Butternut squash is my favorite vegetable. It is loaded with vitamin A and fiber, tastes sweet and has a beautiful color. This Creamy Butternut Squash Soup takes only 30 minutes to make and freezes beautifully.
Butternut squash can be difficult to work with. You will need a Y Peeler (like this) and a sharp knife (like this). Peel, scoop out the seeds, and cut into 1″ cubes. Freshly cut works best and has the richest flavor. Precut in the store just isn’t the same!
Bring to a boil in broth (see how to make your own here). To make soup creamy, you can use half and half or for a dairy free version use coconut milk. This recipe makes quite a bit of soup. You can either blend in two separate batches in a blender. I use a Blendtec Blender. If a new Blendtec isn’t in the budget you may wish to consider a factory certified reconditioned blender for about half the price! I got one and I love it! See the Factory Re-certified Blendtec Total Blender Classic Series.Or buy new by clicking the banner below.
Or you could use an immersion blender and blend right in the pot. It takes a little longer but still works, just be really thorough.
The Recipe: Creamy Butternut Squash Soup
If you are using store bought broth follow the directions below. If you are using my homemade broth leave out the black pepper. If needed use sea salt to taste. You will need a large stock pot.
Creamy Butternut Squash Soup
Yield 6 -8
Creamy dreamy butternut squash soup in a half hour. To make a dairy free version use coconut milk instead of half and half.
- 1 clove of minced garlic
- 1 medium chopped yellow onion
- 2 T butter
- 6 cups butternut squash (peeled and cubed)
- 32 oz chicken or veggie broth (recipe linked above)
- 1/2 tsp ground black pepper (If you are using my homemade broth, skip the pepper)
- ½ tsp dried marjoram
- 1/8 tsp cayenne pepper
- 1 ½ cup half and half
- Sea salt to taste
- Toasted pine nuts, dried cranberries or chives for garnish (optional)
- In large stock pot, bring broth, squash, marjoram, black pepper and cayenne pepper to boil.
- Simmer for 15 minutes or until butternut squash is very tender (about 15 minutes).
- While squash is simmering, sauté onion in a small pan with garlic and butter till soft.
- When squash has cooked for 15 minutes add sautéed onions and half and half to squash mixture, stir.
- Ladle into a blender and very carefully puree until smooth.
- You may have to split into portions to fit your blender (or use a hand held immersion blender). Return to pot and heat thru. Do not bring to a boil again.
- Add sea salt and pepper to taste if needed.
- Garnish with chives and toasted pine nuts.
I think this is a perfect fall winter soup! Enjoy ~ Linda Spiker
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Soup, main course, side dish, gluten free, dairy free option, vegetarian and vegan option