Easy Butternut Squash Soup
User Reviews
5.0
15 reviews
Excellent
Easy Butternut Squash Soup
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This truly easy butternut squash soup is incredibly creamy and flavorful. It's such a wonderful fall and winter treat!
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Ingredients
- 2 cups reduced-sodium chicken broth
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon dried thyme
- 4 cups butternut squash cubed; 20 ounces
- ¼ cup Parmesan Cheese grated, not shredded
- ¼ cup heavy cream
Instructions
- In a medium stockpot, whisk the chicken broth, kosher salt, black pepper, garlic powder, onion powder, and dried thyme.
- Add the butternut squash cubes. Bring to a boil over high heat (this should take about 10 minutes), then lower the heat to medium, cover the pot, and cook until the butternut squash is very tender, for about 10 minutes.
- Turn the heat off. Use an immersion blender to puree the soup in the stockpot (see Notes below).
- Return the soup to the pot. Turn the heat back on to medium-low. Stir in the heavy cream and parmesan and cook, uncovered, just until heated through, about 2 more minutes. Serve immediately.
Notes
- There are two ways to puree a soup. For a very creamy texture, working in at least two batches, carefully transfer the hot soup to your stand blender. Blend each batch until completely smooth and transfer it to a bowl. When all batches are done, return the pureed soup to the pot and proceed with the recipe.
- The second method is to use an immersion blender and blend the soup right inside the pot. The result won't be as thick and creamy. However, it's just as tasty, and using an immersion blender is easier. Which of these methods you choose is up to you. Both work and both yield great results, just different textures.
- When using a stand blender, never fill your blender past the maximum fill line. It's best to fill it no more than half full. If the lid of your blender wasn't designed to allow steam to escape, you’ll need to remove the center piece and drape a clean towel on top of the lid. You can hold down the lid when blending to prevent it from being pushed off, but do so without actually placing your hand - or your face - over the hot steam.
- After some trial and error, I have found that a ratio of four cups (20 ounces) of squash to 2 cups of broth works well. The heavy cream and parmesan further help to thicken the soup. But if you make it and are dissatisfied with how thick it is, you have three options:
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently, covered, in the microwave, making sure they don't reach boiling temperature. You might need to thin out the leftovers with a bit of water, as the soup tends to thicken while it stands in the fridge.
- You can also freeze this soup for up to three months. I like to freeze individual servings and thaw them gently, covered, in the microwave at 50% power.
- Add more parmesan and/or more heavy cream. You can add an additional ¼ cup of each.
- Make a slurry of 2 tablespoons of cornstarch mixed with 3 tablespoons of cold water, add the slurry to the soup, and heat over medium heat, stirring, until the soup thickens (1-2 minutes typically).
- Stir in ½ tablespoon of coconut flour to the warm soup. Coconut flour is a powerful thickener, and the small amount added here won't affect the soup's flavor.
Nutrition Information
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Serving
1cup
Calories
142kcal
(7%)
Carbohydrates
17g
(6%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Sodium
420mg
(18%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 142kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Sodium | 420mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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