Butternut Squash Soup with Cumin Recipe
Did you know that soup is one of the most popular recipes you can make? Whatever the season, soup offers a meal that is filling, full of flavor, versatile, and easy to make. Whether the primary ingredient is vegetable, meat, or fruit (yes, fruit), having a collection of delicious soup recipes handy should be on every cook’s kitchen counter.
Butternut squash is an iconic fall and winter vegetable, and it’s a wonderful ingredient for soup-making. This Butternut Squash Soup with Cumin Recipe is is one of my favorites and perfect for the cooler months. It takes about one hour to make and is easy to serve for a weeknight meal or as a first course for a weekend dinner party.
I’ve shared this delicious and budget-friendly soup before, and it’s always been very popular. I thought it was time to share it again. Butternut Squash Soup with Cumin Recipe is one soup to add to your collection.
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Where Did I Find This Soup Recipe?
This Butternut Squash Soup with Cumin Recipe is from Soup of the Day by Lydie Marshall.
In 2002, before I started my own career as a cooking instructor, I assisted Lydie in the Sur La Table Cooking School. Back then, the instructors were cookbook authors, restaurant chefs, and traveling culinarians. Lydie came to Dallas to teach a class promoting her new cookbook. I was thrilled to be her on-site assistant. She is retired now, but Lydie is an American who lived and taught cooking classes for years in France during part of the year.
This recipe and Lydie’s soup book were some of my go-to resources when I taught cooking classes, beginning in 2004.
Since butternut squash is synonymous with fall, it’s a perfect choice for use in soup in the cooler months. I like adding cumin to the soup for an extra kick of flavor.
Soup Guidelines and Essential Tools
Fortunately, most soups use basic equipment that you probably have on hand. Here is my preferred collection of soup tools, specific to Butternut Squash Soup.
I like to use a large serrated bread knife to “peel” the butternut squash. Cut the squash in half. Then use a large spoon to scrape out the seeds, then cut the butternut squash into 2-inch cubes with your chef’s knife.
NOTE: If your grocery store carries pre-peeled and pre-cubed butternut squash, that is a great alternative to buying whole butternut squash. Just make sure that the cubes don’t look dried out.
- This soup is a puréed soup. If using a blender, when you add hot ingredients, fill it only about 1/2 full. If you use an immersion blender, do it in the large pot.
- Take the plastic cap out of the blender lid and cover it with a folded paper towel to allow steam to escape (and not blow hot soup all over your kitchen).
- Pulse the on/off button to start the puree process.
- Use a wooden spoon or spatula to redistribute the ingredients; repeat the puree process.
- If needed, add a little broth to the pureed mixture to smooth it out.
TIP: A 1/2-cup ladle is the best way to transfer the soup from the pot to the blender and then to serving bowls.
TIP: Don’t use a nice cloth dish towel. The soup can stain it.
For this soup, I have used my Waring Blender, which I’ve had for over 20 years, and it is still going strong.
I also love using my Braun immersion blender for this job because you can purée the soup right in the pot, which means one less tool to wash.
I highly recommend checking out this post: 7 Essential Tools and Equipment to Make Soup.
Garnishing Butternut Soup
One thing I learned in culinary school was that soups should ALWAYS be garnished. It’s a French thing. The original soup recipe calls for croutons, but there are a variety of equally great garnish options to consider.
- Chopped sage, cilantro or parsley leaves, fresh thyme leaves, or a couple of basil leaves.
- A tablespoon of caramelized onion or crispy fried bacon (see the note in the recipe)
- Toasted panko bread crumbs
- I also like a little dollop of crème fraîche or a swirl of heavy cream in puréed soups.
Add your chosen garnish right before serving.
Spices for the Butternut Squash Soup
Cumin is the chosen spice for the Butternut Squash Soup, with a nutty, lemony, earthy flavor. There are others you can use, depending on the flavor profile you prefer – spicy and warm, smoky, or sweet. This recipe uses 1 teaspoon of ground cumin for 3 pounds of butternut squash.
TIP: Start with half the amount of cumin called for in your recipe and adjust to taste.
- cayenne – spicy heat
- smoked paprika – smokiness, from mild to pungent and hot; may change the color of the soup
- ground coriander – lemony, earthy flavor that is milder than cumin
- curry powder – typically includes about 20 ground herbs and spices such as ground ginger, cardamom, turmeric, coriander, fenugreek, black pepper, and cinnamon
- garam masala – warm, citrusy
- cinnamon (should be labeled from Ceylon) – sweet woody warmth
- ginger – sharp, zesty flavor that can be hot or spicy
- nutmeg – rich, earthy, and nutty undertones
To all you Costco and Sam’s Club shoppers: the last place you should buy spices is in those large bottles. They could have been stored in warehouses for months/years before they are put on the shelf. Buy the smallest amount of spice you can.
TIP: If your grocery store offers spices in bulk, that is the best way to buy them. You can get a few ounces, which will stay fresher longer than big bottles of spices.
