- Olive oil 2 tsp
- White onion 1, diced
- Celery 1 stalk, chopped
- Carrots 2, chopped
- Red potatoes 2, cubed
- Butternut squash 1
- Chicken stock 32 ounce
- Salt 1 tsp • 1 kcal
- Pepper 1 tsp
- Dry rubber sage 1/2 tsp
- Dried thyme 1 tsp
The warm flavors of fall come together in this beautiful orange soup. Surprisingly easy to make, Butternut Squash Soup will become one of your staple recipes after trying it once. While some butternut squash soups contain milk or cream, this recipe is based with chicken broth making it freezer friendly. So make a huge batch and freeze some to take out on a cold day!
- Peel the butternut squash then remove the seeds and cut it into small cubes.
- Dice the onion, celery, carrot and potatoes as well. Everything can be roughly chopped- no need to get precise as everything will be blended together at the end!
- Heat the olive oil in a large stock pot over medium heat. Add all of the chopped vegetables to the stock pot and cook over medium heat for about 10-15 minutes. Stir the vegetables occasionally to give them all a change to brown at the bottom of the pot. Add the thyme and sage and cook for another two minutes
- Add the chicken broth to the stock pot and allow the soup to simmer for about 20-30 minutes. At that point, the potatoes and squash should be very soft and a fork should easily go right through the veggies.
- Transfer the soup to a blender, working in batches as needed. Puree the soup until very smooth.
- Serve whole hot or store in the refrigerator for up to two weeks or in the freezer for up to three months.
-Serve the soup with a dollop of sour cream, crème fraiche or unsweetened whipped cream to make it even more rich and flavorful.
-While sage and thyme both go perfectly with butternut squash soup, try adding a teaspoon of cinnamon to bring out the classic fall flavor of the squash.
-Pair this soup with a nice crusty bread or as a side dish to a roasted chicken dinner.