Butternut Squash Soup

Warm up with this creamy and flavorful Butternut Squash Soup recipe! Made with butternut squash, spices and vegetables, this healthy, comforting soup is perfect for fall and winter. It’s easy to make, naturally healthy, and pairs perfectly with crusty bread or a side salad. A cozy, satisfying dish for weeknight dinners or a side or soup course for holiday gatherings.

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Fun Items For This Recipe:

Soup Bowls

Soup Spoons

My Favorite Blender

Ingredients Needed For Butternut Squash Soup:

• 4 tbsp butter
• 2 medium potatoes, peeled and chopped into small pieces
• 1 large carrot, peeled and chopped into small pieces
• 2 ribs celery, chopped into small pieces
• 1 regular sized butternut squash, peeled, seeds and pulp removed and cut into small pieces
• 4 cups chicken broth
• 1/4 tsp salt
• 1/2 tsp pepper
• 2 chicken bouillon cubes
• 3/4 tsp garlic salt
• 3/4 tsp onion salt

Instructions For Butternut Squash Soup:

1. Place butter into the bottom of a stock pot over medium heat.
2. When butter has melted, add the small pieces of potato, carrot, celery and butternut squash. Cook, stirring frequently, for 10 minutes
3. Then, add chicken broth, salt, pepper, chicken bouillon cubes, garlic salt and onion salt. Stir and bring to a boil.
4. Let the ingredients simmer for one hour. Stir frequently.
5. When veggies are very tender, remove from the heat.
6. Pour soup into a blender and blend until smooth and creamy. Vent the lid as needed for the steam to escape. 
7. Add more chicken broth to the blender for a thinner soup. Blend to combine. 
8. Serve with crusty bread, pumpkin seeds and/or croutons.
9. Note: the vegetables need to be very tender to blend to a smooth and creamy soup. Enjoy!

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Print

Butternut Squash Soup

A creamy soup recipe made with butternut squash, spices and vegetables. This healthy, comforting soup is perfect for fall and winter.

Course Dinner, Side Dish

Cuisine American

Keyword comfort food, Creamy Squash Soup, Easy Soup Recipes, Fall Soups, Healthy Soups

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Servings 6

Author Sweeter With Sugar

Ingredients

• 4 tbsp butter
• 2 medium potatoes peeled and chopped into small pieces
• 1 large carrot peeled and chopped into small pieces
• 2 ribs celery chopped into small pieces
• 1 regular sized butternut squash peeled, seeds and pulp removed and cut into small pieces
• 4 cups chicken broth
• 1/4 tsp salt
• 1/2 tsp pepper
• 2 chicken bouillon cubes
• 3/4 tsp garlic salt
• 3/4 tsp onion salt

Instructions

1. Place butter into the bottom of a stock pot over medium heat.

2. When butter has melted, add the small pieces of potato, carrot, celery and butternut squash. Cook, stirring frequently, for 10 minutes

3. Then, add chicken broth, salt, pepper, chicken bouillon cubes, garlic salt and onion salt. Stir and bring to a boil.

4. Let the ingredients simmer for one hour. Stir frequently.

5. When veggies are very tender, remove from the heat.

6. Pour soup into a blender and blend until smooth and creamy. Vent the lid as needed for the steam to escape.

7. Add more chicken broth to the blender for a thinner soup. Blend to combine.

8. Serve with crusty bread, pumpkin seeds and/or croutons.

9. Note: the vegetables need to be very tender to blend to a smooth and creamy soup. Enjoy!

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