Butternut Squash Soup
A simple, autumnal spiced squash soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Pureeing, Boiling
- Cuisine: American
- 2 tablespoons butter
- 1 yellow onion, finely chopped
- 1 jar (32 ounces) butternut squash puree or make your own*
- 2–3 cups chicken stock
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- Freshly ground black pepper
- 1/4 cup heavy cream
- 1/4 cup chopped, toasted hazelnuts
- Finely chopped or fried sage leaves, to garnish
- Sour cream or creme fraiche, to garnish
- *I’d roast a couple butternut squash, and when cooked add squash chunks, some brown sugar and extra seasonings to the soup before pureeing.
- 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.
- Ladle the soup into bowls and top each serving with the sour cream or creme fraiche, sage and hazelnuts if desired.
Recipe from my friend, Barb Taylor