Butternut Squash Soup is a warm and cozy dish that’s perfect for chilly days. It’s creamy, sweet, and smoky all at the same time. Plus, it’s a wonderful way to use up leftover ham if you have any hanging around!
Solves long cooking times and heavy cream dependence by using roasted butternut squash for a quick, dairy free creamy soup that uses simple pantry ingredients.
I’ve had my fair share of soup fails where I ended up with a thick, unappetizing mess. But this recipe solves that problem with the right balance of flavors and texture. It’s a simple way to whip up a hearty meal, even on busy weeknights.
This soup is generally ready in just an hour and a half, with about thirty minutes of prep time. It’s great for meal prepping, too! You can freeze it and enjoy it whenever a soup craving hits.
If you like mixing things up, this soup can easily be made vegetarian without losing any of its wonderful flavors. If you want a tasty treat to go along with your soup, check out this Rainbow Orzo Salad for a bright side dish!
Why You Will Love This Recipe
- Great Texture : The creamy consistency makes every spoonful soothing, while the tender bits of ham add a nice contrast that elevates the dish.
- Delicious Flavor : You’ll love the sweet and smoky notes from the butternut squash and ham, perfectly balanced with herbs and spices for warmth.
- Convenient for Meal Prep : This soup freezes beautifully, so it’s easy to make a big batch and have comforting meals ready for busy days.
- Simple Storage : Just cool the soup, stash it in an airtight container, and it’ll stay tasty in the fridge for days or in the freezer for months.
Creamy Butternut Squash Soup
- Prep Time: 30 minutes
- Cool Time: 0 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 4-6 servings 1x
- Category: soup
- Method: blending and sautéing
- Cuisine: American
- Diet: gluten free
Description
A creamy and flavorful butternut squash soup, perfect for a cozy meal, featuring ham and a blend of spices.
Ingredients
- 1 leftover ham bone
- 4 cups chicken bone broth or vegetable broth
- 2 cups water
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 5 fresh sage leaves
- 1 medium butternut squash, peeled, seeds removed and cubed
- 2 apples, peeled, cored, and halved
- 1 small sweet onion, large chop
- 6 cloves garlic
- 1/4 tsp paprika
- 1/4 tsp cloves
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 tsp salt
- Black pepper
- 3 tbsp olive oil
- 3 tbsp maple syrup
- 4 oz creme fraiche
- 2/3 cup heavy cream
Instructions
- Roast Butternut Squash: Start by tossing your butternut squash pieces with olive oil until they are lightly coated. Roast in a preheated oven until they are glistening and smell sweet and rich. Avoid overcrowding the baking sheet for even roasting.
- Sauté Aromatics: In a large stock pot, heat some olive oil and sauté the chopped sweet onion, garlic, and diced ham until fragrant and the onions turn soft and translucent. Be careful not to burn the garlic.
- Add Squash and Stock: After the aromatics are fragrant, add the roasted squash along with the chicken bone broth or vegetable broth, water, fresh rosemary, thyme, sage, and all spices. Stir gently and bring to a simmer, scraping the bottom of the pot to prevent sticking.
- Blend Until Creamy: Let the soup simmer for several minutes, then blend the mixture until smooth and creamy using an immersion blender or food processor. If the soup is too thick, add more broth to achieve your desired consistency.
- Season and Serve: Taste the soup and adjust seasoning with salt, pepper, and maple syrup as needed. Serve warm, and enjoy the cozy flavors.
Notes
- Storage Tips: Cool soup completely, then store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.
- Expert Tips: If the soup is too salty, balance it with a splash of water or cream. For extra smoothness, blend longer or strain through a sieve. Ensure the oven is preheated when roasting; avoid overcrowding the baking sheet for proper caramelization. If the soup is too thick after freezing, add broth or cream while reheating to restore texture.
- Reheating Instructions: Heat the soup gently on the stove over medium heat until warmed through. If it has thickened, add a splash of broth or cream as needed.
- Serving Suggestions: Serve with crusty bread for dipping and pair with a fresh green salad. Top with additional crispy ham for a gourmet touch.
- Recipe Variations: For a dairy-free version, substitute heavy cream with coconut cream or cashew cream. For a vegetarian option, replace chicken broth with vegetable broth.
- Ingredient Notes: Select firm, fresh butternut squash for best results. For a sweeter taste, incorporate roasted apples in the blend.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Recipe Tips
- If soup comes out too salty, a splash of water or cream can help balance the flavor without compromising texture.
- For a smoother consistency, blending for longer or straining through a sieve will help achieve that desirable texture.
- When roasting the vegetables, ensuring the oven is preheated and avoiding overcrowding can help them caramelize properly.
- If the soup turns out too thick after freezing, adding a bit of broth or cream while reheating restores its original texture.
- For an adjustment in sweetness, tasting after blending and adding maple syrup or spices can boost the overall flavor.
Serving Suggestions
Pair this butternut squash soup with crusty bread for dipping or serve alongside a fresh green salad for a wholesome meal. Adding crispy ham on top offers a gourmet twist that enhances the soup’s warm flavors.
This soup serves as a hearty base for other dishes; use it as a sauce for grain bowls or pasta. Incorporate it into risottos or use it to enrich vegetable stews, creating versatile meal options.
A drizzle of olive oil or a sprinkle of fresh herbs enhances the soup’s appeal. Adding a dollop of yogurt or a spoonful of pesto also complements the dish nicely.
Recipe variations
- You can use pumpkin instead of butternut squash for a slightly different texture and flavor in this soup.
- Add 1/2 teaspoon of cayenne pepper for a spicy kick that complements the sweetness of the squash.
- Either tarragon or marjoram can replace rosemary, providing an aromatic twist and enhancing the overall taste.
- If making a larger batch, increase the butternut squash to 3 cups, and use 8 cups of broth to maintain the soup’s consistency.
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How to Store?
To keep your butternut squash soup fresh, follow these storage tips:
Refrigeration: Store cooled soup in an airtight container in the refrigerator for up to 4 days. Confirm it’s tightly sealed.
Freezing: Transfer cooled soup to a freezer bag or an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Heat thawed soup in a saucepan over medium heat or microwave until hot. Stir occasionally for even heating.
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- Mixed Berry Caprese Orzo Salad
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- Southwest Orzo Salad
- Grilled Summer Vegetable Orzo Salad with Peaches
If you enjoyed this Butternut Squash Soup or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
