Butternut Squash Soup Recipe

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Butternut Squash Soup

Traci Coleman

By
@TraciB70

I love this soup - the cayenne gives just the slightest hint of heat, but isn't overbearing.


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Ingredients

2 lb
butternut squash, peeled with seeds removed and cut into 3/4" pieces
2
14 oz cans broth (you can use vegetable or chicken broth)
1/2 c
water
1/8 tsp
cayenne pepper
1 Tbsp
butter

Directions Step-By-Step

1
In large saucepan, combine squash, broth, water and pepper. Cook over medium heat until squash is tender, about 20 minutes.
2
Blend until smooth (do this by very carefully transferring batches to a blender, using an submersion blender, or, what I do is use a potato masher - I don't mind the slightly lumpy texture at all, and actually prefer it).
3
Bring mixture just to boiling; reduce heat and simmer uncovered for about 5 minutes. Add butter; stir until melted.

About this Recipe

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian