Easy Butternut Squash Soup Recipe
Quick and easy butternut squash soup recipe made with simple ingredients.
Servings: 6
Calories: 132kcal
Ingredients
- 1 butternut squash (approximately 3lbs)
- 2 TBS butter
- 1 medium onion
- 4 cups chicken broth
- 1 cup whole milk
- 1 tsp. paprika
- 1/2 tsp. ground ginger
- salt and pepper to taste
Optional Toppings
- roasted pumpkin seeds
- drizzle of olive oil
- dollop of sour cream
Instructions
- Peel, seed, and cube the butternut squash. A vegetable peeler works great for the tough skin, and a sturdy knife make quick work of cutting the squash into chunks.
- In a large pot melt the butter over medium heat. Add diced onions and cook until soft and translucent.
- Stir in cubed squash, paprika, ginger, salt, pepper, and nutmeg (optional.) Cook 2-3 minutes to let the spices come together.
- Pour in chicken broth and bring to boil. Reduce heat, cover, and simmer for 20-25 minutes, or until squash is fork tender.
- Use an immersion blender to puree the soup directly in the pot. Once blended, add milk and stir to combine. *Note- You can also transfer the soup into a countertop blender and blend in batches, making sure to not overfill the container. Once blended, transfer back into pot. Add milk and stir to combine.
- Serve with your favorite toppings and sides! Roasted seeds, parsley, or sour cream. Serve with a side salad or crusty bread.
Notes
*Nutritional information provided is an estimate and will very based off of brands of ingredients used and cooking methods.
Nutrition
Calories: 132kcal | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 633mg | Potassium: 564mg | Fiber: 3g | Sugar: 6g | Vitamin A: 13499IU | Vitamin C: 29mg | Calcium: 122mg | Iron: 1mg