with background notes of ginger, cardamom, and nutmeg that gives it layers of flavor. This is a great recipe during the autumn and nice Thanksgiving starter. But I enjoy making it year round, and in the summer when everyone is eating lighter, it’s nice to have a rich, warm soup for dinner. The key to having the perfect butternut squash soup is to have the right toppings. I recommend for this recipe you top with pumpkin seed oil. This will add a nutty flavor and the dark green color makes a beautiful presentation against the orange soup. I also recommend topping the soup with about a Tablespoon of cranberry sauce (recipe included below). This gives the butternut squash soup a great sweet and sour contrast.

However you serve it, this is a dinner recipe you will love. Give it a try and let me know in the comments below how you like it!

Butternut Squash Soup Ingredients

• 1 3 lb butternut squash

• 1 Tablespoon extra-virgin olive oil

• 1/2 large yellow onion, chopped

• 1 teaspoon kosher salt

• 1 teaspoon grated fresh ginger

• pinch cardamom

• pinch of nutmeg, freshly grounded

• 2 teaspoons fresh lemon juice

• 3 to 4 cups vegetable broth

• Freshly ground black pepper

• Optional toppings: pumpkin seed oil, roasted pumpkin seeds, cranberry sauce. In the photo I top with pumpkin seed oil + cranberry sauce. For the sauce:

  • On a skillet heat 1/4 cup of sugar until it turns a light caramel color

  • Add 1/2 bag cranberries, with a wooden spoon or rubber spatula lightly stir.

  • Add a pinch of salt, pinch and a few grinds of black pepper

  • Allow cranberries to cook 2-3 minutes until the juices seep out. Set aside until time to serve.

Butternut Squash Soup Instructions

Begin the process of making your butternut squash soup by first creating your butternut squash purée. This will yield  3 1/2 cups of purée. For this portion you will need: 1  3 lb. butternut squash  + 1/4 cup water.

• Preheat oven to 375°F

• Cut off stem and split butternut squash in half lengthwise, remove seeds.

• Place cut side down on a baking sheet or roasting pan lined with aluminum foil that is crimped on all sides.  Add 1/4 cup of water and cover loosely with another sheet of aluminum foil. 

• Roast in oven until tender (about 1 hr. for a 3 lb. squash).  Remove from oven, cool, then scoop the flesh from the skin.

• Purée with a food processor, hand blender or mash by hand.

Next, create your butternut squash soup.

• In a 3 qt. pot add stock. Over medium high heat, bring stock to a boil, then reduce heat to a low simmer.

• Whisk in squash purée, a little at a time until well incorporated.

• Add the remaining ingredients.  While whisking occasionally, bring soup to a quick boil then reduce to a simmer.

• Turn off heat and place in serving bowls.