If you’re searching for that perfect blend of cozy and fancy, the Marry Me Butternut Squash Soup Recipe is your new best friend in the kitchen. This velvety soup balances the natural sweetness of roasted butternut squash with the richness of heavy cream and the tangy surprise of sun-dried tomatoes, all wrapped up with comforting spices. Every spoonful feels like a warm hug, and honestly, once you try this recipe, it just might be the one you want to share forever. Trust me, it’s a dish that’s as delightful to make as it is to devour.
Ingredients You’ll Need
What makes this Marry Me Butternut Squash Soup Recipe truly magical is the simplicity and harmony of its ingredients. Each element plays an essential role, whether adding depth, creaminess, or that beautiful golden color that makes the soup so inviting.
- 1 medium butternut squash: The star of the show, bringing natural sweetness and creamy texture once roasted.
- 2 tablespoons olive oil (divided): Helps roast the squash beautifully and sautée the aromatics for flavor.
- 2 teaspoons sea salt (divided): Enhances all the natural flavors without overpowering.
- 1 medium yellow onion (diced): Builds a savory base and adds subtle sweetness when cooked down.
- 3 cloves garlic (minced): Offers a punch of aromatic richness that wakes up the palate.
- 1 teaspoon paprika: Brings smokiness and warmth that elevate the soup.
- ½ teaspoon dried thyme: Adds a gentle earthy note that pairs perfectly with the squash.
- ½ teaspoon ground pepper: Gives a mild kick, balancing out the sweetness.
- 3 cups vegetable broth: The flavorful liquid that combines everything together while keeping it light.
- ½ cup sun-dried tomatoes (roughly chopped): Adds bursts of tangy, rich flavor that surprise in every bite.
- ½ cup heavy cream: Creates that silky, luxurious finish that makes it irresistible.
- Optional toppings – pumpkin seeds, parsley, grated parmesan: For texture, freshness, and a touch of savory umami.
How to Make Marry Me Butternut Squash Soup Recipe
Step 1: Roast the Butternut Squash to Perfection
Start by preheating your oven to 400 degrees. Peel the squash, chop it into 1-inch cubes, and toss with a tablespoon of olive oil and a teaspoon of sea salt. Spread it on a lined baking sheet and roast for about 25 minutes until tender and caramelized. This step unlocks that natural sweetness that’s key to the soup’s vibrant flavor.
Step 2: Build the Flavor Base with Onions and Garlic
While the squash roasts, pour the remaining olive oil into a large pot and heat it on medium-high. Add diced onions, cooking until they turn translucent and soft, about 5 minutes. Stir in the minced garlic for just 30 seconds to release its fragrant aroma, making your kitchen smell absolutely irresistible.
Step 3: Introduce the Warm Spices
Sprinkle in the paprika, dried thyme, ground pepper, and the last teaspoon of salt to coat the onions and garlic. Let the spices toast for about 30 seconds. This quick step deepens the complexity of flavors and layers in a cozy warmth that perfectly complements the sweetness of the squash.
Step 4: Deglaze and Combine
Use a splash of vegetable broth to deglaze the pot, scraping up any browned bits stuck to the bottom — that’s pure flavor gold. Then add the remaining broth, the roasted butternut squash, sun-dried tomatoes, and heavy cream. Give everything a good stir to start harmonizing the flavors.
Step 5: Simmer and Blend to Silky Smoothness
Bring the soup to a gentle boil before lowering the heat to a simmer. Let it cook for about 10 minutes, stirring occasionally to meld together all those wonderful ingredients. Finally, blend the soup until it’s perfectly smooth and creamy using an immersion or high-speed blender — this is where the magic truly comes alive.
Step 6: Dress It Up and Serve
Pour into bowls and top with pumpkin seeds for crunch, chopped parsley for a splash of green freshness, and a sprinkle of grated parmesan for that savory finish. Your Marry Me Butternut Squash Soup Recipe is ready to dazzle!
How to Serve Marry Me Butternut Squash Soup Recipe
Garnishes
The right garnish can turn good soup into extraordinary. Toasted pumpkin seeds add a lovely crunch, fresh parsley adds brightness, and freshly grated parmesan introduces a salty umami flavor that beautifully contrasts the creaminess. Feel free to experiment with a drizzle of chili oil or a dollop of crème fraîche to personalize your bowl.
Side Dishes
This soup pairs wonderfully with a warm crusty bread, like a sourdough baguette or garlic bread, perfect for dipping. A simple side salad with tangy vinaigrette or a light grain bowl makes for a well-rounded meal that feels both nourishing and indulgent.
Creative Ways to Present
Want to impress your guests? Serve the soup in mini pumpkin bowls for a festive touch. Alternatively, swirl in vibrant herb pesto before serving, or place a small cheese crisp atop each bowl for an elegant crunch. Presentation is part of the joy with this recipe!
