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Creamy Rich Butternut Squash Soup
Victoria Haneveer

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Soup
Cuisine: USA (Traditional)
Ingredients Method Notes

Ingredients
 

  • 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

Method
 

  1. Chop the squash into 1 inch cubes.
  2. Melt the butter in a pot, then add the onion and cook for 8 minutes or until translucent.
  3. Add the stock and squash.
  4. Bring the mixture to a simmer and cook for 18 minutes or until the squash is tender.
  5. 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.
  6. 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.