This Butternut Squash Soup tastes like fall. It’s warm, sweet, and comforting. All the happy feelings a bowl of soup should bring you on a cool, crisp fall day.
Can I vent for a minute before I share this Butternut Squash Soup recipe?
Ok. 97% of the time I love where I live. What’s not to love? I don’t own a winter jacket, I can go swimming all year round, and I’m a jump, skip, and a hop from the beach, trails, and mountains.
BUT, for me? East coast girl at heart…I MISS FALL. Like REALLY miss fall. And this time of year it’s especially depressing when it’s the first few days of fall and it’s a scorching 98 and 99 degrees for as long as my little weather.com app will show me. Waaaaaah! And to make it worse, I go online and see all my east coasters and even mid west friends rocking their hoodies, jeans, and sweaters, and cuddling up with a big bowl of chili by the fire. I secretly hate all of you right now. I’m BEYOND jealous.
Ok, I’m done. Sorry.
Pretending it’s fall…
As I power through this typical Los Angeles fall heat wave, I pretty much do everything in my power to pretend like it’s crisp and cool outside:
- Immediately put on my coziest sweats after a shower at 3pm because “It’s gonna be dark in an hour anyway.” When is that happening anyway?
- Buy ALL the cans of pumpkins. And bake pumpkin-y things.
- Make this soup.
And I’ll tell you what. This Butternut Squash Soup tastes like fall. It’s warm, sweet, and comforting; all the happy feelings a bowl of soup should bring you on a cool, crisp fall day. It’s also the easiest soup to make and can be done in 20-30 minutes, start to finish. It’s rich and creamy, without the cream! Such a trickster I am.
I will beat you, weird September summer/fall heatwave. Me and my soup will win.
Print
Butternut Squash Soup
- Yield: 4 1x
Description
This Butternut Squash Soup tastes like fall. It's warm, sweet, and comforting. All the happy feelings a bowl of soup should bring you on a cool, crisp fall day.
Ingredients
- 2 tablespoon olive oil
- 1 medium butternut squash (peeled, seeded, and cubed (about 3–4 cups))
- 1 yellow onion (chopped)
- 2 cloves garlic (peeled and smashed)
- Chicken stock or vegetable stock
- 1 ½ teaspoons salt plus more to taste
- 1 ½ cups unsweetened almond milk (or regular milk)
Instructions
- 1) Heat a large skillet over medium/high heat. Add the olive oil, squash, onion, garlic and salt and saute until lightly browned and the squash is cooked through, about 12-15 minutes. If mixture becomes dry and starts to stick to the pan, pour in a few tablespoons of stock at a time to help cook through.
- 2) Place the cooked squash mixture in a blender and add the almond milk. Blend until very smooth, about 1-2 minutes. Season with more salt to taste. Serve with your favorite toppings, or it’s simply delicious alone!
Notes
*When blending hot food make sure you leave a hole for the steam to escape from the blender, otherwise it can explode!
Adapted from Pinch of Yum
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Comments
Rachel
Hi, I was wondering if I could use oat milk instead of almond? or would it be better to just use regular milk? Thank you!
Laney Schwartz
Hi Rachel! You can definitely use whatever milk you like!
Trish Straub
I used butter instead of olive oil, and half and half (just a couple T) because all i had was vanilla almond milk….I think I used just a smidge too much onion, but other than that… creamy and delicious!!!! 🙂
★★★★★
Marhya
So delicious!!!! I am just learning to cook (at 48). Well I should say that I have just learned that there are some things that turn out delicious no matter how bad a cook you are and do am encouraged to try new things now. This one is so easy and so good and so flavorful, that it is now tagged as a Favorite!
★★★★★
Life is but a Dish
I’m so happy to hear this!
Kerra
Hi! Is the stock only used if it sticks while cooking? Otherwise just the milk?
Life is but a Dish
Yes, but you can use all stock and no milk!
Annie Padrid
This is AMAZING! Thank you, Life Is But A Dish!
★★★★★
Life is but a Dish
Yay!! You’re welcome!
D
Sooo tastey thanku for this simple & delicouse recipe!
★★★★★
Life is but a Dish
You’re so welcome!
Kathryn Grace
I can attest to that. We got a dinner and a lunch out of this, and gobbled it up both times. Scrump-dilly-icious! It’s my pick for Recipe of the Day today on YayYay’s Kitchen Facebook page as well as on Twitter and Google+. Thanks for a delicious recipe.
Kathryn Grace
Ran across this recipe on a Two Healthy Kitchens post titled “Food Bloggers’ Best Healthy Cooking Tips and Swaps … with Recipes!.” Lucky me, I have nearly two quarts of roasted, cubed butternut squash in the fridge. I haven’t made almond milk yet, but I think I’ll whip up some coconut milk this afternoon and substitute that. Think it will work? I’m always ready for another bowl of butternut squash soup. So many recipes! So little time.
Congratulations on having your beautiful–and I’m certain–tasty soup featured on THK!
Life is but a Dish
Thank you! And yes, the coconut milk will work beautifully!
chef hoodie saleoff
I call this MuskSpeak.