Quick and Easy Stovetop Butternut Squash Soup Recipe
Share
Email
Prep Time
-
Cook Time
-
Total Time
35m
This flavorful stovetop butternut squash soup recipe is quick and easy to make, perfect for a cozy autumn or winter meal. With a combination of fresh vegetables, herbs, and stock, and the optional addition of cream and sugar, this soup is a comforting dish that's sure to satisfy.
Recipe Options
Ingredients
Servings:
8
Scale:
Scale
{ $wire.set('scale', input) }) ">
0.25
{ $wire.set('scale', input) }) ">
0.5
{ $wire.set('scale', input) }) ">
1
{ $wire.set('scale', input) }) ">
2
{ $wire.set('scale', input) }) ">
3
{ $wire.set('scale', input) }) ">
4
{ $wire.set('scale', input) }) ">
5
{ $wire.set('scale', input) }) ">
6
Steps
1
Heat butter in a large saucepan or Dutch oven over medium-high heat until melted. Continue cooking, swirling pan constantly, until butter solids are lightly browned and the butter smells nutty, about 1 minute longer. Immediately add onion, celery, carrot, and whole thyme sprigs (if using), reduce heat to medium, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened but not browned, about 5 minutes.
2
Add stock, squash, and bay leaves. Increase heat to high and bring to a boil. Reduce to a bare simmer and cook until squash is completely tender, about 20 minutes.
3
Using tongs, discard bay leaves and thyme stems. Add heavy cream. Using an immersion blender or working in batches in a countertop blender, blend soup until completely smooth. Season to taste with salt, pepper, and lemon juice. Add sugar if desired (some squashes are naturally sweeter than others). Serve.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories323kcal
-
Fat23g
-
Saturated Fat14g
-
Carbohydrates28g
-
Fiber5g
-
Sugar9g
-
Protein2g
-
Cholesterol72mg
-
Sodium770mg
Percent Daily Values are based on a 2,000 calorie diet.