Butternut Squash Soup

Autumn is the beginning of soup season, and few soups scream “fall” quite as loudly as creamy butternut squash soup. Its bright-orange hue, warm flavor, and naturally creamy texture are like a sweater for my soul. It really isn’t fall until I’ve made at least one batch.

If I’m being totally honest, I almost never make “just butternut squash soup” — I’m always adding something to the pot like curry paste, miso paste, or cheddar cheese. That’s why I love this soup so much. It’s warm, comforting, and so customizable that I’ve never gotten bored of it. And for a blended vegetable soup frankly that feels pretty impressive.

• Fall in a bowl. Butternut squash soup is one of those easy, quintessential autumn dishes that screams fall is here.
• It’s endlessly customizable! Consider this recipe a blank slate for all the different ways you can customize your pot of soup.

• Butternut squash: I like to pick a squash with a longer neck and smaller bulb area for maximum usable squash and minimal pulp to scoop out.
• Aromatics: Diced onions, carrots, and crushed garlic add a rich base of flavor to the soup.
• Broth: Use low-sodium vegetable broth to keep it vegetarian; otherwise chicken is fine.
• Smoked paprika: A little goes a long way to add a layer of smokiness.

1. Cook the aromatics. In a medium Dutch oven, sauté diced onions, carrots, and garlic with butter until softened and lightly browned in spots.
2. Simmer the soup. Stir in chopped butternut squash, vegetable broth, fresh sage, and smoked paprika. Bring to a boil, then reduce the heat to maintain a simmer. Partially cover and cook until the squash is starting to fall apart.
3. Blend and serve. Use an immersion blender to blend directly in the pot until smooth. (Alternatively, blend in batches in a stand blender.) Season with salt and pepper to taste. Drizzle with cream if desired and top with more finely chopped herbs.

• Add a tablespoon or two of Thai curry paste with the onions and carrots.
• Swap some of the butternut squash for honeynut squash or another winter squash variety.
• Stir in Calabrian chili paste or chipotle peppers in adobo sauce with the broth for some added heat.
• One of my favorite variations is a few teaspoons of miso paste, a drizzle of maple syrup, and a handful of shredded cheddar.
• Stir a teensy pinch of warming spices like cinnamon and nutmeg or blends like smoky bahārāt, ras el hanout, or pumpkin spice. This is especially great with some crumbled feta on top.
• Sauté a diced apple or fennel bulb with the onions and carrots.
• Go wild with garnishes! Swap woody herbs for tender varieties like parsley or cilantro, add a squeeze of lime juice, or top with toasted pepitas.
• Add some apple cider and a nub of cream cheese at the end à la Panera Bread.

You can refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. You can make the soup a few days ahead of time; just skip any coconut milk or cream drizzle until you reheat for serving.

I like to make a double batch and freeze half — you can even add different flavorings (listed above!) once you thaw it later on for a different soup experience.

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