No need for a long list of ingredients or spices to make a delicious butternut squash soup! This simple recipe always produces a delicious and satisfying soup. You can easily change the flavor of the soup with herbs and spices. Thyme, curry powder, chili flakes, or ground sumac will enhance the savory flavors while warming spices, such as cinnamon, nutmeg, and allspice will produce a sweeter result. Freeze ¾ cup portions in Mason jars and season them after thawing for a different take on the soup every time you eat it!
Try substituting the Swanson Chicken Broth with my Homemade Chicken Broth and adjust the nutritional information accordingly.
Ingredients
- ¼ cup (69 grams) plus 1 tablespoon olive oil (divided)
- 1 pound butternut squash (69 grams) (about ½ of a squash), peeled, deseeded, and chopped into 1-inch pieces
- 3 teaspoons (9 grams) minced fresh garlic (about 3 cloves)
- 1 quart Swanson Chicken Broth, 100% Natural (946 grams)
- 2 bay leaves
- ½ cup (120 grams) 36% heavy cream, reserve some for the top if desired
- 1 teaspoon sea salt
How to Make It
- Heat 1 tablespoon of olive oil in a heavy pot over medium heat. Add the butternut squash, garlic, and salt. Sauté until the garlic begins to turn golden brown, about three to five minutes.
- Add the chicken broth, ¼ cup of olive oil, and bay leaves to the butternut squash. Bring the mixture to a boil. Once boiling, reduce to a simmer and cook for about 30 minutes or until the squash is completely cooked through and can be easily pierced with a fork.
- Remove the bay leaves from the soup and transfer the soup to a blender. Do not fill the blender more than three-quarters full! Make sure the steam can escape from the blender by removing the center of the lid or by leaving it slightly ajar. Cover the lid with a towel to prevent splattering and blend until the soup is pureed. Alternatively, use an immersion blender and puree the soup in the cooking pot.
- While the blender is running, pour in the cream. Finish the soup by adding the sea salt and any additional herbs and spices of your choice. Store extra servings in Mason jars and freeze.