If you want a soup that feels like a warm hug in a bowl yet dazzles with complex flavors, the Marry Me Butternut Squash Soup Recipe is here to steal your heart. This luscious, creamy soup combines the natural sweetness of roasted butternut squash with the tangy bite of sun-dried tomatoes and an enticing blend of spices, taking humble ingredients to utterly irresistible heights. Whether you’re entertaining guests or craving a cozy night in, this recipe is an absolute keeper that will have you coming back for seconds — and maybe even thirds.
Ingredients You’ll Need
Each ingredient in the Marry Me Butternut Squash Soup Recipe plays a crucial role, from building depth and warmth to ensuring a velvety texture and vibrant color. The magic truly happens when these simple staples come together, creating a bowl of comforting goodness that’s both nourishing and indulgent.
- Butternut squash: Roasting this gives a sweet, caramelized base that defines the soup’s rich flavor.
- Olive oil: Used for roasting and sautéing, it adds a fruity richness that enhances all other ingredients.
- Sea salt: Balances and brings out the natural flavors across the entire dish.
- Yellow onion: Provides a gentle sweetness and aromatic backbone when softened.
- Garlic: Adds a warm, pungent depth that makes the soup irresistible.
- Paprika: Introduces a subtle smoky warmth that rounds out the taste profile.
- Dried thyme: Brings a delicate herbaceous note for complexity.
- Ground pepper: Offers a mild kick to wake up the palate.
- Vegetable broth: The flavorful liquid that melds all ingredients into a smooth, satisfying soup.
- Sun-dried tomatoes: Contribute an unexpected tang and chewy texture for character.
- Heavy cream: Blends in silkiness and richness for that luscious finish.
- Optional toppings: Pumpkin seeds, chopped parsley, and grated parmesan add crunch, freshness, and a savory punch.
How to Make Marry Me Butternut Squash Soup Recipe
Step 1: Roast the Butternut Squash
First, preheat your oven to 400 degrees. Peel and chop the butternut squash into 1-inch pieces, then toss it with olive oil and sea salt. Roast on a lined baking sheet for 25 minutes until tender and caramelized edges develop, unlocking its natural sweetness. This roasting step is essential because it transforms the squash from ordinary to extraordinary.
Step 2: Sauté Aromatics
While the squash is roasting, heat olive oil in a large pot over medium-high heat. Add diced onion and cook until translucent, about 5 minutes. Then stir in minced garlic just long enough to release its aroma, roughly 30 seconds. This builds the soup’s aromatic foundation and brings a gentle sweetness that balances the savory layers.
Step 3: Spice It Up
Sprinkle in the remaining sea salt alongside paprika, dried thyme, and ground pepper. Stir well so every bit of onion and garlic is coated in the fragrant spice blend, letting the heat from the pan bloom these flavors for about half a minute. These spices are what make the recipe truly shine, adding warmth and complexity.
Step 4: Deglaze and Combine
Pour a small splash of vegetable broth into the pot, scraping the bottom to lift any flavorful browned bits. Then add the rest of the broth, the roasted butternut squash, sun-dried tomatoes, and heavy cream. Stir everything together to marry the ingredients into one harmonious mix.
Step 5: Simmer and Blend
Bring the soup to a low boil, then reduce the heat and let it simmer gently for 10 minutes, allowing the flavors to meld and soften further. Finally, blend the soup until smooth using an immersion blender or in batches with a high-speed blender. The result is a dreamy, velvety texture that’s utterly addictive.
Step 6: Garnish and Serve
Top your soup with crunchy pumpkin seeds, freshly chopped parsley, and a generous sprinkle of grated parmesan. These finishing touches add texture, freshness, and a savory edge that complete the experience beautifully.
How to Serve Marry Me Butternut Squash Soup Recipe
Garnishes
Don’t underestimate the power of a great garnish! Pumpkin seeds offer a delightful crunch, while parsley brings a fresh, green note that lifts the soup. A dusting of parmesan adds umami and richness that feels luxurious without overpowering the delicate butternut flavor.
Side Dishes
This Marry Me Butternut Squash Soup Recipe pairs wonderfully with rustic crusty bread for dipping, a simple mixed green salad with vinaigrette to balance the creaminess, or even a grilled cheese sandwich for a comforting feast. It’s incredibly versatile and can be dressed up or down depending on your mood and guests.
Creative Ways to Present
For an elevated touch, serve the soup in hollowed-out mini pumpkins or squash bowls during fall gatherings. You can also drizzle a little chili oil or swirl some crème fraîche on top for visual appeal and an extra flavor kick. Presentation is an opportunity to impress and have fun with this already fabulous soup.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. Stored in the fridge, the soup keeps beautifully for up to 4 days, allowing you to enjoy its deliciousness throughout the week without extra effort.
