Go Back
A bowl of food on a plate, with Soup
Print

BUTTERNUT SQUASH SOUP

Prep Time 1 hour 9 minutes
Cook Time 1 hour 9 minutes
Calories 1056kcal
Author Stephanie Keeping

Ingredients

  • 1 large butternut squash
  • 1 32 ounce box of chicken broth
  • 1 large onion
  • 1 teaspoon minced garlic
  • 4 tablespoons salted butter
  • 1/4 pint heavy whipping cream
  • 1 teaspoon pumpkin pie spice I used Pumpkin Spice blend of cinnamon, ginger, nutmeg, allspice
  • 1 teaspoon salt
  • 2 tablespoons brown sugar
  • dried cranberries for garnish

Instructions

  • Peel the squash.
  • Cut squash in half lengthwise and use a spoon to scoop out the seeds and insides.
  • Dice squash into one inch cubes.
  • Chop the onion.
  • In a large pot, melt the butter.
  • Add in the onion and garlic and cook until translucent.
  • Add the cubed butternut squash to the pot.
  • Pour chicken broth into the pot and bring to a simmer.
  • Once the soup is simmering, cover and cook for about 20 minutes on medium heat or until squash is fork tender.
  • Remove pot from heat and add cream, pumpkin pie spice, salt and brown sugar.
  • Use an immersion blender to puree the soup. You can also transfer the soup to a blender to puree.
  • Garnish with dried cranberries.

Nutrition

Calories: 1056kcal | Carbohydrates: 50g | Protein: 17g | Fat: 90g | Saturated Fat: 57g | Polyunsaturated Fat: 28g | Trans Fat: 2g | Cholesterol: 285mg | Sodium: 4919mg | Sugar: 35g