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Pioneer Woman Butternut Squash Soup

Pioneer Woman Butternut Squash Soup - recipe card
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This velvety butternut squash soup is a comforting classic, enriched with sweet roasted squash, sautéed aromatics, and a touch of cream. The roasting process deepens the squash’s natural sweetness, while a hint of nutmeg and fresh thyme adds warmth and complexity. Perfect for a cozy autumn meal or a first course at a dinner party.

Ingredients

Scale
  • 1 medium (about 2 lb / 900 g) butternut squash, halved lengthwise and seeded
  • 2 tbsp olive oil, divided
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp freshly ground black pepper, plus more to taste
  • 1 tbsp unsalted butter
  • 1/2 cup yellow onion, finely diced (about 1/2 medium onion)
  • 2 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1/4 tsp ground nutmeg
  • 1 tbsp fresh thyme leaves, plus extra for garnish
  • 1/4 cup pumpkin seeds (pepitas), toasted for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place the halved butternut squash cut-side up on the prepared sheet. Brush the cut sides with 1 tablespoon of the olive oil and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of black pepper.
  2. Roast the squash for 35 to 40 minutes, until the flesh is completely tender when pierced with a fork. The internal temperature of the thickest part should reach about 200°F (93°C) for full gelatinization of starches, which yields a silkier soup. If you don’t have a thermometer, the fork should meet no resistance.
  3. Remove the squash from the oven and set aside to cool until cool enough to handle, about 10 minutes. While the squash cools, prepare the aromatics.
  4. Place a large heavy-bottomed pot or Dutch oven over medium heat. Add the remaining 1 tablespoon of olive oil and the butter. When the butter has melted and the foam begins to subside, add the diced onion. Cook, stirring frequently, for 5 to 7 minutes, until the onion is translucent and just starting to brown at the edges. This step builds a savory base that balances the squash’s sweetness.
  5. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning. The garlic should sizzle immediately but not brown; if it starts to color, reduce the heat slightly. Immediately pour in 1 cup of the vegetable broth and scrape the bottom of the pot with a wooden spoon to deglaze any browned bits, which add depth to the final soup.
  6. Once the squash is cool enough to handle, use a large spoon to scoop the flesh out of the skin. Discard the skin. Add the roasted squash to the pot along with the remaining 3 cups of vegetable broth. Stir to combine, breaking up the squash into large chunks.
  7. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer gently for 10 minutes. This allows the flavors to meld. Do not let it boil vigorously, as that can cause the cream to separate later.
  8. Carefully puree the soup using an immersion blender directly in the pot until completely smooth, about 2 minutes. If using a countertop blender, work in batches and fill the blender only halfway, holding the lid down with a towel to prevent splatters. Blend until velvety smooth.
  9. Return the pot to medium-low heat. Stir in the heavy cream, ground nutmeg, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the fresh thyme leaves. Simmer for 5 minutes, stirring occasionally, until the soup is heated through and flavors have melded. Do not boil after adding cream; it will cause a grainy texture.
  10. Taste and adjust seasoning with more salt and pepper if needed. The soup should have a creamy, spoon-coating consistency; if too thick, thin with a little extra broth or water. If too thin, simmer gently for a few more minutes to reduce.
  11. Ladle into warm bowls and garnish each with a drizzle of heavy cream or a sprinkle of toasted pumpkin seeds and a few fresh thyme leaves. Serve immediately.

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Freezing: This soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving 1 inch of headspace for expansion. Reheating: Thaw overnight in the refrigerator, then reheat on the stovetop over medium heat, stirring occasionally until heated through, or in a microwave on high in 1-minute intervals, stirring between. If the soup thickens after chilling, add a splash of broth or water to reach the desired consistency.

Nutrition

Keywords: butternut squash soup, roasted butternut squash, creamy squash soup, fall soup, easy soup, vegetarian soup, gluten free soup, first course, comfort food

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