I love butternut squash soup! It’s one of my favorite fall and winter dishes and this sweet and smokey butternut squash soup is one of my favorite ways to prepare it. It’s hearty without being heavy and filled will delicious flavors!
I love to add homemade toasted bread croutons on top of my soups because it gives you something to soak up the soup with and adds some texture to the soup. This soup also gets a sprinkle of bacon! It’s sweet, smokey, savory and delicious!
I actually grew butternut squash in my garden this year and they were surprisingly a little tougher for me to grow. I ended up with only 3 squash out of the two plants I grew but I did have several little blossoms that I guess didn’t get pollinated. I think the location had alot to do with them not growing. They are the cutest things to see growing in a garden though so I think I will plant several more in the future.
Anyways, back to this soup. It does need to be pureed so plan on using an immersion blender or letting the soup cool slightly so you can use a regular blender.
What you need to make sweet and smokey butternut squash soup:
Serves 4
- 5 cups butternut squash – peeled and diced, this is roughly 1 large butternut squash
- 1 cup onion – diced
- 1/2 cup celery – diced
- 1 large gala apple – peeled, cored and diced
- 1 tablespoon olive oil
- 1 tablespoon salt
- 5 cups water
- 1/2 teaspoon smoked paprika
- dash of cayenne
- 1/2 teaspoon dried sage
- 2 tablespoons honey
- 2 tablespoon soy sauce
- 1 tablespoon sugar
- 1 cup milk or cream
Toppings:
- Toasted and buttered bread cut into chunks
- Cooked bacon – diced, or bacon bits will work too.
Instructions
- In a large stock pot, add butternut squash, onion, celery, apple, olive oil and salt and cook over medium-high heat for a few minutes or until the bottom of the pan starts to lightly brown.
- Add the water and stir.
- Add smoked paprika, cayenne pepper, dried sage, honey, soy sauce and sugar and bring to a boil then reduce to a low boil and cook for 10 minutes or until squash is softened.
- Add your milk or cream and use your immersion blender to blend the soup smooth.
- If using a blender, remove from heat and let cool slightly before blending so it doesn’t explode on you.
- Toast some bread and butter it then cut into chunks and place on top of soup along with bacon bits or cooked bacon.
Here are a few other ways I love to enjoy butternut squash:
- Garlic Basil Chicken with Butternut Squash noodles RECIPE HERE
- Butternut Indian Curry Soup RECIPE HERE
- Butternut Squash soup with Maple Butter Croutons RECIPE HERE
- Oven Baked Butternut Squash Fries RECIPE HERE
- Simply Delicious Roasted Butternut Squash RECIPE HERE
Sweet and Smokey Butternut Squash Soup
Ingredients
- 5 cups butternut squash – peeled and diced, this is roughly 1 large butternut squash
- 1 cup onion – diced
- 1/2 cup celery – diced
- 1 large gala apple – peeled, cored and diced
- 1 tablespoon olive oil
- 1 tablespoon salt
- 5 cups water
- 1/2 teaspoon smoked paprika
- dash of cayenne
- 1/2 teaspoon dried sage
- 2 tablespoons honey
- 2 tablespoon soy sauce
- 1 tablespoon sugar
- 1 cup milk or cream
- Toppings:
- Toasted and buttered bread cut into chunks
- Cooked bacon diced or bacon bits will work too.
Instructions
- In a large stock pot, add butternut squash, onion, celery, apple, olive oil and salt and cook over medium-high heat for a few minutes or until the bottom of the pan starts to lightly brown.
- Add the water and stir.
- Add smoked paprika, cayenne pepper, dried sage, honey, soy sauce and sugar and bring to a boil then reduce to a low boil and cook for 10 minutes or until squash is softened.
- Add your milk or cream and use your immersion blender to blend the soup smooth.
- If using a blender, remove from heat and let cool slightly before blending so it doesn’t explode on you.
- Toast some bread and butter it then cut into chunks and place on top of soup along with bacon bits or cooked bacon.