Name: Ultra Creamy Butternut Squash Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 tbsp olive oil; 1 yellow onion; 1 tsp kosher salt; 0.5 tsp black pepper; 0.5 tsp nutmeg powder; 3 carrots; 2 ribs celery; 3 clove garlic; 1 butternut squash; 1 Yukon gold potato; 4 cups vegetable broth; 0.25 tsp cayenne powder; 0.5 cup heavy cream; 1 tbsp maple syrup; 0.5 lemon juice

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Ultra Creamy Butternut Squash Soup

Browndis

Ingredients

Warning0 allergens identified

Instructions

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Instructions

In a large pot over medium heat, gently melt the butter with the olive oil, making sure the butter does not brown. Add onion, carrots, and celery, and sauté until softened, 6–7 minutes. Stir in the garlic and cook for 1 minute.

Add the butternut squash, potato, salt, black pepper, nutmeg, and cayenne (if using). Stir to coat the vegetables.

Pour in the broth. Bring to a boil, then reduce heat and simmer 20–25 minutes, until the squash and potato are fork-tender.

Blend the soup until smooth and creamy. Use an immersion blender directly in the pot, or carefully transfer the soup to a blender in batches. If using a blender, return the pureed soup to the pot once blended.

Stir in the cream, maple syrup, and lemon juice. Taste and adjust seasoning with additional salt and black pepper, if needed.

Ladle into bowls and serve hot with your favorite toppings.

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Tips & Tricks (5)

Roast Your Squash for Deeper Flavor 🔥
Cut butternut squash in half, roast at 400°F for 25-30 minutes before scooping, which concentrates its natural sugars and creates a richer, caramelized base for your soup.
Caramelize Aromatics First 🧅
Take time to slowly cook onions, carrots, and celery in butter over medium heat for 8-10 minutes until deeply golden—this builds a sweet, savory foundation that elevates the entire soup.
Blend in Stages for Silky Texture 🌀
Use an immersion blender and work in batches, blending until completely smooth, then pass through a fine-mesh strainer for that restaurant-quality velvety consistency.
Balance Sweetness with Acidity 🍋
Add lemon juice gradually at the end, tasting as you go—it brightens the richness and prevents the maple syrup from making the soup taste one-dimensionally sweet.
Temper Cream to Prevent Curdling ✨
Warm the heavy cream separately and slowly whisk it into the hot soup off the heat, rather than pouring it directly, ensuring a silky finish without any separation.