Easy Butternut Squash Soup
An easy to make soup that's filling and perfect for fall and winter days.
PREP TIME
10 minutes
COOK TIME
45 minutes
INGREDIENTS
10
Serves: 4
Ingredients
- 2 lb2 lb2 lb Butternut Squash, cut into 1-inch cubes (Buy pre-cut to save time)
- .5 cup.5 cup.5 cup Onion, diced
- 3 Tbsp3 Tbsp3 Tbsp Unsalted Butter
- 1 tsp1 tsp1 tsp Salt
- 1 tsp1 tsp1 tsp Granulated White Sugar
- 2 sprigs2 sprigs2 sprigs Thyme, or 1 tsp of dried thyme leaves
- 5 cups5 cups5 cups Water
- 3 Tbsp3 Tbsp3 Tbsp Heavy Cream (Whipping Cream), (Can sub in non-dairy )
- 1 tsp1 tsp1 tsp Sea Salt, to taste
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper, to taste
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Melt the butter in a large pot over low heat.
- Add in the onion, 1 tsp of salt, and strip the thyme leaves into the pot. Increase the heat to medium and cook, stirring occasionally until the onion is soft.
- Add in the squash and sugar, stir and cook until glazed, 3-4 minutes.
- Add in 5 cups of water and bring to a boil. Reduce the heat to low and simmer, uncovered until the squash is very tender, 15-20 minutes.
- Working in batches transfer to a blender and blend with the lid cracked (to let steam escape) until you have a smooth puree, then return to the pot. If you have an immersion blender you can use that in the pot instead.
- Stir in the heavy cream (optional) and season with salt and pepper to taste.
- Serve with your favorite toppings.
Notes
If cutting a whole butternut squash, wear protective gloves so the the squash residue doesn't get stuck on your hands. Topping with crispy bacon, prosciutto, or pancetta is highly recommeneded. Make sure the squash is very soft to ensure a smooth soup.
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About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Pescetarian Shellfish Free Soups Vegetarian| This is our estimate based on online research. | |
| Calories: | 123 |
| Fat: | 13 g |
| Carbohydrates: | 1 g |
| Protein: | 5 g |
| Cholesterol: | 38 g |
| Sodium: | 1115 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Calculated per serving. | |
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