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Classic Butternut Squash Soup

By

From Ben
Put a spin on this creamy butternut squash soup with one of our flavorful variations: apple with Gorgonzola and almonds, thai or southwestern. To learn how to make this recipe, watch the Secret Ingredient cooking show

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Ingredients

  • 2 tablespoons olive oil
  • 2/3 cup diced carrot (about 1 (8-inch) large carrot)
  • 1/2 cup diced celery (about 1 (11-inch) large stalk)
  • 2/3 cup diced onion (about 1 medium onion)
  • 4 cups cubed butternut squash (about 1 medium squash)
  • 1/2 teaspoon chopped fresh thyme
  • 4 to 6 cups low-sodium chicken broth
  • Sea salt and ground black pepper, to taste

Details

Servings 6

Preparation

Step 1

Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.

Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.

Variations:

Apple, Gorgonzola and Almond
Follow recipe above and stir a cup of applesauce into pureed soup. Garnish each serving with a tablespoon crumbled Rogue Creamery Gorgonzola, a tablespoon of toasted whole almonds, a few slices of thinly sliced apple and a small sprig of fresh thyme.

Thai Flavors
Stir a tablespoon red curry paste and 2 teaspoons chopped fresh ginger into carrot, celery and onion mixture. Cook until vegetables are tender and ginger is aromatic. Add squash, cook until tender, then add broth and 1/2-cup light or regular coconut milk. Season with salt and pepper. Puree soup and garnish each serving with 1 or 2 pappadums, a tablespoon toasted coconut flakes and a tablespoon chopped fresh cilantro. NOTE: Pappadums are available on the snack food aisle.

Southwestern Spin
Add a tablespoon chopped chipotles in adobo to carrot, celery and onion mixture. Cook until vegetables are tender. Add squash, cook until tender, then add broth. Season with salt and pepper. Puree soup and garnish each serving with 2 tablespoons crumbled queso fresco, a tablespoon cumin-toasted pumpkin seeds and a tablespoon chopped fresh cilantro. NOTE: Canned chipotles in adobo sauce are available on the Mexican food aisle

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