Butternut squash soup features a lightly spiced flavor, a beautifully vibrant color, and a creamy swirl. This tasty soup makes an easy weeknight dinner.
1large butternut squash approximately 3 to 3.5 cups diced
32ounceschicken broth
1large onion dicedapproximately 1 cup
1teaspoongarlic minced
4tablespoonssalted butter
½cupheavy whipping cream plus more to garnish
1teaspoonpumpkin pie spicewe used Pumpkin Spice blend of cinnamon, ginger, nutmeg, allspice
1teaspoonsalt
2tablespoonsbrown sugar
Instructions
Peel the squash then cut it in half lengthwise and use a spoon to scoop out the seeds and insides.
Dice squash into one-inch cubes.
In a large pot, melt the butter.
Add in the onion and garlic and cook until translucent.
Add the cubed butternut squash to the pot.
Pour chicken broth into the pot and bring it to a simmer.
Once the soup is simmering, cover and cook for about 20 minutes on medium heat or until squash is fork-tender.
Remove pot from heat and add cream, pumpkin pie spice, salt, and brown sugar.
Use an immersion blender to puree the soup. You can also transfer the soup to a blender to puree.
Garnish with a swirl of heavy cream before serving.
Notes
TIP: Look for prepared peeled and cubed squash in your grocer’s produce department during the fall season. This will cut your prep time down to 5 minutes and total time to 30 minutes. TIP: Make sure you have a large (8 inches or larger) chef’s knife to cut the squash. A small knife just won’t do the job. TIP: To make cutting the squash even easier, score the squash on the outside and then microwave it for 5 minutes. This will soften the flesh and makes it easier to cut. TIP: If you don’t have an immersion blender, you can also transfer the soup to a blender to puree.