Butternut Squash Soup

a creamy, silky soup recipe

Course Soup

Cuisine American

Keyword butternut squash, soup

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 378kcal

Author Emma Chapman

Equipment

immersion blender

Ingredients

1 tablespoon olive oil
1 tablespoon butter
2 shallots
2 cloves garlic
1 ½ pounds butternut squash
2 teaspoons sage
2 teaspoons rosemary
2 cups chicken stock
⅛ teaspoon cayenne
salt and pepper

Instructions

Peel and remove the seeds from the squash. Cube into small pieces. Set aside.
Chop the shallots and mince the garlic. Chop the sage and rosemary.
In a medium sized pot, melt the butter and oil together over medium heat. Cook the shallots and garlic in the mixture with a little salt and pepper until soft for 2 minutes.
Add the sage, rosemary and butternut squash. Cook another 1-2 minutes.
Add the stock. Season with a little salt and pepper and stir in the cayenne.
Reduce the heat to medium/low and cover. Cook until the squash pieces can be easily cut through with a spoon. This usually takes around 18-20 minutes but it will depend somewhat on the size of your squash cubes and the heat level.
Use an immersion blender to puree the soup. Or you can do this in a blender but transferring all the soup ingredients to the blender, puree, then return to the pot. If you use a blender over an immersion blender just take care not to spill or splash the hot liquid on yourself.
Taste and add salt and pepper as needed. Serve hot.

Notes

While the rind of butternut squash is edible after it’s been cooked, I prefer to peel it off for this soup recipe, as it makes it that much more silky and creamy. I tend to do this with a potato peeler.

If you want to make this vegetarian, simply swap the chicken stock for vegetable stock.

And if you’d like to make this vegan friendly, in addition to swapping the stock you should also use a vegan butter or swap the butter for all olive oil.

You can store leftover soup in an airtight container in the refrigerator for at least 5 days. Rewarm in the microwave or stovetop.

Nutrition