Butternut Squash Soup

Julie Bailey

By
@julesbai

This is a family favorite in my house. Even my pickiest eater loves this soup!


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Serves:

8 to 10

Prep:

20 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1 large
butternut squash, peeled, seeded, cubed
1 large
apple (granny smith or macintosh variety preferred)
2 medium
pears, cored, seeded, diced
1/2 large
vidalia (or sweet) onion
4 Tbsp
butter (salted)
1 qt
chicken or vegetable stock
1 tsp
minced garlic
1/2 tsp
tarragon
1/4 tsp
cayenne pepper
1 c
half 'n half
1 qt
water
salt and pepper to taste

NOTE: FOR A RICHER VERSION, REPLACE THE 1 QT. WATER WITH A SECOND QUART OF STOCK.

Directions Step-By-Step

1
PREP: Melt butter in large pot over medium heat. ADD onions and sautee til translucent (about 5 minutes). ADD: squash, apples, pears and garlic. STIR to incorporate.
2
ADD: chicken (or vegi) stock. Turn heat to high and bring mixture to a boil. LOWER heat to medium-low. ADD: spices. COVER and let sit on low boil for 20 to 30 minutes or until squash is fork tender when pierced. TURN OFF heat.
3
ADD: 1 quart water, 1 c. Half 'n Half. Allow to cool for 15 to 20 minutes before blending.
BLEND with immersion blender to puree all ingredients.
TASTE and adjust seasonings to meet your personal taste. Reheat and serve.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy