Rich and creamy butternut squash soup (without the cream) is deliciously smooth and is the perfect dish to warm you up during the frigid winter. While some butternut squash soups can taste too sweet, I found a way to balance the flavor and make it more savory by adding celery, carrots, onions, and thyme to the pot.
This soup is very easy to make. The prep work is minimal if you can find the butternut squash already pre-chopped at the market, then this soup takes only a few minutes to put it all together. Only simmer for 25 minutes, and then it's pureed into a rich, creamy texture.
Butternut squash can be found in most supermarkets during fall and winter months. They appear to look like a large pear-shaped, golden-yellow pumpkin, rather than a squash. However, they are delicious, sweet tasting and loaded with antioxidants and vitamins. Similar to the other squashes, they are low-calorie, have no saturated fat and no cholesterol. They are rich in vitamins A and B and phyto-nutrients - another good reason to eat this vegetable!
This soup turned out so amazing, my daughter asked me to make it again so she can freeze a batch before I head back home.
Most restaurants load their butternut squash soups with heavy cream and butter, this recipe cuts the cream and extra calories, making it a satisfying soup that won't tip the scale.
ENJOY and stay warm! Have a great weekend, and thanks for stopping by.
For more Butternut Squash Recipes:
Creamy Butternut Squash Potato Soup
Oven-Roasted Sweet Potatoes, Butternut Squash and Carrots
Rich and Creamy Butternut Squash Soup
- 2 Tbsp. extra-virgin olive oil
- 3 to 4 carrots -chopped
- 3 stalks of celery - chopped
- 1 onion- chopped
- 1 small butternut squash (about 2 to 3 pounds)- peeled, seeded and chopped
- 1 (32 ounce) chicken broth or vegetable broth
- 1 cup of water
- 1/4 tsp. salt
- 1/8 tsp. dried thyme
- a pinch of cayenne pepper
- fresh cracked pepper to taste
- Optional: grated Parmesan cheese, for serving
In a large soup pot, heat olive oil and sauté onions, carrots and celery for about 5 minutes, until they have softened. Add the butternut squash and sauté for about 2 minutes.
Add salt, thyme, cayenne pepper, chicken broth and water. ( Liquid should cover the vegetables, if you need to add more water- do so). Bring to a boil. Cover, and lower the heat and simmer for 25 minutes. Taste the soup, and season with black pepper to taste.
Turn off heat. Set aside, and allow soup to cool down, about 20 minutes.
Transfer in small batches to a blender, and pulse on low speed a few times to puree and pour soup back into pot. Or use a hand-held immersion blender to puree the soup until its luscious and creamy. If it becomes too thick, add more water.
If necessary, reheat before serving.
Serve with grated Parmesan cheese at the table.
Yields: 2 quarts