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Butternut Squash Soup

October 31, 2022

Sweet and nutty flavor hit the perfect combination in this thick and slightly creamy butternut squash soup.

Adapted from The Soup Book, Butternut Squash Soup by Clodagh McKenna.

• 4--6 servings
• 10 minutes
• 35 minutes

Ingredients

• 2 lbs butternut squash, peeled, seeded, and chopped to 1–2-inch pieces
• 2 tbsp butter
• kosher salt (~1/2 tsp)
• 1 small onion, finely chopped
• 2 cloves garlic, roughly chopped
• 1/16 tsp ground nutmeg
• 1/8 tsp ground cinnamon
• 1/8 tsp ground black pepper
• 2 1/2 cups hot chicken stock
• 1/4 cup heavy cream

Notes

• Serve with bacon bits and toasted bread

Directions

1. Preheat heavy-bottomed pot over medium high heat, and add butter allowing to briefly brown. Add butternut squash and a pinch of salt and stir to coat. Allow allow squash to brown, stirring only occasionally, ~8 minutes.
2. Add onion and garlic and cover with a lid, then cook for 10 minutes longer.
3. Add nutmeg and cinnamon and pepper, stir and cover again, cooking for a few minutes.
4. Add stock and scrape any browned bits from the bottom of the pot. Bring to a boil and cook until squash is tender.
5. Add cream and simmer soup for 1 minute, then blend completely with stick blender. Adjust consistency with additional stock or cream, and salt and pepper to taste.