Butternut Squash Soup Recipe For Two

Creamy Butternut Squash Soup is the perfect cold weather soup that is also super easy to make. Although when searching for a recipe to make this common Fall and Winter soup, you will most likely only find large batch recipes that are intended to provide 6-8 servings.

However this recipe is specifically designed to serve two generous bowls of soup. Therefore, if you are eating it the soup as the main dish, that should leave you with no leftovers.

Although if you are eating it as the first course to a larger meal, then you will be lucky enough to have a little leftover soup that you can eat the next day or freeze for later use. And we all know that soups get better after a day in the refrigerator.

But the best part about this recipe is that it is made without turning on the oven. Instead, the butternut squash gets roasted in a skillet.

This allows you to get the added flavors of the roasted squash, in a fraction of the time that it would take to roast in the oven. Then once it is nice and tender the remaining ingredients are added to complete the recipe.

Then place the cooked contents in a large food processor or a high powered blender, along with some half and half. Once the soup is nice and smooth you are ready to eat!

How To Cut Butternut Squash

However before you can make your soup you must do the daunting task of peeling and cubing the squash. Although, if you prefer you can skip this process and purchase already peeled and cubed butternut squash in the produce section of your grocery store.

Although this is a huge convenience, it is also expensive compared to purchasing a whole butternut squash. I purchased a large 3 pound squash for a total of $1.29 and was able to use it to make not only this soup recipe but also Ground Turkey & Butternut Squash Skillet Recipe and Sheet Pan Sausage & Squash.

And as long as you have a sharp knife and vegetable peeler, the process isn’t so difficult. Start by washing the exterior of the squash to remove any dirt.

Then follow these tips to peel and cube the squash:

1. Cut the stem off the squash. Then cut the bottom of the squash so that it sits flat on the cutting board.
2. Then cut the squash in half lengthwise from top to bottom.
3. Use a metal spoon to scoop out the seeds and fibers from the center of each half and discard.
4. Then peel the squash using a vegetable peeler until the orange flesh is visible.
5. Cut the squash into 1-inch thick slices. Then stack the slices and cut them into 1-inch cubes.

Tips For Peeling & Cutting Butternut Squash

• For easier peeling, you can microwave the squash for 2-3 minutes before peeling it.
• If you are using a butternut squash that is very large, you may want to cut it into quarters before peeling and dicing it.
• If you are not going to use the diced squash right away, you can store it in an airtight container in the refrigerator for up to 3 days.

Once the squash is peeled and cubed, you are ready to make your soup for two.

Creamy Butternut Squash Soup Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 3 Tbsp. Unsalted butter
• 1 lb. Butternut squash, cubed
• 1 Tbsp. Light brown sugar
• 1/4 tsp. Cinnamon
• 1 1/2 cups Vegetable broth
• 1/4 tsp. Cayenne pepper
• 1/4 tsp. Nutmeg
• Salt & pepper, to taste
• 1/2 cup Half & half

INSTRUCTIONS

The first step in making this creamy butternut squash soup recipe is to peel and slice the squash. However, you can skip this step if you purchase the squash already peeled and cubed for you at the grocery.

Otherwise, take a large, sharp knife to a small whole butternut squash and cut off the top stem and bottom section so that the squash can sit flat on your cutting board.

Then, with the squash sitting upright, run your knife down the center to make two long halves. Use a large spoon to remove the seeds and pulp from the center of each half.

*An alternative method is to soften the butternut squash before cutting it by placing it in the microwave for 5-8 minutes on high heat setting. Then cut the squash in half and remove the seeds and pulp.

Next, peel each side until the flesh is bright orange in color. You don’t want to leave any of the layers of the skin attached to the squash or your soup may seem bitter.

After peeling, use a sharp knife to cut the squash into 1-2 inch cubes. The smaller the pieces, the faster that your soup will cook.

Cooking Instructions To Make Butternut Squash Soup

In a large, deep sided skillet or pot melt the butter over medium heat. Then add the butternut squash, brown sugar, and cinnamon and mix well.

Cover the pan and cook for 20 – 25 minutes until the squash is tender. Be sure to flip the squash a few times during the cooking process.

Once the butternut squash is fork tender mash it with a potato masher. You don’t have to make it into a puree, but you want to make sure all of the large chunks are soft enough to mash easily.

Then add the broth, cayenne pepper, nutmeg, and salt & pepper to the skillet.

Cover the pan and let the mixture simmer for 5 minutes. Then transfer the ingredients to a large mouth food processor or high-powered blender and pulse until smooth.

Be sure to not over fill your food processor or blender with the mixture. Doing so will result in the contents exploding out of the top and making a huge mess in your kitchen.

Therefore be sure to fill your container only half full, working in batches if needed. Then add the half and half to the blender and pulse again until the ingredients are well incorporated.

Serve immediately or place the soup back in the pan over low heat until ready to serve.

Suggested Toppings For Butternut Squash Soup

Although you can serve the butternut squash soup as is, adding a few toppings can add a little texture to the soup and make it taste extra delicious.

My suggested toppings for butternut squash soup:

• Croutons
• Toasted Pepitas (green pumpkin seeds)
• Sunflower Seeds
• Half and Half or Extra Virgin Olive Oil drizzled on top
• Sour cream
• Chives
• Bacon bits
• Goat cheese

I am sure you can think of other delicious toppings to add to your soup, but at least you have a few ideas already!

What To Serve With Butternut Squash Soup

The best thing about this soup is that it can be served as a stand alone main dish recipe. However, sometimes you might prefer to serve it alongside another dish or to serve it as an appetizer.

In that case, here are a few recipe inspirations that pair nicely with this classic comfort food recipe.

• French Bread
• Texas Roadhouse Copycat Rolls
• Wild Rice Salad
• Roasted Brussels Sprouts With Bacon
• French Dip Sandwiches
• Slow Cooker Pulled Pork
• Turkey Breast Roast
• Creamy Chicken Parmesan Pasta

Enjoy! Mary

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