How to make creamy butternut squash soup on the stove

Make a thick, rich butternut squash soup from scratch with simple pantry ingredients. It suits beginners who want a cozy fall meal and only needs a pot, a blender and about an hour. Peel and cube the squash first, then simmer and blend until smooth.

Easy Butternut Squash Soup for Cozy Fall Nights | Allrecipes, by Allrecipes on YouTube. 7 min 16 s.

6 chapters. Tap a step to jump to it.Chapters from the creator
Video length
7 min 16 s
Time to do it
1 hour
Difficulty
Easy
Steps
8

What you need

Steps

  1. Cut the squash in half where the neck meets the bulb. Peel both pieces with a vegetable peeler and scoop out the seeds with a spoon.

  2. Cut the peeled squash into even 1 inch cubes so it cooks at the same rate. Keep your fingers curled back and the knife flat on the board.

  3. Melt 2 tablespoons of butter or oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft.

  4. Add the garlic and cook for 30 seconds, then add the squash cubes and stir to coat.

  5. Pour in about 4 cups of broth, enough to mostly cover the squash. Add a pinch of salt and bring to a boil, then lower the heat.

  6. Simmer covered for 20 to 25 minutes until a fork slides easily into the squash.

  7. Let the soup cool slightly, then blend in batches until smooth. Fill the blender only halfway and vent the lid for steam.

  8. Return the soup to the pot. Taste it and adjust with salt, pepper, a splash of cream or a little broth if it is too thick.

Tips and common mistakes

Never fill a blender more than halfway with hot soup, and hold the lid with a towel to avoid burns.

An immersion blender saves dishes and lets you blend right in the pot off the heat.

If the soup tastes flat, add salt a little at a time and finish with a squeeze of lemon.

Roast the squash cubes at 400 F for 25 minutes first for a deeper, sweeter flavor.

Questions

Can I use frozen or pre-cut squash?

Yes. Bagged cubed squash works well and saves the peeling step. Add a few extra minutes of simmering since frozen pieces release water.

How do I fix soup that is too thick or too thin?

Stir in broth a splash at a time to thin it, or simmer uncovered to thicken it. A spoon of cream also loosens the texture.

Can I make it dairy free?

Yes. Use oil instead of butter and coconut milk instead of cream. The squash and broth carry most of the flavor.

This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.

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