Make Ahead and Storage
Storing Leftovers
Your Marry Me Butternut Squash Soup Recipe stores beautifully in the fridge for up to 4 days. Keep it in an airtight container to maintain freshness, and always give it a good stir before reheating to recombine the flavors.
Freezing
This soup freezes really well, making it ideal for meal prep or quick weeknight dinners. Let it cool completely, then transfer to freezer-safe containers. It can last up to 3 months, and thaw overnight in the fridge before reheating gently.
Reheating
Heat the soup on the stove over medium-low heat, stirring occasionally to prevent sticking and maintain a silky texture. If it seems too thick, just add a splash of broth or water to loosen it back up. Microwave works too for convenience, just be sure to stir halfway through.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Using chicken broth will give the soup a richer, meatier flavor, which pairs nicely with the creaminess of the butternut squash. Just keep in mind that it’s no longer vegetarian if that matters to you.
What can I substitute for heavy cream?
If you want a lighter option, coconut milk or half-and-half can work well. Coconut milk adds a subtle tropical twist, while half-and-half keeps the creaminess with less fat. Just be sure to adjust amounts to your taste and dietary needs.
Can I make this soup spicy?
Yes! Feel free to add a pinch of cayenne pepper or a splash of hot sauce along with the other spices to give it a little heat. You can also top the finished soup with chili flakes to kick things up while keeping the base flavor intact.
Is it necessary to roast the butternut squash first?
Roasting the squash is key to unlocking its sweetness and creating those caramelized notes that make this soup so special. While you could boil it, you’ll miss out on that depth of flavor and slightly smoky undertone.
Can I prepare this soup in a slow cooker?
You can! Roast the squash separately, then add all ingredients to the slow cooker and cook on low for 4-6 hours. Blend once done for a smooth texture. Just keep in mind, the stovetop method gives you more control over the final flavor intensity.
Final Thoughts
The Marry Me Butternut Squash Soup Recipe isn’t just a meal; it’s an experience. It’s the kind of soup you’ll want to savor on chilly nights, share on special occasions, or simply indulge in when you need a little comfort and joy. Once you’ve made it, I have a feeling it’ll hold a permanent place in your recipe box, ready to impress anyone lucky enough to taste it. So grab that squash, fire up your oven, and let this delicious journey begin!
Print
Marry Me Butternut Squash Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Marry Me Butternut Squash Soup is a creamy, comforting dish featuring roasted butternut squash, sun-dried tomatoes, and a blend of savory spices. Roasting the squash brings out its natural sweetness, while the addition of paprika, thyme, and garlic provides depth of flavor. Finished with a touch of heavy cream and optional toppings like pumpkin seeds, parsley, and parmesan, this soup is perfect for a cozy meal that will impress.
Ingredients
Vegetables and Aromatics
- 1 medium butternut squash
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, roughly chopped
Oils and Fats
- 2 tablespoons olive oil (divided)
- ½ cup heavy cream
Spices and Seasoning
- 2 teaspoons sea salt (divided)
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon ground pepper
Liquids
- 3 cups vegetable broth
Optional Toppings
- Pumpkin seeds
- Chopped parsley
- Grated parmesan cheese
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (205°C). Cut off the end of the butternut squash, peel off the skin, and chop it into 1-inch pieces. Toss the squash chunks with 1 tablespoon of olive oil and 1 teaspoon of sea salt, then spread them evenly on a parchment or silpat-lined baking sheet.
- Roast the Squash: Place the baking sheet in the preheated oven and roast the squash for 25 minutes, or until tender and slightly caramelized, which will enhance its natural sweetness.
- Sauté Onions and Garlic: While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 5 minutes until translucent, stirring occasionally. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add Spices: To the pot with onions and garlic, add the remaining teaspoon of sea salt, paprika, dried thyme, and ground pepper. Stir well to coat the vegetables and let the spices toast slightly for about 30 seconds to deepen their flavors.
- Deglaze the Pot: Pour a small amount of the vegetable broth into the pot to deglaze, scraping up any browned bits from the bottom to incorporate into the flavor base.
- Add Remaining Ingredients: Pour in the rest of the vegetable broth, then add the roasted butternut squash, sun-dried tomatoes, and heavy cream to the pot. Stir everything together to combine.
- Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat to a simmer. Let it cook uncovered for about 10 minutes, stirring occasionally to meld the flavors.
- Blend the Soup: Use an immersion blender directly in the pot, or transfer the soup carefully to a high-speed blender in batches, and blend until the soup is completely smooth and creamy.
- Serve: Ladle the soup into bowls and garnish with optional toppings such as pumpkin seeds, chopped parsley, and a sprinkle of grated parmesan cheese for added texture and flavor.
Notes
- For a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
- Roasting the butternut squash enhances its sweetness and flavor, a step not to skip.
- If you prefer a spicier soup, add a pinch of cayenne pepper or red pepper flakes during the spice step.
- The sun-dried tomatoes add a pleasant tang and depth; use oil-packed for extra richness or dry-packed rehydrated in warm water.
- To store leftovers, keep soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
