Butternut Squash Soup

This butternut squash soup is creamy, flavorful, and easy to make. A simple fall recipe that’s perfect for a light lunch, dinner, or starter.

Course Soup

Cuisine American

Keyword pureed vegetable soup

Prep Time 25

Cook Time 45

Total Time 1 10

Servings

Calories 357kcal

Author Elizabeth Rodriguez

Ingredients

1 tablespoon Olive Oil
1 tablespoon Butter
1 Medium Onion diced
2 Medium Carrots diced
1 Celery Rib diced
3–4 Garlic Cloves chopped
½ teaspoon Ground Coriander
¼ teaspoon Salt plus extra if needed at the end
¼ teaspoon Black Pepper or to taste
4–4½ pounds Butternut Squash seeded, peeled and cut into roughly 2 inch pieces
6 cups Chicken Broth
¼ cup Half & Half

Instructions

Heat the olive oil and butter in a large pot over medium heat. When the butter is melted and foamy, add the onion, carrots, and celery.
Cook the vegetables for about 5 minutes, until the onion is translucent and starting to soften. Stir frequently.
Add the garlic, coriander, salt, and black pepper. Cook for 1 minute, stirring often.
Add the butternut squash and chicken broth. Raise the heat to medium-high and bring to a boil, about 6–7 minutes.
Once boiling, reduce the heat to medium-low. Cover and cook for 25–30 minutes, or until the squash is very tender and breaks apart easily when pressed with a wooden spoon or spatula.
Keep the broth at a gentle simmer. If it’s boiling too vigorously, lower the heat; if it’s not simmering, raise it slightly.
Remove the pot from the heat and let the soup stop simmering. Use an immersion blender to puree until completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and puree (see Notes section).
Stir in the half-and-half (with the pot still off the heat). Mix well.
Return the pot to low heat and warm through gently. Do not let the soup boil, as it may curdle. Stir frequently.
Taste and add more salt if needed. (As a reference, we added ¾ teaspoon of salt to ours.)
Serve hot, garnished with bacon bits and croutons, or with chopped fresh herbs or oyster crackers. Pair with crusty bread, crackers, or even rice to make it extra filling.

Notes

An immersion blender is the easiest way to blend the soup directly in the pot. If you’re using a countertop blender, work in small batches. Never fill the blender all the way with hot liquid. Remove the feeder cap, cover the lid with a clean, folded kitchen towel. Start on the lowest speed only increase gradually if needed.

Nutrition