Description
Butternut Squash Vegetable Soup
As the weather cools down, there’s nothing better than a hearty, immune-boosting bowl of soup! This butternut squash vegetable soup combines sweet butternut squash, nutrient-rich kale, and hearty cauliflower rice, all simmered together with warming spices like garlic and ginger. Inspired by my recent travels to Paris, this soup brings a variety of textures and vibrant flavors that will comfort you from the inside out. Easy to make and allergy-friendly, it’s the perfect dish to warm up your week!
1 medium onion, chopped
1 cup celery, sliced
6 cups butternut squash, cubed
3 garlic cloves, chopped
1 tsp grated fresh ginger
1 tbsp fresh sage, chopped
1/2 tbsp rosemary, minced
4 cups bone or vegetable broth
1 cup carrots, sliced
1 1/4 cups cauliflower rice
2 cups baby kale
Directions:
1. Sauté onion and celery in oil for 5 min.
2. Add squash; cook 4 min.
3. Add garlic, ginger, sage, rosemary; cook 30 sec.
4. Add broth; simmer 10 min.
5. Add carrots, cauliflower rice; simmer 4 min.
6. Add kale; simmer 3 min.
Prep Time: 20 min
Kcal: 180
Step-by-Step Guide
Follow these detailed instructions for perfect soup every time. Start by heating 2 tablespoons of olive oil in a large Dutch oven or stockpot over medium heat. Add the chopped onion and sliced celery, sautéing for 5 minutes until softened and fragrant. Next, add the cubed butternut squash and cook for another 4 minutes, stirring occasionally to allow the squash to begin caramelizing slightly. Stir in the garlic, ginger, sage, and rosemary, cooking for just 30 seconds until aromatic—be careful not to burn the garlic. Pour in the 4 cups of broth, bring to a boil, then reduce heat to a simmer for 10 minutes, or until the squash is fork-tender. Add the sliced carrots and cauliflower rice, simmering for 4 more minutes. Finally, stir in the baby kale and simmer for an additional 3 minutes until the kale is wilted but still vibrant. Season with salt and pepper to taste.
Serving Suggestions
This versatile soup pairs beautifully with various toppings and sides. For a creamy finish, add a dollop of plain Greek yogurt or coconut cream. A sprinkle of toasted pumpkin seeds or crumbled feta cheese adds delightful texture and saltiness. Serve alongside a crusty whole-grain baguette for dipping or a simple side salad for a complete, satisfying meal. For extra protein, consider adding shredded rotisserie chicken or canned white beans during the final simmer.
How-to Summary
Sauté onion and celery. Cook squash briefly. Bloom garlic, ginger, and herbs. Simmer squash in broth until tender. Add carrots and cauliflower rice. Finish by wilting kale. Season and serve.
Frequently Asked Questions
Can I make this soup in advance? Yes, this soup stores exceptionally well. Let it cool completely before refrigerating in an airtight container for up to 4 days. The flavors often deepen overnight.
Can I use frozen butternut squash? Absolutely. Frozen pre-cubed squash is a great time-saver. There’s no need to thaw it; just add it directly to the pot, though you may need to extend the initial simmering time by a few minutes.
How can I make this soup creamier? For a silky, creamy texture without dairy, blend half of the soup with an immersion blender or standard blender before adding the carrots, cauliflower rice, and kale. Then return it to the pot and proceed.
What’s the best substitute for kale? Spinach or Swiss chard are excellent alternatives. Add spinach at the very end, just until wilted. For heartier chard, add the stems with the carrots and the leaves with the kale.
Is this soup freezer-friendly? It freezes very well. Omit the kale if freezing, as it can become mushy. Freeze the base soup for up to 3 months. Thaw overnight in the fridge, reheat, and add fresh kale when serving.
Common Mistakes to Avoid
Avoid overcooking the garlic and ginger in the first step, as they can turn bitter quickly—30 seconds is sufficient. Do not skip the step of briefly cooking the squash before adding liquid; this step builds foundational flavor. Ensure not to overcook the kale; it should be just wilted to retain nutrients and texture. Finally, always taste and season with salt at the end, as broth saltiness varies widely.
Conclusion
This Butternut Squash Vegetable Soup is more than just a meal; it’s a bowl of comforting, nutrient-dense warmth perfect for chilly days. Its simple preparation, flexible ingredients, and vibrant flavors make it a reliable staple for any home cook. By following this enhanced guide, you can avoid common pitfalls and tailor the soup to your preferences. We hope this recipe becomes a cherished part of your seasonal cooking rotation, offering both nourishment and delicious comfort with every spoonful.