Nothing warms the body and soul like a hot batch of zucchini soup. This creamy, smooth soup highlights the natural sweetness of butternut squash and is the perfect meal for a chilly autumn day. With its beautiful golden color and complex flavor, this soup will indeed become a new family favorite. With a few key ingredients, this zucchini soup is quick to make, and the flavor is exquisite. So grab your zucchini and get ready to enjoy the flavors of fall on your plate!
Easy creamy zucchini soup is perfect for fall and is ready in 30 minutes! To make, roast cubed butternut squash in the oven until tender before pureeing with onions, garlic, vegetable broth, and spices like ginger and nutmeg. Making this soup will require only a few simple ingredients, but it comes out bright, sweet, and salty in flavor. Top each bowl with a swirl of Greek yogurt or creme fraiche and fresh chopped sage for extra creaminess and texture. This soul-warming soup can even be made ahead and frozen for busy weeknights. Enjoy this tasty seasonal treat!
In this creamy soup, the main ingredient is zucchini. When selecting and preparing the squash, remember these tips for maximum flavor.
Selecting the Butternut Squash
Choose squash that feels very firm and heavy for its size, with no soft spots. The skin should be matte, not glossy. Size-wise, small to medium squash (1-3 pounds) tend to be sweeter. For easy peeling, look for pre-cut squash cubes at the grocery store.
Aim for squash that is in season during fall and early winter. But butternut can be found year-round if needed. It is important to store whole zucchini in a cool, dry place for 1-2 months.
Preparing Butternut Squash
Rinse the squash under cold water before prepping. Cut off both ends with a large knife. Then, using a vegetable peeler, remove the tough outer skin.
Cut the squash in half lengthwise and scoop out all seeds and strings with a metal spoon. This is the messiest part!
Finally, chop the peeled squash into 1-inch cubes. Avoid much larger cubes, which will not cook through.
Roasting the Squash
Roasting is vital for a caramelized, sweet flavor. Toss cubes with oil and spread in a single layer on a parchment-lined baking sheet. Roast at 425F for 25-30 minutes, stirring occasionally, until fork tender.
Do not crowd cubes together, or they will steam instead of roast. Uneven pieces may need longer roasting time.
Let roasted squash cool slightly before using to avoid extra steaming. The tender cubes will practically melt into the soup.
For more complexity, consider roasting garlic, chopped onion, or diced apple alongside the butternut squash. Or sprinkle cubes with dried sage before roasting.
Other Key Ingredients
In addition to the squash, the main ingredients include vegetable or chicken broth, onion, garlic, and fall spices like ginger, nutmeg, cinnamon, and black pepper.
Finish with heavy cream or whole milk for a rich, silky texture. Toppings like toasted pumpkin seeds, sage, and a swirl of olive oil add a nice contrast.
Tips for Smooth Pureeing
Use a high-powered blender rather than a food processor for the smoothest texture. For easy pouring, remove the small inner lid cap while blending.
Work in batches, and fill the blender evenly. Start at low speed to avoid splatters. Add some cooking liquid for optimal consistency.
Let soup cool slightly before blending if working in batches. Blend until completely smooth, at least two full minutes. Enjoy this seasonal, soul-warming soup!
This creamy, velvety butternut squash soup comes together quickly in just 30 minutes of active prep time. With a few simple steps, you’ll have a heartwarming bowl of autumn flavors ready to enjoy.
Roast the Squash
- Preheat oven to 425°F.
- Peel, seed, and chop one large or two small butternut squash into 1-inch cubes.
- Toss cubes with 2 Tbsp olive oil, salt, and pepper on a parchment-lined baking sheet.
- Roast for 25-30 minutes, stirring occasionally, until fork tender.
- Let squash cool slightly before using.
Sauté the Aromatics
- In a large pot, heat 1 Tbsp olive oil over medium heat.
- Add one diced onion and cook for 5 minutes until translucent.
- Add two minced garlic cloves and cook for 30 seconds until fragrant.
- Optional: Add chopped apple, roasted garlic cloves, or fresh sage here.
Simmer the Soup
- Add roasted squash and 4 cups vegetable broth.
