Rich and Creamy Butternut Squash Soup Recipe Is a Cozy Bowl of Deliciousness
There’s nothing like a big bowl of hot soup to warm you up on a chilly day. And let’s face it, canned soups come in many varieties and they’re super convenient. But it’s so much more satisfying to make it yourself. The soothing aroma fills the house and when it’s finished you can sit back, relax and enjoy. Each year as the weather starts to get cooler, I can’t wait to cook up a batch of this delicious Butternut Squash Soup recipe.
Butternut squash soup is comforting, a little nutty and silky smooth. And it’s so easy to whip up. We started this recipe by sautéing shallots in butter. Shallots have a delicate flavor and cooking them in creamy butter brings out their subtle sweetness and adds richness — it’s the perfect complement to nutty squash. We like to add rosemary to give the soup earthy flavor, but feel free to stir in other herbs like thyme or sage, which will also add a savory note. For a kick you can even sprinkle in a little cayenne or ground ginger. Now just let the mixture simmer until the flavors come together and the squash is tender. Then simply whiz it up in the blender or food processor — that’s all there is to it! You’ve got to give this this Butternut Squash Soup recipe a try. Once you do, leave a comment below and let us know your favorite way to cozy up on those brisk fall days.
Looking for more butternut squash ideas? Check out these 6 healthy recipes. And try these 5 ingredients that’ll jazz up your next pot of soup.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 Tbs. butter
- 2 shallots, chopped
- 3 cups cubed, peeled butternut squash
- 3 cups chicken stock
- 1 tsp. chopped fresh rosemary + additional
- ¼ tsp. salt
- ½ cup sour cream
- Freshly cracked black pepper
Instructions
PrintIn pot, melt butter over medium heat; add shallots. Cook, stirring, until softened, 3 min. Add squash, stock, 1 tsp. rosemary and salt; bring to a simmer. Partially cover; cook, stirring occasionally, until squash is tender, about 20 min. Let cool slightly.
In batches, in blender, puree squash mixture; return to pot. Over medium-low heat, cook, stirring, until heated, 2–3 min. Top with sour cream; swirl in slightly. Garnish with additional chopped rosemary. Sprinkle with cracked black pepper. Ladle soup into bowls and serve immediately.
Nutrition
- Calories: 140
- Fat: 5 gram
- Saturated Fat: 3 gram
- Protein: 4 gram
- Carbohydrate: 12 gram
- Fiber: 4 gram
- Cholesterol: 20 mg
- Sugar: 4 gram
- Sodium: 280 mg
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