Savoury Butternut Squash Soup

I swear I saw leaves falling this morning on my walk, and it’s giving me all the autumn vibes! 🍂 The crisp air, the golden sunlight – it’s the perfect time to get into those cozy, comforting dishes. And if there’s one thing I can’t resist when the seasons shift, it’s making my Butternut Squash with Crispy Prosciutto Soup.

This soup is pure fall magic. It’s creamy, rich, and nourishing – everything you want in a bowl when the temperatures start to drop. Not only is it the perfect starter for your Thanksgiving dinner, but it’s also incredibly easy to make and can be prepared ahead of time, giving you more time to focus on other parts of your meal.

Plus, it’s a fantastic option for those of us who are looking for a dairy-free and gluten-free dish. No worries about dietary restrictions here! You can even omit the prosciutto if you’re keeping things vegan or simply prefer a lighter touch. The beauty of this soup is that it’s all about those comforting, simple ingredients coming together to create something truly special.

Let’s dive right in and get cooking!

Why You’ll Love This Soup:

• Perfect for Fall: The combination of butternut squash, cinnamon, and nutmeg creates a cozy, autumn-inspired flavour profile that’ll make you want to curl up on the couch with a warm bowl.
• Make-Ahead: It’s great for prepping ahead of time – you can roast the squash and make the soup a day or two in advance, so when you’re ready to eat, it’s just a matter of reheating and adding those crispy prosciutto bits.
• Great Leftovers: This soup keeps well in the fridge for up to a week and also freezes beautifully, making it a perfect option for meal prep or busy weeks ahead.
• Dairy-Free and Gluten-Free: If you’re following a dairy-free or gluten-free diet, this soup fits the bill while still being indulgently creamy and satisfying.

Whether you’re serving it as a starter at your Thanksgiving feast or enjoying it on a chilly evening, this Butternut Squash with Crispy Prosciutto Soup will become a staple in your autumn recipe rotation. It’s simple, comforting, and filled with the flavours of the season.

So, let’s embrace these cozy vibes and get cooking!

Butternut Squash Soup with Crispy Proscuitto

Rachelle Newbigging

Warm up this autumn with a creamy, dairy-free, and gluten-free Butternut Squash Soup with Crispy Prosciutto! Perfect as a cozy meal or Thanksgiving starter, this rich, nourishing soup is easy to make ahead and is a comforting hug in a bowl.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings 4

Ingredients

  

• 1 medium butternut squash peeled, seeded, and cubed
• 1 medium onion chopped
• 2 cloves garlic minced
• 4 cups vegetable broth or chicken broth, if preferred
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp ground cinnamon optional for extra autumn warmth
• 1/2 tsp ground nutmeg optional
• 1/4 cup coconut milk for creaminess, but feel free to use any non-dairy milk
• 4 slices prosciutto optional – can be omitted for a vegan version

Instructions

 

• Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes in a bit of olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes, or until the squash is soft and caramelized, turning halfway through.
• Sauté the Aromatics: In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until it becomes translucent and soft. Add the garlic and sauté for another 1-2 minutes until fragrant.
• Bring Everything Together: Once the squash is roasted, add it to the pot with the onions and garlic. Pour in the vegetable broth and bring everything to a simmer for about 10-15 minutes to let the flavours meld together.
• Blend the Soup: Using an immersion blender (or transferring the soup to a blender in batches), blend everything until it’s smooth and creamy. If you want a creamier texture, add in the coconut milk and blend again. Taste and adjust the seasoning, adding more salt, pepper, or spices as needed.
• Crispy Prosciutto (Optional): If you’re using prosciutto, crisp it up in a hot pan with a tiny bit of olive oil over medium heat for 2-3 minutes, until it becomes crispy and golden. Once it’s done, crumble it into small pieces.
• Savour and enjoy: Ladle the soup into bowls and top with crispy prosciutto (or leave it off for a vegan version). Garnish with fresh herbs like parsley or thyme, and enjoy the cozy, nourishing flavours of fall.

If you enjoyed this recipe you may also enjoy my Savoury Pumpkin Soup, or my Creamy Roasted Garlic & Cauliflower Soup, or even my Roasted Red Pepper and Tomato Soup. Leave a comment below if you tried this recipe!