Butternut Squash Soup

This is the soup that made me a butternut squash person. It’s creamy without being heavy, cozy without being fussy, and built from just a handful of simple ingredients. Browned butter gives the soup a little extra richness, while cumin and white pepper add warmth without overpowering the squash.

It’s the kind of recipe that becomes part of your fall rotation and then somehow stays there all winter.

Yield: About 8 cups

Servings: 6

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

Ingredients

• 3 tablespoons unsalted butter

• 1 yellow onion, cubed

• 2 russet potatoes, peeled and cubed

• 1 medium butternut squash, peeled, seeded, and cubed

• 4 cups chicken stock, plus water as needed

• 1½ teaspoons ground cumin

• 1½ teaspoons white pepper

• Kosher salt

• Freshly cracked black pepper

For the croutons

• ½ baguette, torn into bite-size pieces

• Extra virgin olive oil

• Kosher salt

For serving

• Extra virgin olive oil

• Chopped chives or parsley

• Croutons

Instructions

1. Melt the butter in a large Dutch oven over medium heat and continue cooking for about 5 minutes, until it foams, browns, and smells nutty.

2. Add the onion, potatoes, and butternut squash. Stir to coat everything in the browned butter, season generously with salt and black pepper, and cook for about 5 minutes.

3. Pour in the chicken stock, adding enough water to fully cover the vegetables if needed. Increase the heat and bring to a boil.

4. Reduce the heat to low, cover, and simmer for about 40 minutes, stirring occasionally, until all the vegetables are very tender and easily pierced with a fork.

5. While the soup simmers, preheat the oven to 350°F. Toss the torn baguette pieces with a drizzle of olive oil and a pinch of salt, then spread them on a baking sheet. Bake for 10–12 minutes, until golden and crisp. Set aside.

6. Remove the soup from the heat and let cool for about 10 minutes.

7. Using an immersion blender, blend until completely smooth. Add the cumin and white pepper, then taste and season with additional salt and black pepper as needed.

8. Ladle into bowls and finish with a drizzle of olive oil, chopped chives or parsley, and plenty of croutons.

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Serving Suggestions

Serve with:

• A simple green salad

• Grilled cheese

• Roast chicken

• Warm sourdough or focaccia

• Extra croutons for dunking

• A swirl of crème fraîche or sour cream

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Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if the soup has thickened.

The soup also freezes well for up to 3 months. Let it cool completely before freezing, then thaw overnight in the refrigerator and reheat on the stovetop.

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Maddie's Tip

Butternut squash can be slippery once you start peeling it, so keep a paper towel nearby and use it to grip the peeled portion of the squash while you work. And if you want to make life easier, there is absolutely no shame in buying pre-cut butternut squash.