Thick Butternut Squash Soup
Thick, creamy and warming, this soup makes the perfect lunch or dinner on a gray, chilly day. It will warm you from the inside out and put a big smile on your face for sure.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 6 1x
- Category: Soup
- Cuisine: USA (Traditional)
Ingredients
Scale
- 2 1/2 pounds (1 1/4 kilos) peeled, seeded butternut squash
- 2 tablespoons butter
- 1 chopped onion
- 2 pints (1 liter) chicken stock
- 1 cup (250ml) heavy cream (double cream)
- Nutmeg, salt and black pepper, to taste
Instructions
- Chop the squash into 1 inch cubes.
- Melt the butter in a pot, then add the onion and cook for 8 minutes or until translucent.
- Add the stock and squash.
- Bring the mixture to a simmer and cook for 18 minutes or until the squash is tender.
- Remove the squash chunks with a slotted spoon and put it in a blender to puree. Return the blended squash to the pot and stir in the cream.
- Season to taste with nutmeg, salt and pepper.
Notes
For a lower fat soup, swap the cream for an extra pint of stock.
Garnish with croutons or fresh parsley, if liked.