fbpx

EASY BUTTERNUT SQUASH SOUP

EASY BUTTERNUT SQUASH SOUP

This Easy Butternut Squash Soup is warm, comforting, and full of earthy, sweet, yet savory flavor.  It’s a great way to start off an autumn meal or take for a light lunch.

I like to serve this soup with Roasted Garlic And Parmesan Palmiers and a Spinach Salad With Bacon Dressing for a light and easy meal that’s big on flavors, yet packed with nutrients.

A hot, steaming bowl of creamy Easy Butternut Squash Soup garnished with cracked red and black pepper and a fresh basil leaf.

THE BEST EASY BUTTERNUT SQUASH SOUP

The best part of this recipe is the simple ingredients that add so much flavor.  Vegetables that are sauteed in butter start to build the flavor in this recipe.

Using frozen, cubed squash saves so much time and effort in this recipe.  If you’ve ever tried to peel and cube fresh butternut squash, then you’ll realize how much of a time saver frozen squash can be.  

The wine, cinnamon, and bit of sugar highlight the earthy, savory flavors, while the heavy cream rounds out all of the flavors and marries them together in the most creamy, delicious way!

HOW DO I MAKE THIS SOUP?

The best part of this recipe is how easy it comes together and how incredibly yummy it is!

Fist, saute onion, garlic, celery, carrot, bell pepper, potato, and squash in butter until the onions turn translucent.

Next, pour in the chicken stock, wine, salt, cinnamon, and sugar, and simmer until all the veggies are tender.

Use an immersion blender to puree it into a smooth, thick soup that is infinitely satisfying.  Then add the bit of creamy for that luscious mouthfeel. Oh, what could be more comforting!

A hot, steaming bowl of creamy Easy Butternut Squash Soup garnished with cracked red and black pepper and a fresh basil leaf.

TIPS FOR MAKING THIS RECIPE

  • Take advantage of the frozen cubes of butternut squash.  This is such a time saver and tastes as good as fresh.  
  • Because this soup already has a sweetness to it, I’ve used sweeter wines like Pinot Grigio instead of a dry chardonnay.  Play with the type of wine and use one that you enjoy drinking.
  • Don’t spend the time to chop the vegetables into a pretty and uniform dice. Because the soup will be blended smooth, a rough chop is all you need. That saves a ton of time.
  • To cut down on fat and calories, replace the heavy cream with canned condensed milk.  It tastes more luxurious without the extra fat and calories of heavy cream.
  • Garnish the soup with croutons, salted pumpkin seeds, chopped herbs like basil, parsley, or mint.

If you love this great Autumn recipe, here are a few more delicious Fall recipes to try:

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
A hot, steaming bowl of creamy Easy Butternut Squash Soup garnished with cracked red and black pepper and a fresh basil leaf.

EASY BUTTERNUT SQUASH SOUP


Description

This Easy Butternut Squash Soup is warm and comforting and full of earthy, sweet, yet savory flavor.  It is a great way to start a cool Fall meal or take for a light lunch.


Scale

Ingredients

4 tablespoons butter

1 large onion, chopped

4 large cloves garlic, finely minced

1 stalk celery, chopped

1 medium carrot, chopped

1 large red bell pepper, chopped

2 (20-ounce) packages frozen pre-cut butternut squash cubes (about 78 cups)

2 medium russet potatoes, peeled and cubed

5 cups chicken stock

2 cups dry white wine

1 tablespoon sea salt

⅛ teaspoon cinnamon

2 tablespoons sugar

½ cup heavy cream


Instructions

In a large stock pot, melt the butter over medium-high heat.

Add in the onion and garlic, stir and cook until the onions begin turning translucent – about 5 minutes.

Toss in the celery, carrot, red bell pepper, frozen squash, and cubed potatoes.  Toss, cooking for about 5 minutes.

Pour in the chicken stock and white wine.

Bring to a boil. Cover, then simmer for about 35 minutes until the potatoes and carrots are very tender.

Use an immersion blender to puree the soup until smooth and silky.

Stir in the sea salt, cinnamon, sugar, and heavy cream.

Taste to adjust seasonings for salt and sweetness.

Ladle into soup bowls and garnish as desired.

Serve hot.


  • Category: Starters - Soups
  • Method: Simmer
  • Cuisine: American

Keywords: easy butternut squash soup, soup recipes, Fall recipes, Autumn recipes, cream soups, butternut squash

Yum
Related Posts Plugin for WordPress, Blogger...
Please follow and like us:

Related Posts

PUMPKIN RAVIOLI IN SAGE BROWN BUTTER SAUCE

PUMPKIN RAVIOLI IN SAGE BROWN BUTTER SAUCE

Jump to Recipe·Print Recipe Nothing tastes more like Autumn than a delicious bowl of homemade pumpkin ravioli in sage brown butter sauce, especially when garnished with toasted pecans and a dusting of amaretti cookie for a tiny touch of sweetness. I like to serve this […]

Related Posts Plugin for WordPress, Blogger...
PUMPKIN SPICE DONUTS WITH APPLE CIDER GLAZE

PUMPKIN SPICE DONUTS WITH APPLE CIDER GLAZE

Jump to Recipe·Print Recipe These Pumpkin Spice Donuts With Apple Cider Glaze combine two of my favorite fall flavors.  They are perfect for an Autumn Sunday morning or as a snack for the kids after school.   Autumn always makes me nostalgic for cool weekend mornings […]

Related Posts Plugin for WordPress, Blogger...


Leave a Reply

Your email address will not be published. Required fields are marked *