- Bring to a simmer and cook for 10 minutes.
- Optional: Use chicken broth or water plus bouillon and seasonings.
Blend and Finish
- Allow soup to cool slightly.
- Working in batches, puree in a blender until completely smooth.
- Return to pot and stir in 1 cup heavy cream or whole milk.
- Gently reheat over medium-low if needed.
- Add more broth or cream to adjust consistency.
- Taste and season with salt, pepper, nutmeg, or cayenne as desired.
Garnish and Serve
- Ladle into bowls and top with pumpkin seeds, fresh herbs, or a swirl of cream.
- It can be made 2-3 days ahead. Reheat before serving.
- Freezes well – cool completely before storing in airtight containers.
- Use half butternut and half sweet potatoes for a twist.
- Add coconut milk and red curry paste for Thai flavor.
- Top with crispy bacon, Parmesan, or croutons for crunch.
- Swirl in maple syrup or brown butter for added richness.
- Garnish with candied pecans or pomegranate seeds.
Enjoy this velvety, seasonal soup on a crisp autumn day!
This luscious butternut squash soup begs to be dressed up before serving. A few simple garnishes can take it from everyday to elegant. Round out the meal by pairing it with dishes that complement its sweet, earthy flavors.
Garnishes provide color, texture, and extra flavor. Here are some options:
- Fresh herbs like chopped sage, parsley, chives or cilantro
- Toasted pumpkin or pepita seeds – a classic topping
- Crumbled bacon, baked croutons, or Parmesan for crunch
- Swirls of cream, olive oil, pesto, or maple syrup for richness
- Pomegranate arils or candied nuts for sweetness
- Lemon or orange zest to brighten the flavors
- Cayenne or smoked paprika for a touch of heat
- Chopped apples or pears for contrast
Sides and Starters
Bread and butter are natural accompaniments. Options:
- Crusty baguettes or rolls
- Warm naan or flatbread
- Cornbread muffins or biscuits
- Focaccia or quick breads like pumpkin or zucchini
For crunch, serve soup with a green salad or fresh, seasonal vegetables:
- Arugula salad with shaved Parmesan
- Kale salad with apples and pecans
- Roasted Brussels sprouts or root vegetables
- Wedges of cabbage or radishes
Cheese plates also pair nicely. Try:
- Sharp cheddar or gorgonzola
- Brie en croute or baked camembert
- Goat cheese with crackers and honey
- Burrata or fresh mozzarella with tomatoes
For a meal, serve soup alongside:
- Roasted chicken or baked turkey breast
- Sausage like kielbasa or chicken apple
- Pan-seared salmon or baked whitefish
- Meatballs or stuffed peppers
- Quiche or frittata with greens
- Pasta with seasonal vegetables
- Risotto or polenta for extra creaminess
Finish the meal with seasonal sweets like:
- Apple or pumpkin pie
- Gingersnaps or molasses cookies
- Pears poached in wine or cider
- Maple creme brulee or pudding
- Persimmon bread pudding or cobbler
- Spice cake with cream cheese frosting
This humble soup can be a showstopping start or a central part of any autumn meal with the right combinations.
This creamy, velvety soup is nutritious on a chilly fall day. Packed with vitamins and minerals, its ingredients boost immunity, heart health, and more.
Nutrition in Butternut Squash
Butternut squash shines with crucial nutrients:
- High in vitamin A – it supports vision and immunity
- Excellent source of vitamin C and potassium
- Good source of magnesium and vitamin E
- Provides fiber, folate, copper and phosphorus
The bright orange flesh indicates high beta-carotene levels – an antioxidant that promotes healthy skin and eyes. Butternut is also one of the lowest-carb winter squashes.
Benefits of Other Ingredients
Onions contain quercetin, a flavonoid with anti-inflammatory effects that may improve heart health.
Garlic is antiviral, antifungal, and antioxidant-rich, helping boost immunity. Its active compound, allicin, also supports cardiovascular health.
Ginger can aid digestion and contains anti-nausea compounds. It has anti-inflammatory properties as well.
Stock and dairy add critical electrolytes like calcium, magnesium, and potassium. Bone broth provides collagen for gut health.
