Menu Enter a recipe name, ingredient, keyword...

Easy Butternut Squash Soup

By

Google Ads
Rate this recipe 4.5/5 (11 Votes)

Ingredients

  • 2 20-ounce packages (2-1/2 pounds) pre-cut butternut squash (if using fresh squash, you'll need one large squash or 7-8 cups cubed)
  • 1 red bell pepper, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed and peeled
  • 7 cups water
  • 1 tablespoon salt
  • 2 tablespoons sugar
  • 1/2 cup heavy cream
  • Fresh thyme sprigs, for garnish (optional)

Details

Servings 6
Adapted from parade.com

Preparation

Step 1

Combine all of the ingredients except for the heavy cream in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes.

Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Taste and adjust seasoning (if it tastes too sweet, add salt). Ladle the soup into bowls and garnish with fresh thyme sprigs, if desired.

You'll also love

Review this recipe

Mexican Zucchini Soup Zucchini and Spinach pizza