Vegetarian Butternut Squash Soup

This post has been sponsored by Vermont Creamery, but all opinions are my own.

It’s time to start thinking about holiday entertaining!

And I can’t think of anything, second perhaps to turkey, that says “the holidays” more than squash dishes. This Vegetarian Butternut Squash Soup is wonderfully easy to make, yet carries a surprising depth of flavor, especially by adding Vermont Creamery’s Crème Fraiche as a rich and velvety topping.

A dollop of Crème Fraiche luxuriously spiraled in among the vibrant autumn color of the soup is not only pleasing to the eye, but complementary as well, adding a touch of tangy indulgence to balance out the sweet buttery consistency of our favorite autumn vegetable.

Intrigued? Read on…

How to Make Butternut Squash Soup

The process of making this autumn squash soup has 3 folds.

First, you sauté your mirepoix (aka onion-celery-carrot combo). Second, you add in the butternut squash, a Granny smith apple (I’ll talk about this more below), vegetable stock, and seasonings. Then you let it simmer until butternut squash is fully softened, 20-25 minutes.

Finally, you puree all the softened veggies using an immersion blender or in a standing blender. This part is optional, but after I puree my soup I like to bring it to a boil to make sure it is smooth and velvety.

Sugar Free Butternut Squash Soup: Apple For Added Sweetness

If you have ever made butternut squash soup, you know that it could be somewhat bitter. You do need something sweet to offset the bitterness.

Up until last year, I always added a few tablespoons of maple syrup, but recently I read on a magazine that most people add in a tangy Granny Smith apple to the soup.

As I was getting ready for this recipe, I gave it a try and I thought it was a game changer. The sweet and sour taste of a Granny Smith balanced the bitterness beautifully. Plus, I didn’t have to add in any other sweeteners.

A Dollop Of Creme Fraiche to Finish It Off

I don’t know about you, but I think creme fraiche is one of those pleasures in life that is complementary to both savory and sweet dishes. As you can see in the photos, I drizzled each bowl with some creme fraiche for some added tang and creaminess.

If you are serving this easy butternut squash soup to your family during the holidays, don’t skip the creme fraiche. It is truly a nice addition to the overall soup making it a luxuriously creamy and delicious. My favorite, Vermont Creamery creme fraiche is available in most supermarkets in the cheese section and it can be used in several other dishes other than soups.

The holidays can bring added stress if you’re cooking for a crowd, but they don’t have to, as long as you take the time to prepare some dishes in advance and by using tried and tested foolproof recipes. I’ve tested and re-tested this butternut squash soup recipe, so you can guarantee that it’ll surely please your guests.

Other Autumn-Inspired Recipes You Can Make with Squash

• Pumpkin Creme Fraiche Pasta with Sage
• Vegan Stuffed Acorn Squash
• Roasted Kabocha Squash Soup
• Roasted Delicata Squash
• Butternut Squash Noodles
• Slow Cooker Butternut Squash

Other Healthy Vegetarian Soup Recipe You Might Also Like

• Ribollita Soup
• Vegan Ginger Carrot Soup
• Lentil Soup
• Middle Eastern Lentil Soup
• Sunchoke Soup Recipe
• Broccoli Feta Soup
• Pumpkin Ginger Soup
• Need more inspiration? Check out all our easy soup recipes

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Vegetarian Butternut Squash Soup Recipe

4.72 from 14 votes

By: Aysegul Sanford

Yields6 servings

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

This Vegetarian Butternut Squash Soup is the best fall soup EVER! It’s clean eating, gluten-free, and can easily be converted to be vegan and dairy-free. 

Ingredients 

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ 1 medium onion, chopped
• ▢ 2 stalks of celery, chopped
• ▢ 2 carrots, chopped
• ▢ 2 cloves fresh garlic, minced
• ▢ 3 pounds butternut squash, peeled and cut into 1-inch cubes
• ▢ 1 Granny Smith apple, peeled, cored, and cut into 1-inch cubes
• ▢ 4 cups vegetable stock
• ▢ 1/2 teaspoon Kosher salt
• ▢ ¼ teaspoon black pepper
• ▢ ¼ cup Vermont Creamery creme fraiche
• ▢ 1 tablespoon fresh parsley, chopped

Instructions 

• Heat olive oil in a large heavy bottom pot (I used a 5.5 quart Dutch Oven) over medium high heat. Add in the onion, celery, and carrots. Cook, stirring frequently, until all vegetables are softened, 5-6 minutes.
• Add in the garlic and cook for 30 seconds.
• Add in the squash, apple, vegetable stock, salt and pepper. Put the lid on, bring to a boil, then turn down the heat to medium-low, and cook until a knife inserted into a squash comes in and out easily, approximately about 20 minutes.
• Puree the soup using an immersion blender. Alternatively, you can blend the soup in a blender (like Vitamix).
• Ladle soup into bowls. Top it off with a dollop of creme fraiche and garnish it with parsley. Serve.

Video

Notes

This Butternut Squash Soup can easily be vegan if you omit the use of creme fraiche.

Nutrition

Calories: 164kcal | Carbohydrates: 37g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 846mg | Potassium: 923mg | Fiber: 6g | Sugar: 11g | Vitamin A: 27912IU | Vitamin C: 53mg | Calcium: 123mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup

Cuisine: American

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