Creamy Butternut Squash Soup
User Reviews
5
Creamy Butternut Squash Soup
Description
The Creamy Butternut Squash Soup starts by melting butter in a pot, stirring in brown sugar and warm spices such as cinnamon, ginger, nutmeg, and cloves. Chicken stock and apple cider are added and brought to a boil before the butternut squash cubes and sliced carrots are simmered until tender. The cooked vegetables and broth are pureed until smooth.
Heavy cream is then stirred in gradually to achieve a creamy consistency. The soup is reheated gently and served garnished with optional croutons and candied pecans, adding texture contrast to the silky base.
This soup pairs well with a simple salad or bread for dipping. It can be made in advance and reheated before serving.
Pre-cut butternut squash can save preparation time. The soup freezes well for up to three months in an airtight container—thaw overnight in the refrigerator before reheating.
Ingredients
- 1/4 cup butter
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ginger freshly grated is best!
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- salt to taste
- black pepper to taste
- 1 1/2 cups chicken stock
- 1/2 cup apple cider
- 8 cups butternut squash cut into 1 inch cubes (about 2 lbs butternut squash)
- 2 carrot sliced
- 1-2 cups heavy cream
- croutons optional
- pecans optional, candied
Instructions
- In a large pot, melt butter over medium heat. Add brown sugar and spices to melt butter and stir for 1 minute.
- Add chicken stock and apple cider. Bring to a boil.
- Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer for 30 minutes, or until squash and carrots can easily be poked with a fork. Check the liquid in the pot while simmering. Add more chicken stock if necessary.
- Pour all the contents of the pot into a blender. Puree until the mixture is smooth. Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup. Depending on the size of your blender, you may have to do this in batches. You can also use an immersion blender for this step.
- Pour the contents of the blender back into the pot and keep warm until ready to serve.
- After serving soup into individual bowls, garnish with croutons and chopped pecans.
Notes
- Pre-cut butternut squash can simplify preparation and save time.
- Freeze the soup in airtight containers for up to 3 months; thaw in the refrigerator overnight before reheating.
- Serve the soup alongside salad or bread, or with grilled cheese sandwiches for a fuller meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 57mg | 19% |
| Sodium | 149mg | 6% |
| Potassium | 653mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 26g | 52% |
| Vitamin A | 18045IU | 361% |
| Vitamin C | 30.6mg | 34% |
| Calcium | 115mg | 12% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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