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.
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 7–8 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
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.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Starters - Soups
- Method: Simmer
- Cuisine: American
Keywords: easy butternut squash soup, soup recipes, Fall recipes, Autumn recipes, cream soups, butternut squash