The Easiest Butternut Squash Soup
There’s something about fall that always brings me back to this butternut squash soup. It’s one of the simplest recipes I make, yet it tastes like something you’d simmer all afternoon. This is my go-to version, with minimal ingredients, natural creaminess, and crave-worthy warm and cozy flavors. It also happens to be my very first recipe post on Many Escapes, which feels fitting because I’ve been making it on repeat for years.
What I love most is how easy it is: roast the squash, sauté a few aromatics, blend, and you’re done. It’s healthy, comforting, and perfect for a weeknight dinner.
If you like to pair your meals with a glass of wine, this soup works well with Greco di Tufo, a vibrant white wine from Campania in Italy. Its medium body and bright acidity complement the soup’s richness beautifully.
Scroll down for the full recipe. I hope it becomes a fall staple in your home too.
Recipe
Cut a butternut squash in half and place flat on a baking sheet with about 1 inch of water. Roast at 425°F for 45 minutes, or until the center is soft. Cool slightly.
Heat 2 Tbsp of olive oil in a Dutch oven. Chop and add one onion, 3–4 cloves of garlic, and a 1-inch cube of ginger. Sauté until soft, being careful not to burn.
Remove the seeds from the squash, scoop out the flesh, and add it to the pot. Stir in 4 cups of vegetable or chicken broth and salt to taste.
Simmer for 30 minutes. Let the soup cool slightly before blending until smooth (using a blender or immersion blender).
Serve with a glass of Greco di Tufo, or another drink of choice.
Looking for more recipe ideas? Check out some of my favorite cookbooks.
