Easy Butternut Squash Soup
User Reviews
5
Easy Butternut Squash Soup
Description
This soup begins by simmering butternut squash cubes in a seasoned broth flavored with garlic powder, onion powder, black pepper, kosher salt, and dried thyme until the squash is tender. The mixture is then pureed using either an immersion blender directly in the pot or by carefully blending in batches using a stand blender, creating a smooth texture with some variability depending on the method.
Once pureed, heavy cream and grated Parmesan cheese are stirred into the hot soup and gently heated again to blend flavors without boiling, yielding a creamy and slightly thick consistency. The resulting soup balances the naturally sweet and earthy flavor of the squash with savory spices and cheese.
This soup can be served immediately as a comforting starter or light meal. It reheats well and pairs nicely with crusty bread or a simple salad.
The notes provide guidance on puree methods, temperature control when reheating, and options to adjust soup thickness using extra cheese, cream, or thickeners like cornstarch slurry or coconut flour. Leftovers keep refrigerated for several days or can be frozen for longer storage.
Ingredients
- 2 cups chicken broth reduced-sodium
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon thyme dried
- 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
- Puree the soup either with an immersion blender directly in the pot for a lighter texture or in batches using a stand blender for a creamier result.
- If using a stand blender, fill it no more than halfway and cover the lid with a towel to prevent steam burns.
- Store leftovers in an airtight container in the fridge for 3-4 days and reheat gently without boiling to avoid separation.
- The soup freezes well for up to three months; thaw slowly and reheat at reduced power.
- Adjust thickness by adding more Parmesan or heavy cream, or by stirring in a cornstarch slurry or a small amount of coconut flour.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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