my favorite butternut squash soup
(2 ratings)
This is my favorite version of butternut squash soup. If you're watching your waistline, you can omit the cream or use half and half. I haven't tried it with milk. Enjoy!
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(2 ratings)
yield
4 -6
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For my favorite butternut squash soup
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4 Tbspunsalted butter
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1/2 cchopped yellow onion
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2garlic cloves, minced
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1/2 tspkosher salt
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6 cpeeled and cubed butternut squash (from about a 2 pound squash)
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5 cchicken broth (you can use veg broth)
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1/2 tspfresh, chopped thyme leaves (i have used 1/4 t. dried with success)
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1/4 tspblack pepper, or to taste
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extra salt if needed, to taste
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1 cheavy cream (i used half and half with success)
How To Make my favorite butternut squash soup
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1Melt the butter in a large soup pot over medium heat. Once melted, add the onions, garlic and a little bit of salt and cook for approx.6 min. - or until the onions get soft.
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2Stir in your squash pieces and cook about another 5 minutes or so.
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3Add in the chicken broth, thyme, salt and pepper to taste and bring it all to a rolling boil. Then reduce your heat and put a lid onto your pot about halfway. Let this simmer for about 10-15 minutes. Make sure the squash is nice and tender.
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4Now you need to blend the soup. You can either use an immersion blender - or blend the soup in batches in a blender or food processor (be careful when lifting the lid). Blend until it's all smooth.
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5If you had to take it out to blend, now it's time to put it back into the pot to add your cream and get it nice and warm again (be careful not to scorch it with he cream addition). Add salt and pepper to taste and enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for My Favorite Butternut Squash Soup:
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