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–+ servings
Bowl of butternut squash soup with pumpkin seeds and goat cheese next to pot of butternut squash soup.

Butternut Squash Soup

This butternut squash soup is perfect for fall! It comes together quickly with a few simple ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 6 servings

Equipment

  • Roasting Pan
  • Sharp Knife
  • Vegetable peeler
  • Heavy pot
  • Measuring Cups and Spoons
  • Immersion blender or heat safe blender

Ingredients
  

  • 2 Tbs Olive oil
  • 1 ½ Tbs Butter
  • 1 large butternut squash peeled, seeded, and cubed
  • 1 medium yellow onion diced
  • 4 cloves of garlic (about 2 tsp) minced
  • 4 cups of vegetable or chicken broth
  • ½ tsp ground nutmeg
  • 1 tsp cinnamon
  • ¼ tsp dried sage
  • 1/3 cup of half &half optional, for a richer soup
  • Salt and pepper to taste

Instructions
 

  • Place cubed butternut squash on baking sheet, drizzle with olive oil and salt generously.  Bake at 400 °F (204 °C) until tender – about 30 minutes
  • When the squash is cooked, heat butter in a large pot over medium heat. Add onions and cook until translucent.  Add garlic, sautéing until just fragrant – about 30 seconds.
  • Add the roasted butternut squash to the pot along with chicken stock, and simmer for 5 minutes.
  • Use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a heat safe blender in batches.
  • Stir in nutmeg, cinnamon, sage, and half & half.
  • Simmer for an additional 5 minutes to let the flavors meld together.
  • Garnish as desired – I prefer a sprinkle of goat cheese and pumpkin seeds!
Keyword butternut squash, butternut squash soup, fall soup
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