Lemon and Butternut Squash Soup

On those days when summer is officially over and the fall has arrived – even though it means that the winter is not too far away, I can’t help but enjoying the beautiful colors of nature. Leaves are turning red and orange and combined with the skyline it is simply breathtaking sometimes. Evenings are getting cooler and the craving for a cold salad is now replaced with a craving for a nice warm soup.

It starts the usual way: onions and carrots in a bit of oil until they catch color, then everything else piled into the pot; squash, potatoes, lemon, broth. Nothing complicated. Just a slow simmer until it all comes together. As the lemon cooks down, the bitterness fades, and what’s left is just… delicious.

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How to Make Lemon and Butternut Squash Soup

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Step 1 – Build the base

In a large pot, heat the vegetable oil over medium heat. Add the onion, carrots, and celery seeds. Sauté until the onions turn golden and fragrant.

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Step 2 – Add the vegetables

Add the cubed potatoes, butternut squash, and garlic. Pour in the vegetable broth and water. Stir to combine.

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Step 3 – Simmer

Bring the soup to a boil over medium-high heat. Stir in the garlic powder, lemon cubes, and salt. Lower the heat and let simmer for about 30 minutes, or until all vegetables are soft.

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Step 4 – Blend

Remove from heat. Using an immersion blender (or transfer to a regular blender in batches), blend until completely smooth. Adjust salt and acidity if needed — an extra squeeze of lemon can brighten it even more.

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Step 5 – Serve

Serve warm, perhaps with a drizzle of olive oil or a spoonful of yogurt.

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Recipe Notes

Lemon: Don’t skip the peel, it adds subtle bitterness that balances the sweetness of the squash.

Texture: For a lighter soup, add more hot water; for thicker, reduce slightly while simmering.

Serving idea: Works well with crusty rye bread or topped with toasted pumpkin seeds.

Storage: Keeps up to 4 days in the fridge, or freeze for up to 3 months.

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FAQ – Lemon Butternut Squash Soup

Can I use all butternut squash instead of potatoes?
Yes, replace the potatoes with an equal amount of squash for a lighter, more velvety soup.

What if I don’t have celery seeds?
A pinch of celery salt or a bit of chopped celery works fine.

Can I add cream?
Absolutely, a splash of heavy cream or coconut milk makes it richer and smoother.

Can I roast the vegetables first?
Yes, roasting the squash and carrots before blending deepens the flavor, but does change the character quite a bit.

Is it vegan?
Yes

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If you liked this, you are going to LOVE these favorite soup recipes:

Creamy Cauliflower Soup with Garlic Bread

Chef Thomas Keller’s English Pea Soup

Canh Chua Tôm: Vietnamese Sour Soup with Prawns

Ham Bone Soup with Black Eyed Peas

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