Butternut Squash Soup Recipe
This creamy butternut squash soup is a cozy, comforting blend of roasted vegetables and rich broth, simmered to perfection and pureed into silky smoothness. Warm, flavorful, and simple, it’s the perfect autumn comfort dish for chilly nights, garnished as you like and served piping hot.
Equipment
- Large soup pot
- Wooden spoon
- Cutting board
- Chef’s knife
- Peeler
- Blender or immersion blender
- Measuring cup
- Ladle
Ingredients
- 1 stalk celery, chopped
- salt and freshly ground black pepper to taste
- 2 tbsp butter
- 1 medium butternut squash
- 2 medium potatoes, cubed
- 1 medium carrot, chopped
- 1 small onion, chopped
- 1 container chicken stock
Instructions
- Begin by melting butter in a large pot over medium heat.
- Add the chopped onion, celery, carrot, potatoes, and butternut squash.
- Cook for about 5 minutes, stirring occasionally, until the vegetables are lightly browned.
- Pour in enough chicken stock to fully cover the vegetables.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low.
- Cover the pot and allow the soup to simmer gently for about 40 minutes or until all the vegetables are tender.
- Carefully transfer the soup to a blender and puree until smooth, working in batches if necessary.
- Return the soup to the pot and stir in any remaining chicken stock to adjust the consistency.
- Season to taste with salt and pepper.
- Serve hot and enjoy your comforting bowl of butternut squash soup.
Notes
- ūFor added depth, sauté a clove of garlic with the vegetables.
- A pinch of nutmeg or cinnamon adds warm, aromatic undertones.
- For a vegetarian version, use vegetable broth instead of chicken stock.