Butternut Squash Soup ~ The Perfect Soup Recipe
Butternut Squash Soup is one of the BEST things to make with your Butternut Squash. This is the best Butternut Squash Soup recipe of ALL TIME.
Oh, and it’s super easy to make, too!
Butternut Squash always reminds me of my grandma’s house. Every year on her farm when I was a kid she would have all sorts of gourds and squash everywhere.
She used to always make Butternut Squash soup. Actually she used to make Butternut everything because she made so much she was trying to get rid of!
This is one of those recipes you will make again and again because it is SO SIMPLE. Plus it tastes out of this world. I love the roasted butternut flavor!
What You Need To Make Butternut Squash Soup
- 1 large butternut squash (I mean, obviously)
- 1 32 oz box of chicken broth (I used Swanson)
- 1 large onion
- 1 tsp minced garlic
- 4 tbs salted butter
- 1/4 pint heavy whipping cream
- 1 tsp pumpkin pie spice (I used Watkins Pumpkin Spice blend (cinnamon, ginger, nutmeg, allspice) and got it at Walmart)
- 1 tsp salt
- 2 tbs brown sugar
- dried cranberries for garnish
How to Make Butternut Squash Soup
- Peel your squash.
- Cut squash in half lengthwise and use a metal spoon to scoop out the seeds and insides.
- Dice squash into one inch cubes.
- Chop your onion.
- In a large pot melt your butter.
- Add in your onion and garlic and cook until translucent.
- Add your cubed butternut squash to the pot.
- Pour your chicken broth into the pot and bring to a simmer.
- Once your soup is simmering, cover and cook for about 20 minutes on medium heat or until squash is fork tender.
- Remove pot from heat and add cream, pumpkin pie spice, salt and brown sugar.
- Use an immersion blender to puree the soup. You can also transfer the soup to a blender to puree.
- Garnish with dried cranberries.
Pro-Tip:
Want to make this Butternut Squash Soup, but don’t have time to stand over the stove? Using a slow-cooker, add all ingredients except for the cream, pumpkin pie spice, salt, and brown sugar.
Cook over a low heat for four hours or until the squash is fork tender.
Add in the remaining ingredients and blend using an immersion blender to puree the soup.
Garnish with dried cranberries and serve!
Super Delicious Butternut Squash Soup
Ingredients
- 1 large butternut squash
- 1 32 oz box of chicken broth ***I used Swanson***
- 1 large onion
- 1 tsp minced garlic
- 4 tbs salted butter
- ¼ pint heavy whipping cream
- 1 tsp pumpkin pie spice ***I used Watkins Pumpkin Spice blend cinnamon, ginger, nutmeg, allspice available at Walmart***
- 1 tsp salt
- 2 tbs brown sugar
- dried cranberries for garnish
- butternut squash
Instructions
- Peel your squash.
- Cut squash in half lengthwise and use a metal spoon to scoop out the seeds and insides.
- Dice squash into one inch cubes.
- Chop your onion.
- In a large pot melt your butter.
- Add in your onion and garlic and cook until translucent.
- Add your cubed butternut squash to the pot.
- Pour your chicken broth into the pot and bring to a simmer.
- Once your soup is simmering, cover and cook for about 20 minutes on medium heat or until squash is fork tender.
- Remove pot from heat and add cream, pumpkin pie spice, salt and brown sugar.
- Use an immersion blender to puree the soup. You can also transfer the soup to a blender to puree.
- Garnish with dried cranberries.
Notes
This Butternut Squash Soup is some of the best soup of all time!
