It is soup season! Actually soup season was never really a thing with my family growing up. We had soup all year round. I mean my grandmother would even have a pot of soup at her 4th of July picnics. However, with the cool weather of autumn upon us, it is now the time of year that normal people make soup too! So, happy soup season everybody! I’m celebrating with one of my favorite soups. It is easy, delicious and practically screams fall; butternut squash soup.
This soup recipe is so fast and easy. I absolutely love it. I literally threw this together while I was making dinner the other night on a whim. It was cold in my house and I felt a pot of soup was in order. Plus I knew my son would like it. Honestly, the hardest part of the whole thing is peeling and dicing the butternut squash and you can even avoid that by buying the already prepped stuff in the produce section of most grocery stores. This recipe is such an easy way to have a bowl of warm savory autumn soup in no time at all.
I hope you enjoy this easy butternut squash soup recipe. Pair it with a sandwich and you have a great meal on a cold day. Soup is one of my favorite things to make and I am so happy that it is cool enough to make pots of soup without the guilt of heating up the house! I hope everyone makes the most of their soup season, and if you need more soup ideas, check out my recipe for potato corn chowder.
Happy soup season!
Easy Butternut Squash Soup
Equipment
- immersion blender or regular blender
- thick bottom soup pot
Ingredients
- 4 tbsp butter
- 1 medium onion chopped fine
- 2 garlic cloves minced
- 1 medium butternut squash peeled, seeded and diced*
- ¼ cup flour
- 1 32 oz. carton chicken broth*
- 2 cups water
- 2 tsp salt
- 1 tsp ground black pepper
- ¼ tsp chili powder
- 1 cup heavy cream
Instructions
- Melt butter in the bottom of your soup pot on medium-high heat. Add the onions and garlic and saute for 1 minute.
- Add the cubed butternut squash and saute for another 2 minutes stirring frequently.
- Sprinkle in a ¼ cup of flour and cook for another 30 seconds while continuing to stir.
- Pour in broth and water and stir so that all the flour dissolves and no clumps remain. Add the seasonings and cook on medium-low heat for 45-50 minutes.
- Take the soup off of the heat and blend it till smooth. Add more broth if the soup seems too thick.
- Return the soup to low and add the cream to finish it. Cook for another 5 minutes on low. Taste and add more salt or pepper if necessary. Serve hot.
Notes
