There’s something undeniably cozy about a warm bowl of soup, and this Creamy Butternut Squash Soup with Pistachios and Parsley Recipe offers the perfect blend of silky texture, comforting spices, and a delightful crunch from toasted pistachios. It’s the ultimate soul-soother loaded with wholesome ingredients that will make your taste buds sing.
Why You Should Make This Recipe
Simple, pantry-friendly ingredients: You likely already have most of these in your kitchen, making it a breeze to whip up on any day.
Rich and creamy texture without the heaviness: Thanks to almond milk and natural creaminess of butternut squash, this soup feels indulgent but stays light.
Vibrant spices for warmth and depth: A touch of turmeric, paprika, and onion powder create a beautifully layered flavor profile that’s far from plain.
Creative crunch and freshness: Sprinkling pistachios and parsley on top adds an exciting texture and fresh bite that brings the whole bowl alive.
Ingredients & Substitutions
The beauty of this soup lies in its straightforward ingredients, each lending a unique note—from the sweetness of roasted butternut squash to the silky almond milk base. The aromatic spices complement the earthiness, while pistachios and parsley provide that final pop of texture and color.
- Butternut Squash: The star ingredient, naturally sweet and creamy when cooked, giving the soup its luscious body.
- Olive Oil: Used for sautéing to enhance the depth of flavor and add a subtle fruity richness.
- Onion and Garlic: The essential aromatics that build the soup’s savory foundation.
- Spices (Turmeric, Paprika, Onion Powder): These spices boost warmth and color, taking the soup from simple to spectacular.
- Vegetable Broth & Almond Milk: A perfect pairing to blend creaminess and a light broth base for balance.
- Pistachios and Fresh Parsley: For garnish, adding earthy crunch and bright herbaceous notes to finish.
How to Make Creamy Butternut Squash Soup with Pistachios and Parsley Recipe
Step 1: Sauté Your Aromatics
Begin by warming olive oil in a large stockpot over medium-high heat. Add chopped onions and cook them gently until they turn translucent and fragrant, about 2-4 minutes. Then, toss in the minced garlic and sauté just until its aroma fills the kitchen—this builds the flavorful base that makes all the difference.
Step 2: Add the Butternut Squash and Spices
Next, stir in cubed butternut squash along with sea salt, black pepper, turmeric, paprika, and onion powder. Sauté everything together for 5-7 minutes, allowing the squash to soak up the spices and soften a bit. This step develops a deep, cozy flavor and readies the squash for blending.
Step 3: Pour in the Liquids and Simmer
Pour in the vegetable broth followed by almond milk, stirring well to combine. Crank the heat up until the mixture boils, then reduce to a simmer and let it gently cook for 10 minutes. The ingredients meld together, and the squash becomes tender enough to purée smoothly.
Step 4: Blend Until Silky Smooth
Remove the pot from heat and use an immersion blender to purée the soup until it’s beautifully creamy and velvety. Taste it and adjust your salt and spice levels if needed—this is where the flavors truly come alive and balance.
Step 5: Garnish and Serve
Ladle your warm soup into bowls and generously sprinkle with chopped pistachios and fresh parsley. These finishing touches bring texture and a pop of brightness that make this Creamy Butternut Squash Soup with Pistachios and Parsley Recipe truly unforgettable.
How to Serve Creamy Butternut Squash Soup with Pistachios and Parsley Recipe
Garnishes
Besides pistachios and parsley, consider adding a swirl of coconut cream, a sprinkle of toasted pumpkin seeds, or a dash of smoked paprika to amplify the flavors and add visual appeal. Fresh cracked pepper or a drizzle of chili oil can also bring a little kick if you like a bit of heat.
Side Dishes
This soup pairs beautifully with crusty artisan bread, garlic naan, or a crisp green salad dressed with lemon vinaigrette for a light, balanced meal. For something heartier, a simple grilled cheese sandwich elevates the cozy factor instantly.
