Nothing makes me feel better than a bowl of Paula Deen Butternut Squash Soup in the winter season. I love how this soup gives me a warm feeling. If you disagree, you should try it, and you’ll believe me.
To start off, let me tell you that butternut squash soup, also known as winter squash, comes from Mexico and Guatemala.
This soup has stood the test of time and become a seasonal favorite for many, including me. It is also known for its sweet and nutty flavors.
Paula Deen soup’s velvety, smooth textures made me fall in love with this satisfying and comforting recipe. Moreover, I was pleasantly surprised to see that this soup was not only delicious but also infused with many health benefits.
Equipments Required
- Saucepan – I combine all the ingredients in a saucepan to make this soup. You can also use stockpots.
- Knife – To cut butter, carrots, onion, and butternut squash, I prefer using a sharp knife. Make sure to cut all the veggies evenly.
- Spoon – I use a spoon to mix all the ingredients. But if you want to use a spatula over a spoon you can do it.
- Tablespoon – I prefer using tablespoons to add the seasoning to this butternut squash. You can use the same tablespoon for all the seasonings or regular kitchen spoons.
- Food Processor – I like using a food processor to make the soup smooth like silk. But if you like soup with chunks of butternut squash, you can skip using a food processor.
- Serving Bowl – I usually serve this squash soup in a medium-sized bowl. You can use any bowl, keeping the quantity in mind.
Ingredients & Substitutions
- 2 lb Butternut Squash (Peeled)
- 2 Tablespoons Butter – Some people do not prefer using butter as it’s not a healthy option. For them, I think olive oil is the best alternative. Olive oil is also a perfect choice for vegetarians and vegans.
- ⅓ Cup Cream – A great alternative to cream is to mix soy milk and olive oil. It’s perfect for those with dietary restrictions.
- 2 Carrots (Peeled and diced) – If you are looking forward to a replacement for carrots, then parsnips are the one for you. It’s the best and the closest substitute.
- 1 Cup Onion (Diced)
- 3 Cans Chicken Broth – For people on dietary restrictions, I suggest using vegetable broth instead of chicken broth. Adding vegetable broth to the soup may slightly alter the flavor.
- ½ Teaspoon Salt – As per your taste preferences
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 5 minutes | 40 minutes | 45 minutes |
How To Male Paula Deen Butternut Squash Soup At Home
Step 1
Take a saucepan and add butternut squash to it.
Step 2
Now, add carrots to the saucepan.
Step 3
Toss the onions in the saucepan.
Step 4
Add salt and let the veggies cook for a while.
Step 5
Pour chicken broth into the saucepan.
Step 6
Add the mixture to the blender and toss the butter in it.
Step 7
Blend all the veggies.
Step 8
After blending the veggies, add the soup into a saucepan and add cream to it.
Step 9
Your delightful Paula Deen Butternut Squash Soup is ready to serve!
Paula Deen Butternut Squash Soup Recipe Video
Expert Tips That I Recommend
- Garnishing – For a creative touch, I tend to use different ingredients for garnishing. You can use olive oil or balsamic vinegar for more savory flavors. Toasted seeds or nuts will enhance the flavors and textures of your butternut squash soup. I have also experimented with herb-infused butter, which enhances the flavors and gives great results.
- Roast The Squash – My go-to for this soup is roasting it before adding it. This intensifies the soup’s natural sweetness and adds a depth of flavor. Trust me, you’ll love the results if you roast the squash. But toss the squash in olive oil, salt, and pepper for better-enhanced flavors.
- Spices & Herbs – Extra herbs and spices do wonders for taste and flavor. Hence, I suggest experimenting with different spices and herbs that fit your taste buds. Some of my favorite options include nutmeg, cinnamon, or curry powder.
- Make The Soup Creamy – I like this soup creamy, so I always add cashews before blending it to give it a super creamy finish.
- Veggies – I often add more veggies to this butternut squash soup to make it healthier and tastier. My best choices are sweet potatoes, kale leaves, celery, or leeks.
- Balance Sweetness with Acidity – Once cooked, I recommend adding a splash of lemon juice to balance out the sweetness in the soup.
FAQs About Paula Deen Butternut Squash Soup
Nutritional Information Per Serving
Paula Deen Butternut Squash Soup is a healthy option for you all. It is also suggested that this soup is considered a part of a healthy diet. This soup is filled with a lot of health benefits.
| Serving | 490 g |
| Calories | 200 kcal |
| Carbohydrates | 34 g |
| Protein | 8.4 g |
| Fat | 7 g |
| Saturated Fat | 3.3 g |
| Trans Fat | 0.2 g |
| Cholesterol | 17 mg |
| Sodium: | 480 mg |
| Potassium: | 930 mg |
| Fiber | 7.6 g |
Moreover, as it contains no gluten-containing ingredients, this delicious Paula Deen Butternut Squash Soup is gluten-free. Hence, you can enjoy this soup even on a gluten-free diet.
