I don’t know who named this squash as “butternut” but they hit the nail on the head! This Butternut Squash soup has such a creamy, buttery flavor, but I used absolutely no actual butter.
This creamy, decadent fall soup is just absolutely delicious. The best part is that it is so simple to make! It is amazing how just a few ingredients can turn into something so yum.
I first served this soup as a starter at the very first large Thanksgiving party that I hosted and it was a total hit! This recipe involves 1 whole butternut squash and makes about 4 proper servings of soup. Double the recipe (use 2 squashes) and reduce the size of the servings to serve as an appetizer for a small crowd! That’s what I did for my Thanksgiving party. This dish would be great for any fall event. Or just comfort food to cozy up with on a cold fall day!
Butternut Squash Soup
Cuisine: American4
servings10
minutes10
minutes100
kcalBlended Butternut Squash Soup with fennel, thyme, and a bit of cream
Ingredients
1 medium butternut squash (peeled, cored, and chopped into medium chunks)
4 cups of water
1 tbsp olive oil
2 cloves of garlic (minced/ crushed)
1 tsp fennel seeds
1/2 tsp red chili flakes
1 medium white onion (finely diced)
A pinch of turmeric
1 tbsp cream
1 tsp dried thyme (or oregano)
1/2 tsp ground black pepper
Salt to taste
Instructions
- Cook Butternut Squash
- Peel and core a medium butternut squash. Chop into medium sized chunks.
- Cook butternut squash chunks with 4 cups of water at medium heat in an Instant Pot (for 2 min) or in a pressure cooker (for 1 whistle).
- Use a handheld immersion blender to blend the squash, along with the water it was cooked in, to a smooth puree. Or, transfer to a regular blender and blend smooth. Keep butternut squash puree aside.
- Make Butternut Squash Soup
- Heat up 1 tbsp olive oil in a soup pot at a medium flame.
- Add 2 cloves of garlic (finely minced/ crushed), 1 tsp of fennel seeds, and 1/2 tsp red chili flakes. Sauté till aromatic.
- Add 1 medium white onions (finely diced). Sauté till translucent.
- Add a pinch of turmeric and sauté till the raw smell of turmeric goes away.
- Pour in the butternut squash puree. Mix well.
- Swirl in 1 tbsp of cream.
- Also add in 1 tsp thyme (or oregano), 1/2 tsp ground black pepper, and salt to taste.
- Let the soup simmer for a while. Once it comes to a low boil, take off flame and serve hot! Garnish with a bit of fresh argula and serve with toasted pita! Enjoy! 🙂
Notes
- I prefer to crush my garlic via a mortar and pestle. You could finely mince by hand or use a pre-made garlic paste.
- Tip: always crush dried herbs between your fingers before you add them to a dish.
- There are many versions of this classic dish. This is my version. I hope you love it!
- Vegan Option: Use a dairy free cream such as coconut cream or cashew cream.
Did you make this recipe?
I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.
