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A cozy and comforting creamy butternut squash soup with a velvety texture, made from simple pantry staples and no cream, perfect for fall and winter.

Ingredients

Scale
  • 2 Tablespoons butter
  • 1/2 onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, peeled and chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon ground thyme
  • 2 medium potatoes, cubed
  • 1 medium butternut squash, peeled, seeded, and cubed (~1-inch pieces)
  • 1 (32 fluid ounce) container chicken stock
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Wash and dry the butternut squash.
  2. Peel the squash, trim ends, halve lengthwise, scoop out seeds, and cube into ~1-inch pieces.
  3. Peel and cube the potatoes.
  4. Peel and chop the carrot, chop the celery, chop the onion, and mince the garlic.
  5. Melt butter in a large pot over medium heat.
  6. Add onion, celery, carrot, garlic, thyme, potatoes, and cubed squash to the pot and cook about 5 minutes, stirring occasionally, until vegetables begin to soften and brown slightly.
  7. Pour in enough chicken stock to cover the vegetables.
  8. Raise heat and bring the pot to a boil.
  9. Reduce heat to low, cover the pot, and simmer gently 40 minutes or until all vegetables are tender.
  10. Carefully transfer the soup in batches to a blender (venting the lid) and puree until smooth, or use an immersion blender to puree directly in the pot.
  11. Return the blended soup to the pot and stir in any remaining stock to reach desired consistency.
  12. Season the soup with salt and freshly ground black pepper to taste.

Notes

Can be made vegetarian or vegan by swapping chicken stock for vegetable stock and butter for olive oil or vegan butter; add coconut milk for extra creaminess before serving., Roasting the squash and carrots at 400°F before simmering enhances flavor and adds a deep, nutty note; adjust simmer time accordingly., Frozen cubed squash can be used, adjust cooking time as needed., To thin soup, add more stock, water, or milk/coconut milk; to thicken, simmer uncovered or add extra cooked potato or squash., For blending hot soup in blender, vent lid and blend in small batches to avoid steam pressure., Soup stores for up to 4 days in fridge, flavors improve after a day; freezes well for up to 3 months, best to freeze without dairy if added., Serve with garnishes such as roasted seeds, cheese, yogurt, or in a hollowed bread bowl for a cozy presentation.

Nutrition

Find it online: https://margorecipes.com/creamy-butternut-squash-soup/