Butternut Squash Soup

Butternut squash soup is one of my very favorite soups. When the weather is cold, I crave soup. Butternut squash soup is extremely easy and quick to make. And chicken stock is so nourishing. When you add healthy fats and butter and sour cream, this is one of the most nutritious meals you can serve.

Butternut Squash Soup

Butternut Squash Soup

Ingredients

Butternut squash, organic (1)
Onion, yellow or white, organic (1)
[easyazon_link identifier=”B01AYUZN66″ locale=”US” tag=”cheeseslave0e-20″]Butter[/easyazon_link], grass-fed if possible (2 TBS) —
Chicken stock, homemade or organic (6 cups) — (click here to see my recipe)
[easyazon_link identifier=”B000EITYUU” locale=”US” tag=”cheeseslave0e-20″]Sea salt[/easyazon_link] and freshly ground [easyazon_link identifier=”B003UKII9W” locale=”US” tag=”cheeseslave0e-20″]black pepper[/easyazon_link] to taste
Optional: [easyazon_link identifier=”B001FVNM8K” locale=”US” tag=”cheeseslave0e-20″]Nutmeg[/easyazon_link], whole or ground
Sour cream, grass-fed if possible

Equipment

[easyazon_link identifier=”B000050AVC” locale=”US” tag=”cheeseslave0e-20″]Roasting pan[/easyazon_link]
[easyazon_link identifier=”B00ESVKJJY” locale=”US” tag=”cheeseslave0e-20″]Electric stick blender[/easyazon_link]

Directions

1. Preheat oven to 400 degrees F.
2. Cut squash in half lengthwise. Scrape stringy bits and seeds out with a spoon or fork and discard.
3. Set squash halves skin side down in roasting pan. Place in oven and roast until fork-tender, about 20-25 minutes.
4. Chop onion.
5. When squash is done, remove from oven and set aside to cool.
6. Melt butter in stockpot over medium-low heat.
6. Add onion and cook until soft.
7. Add roasted squash (scrape out of skin with a spoon) and chicken stock.
8. Cook on medium-low to medium until squash is tender.
9. Remove stockpot from heat. Transfer squash chunks with slotted spoon into a blender and puree. You can also use an electric stick blender directly in the stockpot.
10. Return blended squash to stockpot.
11. Stir and season with (optional) nutmeg (freshly ground if possible), sea salt, and freshly ground black pepper.
12. Serve in bowls with dollops of sour cream.

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Photo Credit: Veronique

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

11 thoughts on “Butternut Squash Soup

  1. We LOVE this soup… one of the best things about fall! I add a tart apple to the soup, just cook with the onion. It adds an amazing taste.

  2. My favorite!! Well, right after split pea soup. I make this all the time. And eat it for breakfast, lunch and dinner (I even love it cold!). I like to stir in avocado chunks or cooked, diced chicken. Or some raw egg yolk. Really any leftover vegetable (roasted veggies work well) mixed in is good for the chew factor. It’s also great when you cook rice in the squash soup with a little extra broth. It’s like squash risotto.

  3. Place it “skin side down”? So the cut, exposed flesh part it up and visible? I thought you always put the skin side up? Please confirm this for me. I don’t cook much! 🙂

  4. Oh, my fave soup for sure. Love squash soup. I like it with a LOT of curry powder. 🙂 thank you. I have squash coming so this is right on time. I am going to make this soon.

  5. Try this…sweat the onions, add a sprig of thyme and then add 3/4 cup of of fresh squeezed orange juice. Reduce that until it’s almost dry (sec in the professional world) then add the stock. This brightens the flavor enough to notice but not so much to overpower. If you add curry don’t bother with the OJ as the curry will swamp the flavor right out.

  6. I just made this while my latest batch of chicken stock cooled on the stove. So delicious, and very easy. I’m big on easy. I was a little worried after I added the chicken stock as it seemed thin, but I blended it up with my stick blender and it is smooth and creamy but not too heavy. I tweaked the seasonings, using sage and a little orange peel. Good stuff!

    Thanks!

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