Easy, Easy Butternut Squash Soup

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Butternut Squash Soup captures the essence of Autumn in a single bowl. This version couldn't be simpler to prepare and is therefore a great no-hassle dish to serve on Thanksgiving or any day of the week! Feel free to make this soup up to days in advance, then reheat it and add the cream over low heat just before serving.

Dairy Free Option
Easy Entertaining
Vegetarian
Gluten Free

Ingredients

3-4 lbs butternut squash
4 tbsp butter
1 large yellow onion, diced
1/2 tsp ground allspice
1/4 tsp nutmeg

1/4 tsp ground star anise
4-6 cups chicken stock
kosher salt and freshly ground pepper
optional:
1/2-1 cup heavy whipping cream

Preparation

Peel the butternut squash, then cut it in half lengthwise and scoop out the seeds. Chop it into 2-inch pieces.

Melt the butter in a large saucepan over medium-high heat. Add the onion and spices and sauté until the onion is translucent, about 5 minutes. Add the butternut squash and the stock and bring to a boil. Cover and simmer until the squash can be pierced with a fork, about 20-30 minutes. Turn off the heat and cool for 10 minutes, stirring occasionally to release some of the steam.

Using an immersion blender, puree the soup in its pot until smooth. Or puree in a blender in batches. Add cream to reach desired thickness, then add salt and pepper to taste.

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prep time:
15 minutes

cook time:
40 minutes

serves:
8-12

cost

family
149 family added this recipe

Recipe: Recipe by Mary Risley of Tante Marie's Cooking School