Easy Butternut Squash Soup
This quick and easy recipe will have you enjoying a bowl full of rich, creamy autumny goodness in no time.
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
*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.