Description
A creamy, comforting butternut squash soup made with tender squash, carrots, and onions simmered in chicken broth, then blended smooth and enriched with butter and cream. Perfect as a warming appetizer or light meal in cooler weather.
Ingredients
Scale
Main Ingredients
- 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
- 2 tablespoons butter
- 1/2 cup whipping cream
- Salt to taste
Optional Toppings
- Sour cream
- Ground black pepper
- Brown sugar
- Cinnamon
Instructions
- Simmer the Vegetables: In a large pot, combine the cubed butternut squash, chopped onion, chopped carrots, and chicken broth. Place over medium heat and bring to a gentle simmer. Allow the mixture to simmer uncovered for 45 minutes, or until all the vegetables are very soft and tender.
- Blend the Soup: Remove the pot from heat carefully. Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, transfer the soup in small batches to a blender, puree until smooth, and then return it back to the pot.
- Add Butter and Cream: Stir in the butter until it is fully melted into the soup. Then add the whipping cream and mix well to combine all the ingredients smoothly. Taste the soup and add salt as needed to enhance the flavor.
- Serve: Ladle the hot soup into bowls and serve immediately. For extra flavor, top with a dollop of sour cream and a sprinkle of ground black pepper, brown sugar, or cinnamon as desired.
Notes
- For a vegan version, substitute chicken broth with vegetable broth and replace butter and cream with plant-based alternatives.
- To enhance flavor, you can roast the butternut squash before adding it to the soup for a deeper caramelized taste.
- Use an immersion blender for ease and safety when blending hot soup; if using a regular blender, blend in small batches and be cautious of steam pressure.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- If the soup is too thick, add additional broth or water to reach your desired consistency.
