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Two brown crocks filled with squash soup with sour cream squiggled on top - square
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Easy Butternut Squash Soup

This delish comfort food bowl of squashy goodness is a treat to eat!!
Course Soup
Cuisine Soup
Keyword easy butternut squash soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 cups
Calories 138kcal
Author Elaine Benoit

Equipment

Ingredients

  • 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

Addons

  • Sprinkles of nutmeg
  • Dribbles of sour cream

Instructions

  • 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
  • Serve
  • Enjoy

Nutrition

Serving: 1cup | Calories: 138kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 565mg | Potassium: 156mg | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.4mg