This delicious butternut squash soup is one of my favorites during the fall, and it's also great for Thanksgiving. It's a make-ahead recipe so can be prepared in advance, then heated up whenever you'd like to serve it. It's so simple but so flavorful!
Butternut squash | 3 Pound | |
Butter | 3 Tablespoon | |
Yellow onion | 1/2 , chop (((about ¾ cup))) | |
Ground cinnamon | 1/8 Teaspoon | |
Salt | 1 Pinch | |
Brown sugar | 1 Tablespoon | |
Chicken stock | 3 Cup (48 tbs) | |
Milk | 1 Cup (16 tbs) | |
Heavy cream | 1 Dash (((optional, for garnish))) | |
Toasted pumpkin seeds | 1 Teaspoon |
Making
Prick the butternut squash all over with a fork, then microwave for 2 minutes.
Peel the skin off the butternut squash, then cut in half, remove the seeds and stringy stuff, and cut into large cubes.
Melt the butter in a soup pot over medium heat, then add the onions and cook for 5 minutes, until the onions are soft.
Add in the butternut squash cubes, cinnamon, a pinch of salt, and the brown sugar, and cook for 10 minutes.
Add the chicken stock, bring the liquid to a boil, then reduce to a simmer.
Cover with a lid and cook for 30 minutes, until the squash is fork tender.
Add the milk to the soup to cool it down a bit, then blend the soup in batches in a blender, until silky smooth.
Return the soup to the pot and taste it. It may need more salt, a little more brown sugar, etc depending on how sweet or flavorful the squash you used was. Adjust the seasoning to your liking.
Serving
When serving, garnish with a drizzle of heavy cream and pumpkin seeds, if desired.