Can I use pre-cut butternut squash?

Absolutely! While it's generally more expensive to buy pre-cut produce at the supermarket, it can be a huge time-saver, especially with large, unwieldy vegetables like butternut squash. Peeling, seeding, and chopping a whole butternut squash is a chore, so ready-to-cook cubes are a great shortcut. The key is to make sure the package is very fresh. The grocer's rule is "first in, first out" so the freshest package will typically be towards the back of the shelf.

Can butternut squash soup be frozen?

Yes, the soup can be frozen, without the cream, for up to 3 months. Defrost in the refrigerator for 12 hours and then reheat on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Can I make butternut squash soup ahead of time?

Yes, it's an excellent make-ahead dish. It can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container. In fact, letting the soup sit for a day or two can enhance its flavors as the ingredients meld together. When ready to serve, gently reheat the soup over low heat, stirring occasionally.

Butternut Squash Soup - Once Upon a Chef

Butternut Squash Soup

By Jenn Segal

Effortlessly easy and irresistibly silky, this butternut squash soup is brimming with naturally sweet and savory flavors, making it essential comfort food for crisp fall days.

Servings: 6 to 8

Cook Time: 35 Minutes

Total Time: 50 Minutes

Ingredients

2½ pounds pre-cut butternut squash (7 to 8 cups, cubed)
1 red bell pepper, roughly chopped
1 medium yellow onion, roughly chopped
3 cloves garlic, smashed and peeled
7 cups water
1 tablespoon salt
2 tablespoons sugar
¾ cup heavy cream, plus more for serving
1 teaspoon chopped fresh thyme (or 1 teaspoon curry powder, for a different flavor profile)

Instructions

Combine the squash, pepper, onion, garlic, water, salt, and sugar in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes
Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Mix in the thyme (or curry powder), then taste and adjust seasoning (depending on the sweetness of the vegetables, you may need a touch more sugar). Ladle the soup into bowls, drizzle with more cream if desired, and serve.
Make-Ahead/Freezer-Friendly Instructions: The soup can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container. It can also be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Pair with

Nutrition Information

Per serving (6 servings)
Calories: 217
Fat: 11 g
Saturated fat: 7 g
Carbohydrates: 31 g
Sugar: 11 g
Fiber: 5 g
Protein: 3 g
Sodium: 1192 mg
Cholesterol: 34 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.