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Butternut Squash Soup
Butternut Squash Soup
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Try this delicious and unique butternut squash soup recipe that's ready in just an hour and freezes perfectly for later. Your new favorite go-to soup!
Ingredients:
  • For the soup:
  • 1 medium yellow onion, chopped (about 1 cup)
  • 1 celery rib, chopped (about 3/4 cup)
  • 1 carrot, chopped (about 3/4 cup)
  • 2 tablespoons unsalted butter
  • 1 butternut squash, peeled and chopped (6 to 8 cups), seeds discarded (see How to Peel and Cut a Butternut Squash )
  • 1 large tart green apple, peeled, cored, chopped (squash to apple ratio should be 3:1)
  • 3 cups chicken stock or broth (or vegetable broth)
  • 1 cup water
  • Pinches of nutmeg, cinnamon, cayenne, salt and pepper
  • For the garnish (optional):
  • Fresh parsley, chopped
  • Chives, chopped
  • Dash of smoked paprika
  • Sour cream
Instructions:
  • In a large thick-bottomed pot over medium-high heat, melt butter until foamy. Add onion, carrot, and celery, sauté for 5 minutes, adjusting heat if needed to prevent browning.
  • Prepare the soup by combining butternut squash, apple, stock, and water in a pot. Bring to a boil, then reduce to a simmer, cover, and cook for about 30 minutes until the squash and carrots are tender.
  • Blend the soup until smooth using an immersion blender or in batches with a stand blender.
  • Enhance the flavors: Sprinkle in pinches of nutmeg, cinnamon, and cayenne. Season with salt and pepper to your liking. Top it off with chopped fresh parsley or chives, and for extra richness, a dollop of sour cream. Share your feedback by rating and reviewing!

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