The Creamiest Butternut Squash Soup

The creamiest butternut squash soup — so healthy yet if feels so indulgent. This is definitely the way to start Fall off right.

This delicious soup is a breeze to make with only five main ingredients: butternut squash, potatoes, onions, carrots and chicken stock. The potatoes and squash are roasted together until tender, while the onions and carrots get sautéed until softened. The squash, potatoes and stock are then added to the pot with the onions and carrots and everything gets simmered before being pureed with an immersion blender, or in a countertop blender or food processor.

Butternut Squash Soup Recipe

Of course, the soup isn't complete without a dollop of sour cream and crusty toasted bread on the side. A sprinkle of freshly ground black pepper and fresh herbs (or thinly sliced green onions) doesn't hurt either.

And a note about roasting butternut squash — you can see in the image below I cubed the entire squash, skin on, and roasted the potatoes and squash together for about 35 minutes. I then gently peeled the skin off the cubes of squash when they had cooled. Feel free to peel the squash before roasting if you'd like, though I find it easier to remove when softened.

Butternut Squash Soup Recipe

Butternut Squash Soup

Servings: 6-8  |  Prep Time: 45 minutes

Ingredients:
  • 1 medium Butternut Squash, cut into 1.5" cubes
  • 2 medium Russet Potatoes, cut into 1.5" cubes
  • 1 medium Yellow Sweet Onion, diced
  • 1 medium Carrot, diced
  • 1 quart Chicken or Vegetable Stock
  • 1/2 cup Sour Cream
  • 3 tablespoons Olive Oil
  • 2 tablespoons Butter
  • 1 tablespoon chopped Fresh Sage or Thyme
  • Salt and Pepper, to taste
  • Extra Sour Cream, to serve


Directions:

1. Preheat oven to 400F. Place butternut squash and potato cubes onto foil-lined baking sheet and drizzle with 3 tablespoons olive oil. Season generously with salt and pepper and roast for 30-40 minutes until tender. Remove from oven, let sit until cool enough to touch; peel skins off butternut squash.

2. Meanwhile, in a large stock pot melt 2 tablespoons butter. Add onions and carrot and sauté until tender, about 10 minutes. Season onions and carrot generously with salt and pepper.

3. Add roasted squash, potatoes, chicken stock and sage to the pot with the onions and carrot. Bring to a boil and then reduce heat to simmer, covered, for 10 minutes.

4. Remove from heat and puree with an immersion blender, in a blender or food processor. Stir in 1/2 cup sour cream. Extra stock can be added to adjust consistency if too thick. Season again with salt and pepper if needed. Serve with a dollop of sour cream.

PRODUCT SPOTLIGHT
Kitchen Prep Appliances from Cuisinart

Blending, mixing, chopping and pureeing are easier with Cuisinart. Take their small two-speed, hand-held immersion blender for instance. The Cuisinart SmartStick lets you blend, mix and puree right in the pot. No need to transfer cooked ingredients into another appliance. Just insert the SmartStick and blend away! And, it's only $50.

The Cuisinart Velocity Blender features a premium 48 ounce Tritan™ blending jar with measurement marks and a 600-watt motor for powering through any blending task. And at only $79.95, it's an incredible value. The Cuisinart Velocity Blender is easy to operate, with a simple, 3-setting dial that allows high speed, low speed and precision pulse blending. It's perfect for everything from smoothies, purees, soups, vinaigrette and other emulsions, to powerful ice crushing.

Enjoy! -Frankie

Hey, before you go, make sure you're signed up to get the latest posts from our blog, Inspired Cooks. Cook more. Eat better. And have more fun!

Inspired Cooks. Cook more. Eat better. And have more fun!

 

Previous article Mary Berry's Bakewell Tart
Next article Your Guide To Apple Season

Leave a comment

Comments must be approved before appearing

* Required fields