Print

Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

Butternut squash soup in a white bowl

Butternut Squash Soup

A simple, autumnal spiced squash soup.

Ingredients

Instructions

  1. In a large pot over medium heat, melt the butter. Add the onion and sauté, stirring occasionally, until tender and translucent, about 5 minutes. Add 2 cups stock and the squash puree and bring to a simmer, stirring, then reduce the heat to medium-low. Cook, stirring occasionally, for 12 to 15 minutes. Using a blender or stick blender, puree the soup, adding more stock if the soup is too thick. Add the nutmeg, ginger and cinnamon, then season with salt and pepper to taste. Return soup to pot if needed, stir in cream and gently reheat.
  2. Ladle the soup into bowls and top each serving with the sour cream or creme fraiche, sage and hazelnuts if desired.

Notes

Recipe from my friend, Barb Taylor