Soups & Stewscarlsbadcravings5.0
Best Butternut Squash Soup
This easy Butternut Squash Soup is luxuriously creamy, rich, and velvety—yet completely low-fat and made without any cream! Packed with layers of warm, complex flavors, it’s no wonder readers are raving: “Anyone I’ve shared it with says it’s one of the best soups they’ve ever had,” “Literally the best soup I’ve ever had. Seriously,” and “So delicious on a cold winter day!!”
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
- pan
- blender
- bowl
📝 Preparation Steps
1
Melt 2 tablespoon butter with 1 tablespoon olive oil in a Dutch oven/soup potMelt 2 tablespoons of butter with 1 tablespoon of olive oil in a Dutch oven/soup pot over medium-low heat. Add squash, onions, fennel, and apple, and season with salt and pepper. Increase the heat to medium and cook for ⏱️ 10 minutes, stirring often (we are sweating the vegetables- they will not turn golden).
butter2 tablespoonsmedium butternut squash, (peeled, seeded cut into 1-inch pieces (5 cups))1olive oil1 tablespoonmedium onion, (chopped)1
2
Add garlic and all seasonings; sauté ⏱️ 1 minute or until fragrant. Add chicken broth, scraping the bottom of the pan to loosen up the browned bits. Bring to a boil, then reduce to a simmer for ⏱️ 5-10 minutes or until the vegetables are fork-tender.
3
Working in 2-3 batches, transfer soup to a high-powered blender to puree, taking care to let smoke escape or it will explode (I leave a corner open and cover with a paper towel). I find my blender gives a smoother, more desirable consistency than an immersion blender.
4
Transfer pureed soup back to the pot. Stir in maple syrup to taste. Season to taste with additional salt & pepper again if desired. Ladle into bowls, garnish with toasted, salted pepita seeds, and drizzle with heavy cream or coconut milk (optional).nal).
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