There’s something so comforting about a warm, hearty bowl of soup on a chilly day, isn’t there? Today, I’m thrilled to share with you my Homestead Butternut Squash Soup Recipe, a dish that’s not only delicious but also packed with wholesome ingredients to nourish your family. This recipe is perfect for those looking for easy, comforting meals that don’t compromise on flavor. Plus, it’s a great addition to your collection of quick family dinners and easy pasta recipes for those busy weeknights.
Why You’ll Love This Recipe
- It’s incredibly easy to make, perfect for a 30-minute meal or a weeknight dinner idea.
- The combination of roasted butternut squash, garlic, and spices creates a rich, creamy flavor without needing heavy cream.
- You can customize it with your favorite toppings, making it a versatile option for everyone.
- It’s a great way to use up butternut squash and enjoy it in a comforting, warming bowl of goodness.
Ingredients
Here’s what you’ll need for this delicious Homestead Butternut Squash Soup:
- half a butternut squash, with seeds removed
- 1 yellow onion
- 1 whole head garlic
- Drizzle of olive oil
- 1 tablespoon salt, plus more to taste
- 1 teaspoon sage
- 1/2 t pepper
- 1 teaspoon ginger
- pinch of cinnamon
- 4 cups bone broth
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to make this Homestead Butternut Squash Soup. It’s a straightforward process that yields amazing results!
- Preheat your oven to 375 degrees F.
- Peel the onion and cut it in half. Chop the tip off the head of garlic, exposing the garlic cloves but leaving the rest intact.
- On a baking dish, place the halved onion and garlic head, and drizzle with olive oil.
- On another baking dish, place the half butternut squash, with the squash side facing up. Drizzle with olive oil and a pinch of salt.
- Bake the onion, garlic, and squash at 375 degrees for 20-30 minutes, or until softened.
- Once finished, let cool slightly. Remove the garlic cloves by pinching the head of garlic until they fall out. Then scoop out the butternut squash away from the skin (it should be nice and soft now and easy to separate).
- Place the onion, garlic, and squash in a Dutch oven or InstantPot. Add the bone broth. Now, this is the fun part: use an immersion blender to blend them all together. Keep blending until smooth.
- Add the seasonings: salt, pepper, sage, ginger, and cinnamon. Sauté on medium heat for 20 minutes until warm.
Pro Tips for Making the Recipe
Here are some tips to make this recipe even better:
- If you prefer a creamier soup, you can add a splash of heavy cream or coconut milk.
- For an extra boost of flavor, roast the squash and garlic a day ahead of time and store them in the fridge until you’re ready to blend.
- Don’t be shy with the spices—adjust them to your liking for the perfect flavor profile.
- Consider adding a sprinkle of nutmeg for an extra warm, aromatic flavor.
How to Serve
Serving this soup is where you can get creative! Here are a few ideas:
- Serve with freshly shredded cheese on top for a creamy, indulgent touch.
- Pair it with a slice of sourdough bread for dipping into the soup.
- Add some crispy bacon bits on top for a smoky, savory flavor.
- Try adding a dollop of sour cream or a sprinkle of fresh herbs like parsley or sage.
Make Ahead and Storage
This soup is a great make-ahead option for busy families. Here’s how to store it:
- Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 5 days.
- For longer storage, freeze the soup in an airtight container or freezer-safe bag for up to 3 months. Simply thaw and reheat when you’re ready.
- Reheat gently on the stovetop or in the microwave until warmed through.
And there you have it—my Homestead Butternut Squash Soup Recipe that’s sure to become a family favorite! It’s perfect for cozy nights in, and the best part is how easy it is to make. If you’re looking for more delicious soup recipes, be sure to check out The Best Butternut Squash Soup and The Best Creamy Butternut Squash Soup for even more inspiration. Happy cooking!
Homestead Butternut Squash Soup
Ingredients
half a butternut squash, with seeds removed
- 1 medium yellow onion
- 1 whole head garlic
- 2 tablespoons olive oil drizzle
- 1 tablespoon salt plus more to taste
- 1 teaspoon sage
- 0.5 teaspoon black pepper
- 1 teaspoon ginger
- 0.25 teaspoon cinnamon pinch
- 4 cups bone broth
Instructions
- Preheat oven to 375°F. Peel onion and cut in half. Chop the tip off the garlic head, exposing cloves.
- Place onion and garlic on a baking dish, drizzle with olive oil. Place butternut squash on another dish, drizzle with olive oil and a pinch of salt.
- Bake onion, garlic, and squash at 375°F for 20-30 minutes until softened.
- Let cool slightly. Remove garlic cloves and scoop out squash flesh.
- Blend onion, garlic, and squash in a Dutch oven or InstantPot with bone broth until smooth.
- Add seasonings and simmer for 20 minutes. Serve with shredded cheese and sourdough bread.
