Classic Butternut Squash Soup Recipe

Name: Classic Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large leek, thickly sliced; 1 medium carrot, chopped; 1 medium white sweet potato (about 1/2 lb), peeled and chopped; 1 tart apple, peeled, cored, and chopped; 2-3 sprigs fresh thyme; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon OR 1 3-inch cinnamon stick; 1 1/2 pounds butternut squash (about 1 medium squash), peeled, seeded, and cubed; 1 bay leaf; 1 quart vegetable broth or water; 1 1/2 ounces (1 shot) brandy or bourbon (optional); Salt and freshly ground black pepper to taste

Servings: persons

3 tablespoons olive oil
1 large leek, thickly sliced
1 medium carrot, chopped
1 medium white sweet potato (about 1/2 lb), peeled and chopped
1 tart apple, peeled, cored, and chopped
2-3 sprigs fresh thyme
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon OR 1 3-inch cinnamon stick
1 1/2 pounds butternut squash (about 1 medium squash), peeled, seeded, and cubed
1 bay leaf
1 quart vegetable broth or water
1 1/2 ounces (1 shot) brandy or bourbon (optional)
Salt and freshly ground black pepper to taste

1
In a large stockpot, heat olive oil over medium heat. Add leeks and a pinch of salt and sweat for 6-8 minutes, or until translucent. Add carrot or parsnip, sweet potato, and apple, and cook, stirring frequently for another 8-10 minutes, or until the apple has softened and the vegetables are starting to brown. Add thyme sprigs, ground ginger, and ground cinnamon (if using). Cook, stirring frequently, for another minute or so, or until fragrant.
2
Add squash, cinnamon stick (if using), bay leaf, and broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the squash and sweet potato are completely tender.
3
Remove the thyme stems, bay leaf, and cinnamon stick (if using). Puree the soup using an immersion blender, or transfer to a bar blender and puree in batches. Stir in brandy or bourbon (if using).
4
Season with salt and pepper to taste, then ladle into bowls and serve immediately. Leftovers will keep in the fridge, tightly covered, for up to a week, and in the freezer for 3-4 months.

1412

kcal

Calories

150

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 13 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large leek, thickly sliced, 1 medium carrot, chopped, 1 medium white sweet potato (about 1/2 lb), peeled and chopped, and more.

Yes, Classic 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.

Classic Butternut Squash Soup

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