This easy butternut squash soup recipe is rich, hearty, and is filled with your favorite Fall flavors. A quick dinner idea for winter months that everyone will love.
Butternut Squash Soup Recipe
There is a good reason I decided to share this recipe. It’s one of my grandmother’s favorite dishes to make. She is particularly fond of the earthy flavor profile and I haven’t had it in a long time. So, grab your roasting pan and let’s gear up to make butternut squash puree. The hardest part is cutting the actual butternut squash… which isn’t that difficult at all.
Ingredients List
- 2 – 2.25 pounds of butternut squash
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 teaspoons chopped garlic
- 1/2 cup thinly sliced carrot
- 1/2 teaspoons ground cumin
- 1/2 teaspoons ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken stock
- 1/4 cupheavy cream(i put a bit more)
How to make butternut squash soup
Brown the garlic and onions in the oil. Cook for 5 minutes on med heat. Chop up the carrots and then throw them into the heat. Cook for a few minutes.
Try to get the butternut squash cubes about 1 to 2 inches long. Add them to the vegetable mixture.
For the chicken stock, I tried Knorr’s new homestyle stock (concentrated). I figured it would take up less room in the kitchen to store this instead of 4 huge boxes of stock in its liquid form. It tasted great! I used 3/4 of one of these packages and added 2 cups of water. If you don’t have the Knorr version, just use 2 cups of good ol’ stock. Bring to a boil and then cover and simmer for 20 minutes.
Blend until smooth. Then place the mixture back into the pot. Add the heavy cream (truthfully I think I added a bit more than 1/4 cup – but not by much). Stir and heat through. Adjust your seasoning and serve.
Tips and Variations:
- For additional flavor, consider adding curry powder, fresh herbs, maple syrup, white pepper, red curry paste, or cayenne pepper. You could even add a dash of organic coconut milk.
- Top with pumpkin seeds, parmesan cheese, sharp white cheddar, or sour cream.
- Pairs well with Granny Smith Apples.
- Use a food processor or an immersion blender to smoothen out the main ingredients. If you have leftover roasted veggies in the fridge, consider adding them to the mix. There are many different ways to enjoy this dish.
- Make sure you have fresh bread to serve.
This is the easiest butternut squash soup recipe on the net! What better way to celebrate the colder weather than with a double batch of your favorite soup? Comfort food has a way of making a good day great. Grab a glass of white wine and enjoy the earthy flavors of this creamy soup.
Butternut Squash Soup
Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 40 minutes
This butternut squash soup recipe is rich, hearty, and has all the beautiful flavors of Fall in every spoonful. A quick dinner idea for cold nights and a family favorite that everyone will love.
Ingredients
- 2 - 2.25 pounds of butternut squash
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 teaspoons chopped garlic
- 1/2 cup thinly sliced carrot
- 1/2 teaspoons ground cumin
- 1/2 teaspoons ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken stock
- 1/4 cup heavy cream (i put a bit more)
Instructions
- Brown the garlic and onions in the oil. Cook for 5 minutes on med heat. Chop up the carrots and then throw them into the heat. Cook for a few minutes.
- Cube your butternut squash into about 1 to 2 inches. Add them to the vegetable mixture.
- 3/4 of one of a Knorr packages and added 2 cups of water. If you don't have the Knorr version, just use 2 cups of good ol' stock. Bring to a boil and then cover and simmer for 20 minutes.
- Place into a blender and blend until smooth. Place back in pot.
- Add the heavy cream. Stir and heat through. Adjust your seasonings and serve.
Nutrition Information:
Yield: 6Serving Size: 1
Amount Per Serving:Calories: 195Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 14mgSodium: 309mgCarbohydrates: 26gFiber: 6gSugar: 7gProtein: 5g
Did you make this recipe?
Did you make this recipe? Tag me on Instagram (@VeraSweeney) so I can see your wonderful creation! I would love to see your dish.
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