Think you can't whip up a deliciously creamy soup that's both wholesome and family-friendly? Think again! Our Butternut Squash Soup is the perfect weeknight go-to for a no-fuss, one-pot meal. This recipe will make your kitchen feel warm and welcoming, inviting everyone to gather around for a hearty bowl.
We are finally getting a little reprieve with the weather here, and I couldn't be happier about it. Although I doubt I'll be trading my flip-flops for boots anytime soon, it is nice to be able to sit outside and not feel like I am going to keel over from the humidity.
Now that it is cooler, I'm finally ready to embrace fall dishes, like today's Butternut Squash Soup with Quinoa!
I've never been the biggest soup person, but guys, this one is delicious. It is so rich and creamy that you won't believe it doesn't have cream.
I served it with goat cheese crostini, for a hint of indulgence. This combination is amazing and perfect for when you need a little comfort food.
Ingredients
- Butternut Squash: You can use pre-cubed squash to save time. You will be able to reduce the roasting time by about 8 minutes.
- Avocado Oil: Butter or your favorite other cooking oil will work just fine.
- Onion: Use a white or yellow onion.
- Garlic: If you are looking to save time, I recommend frozen cloves over jarred or pre-peeled cloves because frozen has more flavor. Of course, fresh is always best.
- Vegetable Broth: Serves as the liquid base, providing a rich, savory background. If you aren't aiming to make this vegetarian, chicken broth could be used.
- Quinoa: Use white quinoa for this recipe.
- Fresh Sage: Chopped to impart a warm, earthy aroma that complements the sweetness of the squash.
- Sea Salt: Use your favorite type of salt.
- Black Pepper: Fresh ground pepper will add the most flavor.
- Bay Leaf: Infuses the broth with a subtle herbal flavor during cooking.
- French Baguette: Sliced to serve alongside the soup, perfect for dipping.
- Goat Cheese: Adds a creamy, tangy contrast when spread on the baguette slices.
- Chopped Parsley: Sprinkled on top for a fresh, vibrant garnish that keeps the flavor perky and bright.
Variations
- Make it Gluten-Free: Choose a gluten-free bread and make sure that your vegetable broth is gluten-free.
- Make it Vegan: Choose vegan bread and in place of goat cheese use vegan cheese. (I love Kite Hill cheeses!)
- Make it Cleaner: Skip the toasts and just enjoy the soup!
- Make it Quick: Purchase peeled and cubed squash and roast for 20 minutes. Buy pre-cut onion and minced garlic.
Tips and Tricks
- Rinse Quinoa Thoroughly: Washing quinoa removes its natural bitterness and prepares it for perfect integration into the soup.
- Use Fresh Sage: Fresh sage leaves impart a more vibrant flavor than dried varieties; add them towards the end of cooking to maintain their aroma.
- Adjust Consistency: If the soup gets too thick, gradually add more broth until you reach the desired consistency.
- Blend in Batches: Puree the soup in small batches to avoid overfilling the blender—this ensures a smooth, creamy texture.
- Storage: Store leftovers in an airtight container in the refrigerator. The flavors will deepen, making the soup even more delicious the next day.
- Reheat Gently: When reheating, do so over low heat to prevent the soup from separating and to maintain its creamy consistency.
More Soup Recipes to Try 🍲
- Gluten-Free Cream of Mushroom Soup: This creamy and rich soup is perfect for those looking for a gluten-free comfort food option.
- Creamy Roasted Tomato Soup: Experience the delicious everyday flavors of roasted tomatoes blended into a smooth, comforting bowl.
- Tomato Quinoa Soup: A super-quick and flavor-packed meal that combines the heartiness of quinoa with the tang of tomatoes.
- Crockpot Potato Soup: A weeknight go-to that simmers to perfection in your crockpot, making dinner prep a breeze.
Butternut Squash Soup
Think you can't whip up a deliciously creamy soup that's both wholesome and family-friendly? Think again! Butternut Squash Soup is the perfect weeknight go-to for a no-fuss, one-pot meal. This recipe will make your kitchen feel warm and welcoming, inviting everyone to gather around for a hearty bowl.
Servings: 8
Calories: 252kcal
Ingredients
- 2 ½ pounds butternut squash 1 large
- 1 tablespoon avocado oil
- 1 large onion chopped
- 6 cloves garlic minced
- 6 cups vegetable broth
- 1 cup quinoa rinsed
- 1 tablespoon fresh sage chopped
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 1 bay leaf
- 6 ounces French baguette sliced
- 2 ounces goat cheese
- 2 tablespoon chopped parsley
Instructions
- Preheat oven to 400 degrees.
- Cut squash in half and discard seeds. Place cut-side down on a foil-lined cookie sheet coated with olive oil spray. Bake for 30 minutes. Cool slightly and scoop squash into a bowl. Discard peel. Mash pulp.
- Heat a pan over medium-high heat. Add oil. Add onion and sauté for 4 minutes. Add garlic and cook another 30 seconds. Add squash, vegetable broth, quinoa, sage, salt, pepper, and bay leaf. Bring to a boil.
- Reduce heat and simmer for 45 minutes, stirring occasionally. If the mixture becomes too thick, add additional broth or water to thin.
- Remove from heat and discard bay leaf. Allow to cool slightly.
- Working in batches, puree mixture until smooth. Return to pan and cook an additional 3 minutes.
- Preheat broiler. Place baguette slices on a baking sheet and top with goat cheese. Broil for 2 to 3 minutes, until warm.
Notes
Make it Gluten-Free: Choose a gluten-free bread and make sure that your vegetable broth is gluten-free.
Make it Vegan: Choose vegan bread and in place of goat cheese use vegan cheese. (I love Kite Hill cheeses!)
Make it Quick: Purchase peeled and cubed squash and roast for 20 minutes. Buy pre-cut onion and minced garlic.
Nutrition
Calories: 252kcal | Carbohydrates: 45g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 1015mg | Potassium: 676mg | Fiber: 5g | Sugar: 5g | Vitamin A: 15615IU | Vitamin C: 32.8mg | Calcium: 117mg | Iron: 2.9mg
EL KHAMKHOUMI ABDELLAH says
Thank you so much , this is such a great recipe . its cheap and you have explained everything so well .
Alexis says
I made this soup, your butternut squash pasta dish and your butternut squash quinoa casserole. All were great. I think this one was my favorite. Delicious!
Wendy Polisi says
I am so glad you enjoyed it as much as we do!