Freezing
This recipe freezes very well. Portion the soup into freezer-safe containers, leaving some headspace for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating to preserve the best texture and flavor.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking and ensure even warming. If the soup has thickened in the fridge or after freezing, add a splash of broth or cream to bring it back to that silky, luscious consistency.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth works perfectly if you’re not strictly vegetarian and can add a deeper flavor, but vegetable broth keeps the soup light and lets the ingredients shine on their own.
What can I substitute for heavy cream?
If you want a lighter option, coconut cream or full-fat coconut milk are great plant-based alternatives that add creaminess and a subtle hint of sweetness.
Are sun-dried tomatoes necessary?
They’re a key ingredient in the Marry Me Butternut Squash Soup Recipe because they introduce a tangy complexity that elevates the flavor, but if you don’t have any, a handful of cherry tomatoes or roasted red peppers can provide a similar touch.
Can this soup be made in a slow cooker?
Yes! You can roast the squash ahead and then combine everything in a slow cooker, cooking on low for 4-6 hours before blending. It’s a convenient way to prep for busy days.
How spicy is this soup?
This soup has a mild warmth from the paprika and pepper but isn’t spicy-hot. If you prefer more heat, a pinch of cayenne or a dash of hot sauce makes a great addition.
Final Thoughts
I truly hope you give the Marry Me Butternut Squash Soup Recipe a try because it’s one of those rare dishes that feels both luxurious and approachable. Whether you’re cooking for yourself or impressing friends, this soup delivers comfort, flavor, and a touch of elegance all in one bowl. It’s sure to become a beloved classic in your kitchen – enjoy every spoonful!
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Marry Me Butternut Squash Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Marry Me Butternut Squash Soup is a creamy, comforting blend of roasted butternut squash, aromatic spices, and sun-dried tomatoes, simmered to perfection and pureed into a silky smooth soup. Topped with crunchy pumpkin seeds, fresh parsley, and a sprinkle of parmesan, it’s the perfect cozy dish for any season, combining rich flavors with wholesome ingredients.
Ingredients
Squash and Roasting
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 teaspoon sea salt
Sauté Base
- 1 tablespoon olive oil
- 2 teaspoons sea salt, divided (1 tsp used above, 1 tsp here)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Spices
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon ground pepper
Soup Liquid and Additions
- 3 cups vegetable broth
- ½ cup sun-dried tomatoes, roughly chopped
- ½ cup heavy cream
Optional Toppings
- Pumpkin seeds
- Chopped parsley
- Grated parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Prepare and Roast Squash: Cut off the end of the butternut squash, peel the skin, and chop it into 1-inch pieces. Toss the squash pieces with 1 tablespoon of olive oil and 1 teaspoon of sea salt, then spread evenly on a parchment- or silicone mat-lined baking sheet. Roast in the oven for 25 minutes until tender and slightly caramelized.
- Sauté Aromatics: While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium-high heat. Add the diced onions and sauté for about 5 minutes until they become translucent, stirring occasionally. Add the minced garlic and cook for another 30 seconds to release its aroma.
- Add Spices: Sprinkle the remaining teaspoon of sea salt, paprika, dried thyme, and ground pepper over the sautéed onions and garlic. Stir well to coat the vegetables and allow the spices to bloom for 30 seconds.
- Deglaze Pot: Pour a small amount of vegetable broth into the pot to deglaze, scraping up any flavorful browned bits stuck to the bottom.
- Add Remaining Ingredients: Add the rest of the vegetable broth, the roasted butternut squash, sun-dried tomatoes, and heavy cream to the pot. Stir to combine all ingredients thoroughly.
- Simmer Soup: Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes. Stir occasionally to blend flavors and prevent sticking.
- Blend Until Smooth: Use an immersion blender directly in the pot or transfer the soup in batches to a high-speed blender. Puree until the soup reaches a smooth, velvety consistency.
- Serve: Ladle the soup into bowls and garnish with optional pumpkin seeds, chopped parsley, and a sprinkle of grated parmesan for added texture and flavor.
Notes
- Roasting the butternut squash enhances its natural sweetness and adds depth to the soup’s flavor.
- If you prefer a vegan version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
- Be cautious when blending hot soup; blend in small batches and vent your blender lid to avoid splatters.
- Sun-dried tomatoes add a subtle tang and richness; if unavailable, you may substitute with roasted red peppers for variation.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
