Butternut Squash Soup
Our Butternut Squash Soup is creamy, delicious, and full of flavor. And it’s easy to make! I’ve made this recipe several times, and it never disappoints.
Butternut Squash is a winter vegetable, and it’s one of my favorites. It has a slightly sweet and nutty flavor, but it’s subtle enough to pick up any flavors you throw at it. And we’ve got flavors galore in this soup!
We start our recipe with some of our Fresh Churned Garlic Butter. Then comes onion, carrot, and butternut squash. The chopping doesn’t need to be perfect or small, because you’ll be blending everything together anyway.
Cook those veggies in the Garlic Butter and add some thyme, cumin, ginger, and cayenne. All those beautiful spices mixed together– delicious!
Add some vegetable broth and simmer until the vegetables are soft.
We used an immersion blender to create a smooth soup. If you don’t have an immersion blender, you can use a regular blender. Just be careful– it’s hot! And you might need to do it in batches.
Once your soup is blended, add some cream. It adds some much needed fat. Don’t forget some bread for dipping!
- 6 T Fresh Churned Garlic Butter
- 1 butternut squash, peeled and cubed
- 1 onion, diced
- 2 carrots, peeled and diced
- 1 tsp thyme
- ½ tsp cumin
- ½ tsp ginger
- ¼ tsp cayenne
- Salt and pepper, to taste
- 4 cups vegetable broth
- ½ cup cream
- Melt Garlic Butter over medium heat in a large pot or dutch oven. Add butternut squash, onion, carrots, thyme, cumin, ginger, cayenne, salt and pepper. Saute vegetable 3-5 minutes, then add vegetable broth.
- Turn up heat and bring to a boil. Simmer for 15-20 minutes, or until vegetable are soft. Turn off heat. Blend with an immersion blender (or regular blender) until smooth. Stir in cream, and serve.