I love Butternut Squash soup. It is one of my favorite foods to have for lunch every day, and it is definitely my favorite soup. Over the years I have perfected my recipe and I’m excited to share it with you all! It’s surprisingly easy to make, and since the recipe makes a large amount it will last you almost a whole week! Plus, it doesn’t have any cream in it so it’s much healthier than a lot of the recipes out there.
You will need:
6 cups chicken broth
2 tablespoons butter (optional)
1 onion, chopped (optional)
1 large butternut squash / 1 medium and 1 small / 3 small cubed
salt and pepper to taste
First, peel and cube the butternut squash. You can also use pre cut butternut squash, but it is a lot more expensive. Throw away the seeds and squash guts unless you want to use them for another recipe.
Next, melt 2 tablespoons of butter in a large pot or Dutch oven and sauté the onion. I often skip this step, since I’m not the biggest fan of onions (gasp! I know, I know. But it’s true). Next, add the chicken broth and bring to a boil. Add the squash and simmer until it’s soft, about 35 minutes.
Finally, use an immersion blender to blend. You can also spoon it out in batches into a blender if you don’t have an immersion blender. Be careful though, the soup is hot!
Add salt and pepper to taste and voila! All done.
Do any of you have any go to soup recipes? I just got the Dutch oven as a wedding present and I’m so excited to try lots of yummy and delicious recipes in it, so any suggestions are welcome!