Creamy Butternut Squash Soup Recipe

Name: Creamy Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Medium Butternut Squash, Peeled, Seeded, Cut Into 1 Inch Cubes; 2 Tablespoons Extra Virgin Olive Oil; 4 Tablespoons Butter, Divided (sub Vegan Butter, Coconut Oil Or Olive Oil, If Vegan); 1 whole Large Onion, Chopped; 4 cups Chicken Stock, Or As Needed (sub Vegetable Stock, If Vegan); 1 whole Bay Leaf; 2 whole Cloves; 1/4 cups Heavy Cream (or Coconut Milk, If Vegan); 1/2 cups Raw Pepitas; 2 teaspoons Extra Virgin Olive Oil

Servings: persons

1 whole Medium Butternut Squash, Peeled, Seeded, Cut Into 1 Inch Cubes
2 Tablespoons Extra Virgin Olive Oil
4 Tablespoons Butter, Divided (sub Vegan Butter, Coconut Oil Or Olive Oil, If Vegan)
1 whole Large Onion, Chopped
4 cups Chicken Stock, Or As Needed (sub Vegetable Stock, If Vegan)
1 whole Bay Leaf
2 whole Cloves
1/4 cups Heavy Cream (or Coconut Milk, If Vegan)
1/2 cups Raw Pepitas
2 teaspoons Extra Virgin Olive Oil

1
Preheat oven to 425u00b0F. Place squash on sheet tray and toss with 2 tablespoons of olive oil and salt. Roast for 25-30 minutes or until tender.
2
While squash roasts, melt 2 tablespoons of butter in a dutch oven or large heavy bottomed pot. Add onions, season with salt, and cook over medium to medium-low heat until soft and very sweet, about 30 minutes. After 10-15 minutes the water from the onions will be released and evaporate. Add remaining 2 tablespoons of butter at this time, and reduce to low, if needed, to prevent excess browning.
3
Add roasted squash to pot with cooked onions. Pour in about 3 1/2 cups stock or just enough to cover. Add bay leaf and cloves. Bring to a boil and reduce to a simmer. Cook partially covered for 30-45 minutes or until squash is very soft and soup is flavorful.
4
Reduce oven to 350u00b0F. Place pepitas on a parchment-lined baking sheet. Toss with 2 teaspoons of oil and salt. Toast 8 minutes. Transfer sheet tray to cooling rack.
5
Remove bay leaf and cloves from soup. Transfer to Vitamix or blender to blend, or puree directly in pot with an immersion blender. If you do not use a Vitamix, I recommend straining through a fine sieve for the optimal texture. Add additional stock or water (I added 1 cup) to thin soup to desired consistency. Stir in cream. Adjust seasoning, if needed. Transfer to serving bowls, top with a drizzle of cream and pepitas, and enjoy.

825

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 10 ingredients. The key ingredients include: 1 whole Medium Butternut Squash, Peeled, Seeded, Cut Into 1 Inch Cubes, 2 Tablespoons Extra Virgin Olive Oil, 4 Tablespoons Butter, Divided (sub Vegan Butter, Coconut Oil Or Olive Oil, If Vegan), 1 whole Large Onion, Chopped, and more.

Yes, Creamy 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.

Creamy Butternut Squash Soup

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