Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butternut Squash Soup II

A thick, rich butternut squash soup with tons of flavor, perfect for fall and easy to prepare.

  • Total Time: 45 minutes
  • Yield: 6 1x

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
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup heavy cream

Instructions

  1. Melt butter in a large pot over medium heat. Add chopped onion and garlic; cook until tender, about 5 minutes.
  2. Add cubed butternut squash to the pot and stir to combine with onions and garlic.
  3. Pour in chicken broth, then season with salt, pepper, and nutmeg. 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. Alternatively, carefully transfer soup in batches to a blender and puree.
  5. Stir in heavy cream and heat through without boiling.
  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.

  • Author: Nicole McLaughlin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Soup
  • Cuisine: American

Nutrition

  • Calories: 210
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 14g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 45mg