Cream of Butternut Squash Soup Recipe

Name: Cream of Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs butternut squash; 5 tablespoons unsalted butter; 1 ¾ cups chopped onions; ¼ teaspoon dried thyme; 1 teaspoon salt; 1 cup whipping cream (optional); 1 cup milk; 4 cups chicken stock; sliced smoked cured sausage (optional); chopped chives (to garnish); parmesan cheese (to garnish)

Servings: persons

4 lbs butternut squash
5 tablespoons unsalted butter
1 ¾ cups chopped onions
¼ teaspoon dried thyme
1 teaspoon salt
1 cup whipping cream (optional)
1 cup milk
4 cups chicken stock
sliced smoked cured sausage (optional)
chopped chives (to garnish)
parmesan cheese (to garnish)

1
Preheat oven 350 degrees.
2
Cut squash in half; remove seeds.
3
Place upside down on large cookie sheet.
4
Bake in preheated oven 1 hour or until tender.
5
Scoop out flesh; cool.
6
Puree in food processor.
7
Place in large soup pot.
8
In medium skillet melt butter and saute onions until transparent; add thyme, stir and heat to release herb flavor.
9
Puree in food processor until smooth, then add to pureed squash.
10
Stir in cream, if desired, milk and chicken stock.
11
Heat to serving temperature but do not boil.
12
Soup may be stored in refrigerator a week, or may be frozen.
13
If desired, heat slices of sausage in soup.
14
Garnish with chopped chives and Parmeasan Cheese.

4059

kcal

Calories

414

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 11 ingredients. The key ingredients include: 4 lbs butternut squash, 5 tablespoons unsalted butter, 1 ¾ cups chopped onions, ¼ teaspoon dried thyme, and more.

Yes, Cream of 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.

Cream of Butternut Squash Soup

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