Butternut squash soup is a classic fall favorite, capturing the essence of the season with its warm, nutty flavor and velvety texture. When infused with the iconic pumpkin spice—a blend that typically includes cinnamon, nutmeg, ginger, and cloves—this soup transforms into a comforting bowl of autumnal bliss. This recipe for Butternut Squash Pumpkin Spice Soup offers a delightful blend of savory and sweet, making it a perfect starter for a festive dinner or a cozy meal on its own.
Ingredients
1 large butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
Salt and black pepper to taste
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
4 cups vegetable broth
1 cup light cream or coconut milk (for a vegan option)
2 tablespoons maple syrup or honey (optional)
Pumpkin seeds and fresh thyme leaves, for garnish
Instructions
Preheat the Oven & Prepare Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized.
Sauté Aromatics: While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt, cooking until the onion is soft and translucent, about 5 minutes. Stir in the garlic, cinnamon, nutmeg, ginger, and cloves, cooking for another minute until fragrant.
Combine & Simmer: Add the roasted butternut squash to the pot along with the vegetable broth. Bring the mixture to a simmer, then lower the heat and cook for about 20 minutes, allowing the flavors to meld together.
Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, you can cool the soup slightly and carefully blend it in batches using a stand blender.
Final Touches: Stir in the light cream or coconut milk, and add maple syrup (or honey) if using, to enhance the soup’s natural sweetness. Adjust the seasoning with additional salt and pepper if necessary.
Serve Warm: Ladle the soup into bowls and garnish with pumpkin seeds and fresh thyme leaves for a touch of texture and a pop of color.
Serving Suggestions
This Butternut Squash Pumpkin Spice Soup pairs wonderfully with a crusty piece of bread for dipping or a side salad for a lighter meal. For an elegant touch, serve it as the first course at your next autumn dinner party.
Storage Tips
This soup stores beautifully in the refrigerator for up to 5 days and only gets better as the flavors continue to develop. It’s also freezer-friendly, making it a great make-ahead meal for busy weeks. Just thaw overnight in the refrigerator and reheat gently on the stove.
By incorporating the warm, aromatic spices of pumpkin pie into a creamy butternut squash soup, this recipe embraces the essence of fall in every spoonful. Whether you’re seeking comfort on a chilly evening or a festive dish for a holiday gathering, this Butternut Squash Pumpkin Spice Soup is sure to satisfy.
Nutritional Benefits
Butternut squash is not just flavorful; it’s also packed with vitamins, minerals, and antioxidants. High in vitamin A and C, it supports immune function and skin health, while its fiber content promotes digestive health. By using ingredients like olive oil and light cream or coconut milk, this soup is a heart-healthy option that can fit into various dietary preferences, including vegetarian and vegan diets (with the appropriate substitutes).
Customization Options
This Butternut Squash Pumpkin Spice Soup is wonderfully versatile, allowing you to customize it to your taste and dietary needs:
For a Spicier Kick: If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or a dash of hot sauce to the soup. It will add a warm, spicy layer that contrasts beautifully with the sweet and savory elements.
Make it Vegan: To make this soup vegan, use coconut milk instead of light cream and opt for maple syrup as your sweetener. These substitutions will maintain the creamy texture and sweet flavor profile while keeping the recipe plant-based.
Roasting Alternatives: If you’re short on time, you can skip roasting the butternut squash and sauté it directly with the onions and garlic. However, roasting enhances the squash’s sweetness and depth of flavor, so it’s recommended when possible.
Additional Vegetables: Feel free to incorporate other autumnal vegetables into the soup, such as carrots, parsnips, or sweet potatoes. They will complement the butternut squash and add nutritional variety.
Presentation Tips
The presentation can turn this simple soup into a showstopper for any meal. Here are a few ideas:
Herb Oil Drizzle: Blend fresh herbs with olive oil and drizzle over the soup for a vibrant color and fresh flavor.
Cream Swirl: Add a swirl of cream or coconut milk before serving for a visually appealing contrast.
Edible Flowers: For a special occasion, garnish the soup with edible flowers for an elegant and colorful touch.
Pairing Suggestions
This soup pairs beautifully with a variety of dishes. For a complete meal, consider:
Main Course: Serve the soup as a starter followed by a main course of roasted chicken, turkey, or a hearty grain salad for a lighter option.
Wine Pairing: A crisp, aromatic white wine like Riesling or a light-bodied Chardonnay complements the soup’s rich flavors and spices beautifully.
Butternut Squash Pumpkin Spice Soup embodies the warmth and comfort of the fall season.
Its versatility, nutritional benefits, and the joy of customization make it a favorite among home cooks looking to celebrate the flavors of autumn. Whether enjoyed as a cozy meal on a cool evening or as part of a festive holiday menu, this soup is a celebration of seasonal ingredients and comforting spices.
