Butternut Squash Soup
Creamy deliciousness! Warm up with a bowl of homemade butternut squash soup. The perfect blend of flavors and spices to enjoy on a cool Fall day!
Servings: 8 people
Calories: 132kcal
Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion, peeled, chopped
- 1 teaspoon garlic, minced
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 medium carrots, peeled, chopped
- 2 medium russet potatoes, peeled, cubed
- 1 rib celery, chopped
- 5 cups (40 ounces) chicken broth
- 2 teaspoons kosher salt
- ½ teaspoon pepper
- 1 pinch nutmeg
- 1 pinch cayenne pepper
- heavy cream, for garnish
Instructions
- In a large pot over medium heat, melt butter.
- Add onion. Cook, stirring occasionally, until softened, about 3-5 minutes.
- Add garlic. Cook for 1 more minute.
- Add squash, carrots, potatoes, celery, broth, salt, pepper, nutmeg, and cayenne pepper. Bring the mixture to a boil.
- Once boiling, reduce heat to low. Cover and simmer until vegetables are fork-tender, about 20-25 minutes.
- Use an immersion blender* to blend the soup until smooth.
- Serve the soup warm, garnished with a light drizzle of heavy cream.
Notes
*No Immersion Blender? No Problem!
Even without an immersion blender, you can still get the soup nice and creamy. Here are a couple of ways to do it:
- Carefully pour the soup (working in batches) into a stand blender. Blend until smooth and then return the blended soup to the pot.
- Use a food processor. Just like with a stand blender, work in batches so the soup doesn't spray all over!
Nutrition
Serving: 1portion | Calories: 132kcal