These are the spice bottles I recently started using; they hold almost 4 ounces, have great labels, come with a funnel, and have a nice style.
Storing and Reheating the Soup
Like most soups, Butternut Squash Soup is best served the next day after flavors have time to meld together. Here are the simple steps:
- After the soup has finished cooking or you have leftovers, let it cool until the pot is no longer warm.
- Ladle the soup into a storage container, such as a mason jar with a screw-on lid or an airtight container.
- Refrigerate for up to 3 days.
- When ready to reheat, remove to an appropriately sized saucepan. Slowly heat the soup over low heat. Stir occasionally to prevent burning and help the soup heat evenly. Don’t be tempted to turn the heat up. Don’t let the soup start to bubble.
- If the soup has thickened, add more broth to the saucepan and stir until it reaches the right consistency.
- Taste the soup and add salt, pepper and spices, if needed. Stir to redistribute the seasonings. Taste again and serve the soup.
Can You Freeze This Soup?
This soup, like most puréed soups, can be frozen:
- Follow Step 1 above.
- Don’t add any extra dairy to the soup.
- Decide whether you’ll use freezer bags or airtight jars. Label the container with the name, the date, and the amount of soup.
- Ladle the soup into freezer bags or airtight jars, leaving at least an inch of space at the top of jars or plastic containers. Liquids expand as they freeze, so give the soup extra space.
TIP: We just purchased the Chef Preserve Compact Vacuum Sealer. Sweet Shark teased me about buying “another gadget” until I showed him how easy it is to suck the air out and seal the bags.
To use this Vacuum Sealer to freeze soup, you have to:
- Freeze the soup first – Pour pureed soup into the bag and lay it flat in the freezer until completely frozen
- Then seal – Once frozen solid, use the sealer to vacuum the air out
- Return to freezer – The sealed bag will store much longer. The frozen soup prevents liquid from being sucked into the device
So far, I’ve frozen two pounds of chili meat, divided into two bags, and a pound of bacon, divided into two bags. I will definitely try freezing soup in these bags. The great thing is that the bags can be washed in the dishwasher, and the Vacuum Sealer takes up little space in your kitchen.
The Butternut Squash Soup with Cumin Recipe
TIP: Soups should not be too thick; they should pour from the spoon. If your soup looks like mashed potatoes, it’s too thick. Always have extra broth on hand to add if the soup gets too thick.
Butternut Squash Soup with Cumin
Equipment
- wooden spoon
Ingredients
- 3 tablespoons olive oil
- 3 medium onions peeled and sliced (3 cups)
- 3 pounds butternut squash peeled and cut into 2-inch cubes (8 cups), seeds removed
- 2 teaspoons kosher salt
- 1 teaspoon black peppr
- 1 teaspoon cumin
- 3 sprigs fresh thyme
- 3 cups good quality chicken broth or vegetable broth
- toasted croutons for garnish
Instructions
- In a 6-quart heavy-bottom soup pot or Dutch oven, heat the oil over medium heat. Stir in the onions.
- Cover, reduce the heat, and braise for 15 minutes, checking that the onions don't burn.
- Add the squash to the onions. Sprinkle with the salt, pepper, cumin and thyme; cover the pot.
- Braise for another 15 minutes, checking once in a while that the vegetables do not burn. Adjust heat as needed.
- Add the broth, stir the ingredients, and bring to a boil. Cover the pot and reduce the heat. Simmer for 30 minutes or until the squash is tender.
- Puree the soup in a blender in batches or use an immersion blender. Process the soup until it is very smooth.
- Return the soup to the pot and reheat. Taste for salt, pepper and cumin to taste.
- Serve the soup very hot. Garnish with the toasted croutons or chopped herbs.
Notes
What Butternut Soup Questions Do You Have?
This recipe uses 1 teaspoon of ground cumin for 3 pounds of butternut squash. If you’re new to cumin, start with half a teaspoon, taste after puréeing, and add more to suit your taste.
Cayenne adds heat, smoked paprika adds smokiness, and ground coriander gives a milder, lemony flavor. For a warm, sweet profile, try curry powder, garam masala, cinnamon, ginger, or nutmeg.
Yes. The flavors are even better the next day. Refrigerate it in an airtight container for up to 3 days, and reheat it slowly over low heat, adding a little broth if it has thickened.
Yes. Freeze it before adding any cream or crème fraîche, and leave at least an inch of space in jars or containers. For best quality, use it within 2 to 3 months.
Use vegetable broth instead of chicken broth to make it vegetarian. The soup itself is naturally gluten-free. Skip the croutons or use another suggested in the post, and check your broth label.
Enjoy! I hope you enjoy this recipe. It really is a keeper.
If you would like to try another delicious fall soup, try Creamy Southwestern Pumpkin Soup, 15 Best Fall Soups to Warm Your Tummy, and Easy Delicious 4-Ingredient One-Pot Soups.
First, please PIN this Butternut Squash Soup recipe for your fall enjoyment. You should check out my Soup Recipe Board on Pinterest.
