Picture yourself outside in the crisp autumn air, placing the last handful of leaves that you laboriously raked in a bag. What would top off that satisfied feeling? Going into the house to a bowlful of this easy butternut squash soup.
This soup is so satisfying and hearty. You can either eat it as a side dish or as the main meal, which I tend to do. I usually take a slice of crusty bread and dip it right into the delicious soup and call it a meal.
One of the things I love about this squash soup is it’s full-bodied, comforting and can be eaten either with spice or without. I would put spice in it if Christopher could take the heat but he can’t.
So what I usually do is shake a little chili powder in my bowl so I can have the best of both worlds.
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- When you pick out your squash, it should be heavy for its size and blemish free.
- When you peel butternut squash, there is a residue that gets on your hands. I usually either wear two disposable gloves or the kind of gloves you use washing dishes.
- I usually cut the squash in 4 pieces before I peel it. I also scoop out the seeds at this time too.
- You can either transfer the soup in batches to a blender or do yourself a favor and get an immersion blender.
- I use sour cream as a garnish. If I’m going to serve this soup at a dinner party, I add the drizzle in the soup tureen. But if I’m just serving it to just hubby and I, I just garnish the soup in the bowls.
- Here’s how to dribble sour cream over the soup – Take a plastic sandwich bag and add a few tablespoons of sour cream to it. Grip the bag so the sour cream is forced into one of the corners and hold it over the bowl of soup. Cut that corner off of the bag and squeeze the sour cream over the soup in any design you like.
How to make easy butternut squash soup
Gather the main ingredient – butternut squash.
Peel the squash (see helpful tips). Cut it into little chunks.
Cut up the shallots and get the garlic and olive oil.
Heat the Dutch oven on medium and once that heats up, add 2 tablespoons of olive oil and butter.
Add the shallots and sauté them for 10 minutes, just enough to get the shallots a little translucent.
Add ½ cup of chicken broth in with the shallots and add the squash, garlic and salt. Cover the pan and sauté for 10 minutes, stirring periodically.
Time to simmer
Add the rest of the broth and lower the heat to a simmer for 40 minutes. Stick a fork into the squash to make sure it is tender.
Add 5 minutes if not.
Use an immersion blender and blend until nice and smooth.
Time to serve
I ladle the squash soup into my tureen and dribble some sour cream on top!
Ladle the squash soup in a few crock dribble a little more sour cream on top.
Overhead shot, just to be thorough!
So, I hope you enjoyed this easy butternut squash soup recipe. Please leave me a comment because I’d love to know what you think.
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And as always, may all your dishes be delish!
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Easy Butternut Squash Soup
- 3 shallots chopped
- 3 teaspoons garlic paste or 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 ½ cups chicken stock divided
- 1 medium/large butternut squash peeled and cubed
- 1 teaspoon salt
- Sprinkles of nutmeg
- Dribbles of sour cream
- Heat sauce pan on medium heat
- Add oil and butter to pan
- Add shallots and sauté for 10 minutes or until translucent
- Add ½ cup broth, garlic, salt and squash
- Sauté for 10 minutes, stirring periodically
- Add the remaining chicken broth
- Lower heat to simmer
- Simmer for 40 minutes or until the squash is tender
- Ladle in soup bowls
- Sprinkle nutmeg on and dribble sour cream
- Smell the aroma