Butternut Squash Soup

★★★★★ 1 Review
TraciB70 avatar
By Traci Coleman
from Vancouver, WA

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



  •   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
  •   1/8 tsp
    cayenne pepper
  •   1 Tbsp

How To Make

  • 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.

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