You can ask my husband how much I love soup in the winter and he would probably roll his eyes. I LOVE soup, especially this rich and creamy Easy Butternut Squash Soup. My hubby doesn’t hate soup, it’s just that I make them so much it’s overkill (to him). But I could eat it every meal! Delish!
This butternut squash soup recipe is a combination of the best parts of two recipes. The sautéing of the squash gives it the caramelized, oniony flavor. And the cream and sugar bring back the sweetness to a perfect note. The combination of the savory and sweet is my favorite thing about this gourmet decadence.
Make this for Thanksgiving or serve it the next day as a break from Turkey – and you will be a celebrity at your gathering. It’s that good! People will be ooohhhing and ahhhhing over your amazing culinary skills.
But don’t let the words like “gourmet decadence” and “culinary skills” deter you and make you think this is hard to make. Not in the least! It’s super easy. Here, I’ll show you! Affiliate links are used for your convenience. See my full disclosure policy here.
Grab a large to medium butternut squash and peel it and cube it. This was probably the most time consuming part, just because they can be quite firm. But it’s not hard! Just peel off the outer rind (using a y-peeler is easiest), cut it in half long-ways, scoop out the pulp and seeds with a spoon and cut up the gorgeous orange squash into bite-sized cubes.
Sauté the onions and garlic with the oil in a large pot on medium heat until tender. Add the cubed squash and sauce until tender. This melds the savory flavors together so nicely!
Once tender, add cream, chicken stock, salt, pepper, spices and brown sugar. Bring to a boil and cook on medium-high until the squash is fork-tender. This takes about 25 minutes and you’ll want to continue stirring regularly.
Remove the soup from the heat source and either use an immersion blender to blend until smooth, or you can add portions at a time to a blender and puree it that way. I use my blender and it works perfectly!
You can see in the picture below that the back pot had the blended soup and I was just ladling it out into the blender to puree a portion at a time.
Yum!! All of these pictures are making me hungry. And I just remembered that I have a squash sitting in my kitchen. I’ll have to make this for lunch tomorrow!
Ladle soup into bowls and garnish with diced apple and dried cranberries. Delish!
Let me know if you try it! I’d love to hear how to you love it!
- 1 medium-large butternut squash, peeled and cubed (roughly 2 lbs. after cubed)
- 2 T. olive oil
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 3 c. chicken or vegetable stock
- ½ c. heavy whipping cream
- 1 T. brown sugar
- 1 t. salt
- ⅛ t. white pepper
- ¼ t. cinnamon
- ¼ t. nutmeg
- ¼ t. ginger
- ⅛ t. cardamom, optional
- 1 apple, diced
- 1 c. dried cranberries
- Grab a large to medium butternut squash and peel it and cube it into bite-sized cubes.
- Sauté the onions and garlic with the oil in a large pot on medium heat until tender.
- Add the cubed squash and sauté until tender. This melds the savory flavors together so nicely!
- Once tender, add cream, stock, salt, pepper, spices and brown sugar.
- Bring to a boil and cook on medium-high until the squash is fork-tender. This takes about 25 minutes and you'll want to stir it regularly.
- Remove the soup from the heat source and either use an immersion blender to blend until smooth, or ladle into a blender and puree.
- Ladle soup into bowls and garnish with diced apple and dried cranberries. Delish!
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