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Butternut Squash Soup

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Cream, butter and spices make this creamy butternut squash soup uniquely delicious!

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Ingredients

  • 1 1/2 lbs butternut squash - peeled and cut into 1 inch squares
  • 2 TBS butter - divided in 2
  • 1 TBS olive oil
  • 1 teaspoon of ground nutmeg / divided in 2
  • 1 teaspoon ground ginger / divided in 2
  • 1 teaspoon pumpkin spice / divided in 2
  • 32 oz chicken broth (vegetable broth can be used as well)
  • 2 TBS coarse salt
  • 1/2 onion, chopped
  • Cayenne pepper to taste (optional)
  • 1/4 cup heavy cream
  • Chopped nuts for garnish

Details

Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

1) In a heavy pot, over med to med-high heat 1 TBS butter and olive oil. Add onions, 1 teas each of nutmeg, ginger and pumpkin spice. Sautee until onion is soft.

2) Add chicken broth, 1 TBS coarse salt, butternut squash and remaining teaspoons of nutmeg, ginger and pumpkin spice. Add cayenne pepper to taste if desired. Bring to a simmer and cook until butternut squash is tender.

3) Remove pot from stove and add heavy cream.

4) Using an immersion blender in the same pot blend everything together until you reach a creamy consistency. If you want a thicker consistency, remove up to about 1 cup of the liquid, prior to blending. (Alternatively, you can use a blender and blend in batches)

4)Add additional salt, pepper if needed or as desired.

5) Serve and garnish with chopped nuts of your choice - walnuts or hazelnut work great.

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