Butternut Squash Soup

Butternut squash soup full of fresh onions, potatoes, carrots, butternut squash, and celery. Added spices of nutmeg, cinnamon, and cloves, makes this a perfect autumn soup!

What better way to ring in the fall season than by making a hearty soup, and that’s good for you too! Also did I mention that it is dairy free! It’s all made with vegetable stock so it’s vegan friendly too.

I love soup season!!! It may be one of the many reasons I love the fall so much. There is just something so soothing to my soul when I am making a big batch of soup. 

 First, it is very satisfying to be making something that I know will feed me throughout the week for lunches and dinners. Second, it makes the house smell soooo good! You don’t even need those fall scented candles when you have this soup simmering on the stove!

Besides a little prep work with chopping up all the vegetables, this is pretty simple to make. You don’t even have to make the chopping pretty because it will all get blended in the end. 

I really love to make all my soups in my big Lodge Dutch Oven but you can use whatever big pot you have on hand!

Check out some more fall favorite recipes!

Hearty Black Bean Chili: A hearty homemade chili made with black beans and corn. Slowly simmered together for a smokey flavor.

Pasta Fagioli: A hearty Pasta Fagioli soup that is loaded with beans, veggies, and ground turkey.  A perfect comfort soup for those chilly days! 

Zuppa Toscana Soup: A creamy soup with sausage, potatoes, and kale. A healthy and hearty soup for those cold weather days!

Chicken Tortilla Soup: Chicken tortilla soup made with shredded chicken, loads of veggies, crispy tortilla strips and a savory broth. Made in the slow cooker for a deliciously easy weeknight meal. 

Mac and Cheese Soup: Homemade creamy mac and cheese soup. Bacon, garlic, and onions are cooked in for a savory comfort food dish.

Pumpkin Squares: Moist cake like pumpkin squares with a whipped cream cheese frosting. These squares are the perfect autumn dessert that will feed a crowd!

Pumpkin Muffins: Light and fluffy, easy pumpkin muffins. A streusel topping makes these taste like they are straight from the bakery. 

Ingredients for Butternut Squash Soup

Butternut Squash: Two medium butternut squash, peeled, de seeded and cubed.

Potatoes: Russet potatoes are best in this recipe. Other potatoes that would taste ok would be yellow, white, or red, just make sure to peel them.

Carrots: Peeled and chopped. Any kind of carrots can be used.

Celery Stalks: Chopped up, discard both of the ends.

Onion: Chopped up, skin removed. Almost any kind of onion is ok here, white, sweet, yellow, or even red. It all gets blended so it just depends on what flavor you want.

Vegetable Stock: The base of the soup. Using vegetable stock makes this soup vegan friendly. However you can use a chicken stock if you choose.

Olive Oil: Used in the steps to cook the veggies in the big pot in the first steps.

Salt: Added for flavor, use a good quality salt, like fresh ground Himalayan Sea Salt.

Black Pepper: Adds a bit of kick to the soup. Also use a good quality like fresh ground peppercorn.

Nutmeg, Cloves, Cinnamon, Parsley: Added for the warm and sweet flavors. The fall flavors!

How to make Butternut Squash Soup

Prep all the vegetables by peeling and chopping or cubing up in small pieces.

Heat up 4 Tablespoons olive oil in a large dutch oven or stock pot.

Add the vegetables to the pot and cook for 5 minutes.

Add the 6 cups of vegetable stock and bring to a boil. Make sure the stock covers the veggies.

Reduce heat, cover, and simmer for 40 minutes until veggies are tender.

Take off heat after 40 minutes and let cool for at least an hour or so.

After it has cooled a bit, transfer to a blender and blend until smooth.

Add back to the dutch oven or stock pot and heat back up over low heat.

Add in the salt, black pepper, nutmeg, cloves, cinnamon, and parsley and stir in.

Serve with some warm sourdough bread or warm garlic bread! YUMMM!

How to make The BEST garlic bread to dip in the Butternut Squash Soup!

I love to make my own homemade garlic bread! Just grab yourself a loaf of fresh French bread or sourdough bread.

Slice it up into 1 inch pieces.

Spread butter on one side of each piece, also add garlic salt on top of the buttered piece.

Broil them in the oven for a minute or so, watch closely so they don’t burn! It goes fast!

My new favorite is throwing the slices in the air fryer for a minute or so! WOW! I set the air fryer to 400 degrees F. and put them in for one minute and then check to see how crispy they are. This way is so fast because the air fryer heats up so fast! Also, making it this way, makes the bread crispy all around.

To make life simpler, I almost always have a loaf of French bread in my freezer. Then when I decide I want garlic bread, I just defrost it, and follow the steps above!

If you want to make sourdough bread with the Butternut Squash Soup, check out this video from my cousins at Heartway Farms!

Don’t forget Desserts!

Apple Pie Bars: Homemade apple pie bars, all done in a sheet pan. Made with apples, cinnamon, and a flaky pie crust, this will feed the whole family!

Homemade Cinnamon Rolls: Perfectly soft and chewy homemade cinnamon rolls.  A breakfast treat filled with cinnamon swirl and topped with cream cheese frosting. 

Cream Puffs: Light and fluffy homemade cream puffs with a vanilla cream filling. Easy pastry dessert that everyone will love. 

Scotcharoos: Scotcharoos are a rice krispie treat made with peanut butter and topped with a chocolate butterscotch mix. With only 6 ingredients these are super easy to make!

Vanilla Cupcakes: Moist vanilla cupcakes that are topped with a buttercream frosting. These are so easy to make from scratch using simple ingredients. 

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