Print

Butternut Squash Soup II

Print Recipe

A classic fall recipe producing a thick, rich butternut squash soup with tons of flavor. Easy to prepare and perfect for using extra squash during harvest season or anytime.

Ingredients

Scale
  • 1 medium butternut squash – peeled, seeded, and cubed
  • 1 tablespoon butter
  • 1 medium onion – chopped
  • 2 cloves garlic – minced
  • 4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup heavy cream

Instructions

  1. Melt butter in a large pot over medium heat. Add chopped onion and garlic; cook until tender.
  2. Add cubed butternut squash to the pot and stir to combine.
  3. Pour in chicken broth, bring to a boil, then reduce heat and simmer until squash is tender, about 20 minutes.
  4. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
  5. Stir in heavy cream, salt, and pepper. Heat through but do not boil.
  6. Adjust seasoning to taste and serve warm.

Notes

For a richer flavor, roast the butternut squash before adding it to the soup. Garnish with a swirl of cream or toasted pumpkin seeds for added texture.

Nutrition

Find it online: https://www.receipster.com/butternut-squash-soup/

Themes by WordPress