Easy Butternut Squash Soup (Edit recipe)

Head Shot:stillwoodkitchen
  • 62 recipes
  • |
  • 11 followers
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

decrease servingsincrease servings

Ingredients

Get Ingredients with

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
  1. Melt the butter in a large pot over low heat.
  2. 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.
  3. Add in the squash and sugar, stir and cook until glazed, 3-4 minutes.
  4. 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.
  5. 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.
  6. Stir in the heavy cream (optional) and season with salt and pepper to taste.
  7. 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.

Add a Note

My Notes:

Add a Note

About This Recipe

Show nutritional information
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.
Coconut Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Pescetarian Shellfish Free Soups Vegetarian

Never Miss a Bite

Get recipes delivered to your inbox every week

Leave a Reply