Butternut Squash Soup
This soup is rich and velvety and quite easy to make. It is great for a chilly Fall day but is delicious any time of the year.
What you’ll Need to Make Butternut Squash Soup
How to Make Butternut Squash Soup
I use fresh squash to make this soup. There is more effort and time involved to peel and cut the squash. But feel free to use frozen cubed squash.
Melt the butter over medium heat in a stock pot. Add the onions & garlic. Turn the heat down to medium low and sauté until the onion are translucent.
Raise the heat to medium. Add the butternut squash and chicken broth.
Once the mixture starts to boil, put on the lid and lower the heat to low. Cook for 20 minutes until the squash is soft. Turn off the heat. Allow the soup to cool.
Pour the soup into a blender. Blend until smooth. Slowly add a half cup of milk. Blend well. For a thinner consistency, add more milk.
Ingredients
- 4 cups butternut squash cubed, from 1 medium butternut squash
- 1 tbsp butter
- 1 yellow onion or 1/2 large Vidalia onion
- 2 cloves garlic minced
- 2 cups chicken stock I use Better than Bouillion Chicken base
- 1/2 cup milk whole or 2%
Instructions
- Melt the butter over medium heat in a stock pot. Add the onions & garlic. Turn the heat down to medium low and sauté for 5-8 minutes until the onion are translucent.
- Raise the heat to medium. Add the butternut squash and chicken broth.
- Once the mixture starts to boil, put on the lid and lower the heat to low. Cook for 20 minutes until the squash is soft.
- Turn off the heat. Allow the soup to cool.
- Pour the soup into a blender. Blend until smooth. Slow add a half cup of milk. Blend well. For a thinner consistency, add more milk.
Notes
© Ginny's Recipe Collection
