Homemade Squash Soup is perfect whether enjoyed as a comforting meal on a crisp autumn evening or a starter at your Thanksgiving table, this soup embodies the essence of fall. Creamy and delicious. Don’t forget to add some Parmesan Croutons.
I think one of the best things about Fall, (although I have to admit Fall is my favourite season, so I love everything about it), especially soup recipes! I love making a Hearty chickpea soup to a classic Minestrone to one of our favorite Lentil soups!
Squash is everywhere in the stores now. So I have been experimenting a bit with it this year. I even made a very tasty Pumpkin Focaccia with Black Olives.
Why we love Squash Soup!
My husband and daughter don’t love anything with a really strong pumpkin / squash flavor so I made it creamy and on the lighter side with the addition of potatoes and leek.
- Olive oil – or you could use butter
- Leek –
- Squash – cleaned and cut into chunks
- Potatoes – peeled and cut into chunks
- Parsley – fresh Italian parsley also known as flat leaf parsely
- Pepper – black pepper
- Broth – vegetable broth either homemade or store bought
- Cream – heavy cream with at least 30% fat content
- Bread – day old crust bread
- Parmesan cheese – freshly grated parmesan cheese
What are the best potatoes for soup?
The best potatoes for soup should be low in starch and high moisture which means they will hold together better and won’t fall apart when boiled. Potatoes such as Anya, Charlotte, Red Potatoes and Royal Blue to name a few are perfect for boiling or even using in a salad. A medium starch potato such as Yukon Gold will also hold it’s shape in soups.
How to Make a Butternut Squash Soup Recipe
In a large pot add the olive oil and sliced leek, cook for approximately 2 minutes. Then add the cubed pumpkin, potatoes, parsley, salt, pepper and vegetable broth.
Bring to a boil on high heat, then lower to medium heat and continue to cook until the vegetables are tender.
Pour all or in batches into a blender, an immersion blender or even food processor and blend or puree until smooth, pour the soup back into pot and add the cream, stir to combine and heat until hot. Serve with homemade parmesan croutons.
It’s so easy to make Parmesan Croutons, just take some day old crusty Italian bread. Cut a few slices, I remove the crust but you probably don’t have to.
Cut the slices into cubes, toss with a little olive oil and a couple of tablespoons of parmesan cheese. Place the cubes on a cookie sheet and bake for 10-15 minutes, halfway through mix them up so they brown on all sides.
How to make homemade broth
In a large pot add a carrot and an onion peeled and cut in half, a celery stalk cut in two, a bay leaf, 2-3 pepper corns, 1/4-1/2 teaspoon of salt and 12 cups of water. Bring it to a boil then lower the heat and simmer for about three hours. Stir occasionally and remove any foam that appears on the top of the broth. Pour the broth through a sieve, and use immediately or let the liquid cool before storing.
Any unused broth can be stored in the fridge in an airtight container for 4-5 days. It can also be frozen in freezer safe containers and will keep for up to 6 months.
If you prefer you can always use store bought broth, just be careful about adding the salt, store bought can be very salty. It would be best to make the soup and taste for salt after it is cooked.
What to serve with butternut squash soup
If you like you can serve it with a sprinkle of pumpkin seeds or a drizzle of maple syrup.
What is the best squash to use in soup?
Such as butternut, acorn, Kabocha and pumpkin (such as Small Sugar, New England Pie, Baby Pam, and Pik-A-Pie).
How to store the soup
Store any leftover soup in an airtight container and refrigerate. It will keep for up to four days in the fridge. I don’t recommend freezing because of the cream. Although you could freeze after blending then add the cream when re-heating. If so freeze in a freezer safe container. It will keep for up to three months.
Embrace the season and prepare a pot of this delicious creamy squash soup, your taste buds will thank you! Buon Appetito!
Creamy Butternut Squash Soup
- 1½ tablespoons olive oil (or butter if you prefer)
- 1 leek (cleaned & sliced)
- 1 pound butternut squash (cubed)
- 3 medium potatoes (cubed)
- 2 tablespoons fresh parsley (chopped)
- ¼ teaspoon salt (to taste)
- 1-2 dashes pepper
- 3 cups vegetable broth (homemade or store bought)
- ¼ cup cream heavy or whipping cream
HOMEMADE PARMESAN CROUTONS
- 4 slices day old crusty bread (about 2 cups, remove crusts if desired)
- 2 tablespoons olive oil
- 2 tablespoons freshly grated parmesan cheese
- In a large pot add the olive oil and sliced leek, cook for approximately 2 minutes. Then add the cubed pumpkin, potatoes, parsley, salt, pepper and vegetable broth.
- Bring to a boil on medium high heat, then lower heat and continue to cook for approximately 25-30 minutes or until vegetables are tender.
- Pour into a blender and blend until smooth, pour soup back into the pot, add the cream, stir to combine and heat until hot. Serve with homemade parmesan croutons. Enjoy!
HOMEMADE PARMESAN CROUTONS
- Pre-heat oven to 350F (180C).
- In a medium bowl toss together the cubed bread, olive oil and grated parmesan cheese. Place on a cookie sheet and bake for approximately 10-15 minutes, halfway through baking flip the cubes and continue baking.
Updated from September 25, 2018.