Easy Butternut Squash Soup
An easy to make soup that's filling and perfect for fall and winter days.
Yield: 4
Calories: 228kcal
Materials
- 2 lbs Butternut Squash cut into 1-inch cubes Buy pre-cut to save time
- 1/2 cup Onion, diced
- 3 tbsp Butter, unsalted
- 1 tsp Salt
- 1 tsp Sugar, granulated
- 2 Thyme sprigs, Fresh Or 1 tsp of dried thyme leaves
- 5 cups Water
- 3 tbsp Heavy Cream Can sub in non-dairy milk
- S & P To taste
Instructions
- Melt the butter in a large pot over low heat.
- Add in the onion, 1 tsp of salt, and strip the thyme leaves into the pot. Increase the heat to medium and cook, stirring occasionally until the onion is soft.
- Add in the squash and sugar, stir and cook until glazed, 3-4 minutes.
- Add in 5 cups of water and bring to a boil. Reduce the heat to low and simmer, uncovered until the squash is very tender, 15-20 minutes.
- Working in batches transfer to a blender and blend with the lid cracked (to let steam escape) until you have a smooth puree, then return to the pot.If you have an immersion blender you can use that in the pot instead.
- Stir in the heavy cream (optional) and season with salt and pepper to taste.
- Serve with your favorite toppings.
Notes
If cutting a whole butternut squash, wear protective gloves so the the squash residue doesn't get stuck on your hands.
Topping with crispy bacon, prosciutto, or pancetta is highly recommeneded.
Make sure the squash is very soft to ensure a smooth soup.
Nutrition
Serving: 1cup | Calories: 228kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 662mg | Potassium: 844mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24560IU | Vitamin C: 50mg | Calcium: 126mg | Iron: 2mg