Butternut squash is in season and soup is a great way to take advantage of this super healthy vegetable. A type of winter squash, butternut squash is rich in fiber and is an excellent source of vitamin A and E. I added some carrots and potatoes pureed in a blender making this soup very creamy with a beautiful orange hue. It’s a perfect dish to ring in the autumn season and to keep you warm on a chilly night!
You can find pre-cut butternut squash at many grocery stores, but if you’ve never cooked with it before and are cutting it yourself, make sure you use a sharp knife since this vegetable is pretty tough. Serve this creamy butternut squash soup with some croutons on top or crusty bread on the side.
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Once vegetables are chopped, add to a large pot and saute for a few minutes, then add stock.
When vegetables are tender, puree until desired consistency. Add optional cream, then season with salt and pepper.
Creamy Butternut Squash Soup Recipe
- 2 tablespoons olive oil
- 1 large butternut squash, peeled, seeded and cubed
- 1 onion, chopped
- 2-3 carrots, chopped
- 1 yukon gold potato, cubed
- 2 whole garlic cloves
- 4 cups vegetable stock
- 1-2 tablespoons cream (optional)
- salt and pepper, to taste
In a large pot add olive oil and cook the garlic, onion, carrots, potato, and butternut squash for about 5 minutes. Pour in 4 cups vegetable stock and bring to a boil. Reduce heat to low, cover pot, and simmer for about 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender and blend until smooth. You may need to do this in batches. I used a slotted spoon to transfer vegetables into the blender and pureed with some of the stock. Return puree to pot and stir in cream. Season with salt and pepper.
Total Time: 60-70 minutes
Yield: 6-8 servings
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