A Rich And Creamy Soup Starts With This Type Of Squash

Though officially categorized as a winter squash due to its hard outer shell and dense, fibrous flesh, butternut squash may be more aptly described as an autumn squash. As soon as that first flush of golden, orange-red color starts to spread through the trees, classic and delicious butternut squash soup starts appearing on seasonal menus — including those we build while meal planning in our own kitchens. Warm, silky smooth, lightly spiced, and unbelievably tasty as an alternative to tomato soup with grilled cheese, this brightly colored soup keeps us coming back for more autumn after autumn.

While this beautiful winter squash is chock-full of beta-carotene and potassium, what makes it so amazing as a soup base is most likely a perfect storm of flavor and texture. Raw butternut squash is crisp, a little sweet, and slightly bitter. Once roasted, that crispness quickly gives way to a dense, velvety texture that's incredibly easy to mash into a smooth spread that makes a delicious seasonal alternative to avocado toast or mashed potatoes. However, buzzing it into a smooth, rich bisque showcases this lush texture to its greatest advantage.

Meanwhile, roasting also allows this squash's natural sugars to caramelize, transforming bitterness into a deep, rich nuttiness that pairs perfectly with everything from cinnamon and nutmeg to garlic and paprika. This versatility is another advantage, as you can customize your soup to your preferences, be they for something sweeter, more savory, a combination, or anything in between.

Whether you prefer your butternut squash soup to basically be pumpkin pie in a bowl or lean toward a more savory flavor profile, you'll need to choose something rich and creamy to add to it to achieve that signature silky texture. Roasted butternut squash mashes fairly smoothly into a lovely puree, but the necessary addition of broth (which is way more flavorful than water) to turn it into soup thins out its texture.

That's why so many recipes call for adding about a cup of heavy cream or canned coconut milk. The creamy richness of each of these ingredients restores the squash's lush texture and adds flavor via the addition of fat. However, you'll want to choose carefully based on the flavors you plan to add. Maple syrup, cinnamon, and nutmeg work well with the coconut milk's floral fruitiness, while opting for heavy cream is best if you want a truly savory soup full of aromatic garlic and onion flavor.

However, both coconut milk and ras el hanout (a North African spice blend) pair beautifully with butternut squash, creating a delicate balance among sweet, savory, and spicy. This ability to host complex flavor profiles is another reason (beyond its gorgeous texture) that butternut squash is the perfect soup base. Try combining a squeeze of lime in your soup with a spoonful of molasses, heavy cream, and a sprinkle of smoked paprika, or pair red pepper flakes and earthy turmeric with the coconut milk.