Last Updated on 2 months by Neha Deshmukh

Butternut Squash Soup Recipe – Rosemary & Red Pepper Delight

Introduction

Oh, butternut squash soup. Is there anything more comforting on a chilly evening? I first made this particular version a few autumns ago, and it’s been a family favorite ever since. The rosemary and a tiny kick from the red pepper flakes just elevate it to something special. It’s surprisingly easy to make, and honestly, feels like a warm hug in a bowl. Let’s get cooking!

Why You’ll Love This Recipe

This butternut squash soup isn’t just delicious; it’s also wonderfully simple. It comes together in under 30 minutes (especially with an Instant Pot!), and requires minimal effort. The flavor combination is fantastic – sweet squash, fragrant rosemary, and a subtle warmth from the red pepper. Plus, it’s a beautiful, vibrant soup that’s perfect for impressing guests or just enjoying a cozy night in.

Ingredients

Here’s what you’ll need to create this delightful soup:

• 2 tablespoons extra virgin olive oil
• 1 large sweet onion, chopped (about 200g)
• 3 garlic cloves, minced
• 2 rosemary sprigs
• 0.75 teaspoon red pepper flakes
• 1.5 pounds butternut squash, peeled & cubed (about 680g)
• 1 teaspoon kosher salt
• 2 cups low sodium vegetable broth (480ml)
• 4 oz cream cheese (113g)
• 2 tablespoons pumpkin seeds, toasted

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Extra Virgin Olive Oil Varieties

I prefer a good quality extra virgin olive oil for the best flavor. A fruity, slightly peppery oil works beautifully here. Don’t be afraid to experiment!

Butternut Squash Selection & Preparation

Look for a butternut squash that feels heavy for its size. This indicates it’s full of moisture. Peeling can be tricky – I find it easiest to microwave the squash for a few minutes to soften the skin before peeling with a vegetable peeler.

Rosemary: Fresh vs. Dried

Fresh rosemary is always best in this recipe. The aroma is incredible! If you absolutely must use dried, use about 1 teaspoon, but the flavor won’t be quite as vibrant.

Red Pepper Flakes: Heat Level & Alternatives

The 0.75 teaspoon of red pepper flakes gives a gentle warmth. Feel free to adjust this to your liking! If you’re sensitive to spice, start with ¼ teaspoon. You could also use a pinch of cayenne pepper instead.

Cream Cheese: Full-Fat vs. Low-Fat Options

I recommend full-fat cream cheese for the richest, creamiest texture. However, low-fat cream cheese will work in a pinch – the soup just won’t be quite as velvety.

Step-By-Step Instructions

Alright, let’s make some soup!

1. Heat the olive oil in your Instant Pot using the sauté mode (or in a Dutch oven on the stovetop). Add the chopped onion and sauté for 2-3 minutes, until it becomes translucent and softened.
2. Add the minced garlic, rosemary sprigs, and red pepper flakes. Cook for about 30 seconds, until fragrant. You’ll know it’s ready when you can really smell the garlic and rosemary!
3. Stir in the cubed butternut squash, salt, and vegetable broth. Now, depending on your cooking method:
   • Instant Pot: Seal the lid and pressure cook for 8 minutes, followed by a quick release.
   • Stovetop: Simmer partially covered for 15-20 minutes, or until the squash is tender and easily pierced with a fork.
4. Remove the rosemary stems. Time to blend! Use an immersion blender to blend the soup until it’s beautifully smooth. Be careful – hot soup splatters!
5. Add the cream cheese and blend again until everything is perfectly combined and the soup is velvety smooth.
6. Taste and adjust the seasoning if needed. A little extra salt or pepper can really make the flavors pop.

Expert Tips

• Don’t skip toasting the pumpkin seeds! It brings out their flavor and adds a lovely crunch.
• If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches.
• For a richer flavor, use homemade vegetable broth.

Variations

Want to switch things up? Here are a few ideas:

Vegan Butternut Squash Soup

Simply substitute the cream cheese with 1/2 cup of cashew cream or full-fat coconut milk. It’s just as delicious! My vegan friend, Priya, swears by this swap.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your vegetable broth is certified gluten-free if you have a sensitivity.

Spice Level Adjustment

If you like things really spicy, add a pinch of cayenne pepper or a finely chopped chili pepper along with the red pepper flakes.

Fall/Winter Festival Adaptation

Add a dash of nutmeg or cinnamon for a warmer, more festive flavor. It’s perfect for Thanksgiving or Christmas!

Slow Cooker/Crockpot Instructions

Combine all ingredients (except cream cheese and pumpkin seeds) in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the squash is tender. Blend with an immersion blender, then stir in the cream cheese.

Serving Suggestions

Serve this soup hot, garnished with toasted pumpkin seeds. A slice of crusty bread for dipping is essential, in my opinion! It also pairs beautifully with a simple green salad.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well – just be sure to leave some space at the top of the container for expansion.

FAQs

Let’s answer some common questions!

Can this soup be made ahead of time?

Absolutely! You can make the soup up to 2 days in advance and store it in the refrigerator. The flavors will actually meld together even more beautifully.

What is the best way to peel and cube butternut squash?

Microwaving the squash for a few minutes softens the skin, making it easier to peel. Alternatively, you can carefully peel it with a vegetable peeler.

Can I use a different type of squash?

Yes! Kabocha squash, acorn squash, or even pumpkin can be used as substitutes. The flavor will be slightly different, but still delicious.

How can I adjust the thickness of the soup?

If the soup is too thick, add a little more vegetable broth. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

Is it possible to freeze this soup?

Yes, it freezes beautifully! Just be sure to use a freezer-safe container and leave some space for expansion.