The Best Butternut Squash Soup Recipe You’ll Ever Try
With Old Man Winter nipping at our ears, it’s time to seek out some delicious and hearty winter soups. One of my favorite soups in any weather is butternut squash soup. It’s creamy, delicious, and decadent. Try this recipe. Make it your own. And let me know what you think in the comments below.
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- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive or oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 small sweet potatoes
- 2 celery stalks, chopped
- 3 small turmeric
- 6 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt (or sea vegetable if you’re watching your salt intake)
- 1/4 teaspoon black pepper
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
- Add the butternut squash, chicken or vegetable broth, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer until the butternut squash is tender, about 20 minutes.
- Remove the pot from the heat and let cool slightly. Then, carefully puree the soup in a blender or food processor until smooth.
- Return the soup to the pot and heat through. Serve hot.
Nutritional value per serving:
- Calories: 467
- Fat: 21 grams
- Carbohydrates: 63 grams
- Fiber: 13 grams
- Protein: 10 grams
- Vitamin A: 312% DV
- Vitamin C: 80% DV
- Potassium: 669% DV
Please note that these are just estimates, as the nutritional value of the soup will vary depending on the size and ripeness of the vegetables used.
- For a richer flavor, add a splash of cream or half-and-half to the soup before serving.
- You can also add other toppings to your soup, such as roasted pumpkin seeds, crumbled feta or shredded cheese.
- Add a sprinkling of cinnamon for extra decadence.
- If you’re using a food processor to puree the soup, be sure to remove the center blade first. This will help to prevent the soup from becoming too thick.
- Butternut squash soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Winter soups are easy to make, save time, and can be healthy and delicious. You can make soup in batches and freeze them, grab on the go, or for when you’re just too tired to cook. An instant pot is a quick and easy way to cook your soups in batches or when cooking for the holidays.
Try this butternut squash soup recipe. Experiment with ingredients and toppings. So delicious!