Creative Ways to Present
Serve the soup in rustic bowls or even hollowed-out mini pumpkins for an eye-catching autumnal touch. Arrange pistachios and parsley in a pretty pattern on top, or add edible flowers for a pop of color that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers into an airtight container and keep in the fridge for up to five days. Make sure to stir before reheating as the soup can thicken while chilling.
Freezing
This soup freezes really well! Pour it into freezer-safe containers leaving room for expansion, and store for up to three months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
Gently reheat on the stove or in the microwave, stirring frequently until heated through. If it thickens too much, simply add a splash of vegetable broth or almond milk to loosen it back up to your preferred consistency.
FAQs
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Can I use regular dairy milk instead of almond milk?
Absolutely! Any milk can work here, including cow’s milk or oat milk, depending on your preference or dietary needs. Just remember that whole milk will make the soup creamier, while skim milk will yield a lighter texture.
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Is it okay to substitute pistachios for another nut?
Yes, if you don’t have pistachios, toasted almonds, walnuts, or even pumpkin seeds can provide a nice crunch and complement the flavors beautifully.
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Can I prepare this soup in advance for a dinner party?
Definitely! This soup is fantastic made ahead of time and even tastes better the next day, as the flavors have more time to meld. Just reheat gently before serving and re-stir to refresh the texture.
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What if I don’t have an immersion blender?
No worries! You can carefully blend the soup in batches using a regular blender. Just be cautious with the hot liquid and fill the blender only halfway before blending.
Final Thoughts
This Creamy Butternut Squash Soup with Pistachios and Parsley Recipe is a delightful way to warm both body and soul. It’s approachable for weeknight dinners yet elegant enough to impress friends and family. Give it a try—you might just find your new favorite fall comfort food!
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Creamy Butternut Squash Soup with Pistachios and Parsley Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 bowls 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This easy butternut squash soup is a creamy, comforting dish perfect for any season. Made with simple ingredients like roasted butternut squash, aromatic spices, and blended to a smooth texture, it’s both nutritious and flavorful. Garnished with crunchy pistachios and fresh parsley, this soup makes a warm, satisfying meal that comes together quickly on the stovetop.
Ingredients
Main Ingredients
- 1 1/2 tablespoons olive oil
- 1 cup white onion, chopped
- 3 garlic cloves, minced
- 2 pounds butternut squash, peeled, seeds removed, and cubed
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 teaspoon onion powder
- 1 1/2 cups vegetable broth (use less if you prefer a thicker soup)
- 1 1/2 cups almond milk
Garnish
- Pistachios, chopped
- Fresh parsley, chopped
Instructions
- Heat the Oil and Sauté Onions: In a large stockpot, heat the olive oil over medium-high heat. Add the chopped onion, stirring to coat in the oil, and cook for 2-4 minutes until soft and translucent.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds or until fragrant, taking care not to burn it.
- Add Spices and Butternut Squash: Mix in the cubed butternut squash along with sea salt, black pepper, turmeric, paprika, and onion powder. Sauté for 5-7 minutes, stirring occasionally, to lightly cook the squash and spices.
- Add Liquids and Simmer: Pour in the vegetable broth and almond milk, stirring well to combine. Bring the mixture to a boil, then reduce heat to simmer for 10 minutes or until the squash is tender.
- Blend the Soup: Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth and creamy. Adjust seasoning if needed by tasting and adding more salt or spices.
- Serve and Garnish: Ladle the soup into bowls and top with chopped pistachios and fresh parsley for texture and a pop of color.
Notes
- You can swap fresh minced garlic for garlic powder if you don’t have fresh garlic on hand.
- If peeling and cutting butternut squash is difficult, microwave the whole squash for a few minutes to soften it.
- Pre-cut butternut squash can save prep time.
- Adjust the amount of vegetable broth or almond milk depending on your preferred soup thickness.
- Taste the soup after blending and adjust seasonings accordingly.
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- Reheat the soup either in the microwave or on the stovetop, stirring frequently to prevent sticking.
- You can freeze the soup for up to 3 months. Leave space in the container as the liquid will expand when frozen.
