I love the flavor of butternut squash. Butternut Squash Soup is creamy, delicious and satisfying. Add a side salad and dinner is done.
If you’re not trying to use the abundance of butternut squash from your garden, you can buy butternut squash cubes in the produce section of your favorite market. Pre-chopped butternut squash makes this recipe really easy. Check our my recipe for Homemade Chicken Stock.
What you need
Butternut squash
Olive oil
Salt
Pepper
Sweet onion
Carrot
Celery
Butter
Chicken stock
Nutmeg
Heavy Cream
Pumpkin seeds
How to make creamy and delicious Butternut Squash Soup
Preheat your oven to 375 degrees.
I used one large and two small butternut squash from our garden, about 3 pounds total. Carefully cut the butternut squash in half lengthwise. Use a large spoon to scrape out the seeds. Peel and chop the squash into 1 inch pieces. Toss with olive oil, salt and pepper. Bake at 375 degrees for about 30 minutes, until the pieces are fork tender.
While the squash is baking, dice the onion, carrot and celery. Heat the butter in the bottom of a large stock pot and add the diced vegetables.
Saute the vegetables on low until they are tender but not brown, about 10 minutes. When the butternut squash is tender, add it to the stock pot.
Cover the butternut squash and vegetables with chicken stock and simmer for about 20 minutes.
Blend the soup with a hand held emersion blender. You can use a blender if you don’t have an emersion blender or if you want the soup to be very smooth. Add the nutmeg and heavy cream and stir. Add salt and pepper to taste. Garnish with pumpkin seeds.
Butternut Squash Soup
I love the flavor of butternut squash. Butternut Squash Soup is creamy, delicious and satisfying. Add a side salad and dinner is done.
Ingredients
- 3 pounds butternut squash
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 sweet onion
- 1 carrot
- 1 celery stalk
- 2 tablespoons butter
- 6 cups chicken stock
- 1/8 teaspoon nutmeg
- 1/2 cup heavy cream
- Pumpkin seeds
Directions
- Step 1 Preheat your oven to 375 degrees.
- Step 2 I used one large and two small butternut squash from our garden, about 3 pounds total. Carefully cut the butternut squash in half lengthwise. Use a large spoon to scrape out the seeds.
- Step 3 Peel and chop the squash into 1 inch pieces. Toss with olive oil, salt and pepper.
- Step 4 Bake at 375 degrees for about 30 minutes, until the pieces are fork tender.
- Step 5 While the squash is baking, dice the onion, carrot and celery.
- Step 6 Heat the butter in the bottom of a large stock pot and add the diced vegetables.
- Step 7 Sautee the vegetables on low until they are tender but not brown, about 10 minutes. When the butternut squash is tender, add it to the stock pot.
- Step 8 Cover the butternut squash and vegetables with chicken stock and simmer for about 20 minutes.
- Step 9 Blend the soup with a handheld emersion blender. You can use a blender if you don’t have an emersion blender or if you want the soup to be very smooth.
- Step 10 Add nutmeg and heavy cream and stir.
- Step 11 Add salt and pepper to taste. Garnish with pumpkin seeds.