Recipe Variations For Different Diets
- Vegan Diet – This squash soup is unsuitable for vegans as it contains cream, butter, and chicken broth. However, you can easily make this soup vegan-friendly. I suggest replacing butter with margarine or plant-based butter, cream with coconut milk, and chicken broth with vegetable soup. Just like that, your vegan-friendly version of this soup is ready.
- Vegetarian Diet – The soup contains chicken broth, which means it’s not suitable for all vegetarians. To make it vegetarian, you can use vegetable broth instead of chicken broth.
Storing And Reheating This Recipe
Storing
- Refrigerator – This recipe lasts up to four or five days. While refrigerating, I suggest you ensure it is correctly sealed in an airtight container or covered with plastic wrap or aluminum foil. Properly covered soup prevents it from absorbing odors from other dishes kept in the fridge. It will also help to retain the flavors and textures of the soup and, most importantly, flavors.
- Freezer – Freezing can preserve the soup for up to a week. However, to ensure its safety, I recommend transferring the soup into an airtight container or a freezer-safe bag before storing it.
Reheating
- Stovetop – To reheat this butternut squash soup, simply pour it into a saucepan and place it on the stovetop. Let the soup reheat over low to medium heat. Stir occasionally to prevent the soup from sticking to the saucepan.
- Microwave – Transfer the required batch to a microwave-safe bowl, covering it with a plate to prevent splattering. Reheat the soup for about a minute on high power. My suggestion is not to forget to stir at every interval.
What To Serve With This Recipe
Many side dishes pair well with this delightful Paula Deen Butternut Squash Soup. One of my favorite side dishes is Avocado Toast. I love how this combination turns out. However, if you want something crispy and crunchy, then Focaccia is the one for you. This bread gets ready in no time.
Also, if you love having something crumbly, you can enjoy this creamy soup with amazing Cornbread. You’ll love this duo, it’ll give you a combination of sweet and savory flavors. Now, you can enjoy this fantastic squash soup with a side dish of your choice.
Printable Version
Paula Deen’s Butternut Squash Soup Recipe
Ingredients
- 2 LB Butternut Squash Peeled
- 2 Tablespoons Butter
- ⅓ Cup Cream
- 2 Carrots Peeled and diced
- 1 Cup Onion Diced
- 3 Cans Chicken Broth
- ½ Teaspoon Salt
Equipment
- Saucepan
- Knife
- Spoon
- Tablespoon
- Food Processor
- Serving Bowl
Instructions
- Take a saucepan and add butternut squash to it.
- Now add carrots to the saucepan.
- Toss the onions in the saucepan.
- Add some salt and let the veggies cook for a while.
- Pour chicken broth into the saucepan.
- Add the mixture to the blender and toss the butter in it.
- Blend all the veggies.
- After blending the veggies, add the soup into a saucepan and add cream to it.
- Your delightful Paula Deen Butternut Squash Soup is ready to serve.
Video
Notes
-
- Garnishing – For a creative touch, I tend to use different ingredients for garnishing. You can use olive oil or balsamic vinegar for more savory flavors. Toasted seeds or nuts will enhance the flavors and textures of your butternut squash soup. I have also experimented with herb-infused butter, which enhances the flavors and gives great results.
-
- Roast The Squash – My go-to for this soup is roasting it before adding it. This intensifies the soup’s natural sweetness and adds a depth of flavor. Trust me, you’ll love the results if you roast the squash. But toss the squash in olive oil, salt, and pepper for better-enhanced flavors.
-
- Spices & Herbs – Extra herbs and spices do wonders for taste and flavor. Hence, I suggest experimenting with different spices and herbs that fit your taste buds. Some of my favorite options include nutmeg, cinnamon, or curry powder.
-
- Make The Soup Creamy – I like this soup creamy, so I always add cashews before blending it to give it a super creamy finish.
-
- Veggies – I often add more veggies to this butternut squash soup to make it healthier and tastier. My best choices are sweet potatoes, kale leaves, celery, or leeks.
-
- Balance Sweetness with Acidity – Once cooked, I recommend adding a splash of lemon juice to balance out the sweetness in the soup.
Nutrition
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Conclusion
Paula Deen Butternut Squash Soup is ready to serve. This homemade recipe is easy to make. Also, if your kids fuss about eating veggies, serve them this soup. I’m sure this luscious and creamy squash will be irresistible for them.
Moreover, I have also mentioned some tips and tricks to improve this soup recipe. So, I think it’s best to use them and share your experience with how your soup recipe turned out in the comments below.
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