Savory Butternut Squash Soup Without Cream

Butternut squash is cut into cubes then cooked into a savory broth. This soup is served as a starter, as a shared family dish, or as a side dish with roasted turkey or chicken.

This savory butternut squash soup makes a great autumn dish that would be a nice side soup option at Thanksgiving. Due to the fact that there is no milk or cream added, you can absolutely make this Thanksgiving side dish ahead of time.

The soup is very easy to make. Furthermore, it only takes 30 minutes to make this soup. So it definitely should be on your cooking list if time is never be in your favor.

Though this is a meat and veggie soup, you can definitely transform it into a vegan butternut squash soup by switching out the meat part.

What you need for this savory butternut squash soup

Here are all you need to make this homemade butternut squash soup:

Butternut squash - A kind of winter squashes. Butternut squash has hard skin and seeds. The skin generally can't be eaten but the seeds still can be used. Most winter squashes, including butternut squash, are used to pureed for soups or pie fillings. However, in this recipe, it is cut into bite size cubes instead.

Minced pork - for bringing the savory flavor to the soup. You can opt out for this ingredient if you want to make the vegan version of the soup. If so, you can replace it with chopped white onion.

Oregano or thyme - spice it up with one of the two most amazing spices. In the recipe, I used this organic oregano to enhance the butternut squash flavor.

Parsley - the fresh one, for garnish. This is totally optional.

Salt & Pepper - to taste. As always, I use Kosher salt and freshly ground black peppercorn in all of my recipes.

What to serve with this soup

As mentioned above, this savory homemade soup can be served as side dish of a roasted chicken or roasted turkey, especially if you decide to make it for Thanksgiving dinner.

It'll make a wonderful addition to Thanksgiving feast together with this garlic and butter brussels sprouts or this fluffy and soft honey dinner rolls.

In Asian culture, it is mostly be served as a shared family dish or as a starter. It definitely goes well with a simple egg fried rice or a savory spam fried rice.

Variations and storage

There are quite a few variations you can make with this soup:

• Vegan butternut squash soup: replace the minced pork with a half chopped white onion. 
• Savory pumpkin soup: replace butternut squash with the same amount of pumpkin.
• Chicken butternut squash soup: replace the minced pork with the same amount of ground chicken.

Storage:

If you decide to make this quick Thanksgiving side dish ahead of time, you can keep it in your refrigerator for up to 1 day. When you're ready to serve, just simply pop the pot on your stove top and heat on medium heat.

Remember, do not boil the soup when reheat it or the squash can be broken into small pieces.

I don't recommend to keep this soup more than 2 days in a fridge deal to the delicacy of cooked butternut squash.

Also, since it is very easy and quick to make, I would not suggest you to freeze this savory soup. Just make it 1 day ahead if you have to.

Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.