Description

This creamy and comforting Butternut Squash Soup is a perfect fall and winter favorite, featuring tender butternut squash, carrots, and onions simmered in chicken broth and finished with butter and cream for a rich texture. It’s easy to prepare and can be customized with optional toppings like sour cream, ground black pepper, brown sugar, or cinnamon to enhance its natural sweetness and depth of flavor.

Ingredients

Scale

Main Ingredients

3 pounds butternut squash (cubed and peeled, approximately 8 cups)
1 medium onion (peeled and chopped)
2 large carrots (peeled and chopped)
32 ounces reduced sodium chicken broth or stock
2 tablespoons butter
1/2 cup whipping cream
Salt to taste

Optional Toppings

Sour cream
Ground black pepper
Brown sugar
Cinnamon

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Instructions

Sauté and Simmer: In a large pot, combine the cubed butternut squash, chopped onions, chopped carrots, and chicken broth. Place the pot over medium heat and heat until the mixture begins to simmer. Let it simmer uncovered for 45 minutes, or until all the vegetables are very soft and tender.
Blend the Soup: Remove the pot from heat carefully. Using an immersion blender, blend the soup in the pot until it becomes smooth and creamy. Alternatively, you can puree the soup in batches using a regular blender and then return it to the pot.
Finish the Soup: Stir in the butter until it melts completely. Then add the whipping cream and stir well to combine. Season the soup with salt to taste, adjusting seasoning as desired.
Serve and Garnish: Serve the soup hot. Optionally, garnish with sour cream, a sprinkle of ground black pepper, brown sugar, or cinnamon to add extra flavor and richness.

Notes

For a vegan version, substitute chicken broth with vegetable broth and use a plant-based butter and cream alternative.
Make sure to peel and cube the butternut squash evenly to ensure even cooking.
The soup can be refrigerated for up to 3 days or frozen for up to 2 months for meal prepping.
Use an immersion blender for convenience and to avoid multiple transfers.
If using a regular blender, blend the soup in small batches to prevent overflow and burns.