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Bowl of butternut squash soup garnished with some freshly ground black pepper

Easy Butternut Squash Soup

This quick and easy recipe will have you enjoying a bowl full of rich, creamy autumny goodness in no time.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • immersion blender or regular blender
  • thick bottom soup pot

Method
 

  1. Melt butter in the bottom of your soup pot on medium-high heat. Add the onions and garlic and saute for 1 minute.
  2. Add the cubed butternut squash and saute for another 2 minutes stirring frequently.
  3. Sprinkle in a ¼ cup of flour and cook for another 30 seconds while continuing to stir.
  4. 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.
  5. Take the soup off of the heat and blend it till smooth. Add more broth if the soup seems too thick.
  6. 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

*If using the pre-prepped already diced butternut squash you want about 3-4 cups of it.  
*You can substitute vegetable broth for chicken broth if you want to keep it vegetarian.  
Leftovers can be kept in the freezer, in a freezer proof container for several months.