Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 3/4 cup chopped onion; 1 butternut squash (2 pounds), peeled, halved, seeded and cut into 1-inch chunks; 1 medium green apple, cored and cut into 1-inch chunks; 1/2 cup chopped pecans, toasted; 1 tablespoon brandy (optional); 1/3 cup orange juice; 1/2 teaspoon ginger; 1/4 teaspoon nutmeg*; 1 can (14 ounces) chicken or vegetable broth; 3/4 cup heavy cream; Sour cream

Servings: persons

3 tablespoons butter
3/4 cup chopped onion
1 butternut squash (2 pounds), peeled, halved, seeded and cut into 1-inch chunks
1 medium green apple, cored and cut into 1-inch chunks
1/2 cup chopped pecans, toasted
1 tablespoon brandy (optional)
1/3 cup orange juice
1/2 teaspoon ginger
1/4 teaspoon nutmeg*
1 can (14 ounces) chicken or vegetable broth
3/4 cup heavy cream
Sour cream

1
1. Melt butter in large saucepan on medium-low heat. Add onion; cook and stir 3 minutes or until slightly softened. Add squash, apple, pecans and brandy, if desired. Cook on medium heat 1 minute, stirring occasionally.
2
2. Stir in orange juice, ground ginger, nutmeg and broth. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until squash is tender, stirring occasionally. Cool slightly.
3
3. With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Return pureed mixture to saucepan. Stir in heavy cream. Cook until heated through. Ladle into soup bowls. Top each serving with a dollop of sour cream and chopped crystallized ginger, if desired.

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons butter, 3/4 cup chopped onion, 1 butternut squash (2 pounds), peeled, halved, seeded and cut into 1-inch chunks, 1 medium green apple, cored and cut into 1-inch chunks, and more.

Yes, Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup

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