Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 3.5 pound Butternut squash (cut in half and remove seeds); 1 Granny Smith apple (cut in half and remove seeds); 1 Tablespoon butter; 3 Tablespoons olive oil; 2 sweet onions diced; 4 carrots peeled and diced; salt and pepper to taste; 40 ounces chicken stock (or broth); 1/4 cup cream; 1/8 teaspoon paprika; 1/4 teaspoon ground cumin; Garnish with fresh herbs, pepitas, sour cream, cracked pepper

by Kippi @ Kippi At Home

6 servings

1 hr

This is the best homemade butternut squash recipe ever. It is truly easy, delicious, and healthy.

If you are looking for a warm cozy meal this is it.

Serve fresh APPLE CAKE for dessert for the perfect fall meal.

Roasted Butternut Squash Soup is a cozy fall favorite recipe at our house. I am sure it will be one of your favorites too.

Roasted squash and apple

Cut squash and apple in half and remove seeds. Place the cut sides face down on a foil-lined sheet pan and roast in a 400 degree oven for 45 minutes.

Soup ingredients

Simple healthy soup ingredients.

Pureeing the soup is so easy with an immersion blender (this is the one I use).

Sour cream garnish cools inviting on butternut squash soup.

Butternut Squash Soup

You can do it! Saved to your recipes

Recipe details

Yield 6 servings
Time spent: Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr

Show Nutrition Info

Per serving

% Daily value

Ingredients

3.5 pound Butternut squash (cut in half and remove seeds)
1 Granny Smith apple (cut in half and remove seeds)
1 Tablespoon butter
3 Tablespoons olive oil
2 sweet onions diced
4 carrots peeled and diced
salt and pepper to taste
40 ounces chicken stock (or broth)
1/4 cup cream
1/8 teaspoon paprika
1/4 teaspoon ground cumin
Garnish with fresh herbs, pepitas, sour cream, cracked pepper

Instructions

Cut squash and apple in half and remove seeds then place cut sides down on a foil-lined baking sheet. Place into a preheated 400-degree oven for 45 minutes or until squash is tender. Remove from oven and allow to cool.
Scoop out the flesh from the squash and apple
Heat butter and oil in a Dutch Oven over medium heat. Add onion and carrots and cook for 20 minutes.
Add squash, apple, and chicken broth and bring to a boil. Reduce heat to medium, and cook for 10 minutes. Stirring often.
Remove from heat add paprika and ground cumin. Use an immersion blender to puree mixture.
Return to low heat and stir in cream. Heat for 5 minutes.
Serve with garnish (sour cream, pepitas, cracked peppercorns, and/or fresh herbs)

Comments

Chas' Crazy Creations on Sep 25, 2020

Looks amazing and can't wait to try it!

2 Reply
- Kippi @ Kippi At Home on Sep 25, 2020
  
  Thank you so much for your visit. Have a great weekend.
  
  2
46471660 on Sep 26, 2020

This looks absolutely delicious! I can’t wait to try it!

2 Reply
- See 2 previous
- Kippi @ Kippi At Home on Sep 26, 2020
  
  Thank you so much for your visit today. Have a great weekend.
  
  1
- Betty Fisher on Sep 28, 2020
  
  I've made a similar recipe with carrots and butternut squash for church pot-luck meals. It's always a hit. I use milnot for cream.
  
  3
- Colleen Beckstrom Adams on Nov 30, 2020
  
  Grew up with Minor and miss it. Can't find it in the Seattle region. Thinking about ordering a case of it so I can have it on hand!
  
  Like