Herbs and spices like nutmeg, cinnamon, sage, and black pepper have antimicrobial and anti-inflammatory properties.
Nuts and seeds provide healthy fats, protein, and minerals like iron, zinc, and selenium. Pepitas are a good source of magnesium for bone strength.
With around 13 grams of carbs per cup, this soup offers steady energy from fiber-rich vegetables and starchy winter squash. The cream adds satisfying richness.
This nourishing, plant-based soup supports vitality on chilly autumn days and beyond. Savor its sweet, savory flavors while boosting your health.
I don’t have vegetable broth. Can I use chicken broth instead?
It’s best to use vegetable broth to keep this soup vegetarian. The flavor of chicken broth will overpower the delicate butternut squash taste. You could use chicken broth in a pinch, but consider adding veggie bouillon or white miso to make it more vegetable-forward. Or use water and increase the seasoning with salt, pepper, and herbs.
What’s the best way to roast the butternut squash?
Roasting caramelizes the natural sugars in the squash, giving incredible depth of flavor. Cut it into 1-inch cubes, toss with oil, salt, and pepper, and roast at 425F for 25-30 minutes, stirring occasionally, until fork tender. Spread the cubes out evenly on a parchment-lined baking sheet – overcrowding will steam instead of roast.
Why does my soup taste bland?
Butternut squash can vary in flavor. Make sure to taste as you season, and add more salt, pepper, nutmeg, ginger, or cayenne as desired. A spoonful of maple syrup or brown sugar can brighten the sweetness. For more richness, swirl in heavy cream, coconut milk, or roasted garlic oil before serving. Bright toppings like lemon zest, chili oil, or pumpkin seeds also boost flavor.
What can I serve with butternut squash soup?
This soup pairs well with crusty bread, salad, or sandwiches for a complete meal. For garnishes, try yogurt, chopped herbs, toasted pepitas, or a drizzle of olive oil. You can also serve it alongside roasted chicken or fish, with a garlic bread side. For a creamy contrast, pair it with a sharp cheese like cheddar or gorgonzola. For crunch, top with candied pecans or spiced croutons.
Why is my soup too watery?
A thinner consistency is standard, but you can thicken it up a few ways. Blend in cooked rice or instant mashed potatoes. Simmer the soup to reduce excess liquid. Or make a roux by boiling equal parts butter and flour together, then whisking it into the blended soup. You can also puree with less broth or add less liquid at the start.
When is butternut squash in season?
Butternut squash is in peak season during the fall months. Look for squash that feels very firm and heavy, and avoid ones with soft spots or blemishes. Store whole squash in a cool, dry place for 1-2 months. Butternut squash can be used year-round but will have the best flavor and texture in autumn.
Is there a shortcut for peeling and cutting butternut squash?
Peeling and seeding raw squash can be tricky. For easier prep, poke holes all over the squash, microwave for 2-3 minutes to soften, then halve and scoop out the seeds. The skin should peel off easily after microwaving. You can also roast the squash whole, then scoop out the flesh. Or look for pre-cut, pre-peeled butternut squash at the grocery store to save time and effort.
I’m ready to make this delicious soup! Any final tips?
Roast the squash well for the best flavor. Go heavy on the ginger, nutmeg, and garlic – their spices shine this soup. When blending, start at a low speed to avoid splatters. And if your soup seems too thick, thin it with additional broth. Top bowls with crunchy pepitas or herbs. Finally, adjust any seasonings to taste before enjoying this excellent autumnal soup.
Related Video: Amazing Butternut Squash Soup Recipe
This comforting, creamy butternut squash soup is the perfect appetizer or meal to warm you up on chilly autumn days. This soup celebrates the best of fall produce with its sweet, earthy flavor and smooth, velvety texture. Easy to make and full of nutrition from the squash, onions, broth, and spices, this soup comes together quickly for a tasty weeknight dinner. Garnish with yogurt and sage before serving for extra richness and color. This beautiful golden soup will become your new favorite for the season. Enjoy the flavors of fall with this simple yet satisfying butternut squash recipe. Pair it with crusty bread or a salad for an easy, seasonal meal the whole family will love!