Fall is full of magnificent flavors – pumpkin, apple, cranberry, and squash. Butternut squash is one of my favorite Fall flavors. Cooler Fall temperatures rev up my desire to serve soup on my table. Put the two together and Butternut Squash soup is what is left. My Butternut Squash soup is simple and goes from stove to table in 30-45 minutes. Simple and fast is a fabulous combination for busy Fall days.
Time to Chop the Veggies
Butternut Squash soup is blended, so the veggies only need to be roughly chopped. No need to take a lot of time and energy dicing things up small. Butternut squash can be difficult to peel and chop. If you microwave the whole squash for a minute, it softens the skin and makes it easier to peel. Take your time and be careful. No need for injuries from sharp kitchen knives.
Everything into the Pot
Put your favorite Large Soup Pot on the stove and toss all your veggies in the pot. Pour 32 ounces of chicken stock into the pot with the veggies. Boxed stock or homemade stock – it is your choice. Both work and make a delicious soup. Bring the pot to a boil and then turn the temperature down to low. Simmer for 30-45 minutes or until all the veggies are nice and soft.
Let’s get Blending
Time to take out one of my favorite kitchen gadgets – the Immersion Blender. Using the immersion blender, puree the contents of the pot. The goal is to blend into a smooth, creamy consistency. If you do not have an immersion blend, use a traditional blender or food processor and puree in batches.
Once the soup is fully pureed, the final step is to season. Add nutmeg, salt, and pepper to the pot and stir to combine. Your Butternut Squash Soup is now hot and ready to serve.
Butternut Squash soup has a rich and creamy consistency without using a drop of cream. Butternut Squash soup is warm and comforting as the Fall temperatures drop. Happy Cooking!
More recipes you may want to try:
Butternut Squash Soup
- 1 butternut squash, seeded and cubed
- 1 onion, chopped
- 2 carrots, chopped
- 1 32 oz box chicken stock substitute with homemade bone broth
- ½ tsp nutmeg
- salt and pepper to taste
- Add all chopped vegetables and stock to a large pot over medium high heat.
- Bring the pot to a boil. Turn down to low heat.
- Simmer for 30-45 minutes.
- Using an immersion blender, puree the contents of the pot until smooth and creamy.
- Add nutmeg, salt, and pepper and stir to combine.
- Ready to serve.