Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsalted butter; 1 onion large, roughly chopped; 2 leeks white parts roughly chopped; 1 large potato peeled and diced; 1 butternut squash medium, peeled and diced; 3 cups chicken stock; whipping cream; 1 pinch nutmeg; 1 pinch cayenne pepper; salt; pepper; basil optional; toasted pine nuts; squash seeds

Servings: persons

1/4 cup unsalted butter
1 onion large, roughly chopped
2 leeks white parts roughly chopped
1 large potato peeled and diced
1 butternut squash medium, peeled and diced
3 cups chicken stock
whipping cream
1 pinch nutmeg
1 pinch cayenne pepper
salt
pepper
basil optional
toasted pine nuts
squash seeds

1
Melt your butter in a large saucepan and add your onion and leeks and cook until softened.
2
Add potato and squash and stir in chicken stock, nutmeg, cayenne, season with salt and pepper.
3
Bring mixture to a boil and then reduce heat and simmer covered until everything is softened (about 20-30 minutes).
4
Use a hand blender/food processor to smooth out the soup. Stir in enough whipping cream til it reaches your preferred consistency. Re-season if necessary.
5
Add in a few basil leaves. (The basil really lifts the flavor of the soup and gives it a hint of real garden freshness.) Serve with pine nuts/squash seeds as a garnish.

615

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 14 ingredients. The key ingredients include: 1/4 cup unsalted butter, 1 onion large, roughly chopped, 2 leeks white parts roughly chopped, 1 large potato peeled and diced, 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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