Butternut Squash Soup

This Butternut Squash Soup Recipe is thick and delicious, and it isn’t loaded up with heavy cream. It’s easy to prepare, and the sweet and savory qualities of the butternut squash shine.

Butternut Squash Soup Recipe - Thick and delicious, and it isn't loaded up with heavy cream

I have made this soup several times over the past month, and I just can’t get enough of it! Well, I just can’t get enough of the squash bonanza as a whole. I’ve been re-making a lot of my squash recipes from my archives, mainly the butternut squash pizza, butternut squash crostini, and cheesy shells with butternut squash sauce, but this soup is the easiest and most satisfying way to eat glorious fall squash.

What I love about this soup is that it has such a full-bodied consistency to it, but it’s not loaded up with cream. Actually, there’s none in the soup at all, except for the tiny drizzle I do on top for decoration. While I do enjoy the occasional cream of fill-in-the-blank soups, I always feel like I’m downing a bazillion calories and not getting much chew action. In full disclosure, I’m one of those people who needs to chew my food/calories rather than drink them down, so this may just be a symptom of that, but this soup is thick, filling, and flavorful, and not loaded up with tons of heavy stuff. Hooray!

Start by melting a few tablespoons of butter in a large pot:

Butternut Squash Soup Recipe - Thick and delicious, and it isn't loaded up with heavy cream

Add some chopped yellow onion:

Butternut Squash Soup Recipe - Thick and delicious, and it isn't loaded up with heavy cream

Cook the onions for 5-10 minutes, until softened:

Butternut Squash Soup Recipe - Thick and delicious, and it isn't loaded up with heavy cream

Add peeled, cubed butternut squash to the pot, along with a touch of cinnamon and brown sugar:

Butternut Squash Soup Recipe - Thick and delicious, and it isn't loaded up with heavy cream

Cook for about 10 minutes to soften slightly, then add in chicken stock:

Butternut Squash Soup Recipe - Thick and delicious, and it isn't loaded up with heavy cream

Bring the mixture to a boil, then back down to a simmer, and cook for 30 minutes.

Butternut Squash Soup Recipe - Thick and delicious, and it isn't loaded up with heavy cream

When the squash is fork tender, blend everything in a blender until smooth.

Serve the soup with a drizzle of cream and a few toasted pumpkin seeds on top:

Butternut Squash Soup Recipe - Thick and delicious, and it isn't loaded up with heavy cream

Here’s a full video of the process too:

Enjoy!

Butternut Squash Soup

This Butternut Squash Soup Recipe is thick and delicious, and it isn’t loaded up with heavy cream. It’s easy to prepare, and the sweet and savory qualities of the butternut squash shine.

Ingredients:

  • 3lb butternut squash
  • 3 tbsp butter
  • ½ a yellow onion, chopped (about ¾ cup)
  • ⅛ tsp ground cinnamon
  • pinch of salt
  • 1 tbsp brown sugar
  • 3 cups chicken stock
  • 1 cup milk
  • drizzle of heavy cream, optional, for garnish
  • toasted pumpkin seeds, optional, for garnish

Directions:

  1. Prick the butternut squash all over with a fork, then microwave for 2 minutes. Peel the skin off the butternut squash, then cut in half, remove the seeds and stringy stuff, and cut into large cubes.
  2. Melt the butter in a soup pot over medium heat, then add the onions and cook for 5-10 minutes, until the onions are soft. Add the butternut squash cubes, cinnamon, a pinch of salt, and the brown sugar, and cook for 10 minutes. Add the chicken stock, bring the liquid to a boil, then reduce to a simmer. Cover with a lid and cook for 30 minutes, until the squash is fork tender.
  3. Add the milk to the soup to cool it down a bit, then blend the soup in batches in a blender, until silky smooth. Return the soup to the pot and taste it. It may need more salt, a little more brown sugar, etc depending on how sweet or flavorful the squash you used was. Adjust the seasoning to your liking. When serving, garnish with a drizzle of heavy cream and pumpkin seeds, if desired. Enjoy!
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