This gluten-free butternut squash soup is the ultimate creamy, velvety, comfort food!
It’s Sunday! And you know what Sunday means? Another installment of SOUPER SUNDAY! Yesss. 🙌
I already loved everything about Sundays, but this whole Souper Sunday element has taken my Sunday infatuation to a whole new level.
On the menu this week: Dreamy, creamy, Butternut Squash Soup.
I know, I know. There are thousands upon thousands of Butternut Squash Soup recipes out there – and I’ve tried a lot of them – so why share another? Because, I assure you, this is the only one you’ll ever need. It’s to die for!
This recipe comes from our dear friend Braden, and before I say anything else I must let it be known that Braden is a phenomenal cook. When him and his wife invite us over for dinner, I am always eagerly counting down every second until it’s feasting time. 🍴 While he is an extremely talented architect as well and probably won’t be leaving that profession anytime soon, I will just state for the record that I would be one of the first to invest if he were to open up a restaurant. Just sayin’.
Anyways. Braden passed this recipe on to Anthony and I about 5 years ago, and it has become an absolute staple in our household. For us, the first crisp fall day is ALWAYS spent running to the store, buying a butternut squash or two, and whipping up a big batch of this soup.
Over the years we’ve tweaked just a few things in the original recipe – a little less curry for Anthony, the addition of rosemary for me, and a little extra wine for, well, everyone – but the base remains the same, which is 110% fall squash deliciousness.
As far as soups go, I must say this one is pretty darn simple to make. Okay, so it’s not quite as easy as Meg’s Chicken Chili, but as far as fancy soups go, it’s an absolute cinch.
Since all of the veggies in this soup will get blended together in the end, you can chop the veggies and apple very coarsely. No need for worrying about a fine dice for this soup! Coarsely chopping will, however, increase the simmer time a bit in order to get all of the vegetables cooked down, so just choose where you want to save your time: on the front end (chopping everything finely), or on the back end (simmer time). Personally, I’ll always go with the hands-off option. Lazy cook? Who? Me? 😉
Speaking of lazy, I also love that you can just throw the carrots and apples right on in without peeling them! Just make sure you wash them really, really well first. And BONUS: extra fiber! (My almost 30 is showing again, isn’t it?! 👵)
One absolute MUST for this recipe? An immersion blender. Sure, it may seem like a somewhat frivolous kitchen tool, but if you make soups or homemade dressings often, it is worth every penny to have one in your kitchen appliance arsenal. It will ALSO save you from having orange soup splattered over every surface in your kitchen, countless expletives being spoken, and what feels like years of uncovering aforementioned orange soup splatters in the darndest of places.
Not that I know ANYTHING about that. 😳 I in no way purchased our beloved immersion blender as a one-click Amazon purchase in a fit of rage after such an explosion. Me? Way too level headed for that. Ahem. (…Best purchase I ever made.)
You can, of course, use a blender to puree the soup at the end instead of an immersion blender, but a word to the wise: hold on to the lid of that sucker TIGHTLY.
While I love, love, love the deep, warm flavors of this butternut squash soup: notes of coriander, curry, and a subtle hint of rosemary and cinnamon, I must admit that I have one small qualm with it. There’s nothing to chew! And I’m definitely a chewer. To me, a meal isn’t a meal to me unless some chomping is done.
But don’t you worry: I’ve found ways around this “problem.” Toppings! I love to add parmesan cheese and pepitas to the top of the soup, giving it the perfect amount of texture and crunch. Just what the chompers ordered! I also love eating rosemary roasted potatoes on the side of the soup and/or dipping them straight into the butternuty goodness. Sounds weird but → omg, epic.
If you are one of those people that doesn’t need to chew to fill up (I’m totally jealous) but still want to add some flair to your soup, add a small sprig of rosemary to the top. How beautiful would that be to serve at a dinner party or at the start of your Thanksgiving feast? So fancy-schmancy! 💁
This butternut squash soup also freezes beautifully. We usually whip up a double batch, and then freeze all of the leftovers in individual portions to take to work for lunch or heat up on a rainy day. And it tastes just as good as the day it was made! The soup that keeps on giving. Gotta love that.
You and me? We owe Braden BIG TIME for this one. Thanks, Brades! xo.
- 2 Tablespoons olive oil
- ¾ cup white wine (optional)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 1 butternut squash, peeled, seeded, cut into 1-inch cubes
- 6 cups gluten-free low-sodium chicken stock (or vegetable stock)
- 2 large or 3 small/medium apples*, cored and chopped
- 1 Tablespoon curry powder
- ½ teaspoon coriander
- ½ teaspoon cinnamon
- 1 large sprig of fresh rosemary
- 1 teaspoon salt (plus more to taste)
- 1 teaspoon cracked pepper
- ½ cup half and half, plus a little extra for garnish
- 2 Tablespoons honey
- In a large soup pot, saute the onion and garlic in olive oil until soft, about 5 minutes. Add the wine, and continue stirring while some of the alcohol cooks off, about 2-3 minutes.
- Add the carrots, squash, stock, apples, spices, and rosemary sprig, and bring to a boil. Simmer covered until the butternut squash is soft and tender, about 30 minutes.
- Remove the soup from the heat, remove the sprig of rosemary from it, and let it cool a little while - about 10 minutes. Using an immersion blender, submerge it in the soup and blend everything smooth. If not, pour the soup into the blender and batches, and blend until smooth, returning to the soup pot when finished. TIP: Hold the lid of the blender on TIGHTLY when blending!
- Once smooth, return the soup pot to the stove and place over medium heat. Once the soup has warmed back up a bit, and add the half & half and honey. Salt and pepper to taste.
- Get fancy and dollop a slick design of half and half on top, add a sprig of rosemary, or top with parmesan cheese and pepitas, and enjoy!
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