Let’s dream for a few minutes. Picture yourself outside in the crisp autumn air, placing the last handful of leaves that you laboriously raked in a bag. You look up, the trees are bare and that is the end of the raking for the season. What would top off that satisfied feeling? Well, I’ll tell you! Going into the house to a bowlful of this easy butternut squash soup! *nods head*
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 squash soup!!
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 I 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.
How to make Easy Butternut Squash Soup
So, I start with a good sized butternut squash. It should be heavy for its size and blemish free! In any case, isn’t the above squash a beauty?
One thing I don’t like about butternut squash is peeling it. So, getting that residue on my hands is almost too much because it totally dries out my skin and I never really feel like I get the residue off.
But, with that said, I can tell you that I would brave the reside and dry hands for this scrumptious squash soup! Yessiree! I love butternut squash. In fact, I love every squash! But butternut squash holds a special orange spot in my ol’ thumper!
Stop yapping and start cutting
So, I cut the squash up in 4 pieces and then I peel it. I wish I could wear gloves but somehow, I can’t seem to manage it and I end up peeling the glove. 🙁 Not fun, it’s like I lose all dexterity once the gloves get on my hands.
After I peel the squash and wash my hands 5 dozen times, I cut it into little chunks. I also cut up shallots and get my garlic paste.
I heat a stock pot on medium and take 2 tablespoons of olive oil and some butter and add it to the pot when it has heated up. Next, I add the shallots and sauté them for 10 minutes, just enough to get the shallots a little translucent.
I put 1/2 cup of chicken broth in with the shallots and add the squash, garlic and salt. Finally, I proceed to sauté it all for 10 minutes, stirring periodically.
And yum, yum, yum, squashy goodness!
Time to simmer that easy butternut squash soup
Next, I add the rest of the broth and lower the heat to a simmer for 40 minutes.
We are on the way to a finished product, peeps! Time to clap our hands and do a little jig!
After it has simmered for 40 minutes, I try a piece of squash to make sure it is done. You can either transfer it to a food processor or use an immersion blender because we want it nice and smooth!! I use the immersion blender.
I ladle the squash soup into my tureen and dribble some sour cream on top!
Look at that golden goodness. Now, that’s what I call comfort food. Nice warm squash soup to warm the cockles of your heart! In fact, I’m smacking my lips just looking at it!
All that is left is to ladle the easy butternut squash soup in a crock and enjoy!
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.
And as always, may all your dishes be delish!
If you’ve tried this easy butternut squash soup or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
- 3 shallots chopped
- 3 teaspoons garlic paste or 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 1/2 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 1/2 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
- Either transfer it to a blender/food processor or use an immersion blender and process until smooth
- Ladle in soup bowls
- Sprinkle nutmeg on and dribble sour cream
- Smell the aroma