Recipe: Butternut Squash Soup

I love fall and all that comes with it. Crisp air, the beautiful colors, cozy clothes, pumpkin everything…I could go on and on. I just so love the warmth of it all. 

Fall also happens to be my favorite time of year to cook. There are just so many wonderful dishes to bring out the spirit of the season. I especially love it when I can create dishes that pair of well with all of the seasonal produce sales. In this case…fall squash! Here is one of my go-to fall soup recipes. I love how easy it is to put together and how smooth and creamy it is.

Butternut Squash Soup

Ingredients

1 large butternut squash
1 32 oz box of chicken broth
1 large onion
1 tsp minced garlic
4 tbs salted butter
1/4 pint heavy whipping cream
1 tsp pumpkin pie spice
1 tsp salt
2 tbs brown sugar
dried cranberries for garnish

Directions

– Peel your squash.
– Cut squash in half lengthwise and use a metal spoon to scoop out the seeds and insides.
– Dice squash into one inch cubes.
– Chop your onion.
– In a large pot melt your butter.
– Add in your onion and garlic and cook until translucent.
– Add your cubed butternut squash to the pot.
– Pour your chicken broth into the pot and bring to a simmer.
– Once your soup is simmering, cover and cook for about 20 minutes on medium heat or until squash is fork tender.
– Remove pot from heat and add cream, pumpkin pie spice, salt and brown sugar.
– Use an immersion blender to puree the soup. You can also transfer the soup to a blender to puree.
– Garnish with dried cranberries.

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Butternut Squash Soup

Ingredients

1 large butternut squash
1 32 oz box of chicken broth
1 large onion
1 tsp minced garlic
4 tbs salted butter
1/4 pint heavy whipping cream
1 tsp pumpkin pie spice
1 tsp salt
2 tbs brown sugar
dried cranberries for garnish

Directions

1. Peel your squash.
2. Cut squash in half lengthwise and use a metal spoon to scoop out the seeds and insides.
3. Dice squash into one inch cubes.
4. Chop your onion.
5. In a large pot melt your butter.
6. Add in your onion and garlic and cook until translucent.
7. Add your cubed butternut squash to the pot.
8. Pour your chicken broth into the pot and bring to a simmer.
9. Once your soup is simmering, cover and cook for about 20 minutes on medium heat or until squash is fork tender.
10. Remove pot from heat and add cream, pumpkin pie spice, salt and brown sugar.
11. Use an immersion blender to puree the soup. You can also transfer the soup to a blender to puree.
12. Garnish with dried cranberries.

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