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Creamy Butternut Squash Soup: Comfort Bowl! Butternut squash soup: make this comforting, creamy soup with natural sweetness. Perfect for a cozy meal, rich in fl

Creamy Butternut Squash Soup: Comfort Bowl!

Butternut squash soup is a delightful and comforting dish, perfect for cooler weather or any time you crave a bowl of warmth. This butternut squash soup recipe offers a velvety texture and a perfect balance of sweet and savory flavors, making it a family favorite. It's an excellent way to enjoy the nutritional benefits of squash in a truly delicious format. Preparing this butternut squash soup from scratch allows you to control the ingredients and achieve a superior taste that store-bought versi
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 butternut squash
  • 2 tablespoons butter
  • 1 onion (diced)
  • 4 cups chicken broth
  • 1 small apple (peeled, cored and chopped)
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon curry powder (optional)
  • ¼ teaspoon dried sage leaves
  • 1 cup heavy whipping cream
  • salt and black pepper (to taste)

Method
 

  1. Preheat oven to 400°F. Cut squash into four large pieces. Place in an oven-safe dish and roast until the squash is soft (about 1 hour). Scoop the flesh of the squash and set aside.
  2. Melt butter in a medium pot over medium heat. Add onion and cook over medium heat until softened, about 5 minutes.
  3. Add the squash, broth, apple, and spices. Bring to a boil. Reduce heat and simmer uncovered for about 20 minutes or until apples are tender.
  4. Remove from heat (discard thyme stem if using fresh). Blend until smooth.
  5. Return to pot and bring back to a simmer, stir in heavy cream to taste, salt and pepper. Top with croutons if using.

Notes

- To ensure your butternut squash soup is perfectly smooth, use an immersion blender directly in the pot, or carefully transfer it to a stand blender.
- For a richer flavor, roast the squash until it's deeply caramelized, not just tender. This intensifies the natural sweetness.
- Store leftover butternut squash soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.