Creamy Butternut Squash Soup is so creamy, and one of the most comforting bowls of squash soup that you will ever eat. It is loaded with vegetables, but the butternut squash is what makes it unique.

Soup and cool weather go together like they were made for each other—which, they really were. This is one of our favorite fall and winter soups. Add a sandwich and you have a meal.

 

 

Creamy Butternut Squash Soup

 

What Ingredients Do I Need For Creamy Butternut Squash Soup?

 

  • Butter
  • Onion
  • Celery
  • Carrots
  • Garlic Cloves
  • Ground Thyme
  • Potatoes
  • Butternut squash
  • Chicken stock
  • Salt
  • Ground black pepper

 

 

Creamy Butternut Squash Soup

 

 

How Do I Make Creamy Butternut Squash Soup?

 

  • Melt the butter in a large pot, and cook the onion, celery, carrot, garlic, Thyme, potatoes, and squash 5 minutes, or until lightly browned.
  • Pour in enough of the chicken stock to cover vegetables. Bring to a boil.
  • Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

 

Step 2 Instructions:

 

  • Transfer the soup to a blender, and blend until smooth.
  • Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
  • Alternately, you can use a stick blender and puree the soup in the pot.

 

 

 

Tips and Tricks For Creamy Butternut Squash Soup:

 

Cutting and Preparing Your Butternut Squash:

 

  • Wash your butternut squash and pat it dry with a towel.
  • Peel your butternut squash with a vegetable peeler, potato peeler, or a knife.
  • Use a sharp chef’s knife to cut your butternut squash.
  • If your squash is small to medium sized, cut it lengthwise down the middle.
  • If it is larger, cut about half an inch off of the top and bottom, then cut it in the middle, more towards the larger part of the squash.
  • Scoop out the seeds and discard them.
  • Cube the squash into about 1 inch pieces. 

 

 

Storing Your Creamy Butternut Squash Soup:

 

  • Let leftover soup cool to room temperature before transferring it to an airtight storage container.
  • Refrigerate the soup for up to 4 days – we think that this soup actually tastes better the second day.
  • This soup can be frozen in an airtight storage container for up to 3 months.

 

 

What About Garnishes for this Soup?

 

  • Some of my family members just like crackers in this soup.
  • But seeds like sunflower, pumpkin, or pepitas add a nice texture and flavor to this soup. 
  • You can always add or change up the spices to change the flavor of your soup slightly.
  • Top this creamy butternut squash soup with cheese. My suggestions would be: Parmesan, Asiago, or another hard cheese. 
  • Another fun thing that you can do is to serve this soup in a Bread Bowl.

 

 

 

 

More Tasty Soups For You:

 

Pasta e Fagioli Soup

Broccoli Cheese Soup

New England Clam Chowder

Chicken Corn Chowder

Creamy Loaded Potato Soup

 

 

Yield: 6 people

Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

Creamy butternut squash soup is perfect for the fall weather. Put it in a soup bowl made of bread or add your favorite crackers.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 2 Tablespoons butter
  • 1/2 onion chopped
  • 1 stock celery, chopped
  • 1 carrot, peeled and chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon ground thyme
  • 2 medium potatoes, cubed
  • 1 medium butternut squash - peeled, seeded, and cubed
  • 1 (32 fluid ounce) container chicken stock
  • salt and freshly ground black pepper to taste

Instructions

  1. Melt the butter in a large pot, and cook the onion, celery, carrot, garlic, Thyme, potatoes, and squash 5 minutes, or until lightly browned.
  2. Pour in enough of the chicken stock to cover vegetables. Bring to a boil.
  3. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

    Step 2 Instructions:

    1. Transfer the soup to a blender, and blend until smooth.
    2. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
    3. Alternately, you can use a stick blender and puree the soup in the pot.

    Nutrition Information

    Yield

    6

    Serving Size

    1

    Amount Per Serving Calories 265Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 24mgSodium 551mgCarbohydrates 39gFiber 6gSugar 8gProtein 9g
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