Easy Butternut Squash Soup (Edit recipe)

An easy to make soup that's filling and perfect for fall and winter days.

10 minutes

45 minutes

Difficulty:

Easy

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.

by stillwoodkitchen

View original recipe

Serves: 4

Ingredients

2 lb Butternut Squash, cut into 1-inch cubes (Buy pre-cut to save time)
.5 cup Onion, diced
3 Tbsp Unsalted Butter
1 tsp Salt
1 tsp Granulated White Sugar
2 sprigs Thyme, or 1 tsp of dried thyme leaves
5 cups Water
3 Tbsp Heavy Cream (Whipping Cream), (Can sub in non-dairy )
1 tsp Sea Salt, to taste
0.25 tsp Black Pepper, to taste

Shop

Process

Cook Mode

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.