5 from 63 votes
Butternut Squash Soup Recipe
This butternut squash soup features caramelized onions, squash simmered in chicken stock and bourbon, and warming spices like cinnamon and nutmeg. It’s pureed to a smooth, creamy texture and served with a maple-sweetened whipped cream topping. Ideal for a comforting, slightly sweet fall or winter soup.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
8
Calories:
465 kcal
Course:
Soup
Cuisine:
French
Ingredients
For the Soup:
- 2 tablespoons butter unsalted
- 1 onion small diced yellow
- 3 cloves garlic finely minced
- 2 butternut squash peeled, seeded, large diced, about 8 cups
- 1/2 cup bourbon
- 64 ounces chicken stock
- 1 cup heavy whipping cream
- 1 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- salt coarse salt and to taste
- ground white pepper coarse salt and to taste
For the Maple Cream
- 1 cup heavy whipping cream
- 1/4 cup maple syrup
Instructions
- Add the butter to a large rondeau or Dutch oven pot over low to medium heat and add the diced onions until they are caramelized, which takes about 35 to 40 minutes. Stir them every 5 to 7 minutes.
- Add garlic and sauté until fragrant, which takes 35 to 40 seconds.
- Pour the prepared butternut squash and lightly cook on low to medium heat for 10 to 15 minutes to soften it.
- Remove the pot from the burner, deglaze with the bourbon, and cook until the liquid has been absorbed, which takes about 2 to 3 minutes.
- Pour the stock and simmer over low heat for 20 to 25 minutes or until the squash is tender.
- Add the 1 cup of cream, nutmeg, cinnamon, and puree using an emersion or blender until smooth.
- Season with salt and ground white pepper and cook on low heat until ready to serve.
- Whip the remaining 1 cup of heavy whipping cream in a stand mixer using the whisk attachment until stiff peaks are formed, fold in maple syrup, and chill until ready to serve.
- Serve the soup with two tablespoons of maple whipped cream and add optional garnishes of fresh sage leaf and pepitas.
Cup of Yum
Notes
- You can prepare the soup up to two days ahead; keep the whipped maple cream separate until serving.
- Store covered in the refrigerator for up to five days or freeze for up to two months; thaw in the fridge before reheating gently on the stove.
- When pureeing hot soup, remove the center of the blender lid to allow steam to escape and prevent splatter.
Nutrition Information
Calories
465kcal
(23%)
Carbohydrates
41g
(14%)
Protein
10g
(20%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.1g
(5%)
Cholesterol
82mg
(27%)
Sodium
350mg
(15%)
Potassium
1006mg
(21%)
Fiber
4g
(16%)
Sugar
16g
(32%)
Vitamin A
20902IU
(418%)
Vitamin C
42mg
(47%)
Calcium
159mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 465
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 41g | 14% |
| Protein | 10g | 20% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 350mg | 15% |
| Potassium | 1006mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 20902IU | 418% |
| Vitamin C | 42mg | 47% |
| Calcium | 159mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.