Creamy Butternut Squash Soup

Best enjoyed fresh but can be stored in an airtight container in the refrigerator for 3–4 days.

Reheat gently over low heat, adding a splash of broth or cream if it thickens too much.

Freezes well for up to 3 months; thaw before reheating.

Variations

Spicy Kick: Add a pinch of cayenne pepper or smoked paprika.

Herbal Twist: Add fresh thyme or sage during cooking for extra aroma.

Apple & Squash: Add one peeled, chopped apple for a subtly sweet flavor.

FAQ

Can I use frozen butternut squash?
Yes, frozen squash works perfectly; no need to thaw before cooking.

Can this soup be dairy-free?
Yes, substitute coconut milk for cream or omit entirely.

Can I make this ahead of time?
Yes, make the soup a day ahead; flavors often deepen overnight.