Description
Butternut squash soup is a creamy and comforting dish perfect for chilly days. With its naturally sweet and velvety texture, this soup is a fall favorite that’s both nourishing and versatile. Ideal as an appetizer or a main course, this soup is easy to make and pairs wonderfully with a variety of toppings and sides.
Ingredients
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded, and cubed
1 (32-fluid ounce) container chicken stock
Salt and freshly ground black pepper, to taste
Instructions
Sauté the Vegetables: In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion, celery, and carrot, and sauté for 5-7 minutes, until softened.
Add the Squash and Potatoes: Stir in the cubed potatoes and butternut squash, ensuring they are coated with the butter mixture.
Simmer the Soup: Pour in 32 fluid ounces of chicken stock. Season with salt and freshly ground black pepper to taste. Bring to a gentle boil, then reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.
Blend the Soup: Once the vegetables are tender, use an immersion blender or a countertop blender to blend the soup until smooth. Adjust the seasoning if needed.
Notes
For a vegan version, substitute the chicken stock with vegetable broth and use coconut milk instead of butter for a creamy texture.
Add a dash of nutmeg or cinnamon for a hint of warm spices.
Serve with a side of crusty bread or a fresh garden salad to make a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing, simmering, blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 15 mg
Keywords: Butternut Squash Soup, soup recipes, fall recipes, comfort food