We’re deep into autumn at the end of October. Around us, the bright green hues of summer are fading and changing to shades of brown, red, gold, and orange. The summer squashes are done for the year and the winter squashes like acorn, pumpkin and butternut are in the store. While you’re shopping, grab a couple of butternut squash. They’re perfect for making a creamy butternut squash soup. It’s Autumn in a bowl.
What Butternut Squash Soup Provides
I think it’s fair to say that, if you have children, this soup is not going to be at the top of their favorite dinner lists. There’s no chunks of chicken, cheese, or fun noodles in it for enticement. It’s a puréed soup. They’ll say thumbs down to that as well. Whatever, it’s a grown-up soup. That’s ok.
Here what Butternut Squash Soup offers YOU the grown-up!
- It’s warm lunch option for work.
- There are lots of antioxidants in the soup along with Vitamin A, Vitamin C, and Fiber.
- The soup is mostly vegetables making it low in calories.
- It’s Gluten Free.
- It is a vegetarian option when switching the chicken broth out and using vegetable broth.
- Don’t use the half and half and it’s Dairy Free.
Doesn’t this sound good? Now let’s get you the recipe.
Butternut Squash Soup
Ingredients
- 2 Medium Butternut Squash peeled and cut into 1-2” pieces
- 1 Onion Chopped
- 2 Large Carrots, Chopped
- 2 Stalks of Celery, Chopped
- 6 Cups Chicken or Vegetable Broth
- ½ Cup Half and Half, Milk, or Heavy Cream (I use Half and Half)
- 2 Cloves of Garlic Chopped
- 1 Bay Leaf
- 1 ½ tsp dried thyme
- 1 Tbs. Vegetable or Olive Oil
- Salt and Pepper to Taste
Instructions
- Start by heating the oil in a large pot over medium high heat.
- Add the Carrots, Onions, and Celery and sauté for a few minutes to start softening them up.
- Next, add the chopped garlic, bay leaf, thyme, salt, and pepper and give it a quick stir.
- Add the butternut squash and broth, stir again, and bring to a boil.
- Once the soup is boiling reduce to medium heat and simmer for around 15-20 minutes until the vegetables are soft.
- When the vegetables are soft, remove the soup from the heat and discard the bay leaf.
- Blend the soup using an immersion blender. I like using an immersion blender because I can blend the soup without transferring it out of the pot. I can blend the whole pot at once. If you don’t have an immersion blender, work in batches and transfer the soup to a blender and purée until smooth. Then return the soup to the pot.
- Add the Half and Half to the soup and stir.
- After adding the half and half you can return the soup to the stove for a few minutes and warm it through. I find that the little bit of cream or milk added to the soup doesn’t cool it down enough where it needs to be heated through again.
Video
Notes
*I also use an immersion blender when I make cream of celery soup.
Looks delicious. This will be a fall favorite.
Thank you. The recipe comes together quickly. You can even find butternut squash cut up and ready to go at the stores sometimes as well making the recipe even quicker.