Description
Warm up with this creamy and comforting Butternut Squash Soup made from tender butternut squash, carrots, and onions simmered in flavorful chicken broth, then blended smooth and enriched with butter and cream. Perfect for cozy fall or winter meals, it’s easy to prepare and customizable with optional toppings like sour cream, black pepper, brown sugar, and cinnamon.
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 Vegetables: In a large pot, combine the butternut squash, onions, carrots, and chicken broth. Heat over medium heat until the soup begins to simmer. Continue to simmer uncovered for 45 minutes until the vegetables are very soft and tender.
- Blend the Soup: Remove the pot from heat. Carefully blend the soup using an immersion blender until smooth, or puree in batches using a regular blender then return to the pot.
- Add Butter and Cream: Stir in the butter until melted, then add the whipping cream. Mix well until the soup is fully blended and creamy. Season with salt to taste.
- Serve and Garnish: Serve the soup hot. Optionally, top with sour cream and sprinkle with ground black pepper, brown sugar, or cinnamon to enhance the flavors.
Notes
- For a vegan version, substitute chicken broth with vegetable broth and use a dairy-free cream alternative.
- Peeling the butternut squash can be easier after roasting it for 20 minutes.
- To make the soup thicker, reduce the amount of broth or simmer longer to evaporate more liquid.
- Try adding a pinch of nutmeg or ginger for an extra depth of flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
