Description
A creamy, comforting Butternut Squash Soup made by simmering tender butternut squash, onions, and carrots in chicken broth, then blended smooth with butter and whipping cream for a rich finish. Perfect as a cozy fall or winter starter, garnished with optional toppings like sour cream, ground black pepper, brown sugar, or cinnamon to enhance the flavor.
Ingredients
Scale
Soup Base
- 3 pounds butternut squash, peeled and cubed (approximately 8 cups)
- 1 medium onion, peeled and chopped
- 2 large carrots, peeled and chopped
- 32 ounces reduced sodium chicken broth or stock
Finishing Ingredients
- 2 tablespoons butter
- 1/2 cup whipping cream
- Salt to taste
Optional Toppings
- Sour cream
- Ground black pepper
- Brown sugar
- Cinnamon
Instructions
- Combine and Simmer: In a large pot, combine the cubed butternut squash, chopped onions, chopped carrots, and chicken broth. Place over medium heat and bring the mixture to a simmer. Let it simmer uncovered for about 45 minutes, or until the vegetables are very soft and tender.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, carefully blend the soup directly in the pot until it is smooth and creamy. Alternatively, puree the soup in batches using a countertop blender and then return it to the pot.
- Add Butter and Cream: Stir in the butter until it melts completely. Then add the whipping cream and mix well to incorporate fully. Season with salt to taste, adjusting based on preference.
- Serve: Ladle the hot soup into bowls and serve immediately. Garnish with optional toppings such as sour cream, a sprinkle of ground black pepper, brown sugar, or cinnamon for added flavor and richness.
Notes
- Peeling and cubing the butternut squash ahead of time saves preparation time during cooking.
- You can substitute vegetable broth to make this soup vegetarian.
- Adjust the thickness of the soup by adding more broth if you prefer a thinner consistency.
- For a dairy-free version, substitute butter and cream with olive oil and coconut milk respectively.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
