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Hey there, soup lovers!
Get ready for a warm and cozy treat! Today, I’m excited to share my favorite Dutch oven butternut squash soup recipe.
It’s creamy, filled with flavor, and perfect for those chilly days.
Plus, it’s super easy to whip up!
Let’s dive in and make some deliciousness together!
Possible Ingredient Alternatives
Butternut squash can be replaced with pumpkin or sweet potato for a similar texture and flavor profile. Both alternatives offer comparable nutritional benefits and are widely available. Adjust cooking time as needed, as sweet potatoes may cook faster than butternut squash.
Heavy cream can be substituted with coconut milk for a dairy-free option. This swap maintains the soup’s creamy consistency while adding a subtle coconut flavor that complements the other ingredients. Use the same amount of coconut milk as called for in the recipe.
Brown sugar can be replaced with coconut sugar or date syrup for a less processed sweetener. These alternatives provide similar sweetness levels and offer additional minerals. Use the same amount as the recipe specifies for brown sugar, adjusting to taste if needed. When using date syrup, reduce the amount of liquid in the recipe slightly to maintain the desired consistency.
Preparation Time | 15-25 minutes |
Cooking Time | 45-70 minutes |
Total Time | 60-95 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 10-15 g
- Fat: 90-100 g
- Carbohydrates: 220-250 g
Ingredients
- 4 to 5 pounds butternut squash
- 4 tablespoons olive oil, separated
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons butter
- 2 large carrots, cut into cubes
- 2 medium white onions, peeled and quartered
- 3 apples, cored and chopped
- 1/3 cup brown sugar, loosely packed
- 2 tablespoons honey
- 1 tablespoon fresh thyme leaves
- 2 1/2 teaspoons pumpkin pie spice
- 2 to 3 cups vegetable or chicken broth
- 1/2 to 1 cup heavy cream
Step 1: Prepare and Roast the Squash
Begin by preheating your oven to 425°F (220°C).
Take a sharp knife and cut the squash lengthwise on a cutting board.
Use a spoon to scrape out the seeds and inner membranes.
Brush the “meat” of the squash with a light coat of 2 tablespoons olive oil, and season with salt and pepper.
Place the squash with the meat side down on a baking sheet and roast in the preheated oven for approximately 45 minutes to an hour, depending on the squash’s size.
It’s done when the outer skin is browning and fork-tender.
Step 2: Scoop Out the Squash Flesh
After roasting, flip the squash over; it should appear slightly caramelized.
Use a fork and/or spoon to scoop out the inner meat of the squash, then set it aside for later use in the soup.
Step 3: Saute Vegetables
Cut the carrots into even-sized chunks and quarter the white onions, removing the outer skin.
In a Dutch oven on the stovetop, add butter and a drizzle of olive oil over medium heat.
Once the butter has melted, add in the carrot chunks and sauté for 5-10 minutes until they start to become tender.
Add the onion wedges and continue to sauté for another 5 minutes.
Step 4: Cook the Sweet and Spiced Mixture
Add the cored and diced apples to the Dutch oven.
As the apples begin to break down, introduce the honey, brown sugar, thyme, and pumpkin spice into the mixture.
Stir and let everything cook together for about 3 minutes.
Step 5: Blend the Soup
Add the roasted squash flesh and 2 cups of stock to the pot.
Using an immersion blender, blend the soup until smooth.
If needed, add more stock gradually to achieve your desired thickness.
Blend well after each addition to ensure smooth consistency.
Step 6: Finish and Serve the Soup
Stir in the heavy cream to add richness and flavor.
Once mixed, serve the soup hot with your choice of toppings such as croutons, a drizzle of cream, or chopped herbs.
Enjoy your homemade squash soup!