Butternut Squash Soup With Chicken Broth

This butternut squash soup, made with chicken broth, is a perfect dish to prepare on a cold day. It's all cooked in one pot and easy to freeze for you to enjoy this comforting meal anytime.

I like my butternut squash soup to be creamy, rich, naturally sweet with a hint of nuttiness. This recipe has it all, and it is made in one pot.

The key to the most delicious butternut squash soup is a good butternut squash. It needs to be ripe and sweet.

I usually look for a squash with dark beige skin indicates ripeness and a sweet interior.

When I cut the fresh squash, I always taste it raw. If it is crunchy and slightly sweet, I know the soup will turn out great. 

This soup combines the natural sweetness of butternut squash, savory onions, and garlic. warm ginger, nutmeg, and some fresh sage.

As a liquid base, I am using chicken broth as it adds the essence of richness without adding any dairy.

Ingredients

Please, see the full list of ingredients and quantities in the recipe card below.

• Butternut squash: look for a large butternut squash that has a solid beige color without green parts. It should feel heavy and sound hollow. 
• Onion: you will need half of the yellow onion. You can also use leeks instead.
• Garlic: one or two fresh garlic cloves will add aroma and complex flavor to the soup.
• Ginger: a little bit of fresh minced ginger brings a warm, spicy flavor that complements the natural sweetness of the butternut squash. You can also add dried ginger powder instead. About ¼ teaspoon or more to taste.
• Sage: it is optional, but I recommend adding fresh or dried sage to the soup. It adds a beautiful and complex earthy aroma of pine, lemon, and peppermint to the dish.
• Olive oil: it is used for sauteing the vegetables and aromatics.
• Chicken broth: you can use store-bought or homemade chicken broth or stock.
• Nutmeg: slightly sweet, warm, and spicy nutmeg highlights the taste of the whole dish.
• Salt and pepper: broth will more likely add some salt to the soup. That's why I add salt and pepper at the very end, after tasting the dish.

Recipe Directions

Peel and cube the butternut squash. For this step, you will need a sharp knife, a veggie peeler, and a cutting board.

I also like to place a kitchen towel under the cutting board to make sure it does not slice.

Slice off the top stem and the bottom ends of the squash. Place it on a cutting board, stabilizing it on one of the cut flat ends.

Use a veggie peeler to remove the skin from top to bottom, following the shape of the squash. 

If you do not have the veggies peeler, cut the squash in half and use a knife to peel the skin. 

Now, you can easily cut the squash in half, I usually cut it lengthwise. Scoop out the seeds and any stringy pulp.

Slice each squash into half circles and then cube them. They do not need to be perfectly the same size, as the soup will be blended.

Place cubed butternut squash in a large bowl and set it aside. 

Dice other ingredients. Using a sharp knife, dice half of the onion. Mince garlic clove and fresh ginger. Chop the sage leaves. 

Saute: this step is often overlooked, but it is very important to saute the onions and aromatics for this soup.

In a large pot, add olive oil and diced onions. Saute the onions for about 5 minutes until they soften.

Now add cubed squash, sage, minced garlic, minced ginger, a little bit of nutmeg, and a pinch of salt.

Continue cooking, stirring it often with a wooden spatula until the garlic and ginger bloom.

Simmer: Only now, pour about 3 cups of chicken broth. Just barely enough to cover the ingredient, and not more.

If you add too much liquid, the soup will be too thin. Bring the soup to a boil and simmer covered at low heat for about 20 minutes or until the butternut squash is very tender and soft. You should be able to mash it with a fork. 

Blend: once the squash is fully cooked, take the soup off the heat. Remove the lead and let it cool down slightly.

Using an immersion blender that is designed for hot liquids, blend the soup until creamy and no chunks remain.

Taste the soup and add more salt and black pepper to taste. Pour into a bowl and serve with crusty bread or croutons.

Note: if you are using a regular blender (countertop), let the soup cool down much longer before blending and blend it in batches as the steam will build up. Always check in the manual if your blender can handle hot liquids and what is the maximum temperature. 

Recipe tips

• If you are having a hard time cutting the squash in half, pop it in a microwave for about 1-2 minutes.
• Use a veggie peeler to peel the squash.
• It is better to use homemade chicken broth, but store-bought broth works great too.
• Saute Aromatics to build a flavorful soup base. 
• I recommend seasoning the soup at the very end with salt and pepper after you taste it.
• You can top served soup with air fried pumpkin seeds, fresh herbs, or croutons. 

Make ahead

Creamy butternut squash soup is a convenient make-ahead meal - it will last in the fridge for up to 5 days and in the freezer for up to 3 months. It reheats very well even after freezing and tastes just as good as fresh.

To freeze: First, let the soup cool down completely, then portion it into freezer-safe bags or containers before placing it in the freezer. Store it in the freezer for up to 3 months. 

When ready to enjoy it, place the frozen container in a bowl of hot water until it loosens, it takes about 10 minutes. Then, dump it into the small pot and warm it up over medium heat until it's simmering hot, ready to be served once again.

To refrigerate: transfer cooled-down soup to an airtight container tight-fitting lid to help preserve its freshness. When properly stored, it can last in the fridge for up to 4-5 days. Reheat it on the stove over low heat, stirring it frequently. If the soup thickens, you can add a little bit of chicken broth or water. 

How to make it in Instant Pot? 

This butternut squash soup is made in one pot, which makes it a great soup to make in your Instant Pot. Here is how to do it:

Saute. Start by sautéing diced onion using the sauté function. Once the onion is translucent, add cubed squash, sage, minced garlic, minced ginger, a little bit of nutmeg, and a pinch of salt. Saute for a few more minutes, until the garlic and ginger smell aromatic.

Pressure cook. Pour the broth, close the lid, set the valve to "sealing," and cook on high pressure for about 10 minutes. Once the cooking time is up, do a natural release for 10 minutes before doing a quick release.

Blend.  Let the soup cool down for about 10 minutes. Blend the soup using an immersion blender until smooth. Adjust seasoning as needed and enjoy!

Frequently asked questions 

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