Silky Butternut Squash Soup

Gluten-Free Butternut Squash SoupI feel like I’m living in a snow globe.  And my son is standing at the window singing “It’s Beginning to Look a Lot Like Christmas”.

We do have a lot of snow.  It’s up over my knees in some places.  This is kind of fun. 🙂

Puts ya’ in the mood to slip on a hoodie and some fuzzy slippers, and cozy up to the fire … with a big bowl of this luscious, warm Butternut Squash Soup and some homemade bread.

Vegan Butternut Squash Soup

In case you’ve been avoiding making butternut squash soup because preparing a big ol’ heavy squash is a little bit scary, here is your very own, step-by-step guide to peeling and cutting a squash.

Aaaaaanndd, in case you’ve been avoiding making butternut squash soup because of all the (fattening) cream in it, no worries.  This is the skinny version.  It’s soooooo creamy delicious, but sooooo good for you!

More Squash Recipes

If you’re looking for more yummy squash recipes, I gotcha covered.

Silky Butternut Squash Soup

Super silky and absolutely delish!
All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

  • 1 medium yellow onion, diced
  • 1 medium carrot, peeled and sliced or diced
  • 1 rib celery, diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 4 cups peeled and diced butternut squash
  • 1 medium potato, peeled and diced - (about 1 1/2 cups diced)
  • 2 cups vegetable broth
  • 2 teaspoons granulated onion
  • 1 1/4 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon granulated garlic
  • 1/8 teaspoon dried rubbed sage
  • 3/4 teaspoon salt - or to taste

Instructions

  • In a large pot, sauté onions, carrots, and celery in oil over medium heat until onions just begin to soften.
  • Add garlic and sauté for one additional minute.
  • Add squash, potatoes, broth, and seasonings. Increase heat and bring to a boil. Reduce heat and simmer 12 to 17 minutes or until vegetables are tender. (The cooking time will vary depending on how small the vegetables were diced.)
  • Transfer soup to heavy-duty blender and blend until smooth. (Be careful when blending hot foods in blender. You may want to allow the mixture to cool some first.) If using a blender, return blended mixture to pot and heat through.Serve hot.

Notes

1. The brand of broth you use will affect the taste of the soup. After you’ve blended the soup, check the flavor and season to taste.
2. A heavy-duty blender works best to get this soup smooth and creamy. Also, if you’re using a heavy duty blender, you don’t really need to peel the potatoes. Saves time - Extra fiber. Win-win!

>> One quick request: if you like this recipe, please leave a rating and a comment. Ratings help more people find these healthy recipes!

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Did you make this recipe?Mention @JennifersKitchn or tag #JennifersKitchn!

Oh, and could someone please tell the weatherman Christmas is over, so we’re good on snow for a while? K, thanks.

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10 Comments

  1. 5 stars
    This recipe sounds great. I’ve made butternut squash soup similar to this, and it’s really good. I’m going to try your recipe this week. It’s probably better!

    Do you have an easy recipe for vegetable broth? I don’t like to buy the store stuff.

  2. Hello Jennifer,
    I made this soup today. It’s the best butternut squash soup I have ever eaten. I love the simplicity of it and that it’s not too sweet. Perfect recipe. I could easily have eaten the whole batch but kept some to take to my friend. later in the week. This will be made often. Thank you for your lovely recipes.

    For the request on vegetable broth. I know you will be posting a recipe. May I share mine.

    I keep all my vegetable peelings, washed very well, in a bag in my freezer. Then when I’m ready to make my stock I put everything into a big pot and add water. Cook at low to medium heat for 2-3 hours. Put into containers when cool, and freeze for future use. Makes a lovely rich stock. For non-vegans / vegetarians a can of chicken soup or bones can be added to the pot .
    Hope this is helpful. Yvonne

    1. Thanks Yvonne. So glad you enjoyed the soup! And thank you for sharing your stock recipe. Sounds easy enough. I like to keep some on hand in the freezer too; that way I have it when I need it.
      Thank you for your comment. 🙂

  3. 5 stars
    This soup is amazing! I don’t particularly care for butternut squash soup, but this recipe has a really wonderful flavor. And the texture is so silky and smooth – simply delish.

  4. 5 stars
    The soup is delicious! I have a question though. The picture that you have for the soup looks like there’s some sort of a cream on top of it. Do you have a suggestion for that? I was thinking maybe some sort of a cashew cream would add an extra yummy touch.

      1. 5 stars
        Thanks! I’ll try that next time. But it’s a delicious soup all on its own. Next time I will cut the squash in much smaller pieces. I cut it in large chunks and wasn’t even thinking and it took forever to cook! Thank you for these amazing recipes!

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