Wednesday, October 12, 2016

The Best Butternut Squash Soup

This butternut squash soup is a family favorite in the Fall and Winter. Even my pickiest eaters love it, especially when it's served with a side of thick and buttery grilled cheese!


This butternut squash soup is a family favorite in the Fall and Winter. Even my pickiest eaters love it, especially when it's served with a side of thick and buttery grilled cheese!

This soup has become one of my signature recipes. Everyone in my family loves it! Even my pickiest eater, which is impressive. We don't even have to disguise the fact that it's made with vegetables-- she asks for it by name!

This soup is the perfect dinner on a chilly fall or winter day, served along with extra thick, extra buttery, and extra cheesy grilled cheese!

This butternut squash soup is a family favorite in the Fall and Winter. Even my pickiest eaters love it, especially when it's served with a side of thick and buttery grilled cheese!

My favorite way to make this soup is with an immersion blender. Boil all the ingredients together, pop the blender in the pot, and a few minutes later you've got a perfectly smooth and creamy soup with only one dirty pot to wash!

If you don't have an immersion blender, simply transfer the boiled mixture to a blender for pureeing. If this is the rout you have to go, I suggest using a slatted spoon to remove the veggies into the blender before pouring in the broth. Otherwise, a lot of very HOT splatter goes flying!! Take it from someone who knows...

I hope you enjoy this recipe as much as we do!


Note: the measurements in this recipe can be VERY approximate. Essentially, this is what you're looking for: enough butternut squash to fill a large soup pot when cubed, enough broth to cover the squash, and enough cream cheese to thicken it up. You can fine tune this recipe to your taste through a little trial and error testing.

Butternut Squash Soup

Ingredients:

  • 1 large onion, diced
  • 3 Tbsp. salted butter
  • 1 large butternut squash, peeled and cubed (you can also use frozen butternut squash, or the pre-sliced boxes in the produce section, OR canned pumpkin puree)
  • 4 cups chicken broth
  • 8 ounces cream cheese (low fat works just fine)
  • salt, pepper, red cayenne pepper to taste

Directions:

  1. In a large soup pot, melt the butter and saute the onions until soft and translucent.
  2. Add the butternut squash and the chicken broth. Add more broth as needed to completely cover the squash pieces.
  3. Bring to a boil and then simmer until squash is very soft (approximately 15 minutes).
  4. Add the cream cheese, cover, and continue to simmer until cream cheese is mostly melted.
  5. Remove from heat and blend until completely smooth (read entire post for notes on blending techniques).
  6. Season with salt, pepper, and red cayenne pepper (use a light hand with cayenne until you know how spicy you will like it) to taste.

This butternut squash soup is a family favorite in the Fall and Winter. Even my pickiest eaters love it, especially when it's served with a side of thick and buttery grilled cheese!
Ashton Swank
Ashton Swank

This is a short biography of the post author.

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