Buttermilk Squash Soup Recipe: Creamy Comfort in Every Spoonful

ByEmma

Warm, creamy, and full of rich flavors, buttermilk squash soup is the perfect dish for cozy evenings or as a delightful starter for your meals. This recipe blends the earthy sweetness of squash with the tangy creaminess of buttermilk, resulting in a dish that’s both satisfying and unique. Follow along for the step-by-step recipe and some pro tips to make it absolutely perfect!

Ingredients

To prepare this delicious soup, you’ll need the following:

  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable or chicken stock
  • 1 cup buttermilk (for a creamy tang; see pro tip below for substitutions)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and freshly ground pepper, to taste
  • Optional toppings: roasted pumpkin seeds, a drizzle of olive oil, or a dollop of sour cream

Instructions

1. Roast the Squash

Roasting enhances the natural sweetness of the squash and deepens its flavor.

  1. Preheat your oven to 400°F (200°C).
  2. Spread the cubed squash on a baking sheet, drizzle with olive oil, and sprinkle with a pinch of salt and pepper.
  3. Roast for 25–30 minutes, or until the squash is tender and slightly caramelized.

Pro Tip: Adding a pinch of cinnamon to the squash before roasting can elevate its sweetness.

2. Sauté the Aromatics

  1. Heat 1 tablespoon of olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook until translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for another minute until fragrant.

3. Blend the Base

  1. Add the roasted squash to the pot along with the vegetable or chicken stock.
  2. Bring to a boil, then reduce the heat and let it simmer for 10 minutes to meld the flavors.
  3. Using an immersion blender, blend the mixture until smooth. Alternatively, transfer the soup in batches to a blender.

Pro Tip: For a perfectly smooth texture, strain the soup through a fine mesh sieve after blending.

4. Add the Buttermilk and Spices

  1. Stir in the buttermilk, ground cinnamon, and nutmeg.
  2. Season with salt and pepper to taste.
  3. Heat gently—do not boil after adding buttermilk, as it may curdle.

Pro Tip: If you don’t have buttermilk, you can use 1 cup of regular milk mixed with 1 tablespoon of lemon juice or vinegar as a substitute.

5. Serve and Garnish

  1. Ladle the soup into bowls.
  2. Top with your favorite garnishes, such as roasted pumpkin seeds, a drizzle of olive oil, or a swirl of sour cream.

Storage and Reheating

  • Refrigeration: Store the soup in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze in individual portions for up to 3 months. Reheat gently on the stove to retain the creamy texture.

Why You’ll Love This Soup

  • Health Benefits: Packed with vitamins A and C, this soup is a nutrient powerhouse.
  • Versatility: Perfect for a quick lunch, a light dinner, or a holiday starter.
  • Ease: Simple ingredients and minimal prep make this a go-to recipe for busy days.

Enjoy this creamy, tangy, and warming buttermilk squash soup with crusty bread or a fresh green salad for a complete meal. Try it today and savor the flavors of the season!

More Recipes