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Butternut Squash Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 cups
Calories 250
A creamy and comforting soup perfect for chilly days, highlighting the sweet flavor of roasted butternut squash.

Ingredients

Vegetables and aromatics

  • 3 pounds butternut squash (peeled, seeded, and cubed)
  • 1 medium yellow onion (diced)
  • 1 carrot (peeled and diced) carrot (peeled and diced)
  • 3 cloves garlic (pressed)

Liquids and fats

  • 3 tablespoons canola oil (divided)
  • 2 tablespoons butter
  • 1 quart chicken stock (4 cups)
  • 2 tablespoons honey
  • 1/2 pint cream or whole milk (1 cup)
  • 1/2 teaspoon kosher salt

Herbs and seasonings

  • 1 bouquet garni sage, thyme sprigs, rosemary, parsley
  • ? cups sour cream

Instructions 

  • Sauté diced onion, carrot, and garlic in 1 tablespoon of canola oil until softened.
  • Add cubed butternut squash, remaining oil, and cook for 5 minutes.
  • Pour in chicken stock, add bouquet garni, and simmer until squash is tender, about 20 minutes.
  • Remove bouquet garni, blend soup until smooth, then stir in honey and cream. Season with salt.
  • Serve hot, topped with a dollop of sour cream if desired.

Notes

For a richer flavor, roast the squash before adding to the soup.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: butternut squash