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Butternut Squash Soup Recipe - Easy!

Updated on October 26, 2011
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I adore having a pot of soup on the stove. I don't think there's much that says 'welcome! sit right down and have a bite' than a hot bowl of something delicious accompanied by a crusty loaf of bread.

Butternut makes the most wonderful soup - it can hearty or elegant, chunky and rustic or smooth and silky. I usually make this one in the fall when the winter squashes appear, and are abundant and inexpensive. This soup is super easy, and can make either a simple lunch, a great afternoon warm-up, or a starter for an elegant meal. It pairs perfectly with mixed greens, and loafs a bit of crusty French bread on the side.

If you wish you can add a touch of curry or cumin - the smokey flavors are great with butternut. My favorite way however is with a little cayenne and red pepper. It ends up silky smooth, creamy and rich, with just a touch of heat. Absolutely perfect!

Roasted Butternut

Roasting is one of the simplest ways to prepare butternut squash. Once cooked this way, the skin just slips right off.
Roasting is one of the simplest ways to prepare butternut squash. Once cooked this way, the skin just slips right off. | Source

You'll Need:


  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash - peeled, seeded, and cubed
  • 4 cups chicken stock
  • 1/8 teaspoon cayenne, or 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup sour cream, plus more to garnish if you like
  • salt and freshly ground black pepper to taste
  • fresh chives, minced, or chopped scallions, to garnish

Directions

  1. Preheat oven to 375F. Cut squash in half, scoop out seeds, and place the squash cut side down in a casserole dish. Add about 1/2 inch of water. Bake squash for about an hour, or until for tender.
  2. Allow squash to cool until comfortable to handle, and scoop the flesh apart from the rind. Set aside.
  3. Melt butter in a Dutch oven, and saute onion, carrot and potatoes for about five minutes or until onions are fragrant. Add minced garlic and stir.
  4. Add squash and chicken stock, stir to combine. Bring pot to a boil and reduce to a simmer. Simmer for about 30 minutes or until all the veggies are tender. Add cayenne or red pepper flakes if using.
  5. Transfer soup to a blender, and process until very smooth. Return to the pot, add sour cream and stir well until blended. Season with salt and pepper. Serve with a dollop of sour cream and garnish with minced chives or scallions.

Comments

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    • DixieMockingbird profile imageAUTHOR

      Jan Charles 

      7 years ago from East Tennessee

      I love to cook but I hate "fussy" recipes - and this is one of the best! Thank you!

    • gailalovesbijou profile image

      gailalovesbijou 

      7 years ago from Wyomissing, PA

      This looks like heaven on earth! Good stuff. Voted up, useful, and bookmarked. Clicked on this recipe from your newly posted cake recipe. Now that's my kinda cake. Thanks for all the good recipes! Great hubs!

    • rwelton profile image

      rwelton 

      7 years ago from Sacramento CA

      DixieM-

      Just pulled a harvest of six butternut squashes from the garden...I always have a soup on every weekend...Love the butternut and spaghetti squash, but have not ('til now) made it into soup. Vote up.

      thnx

      rlw

    • RTalloni profile image

      RTalloni 

      7 years ago from the short journey

      You've shared a soup that is delightful in every way! This would put smiles on all the faces around the table! Thanks for great instructions. Voted up.

    • Kim M Gregory profile image

      Kim Morgan Gregory 

      7 years ago from The Coast of The South Carolina Lowcountry

      This looks so good! Every time a see this save up think of fall. And what a great beginning to a thanksgiving feast.

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