Williams-Sonoma Butternut Squash Soup Recipe

Name: Williams-Sonoma Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1 yellow onion, chopped; 2 inches piece ginger, peeled and grated; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 2 butternut squash, about 4 lbs total weight, peeled and cut into chunks; 1 tablespoon brown sugar; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 4 cups vegetable broth; 1/2 cup sour cream; fresh chives or flat leaf parsley, chopped for garnish

Servings: persons

4 tablespoons unsalted butter
1 yellow onion, chopped
2 inches piece ginger, peeled and grated
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 butternut squash, about 4 lbs total weight, peeled and cut into chunks
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
4 cups vegetable broth
1/2 cup sour cream
fresh chives or flat leaf parsley, chopped for garnish

1
Saute the vegetables. In a frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the ginger, cinnamon, and nutmeg and saute until fragrant, about 1 minute longer.
2
Cook the soup. Put the squash chunks in the slow cooker and sprinkle with the brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Pour the contents of the frying pan over the squash and add the broth. Cover and cook on the high-heat setting for 3 hours or the low-heat setting for 6 hours.
3
Finish the soup. Using a blender or food processor, working in batches, process the squash mixture to a smooth puree. Return the soup to the slow cooker to keep warn until serving. Season to taste with salt and pepper. Ladle into bowls, garnish with a dollop of the sour cream and chives (or parsley) and serve.

597

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1 yellow onion, chopped, 2 inches piece ginger, peeled and grated, 1/2 teaspoon ground cinnamon, and more.

Yes, Williams-Sonoma 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.

Williams-Sonoma Butternut Squash Soup

How did you like this recipe?

Frequently Asked Questions