Another blustery day calls for another pot of soul warming soup! And this butternut squash soup will do just that- literally warm your soul! It’s on the healthier side, We use a combination of chicken broth and milk instead of using heavy cream, which is often found in pureed soups. But you can always garnish with a drizzle of cream if you want. And you can substitute vegetable broth for chicken broth too. Enjoy!
Printcreamy butternut squash soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Soups
- Cuisine: American
Ingredients
- 1 stick butter
- 3 cloves minced garlic
- 2 medium yellow onions, coarsely chopped (about 1 heaping cup)
- 3 medium butternut squash, peeled and cubed (approx 8 cups)
- 3 cups low sodium chicken broth (approximate amount)
- 2 cups milk (or half and half)
- 2 teaspoons fine sea salt
Instructions
- Melt butter in large soup pot. Add garlic and cook 1 minute. Add onion. Cook on low heat until translucent, about 5 minutes.
- Add squash and salt, mixing to combine with onion, increase heat slightly and cook 5 minutes. Add chicken broth just to barely cover squash. (You don’t want to add too much broth because then soup will be too thin).
- Bring to a simmer, reduce heat and cook until squash is soft (about 20-30 minutes). Turn heat off, remove squash and onions from pot with slotted spoon and puree in blender. Pour back into pot and reheat on low. Add milk (or half and half) and continue to heat until heated through. Serve with freshly ground pepper. Garnish with a drizzle of half and half.
with love,
Salt & Share