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If this soup doesn’t say fall, I don’t know what does! I first made it a few years ago – and in my typical fashion, I found a simple recipe online and made it my own.
I would also say that this is a great base recipe to make all kinds of changes/adjustments to make something sweeter, more savory…you name it. This soup is great with a sandwich for lunch or as an appetizer – aka “soup course” – at supper.
Another thing I love about this soup is its simplicity – this is so easy and it makes quite a bit, so you’ll be set all season long. On that note, one of my absolute best and favorite survival tips for the busy back to school and holiday seasons is to make big batches of soups and freeze them. I use these freezer containers – the 32 oz size for heartier soups (dinner soups) and the 16 oz size for soups that only I eat (like this one…hubby is not a fan) or ones that are for lunch or appetizers. These containers really do freeze well and last for rounds of use.
For this recipe all you’ll need are a butternut squash (if you want to make it even easier, you can purchase fresh squash that has already been pealed and diced), chicken stock, onion, butter, nutmeg and heavy cream. Salt and pepper are a must, too. See, so simple. A great kick-off to the season.
I like to make this soup in a stock pot – and my favorite by far are made by Le Creuset. I have a 12 quart stock pot, but truthfully, you don’t need one that big. An 8 quart would be a great size and will give you a wide variety of uses. I’m obsessed with this color.
Okay, here’s where we need to focus, because this is complicated. First, peel your squash, seed it and cube it. Dice your onion.
Melt your butter in your stock pot and add in your onion. Season lightly with salt and pepper.
Cook the onion until translucent and soft, then add in your cubed squash and broth. Stir and simmer, covered, for 30 minutes or until squash is soft and cooked through.
Remove from heat and allow to cool slightly. Add in the nutmeg, then puree in batches in a blender (I’ve found that a blender works better than a food processor for this, but use what you have) until smooth. Slowly add in the heavy cream while stirring to combine. Serve warm or allow to cool a bit more and distribute among freezer containers (see above).
I like to add a few drops of cream when serving – and enjoy!
Cheers,
Sharon
Butternut Squash Soup
Ingredients
- 2-3 lb. butternut squash, peeled and seeded
- 2-3 T butter (I use salted, but up to you)
- 1 cup yellow onion, chopped
- 5 cups chicken stock
- 1 t ground nutmeg (or to taste)
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Cut squash into equal cubes and dice onion.
- Melt butter in a stock pot over medium heat and add onion. Season with salt and pepper and cook until translucent.
- Add in the cubed squash and chicken stock and bring to a simmer. Cook, covered for 20-30 minutes, until squash is tender.
- Stir in nutmeg.
- In batches, transfer slightly cooled soup to a blender and puree until smooth.
- Stir in heavy cream and season with additional salt and pepper if needed, to taste.
- Serve immediately (I like to add a drizzle of cream on top) or allow to cool slightly and ladle into freezer containers, leaving a bit of room at the top, and freeze.
