Simple Delicious Butternut Squash Soup

Soup is one of my favorite meals. Winter, Spring, Summer, Fall - soup is appropriate for them all! Quite a few of my soup recipes are long simmering and require time to prepare. Not this one! Butternut squash soup is a quick five to ten minutes of prep, 30 minutes of cook time, five more minutes to finish and you are ready to serve. Homemade soup from stove to table in less than an hour. Perfection!

Time to Chop the Veggies

Butternut Squash soup is blended, so the veggies only need to be roughly chopped. No need to take a lot of time and energy dicing things up small. Take your vegetables, clean, peel, and chop into large chunks. Butternut squash can be difficult to peel and chop. If you microwave the whole squash for a minute, it softens the skin and makes it easier to peel. Take your time and be careful. No need for injuries from sharp kitchen knives. Once you are done chopping, it is into the pot they go.

Everything in the Pot

Pull out your favorite large soup pot and place it on the stove. Toss all your veggies into the pot. Next you need broth/stock. Pour 32 ounces of chicken stock into the pot with the veggies. Boxed stock or homemade bone broth – it is your choice. Both work and make a delicious soup. You can also use vegetable stock for a completely vegetarian option. I have also used venison bone broth which gives the soup a slightly richer flavor. I assume the same would happen with beef stock. If you want to try making your own bone broth, check out this video.

Bring the pot to a boil and then turn the temperature down to low. Simmer for 30-45 minutes or until all the veggies are nice and soft.

Let's Get Blending

It is now time to take out one of my favorite kitchen gadgets - the Immersion Blender. Using the immersion blender, puree the contents of the pot. The goal is to blend into a smooth, creamy consistency. If you do not have an immersion blend, use a traditional blender or food processor and puree in batches. Be careful using a blender or food processor; hot foods can be tricky.

Final Steps

Once the soup is fully pureed, the final step is to season. Add nutmeg, salt, and pepper to taste and stir to combine. Butternut Squash soup has a rich and creamy consistency without using a drop of cream. Trust me you don't need it. One taste and you will be hooked. I promise - I think this would be better with heavy cream - will not enter your mind. Serve on its own, with some delicious crusty sourdough bread, or your favorite sandwich. I have even been known to dump some garlic cheese croutons on top. In the kitchen, you are limited only by your imagination. Happy Cooking!

Butternut Squash Soup Recipe

Rich and creamy soup made in less than an hour. Perfect for busy days!

Ingredients:

• 1 butternut squash, seeded and cubed

• 1 onion, chopped

• 2 carrots, chopped

• 1 large white potato, chopped

• 1 32 oz box chicken stock (substitute with homemade bone broth)

• ½ tsp nutmeg

• salt and pepper to taste

Directions:

1. Add all chopped vegetables and stock to a large pot over medium high heat.

2. Bring the pot to a boil. Turn down to low heat.

3. Simmer for 30-45 minutes.

4. Using an immersion blender, puree the contents of the pot until smooth and creamy.

5. Add nutmeg, salt, and pepper and stir to combine.

6. Ready to serve.