Old Fashioned Butternut Squash Soup

Old Fashioned Butternut Squash Soup – This easy homemade pumpkin soup is perfect for cool fall nights. It’s super creamy and full of delicious toasted nutty flavor.

If you’re looking for a cozy fall recipe, you can’t go wrong with this soup. The fiber and creaminess make it surprisingly hearty for such a simple dish, especially when paired with crunchy slices of toast.

Old Fashioned Butternut Squash Soup

Of course, the cold fall weather sometimes means a big appetite, so if you want to serve the soup with something heartier, I recommend grilled cheese sandwiches, coleslaw with cheddar chips, homemade cornbread, or a old fashioned chicken salad.

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Although the ingredient list is short, this recipe is packed with flavor. The ground ginger adds heat and depth, and the pumpkin itself has just a hint of sweetness. While you can substitute a different variety of winter squash if you’d like, I really think butternut squash makes the best soup.

To prove my point that this soup is delicious, I must tell you that even my kids love it. The same cannot be said for many vegetable soups! This has become a staple in my fall diet.

2. Roast the pumpkin. Follow these instructions to roast the pumpkin. When cool, remove the pulp and discard the skin.

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3. Make the aromatics: Melt the butter in a large saucepan over medium-low heat, then add the chopped onion and ginger. Cook for 5-8 minutes or until onion is soft.

4. Cook the soup: Add the pumpkin and stock, then bring the mixture to a boil. Continue to cook for 10 minutes, stirring frequently.

5. Grind the soup. You can use an immersion blender to puree the soup in the pot, or let it cool slightly and transfer it to a blender to puree. (Puréeing in a blender makes the soup smoother.)

How To Make Quick, Easy Butternut Squash Soup

6. Finish and serve: Add cream and season with salt. Ladle the soup into a bowl and serve with warm, crusty bread or toast.

The best thing about soup is its decoration! Try swirls of yogurt or sour cream, top with toasted nuggets, top with homemade croutons, or add fresh herbs.

This easy homemade pumpkin soup is perfect for cool fall nights. It’s super creamy and full of delicious toasted nutty flavor.

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For more than 15 years, Casey Schwartz, the mastermind behind All Things Mamma, has been the go-to source for delicious family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens and more, making her your favorite neighborhood mom for all things delicious and family-friendly. This creamy and comforting apple butternut squash soup is ready! in a pan and perfect for a cold night! It’s easy to make, freezer-friendly, and makes a great vegan main or side dish.

Maybe you already have a butternut squash soup recipe, but do you have a recipe that also uses apple? It may seem strange to add something sweet to a savory soup, but I assure you, this apple butternut squash soup is worth a try.

This is a one-pot soup that is cooked on the stove. Start by peeling and dicing the pumpkin. You will need about 6-7 cups of diced pumpkin. When the pumpkin is disassembled, peel and cut the apples into large cubes, as well as the onions and carrots.

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The onions and carrots will go in the pan first. Fry them for 4-5 minutes and then add the squash, apples, salt, pepper and spices. Stir everything and let it boil for a couple of minutes, then pour in the vegetable broth.

Bring the soup to a boil, then reduce the heat, cover and simmer for 30 to 40 minutes or until the squash is tender. It is similar to the tenderness of potatoes when you mash them.

When the vegetables are soft, turn off the heat and puree the soup with an immersion blender. If you don’t have one, add the soup in batches in a traditional or high-speed blender. Do not add it to this type of blender right away, as the heat of the soup may crack the lid. Once the soup is pureed, taste for seasoning and adjust if necessary.

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If you want to top off your soup with homemade croutons like I do, follow the simple method I used when making a roasted vegetable panzanella salad this fall.

Adding fruit to a savory soup may seem strange, but it works well for this soup. Pumpkin has a mild flavor and apples have a wonderful sweet and tart flavor. Together they balance each other out and turn ordinary pumpkin soup into something truly special.

When choosing apples for this salad, I like to choose sweet and tart apples. Honeycrisp and Granny Smith are two of my top picks. The soup will not taste like apple soup, but will have a hint of apple flavor that you will taste at the end of every bite.

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This soup will keep in the fridge for 4-5 days. Simply heat it in the microwave or in a small saucepan on the stove.

Yes Allow the soup to cool completely, then transfer to a freezer-safe container or resealable freezer bag, releasing the air. The soup can be stored in the freezer for up to 3 months.

A dollop of plain Greek yogurt, sour cream, or a splash of cream or coconut milk will add extra creaminess to the soup. I also like to top it off with spiced pita, like I did in my Roasted Squash Soup recipe.

Butternut Squash Soup Recipe With Coconut Relish (video Recipe)

Crispy chopped bacon will also be delicious, and fresh chopped herbs like parsley or thyme are always a nice addition.

Amount Per Serving: Calories: 254 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 181mg Carbohydrates: 57g Fiber: 14g Sugar: 21g Protein: 4 g

Hi, I’m Danae! Blogger, photographer and avid runner! My mission is to create delicious, mostly healthy, light and balanced meals using a variety of fresh and affordable ingredients. You’ll find everything from skillet dinners to colorful salads, indulgent pasta recipes, random treats, and more.

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Butternut Squash Soup,with 5 Vegetables & 2 Fruits

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Other uncategorized cookies are cookies that are being analyzed and not yet categorized. The best pumpkin soup recipe I’ve ever made! It’s easy to make, warming and comforting – the perfect fall soup recipe! Made with vegan and gluten free ingredients! Instructions are included for cooking in the oven, stove, slow cooker, and Instant Pot.

Pumpkin soup is the perfect bowl of soup for fall. This is such a bright, cozy and delicious soup.

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