This Butternut Squash Soup recipe takes some time saving moves to make it a weeknight dinner. Pair it with some chicken apple sausage to turn this dish to 11. You’ll also note that this version does not have milk or cream (aka vegan); the corn starch and the maple syrup give it the right consistency without any additional dairy. Pro tip: chill it and serve the next day for a summer soup that you won’t forget. Let’s make Butternut Squash Soup!
Butternut Squash Soup
- 4 Cups Cooked butternut squash* (that’s about 2 pounds frozen/uncooked)
- 1 onion
- ½ cup Diced celery**
- ½ cup Diced carrot**
- 1 quart low sodium chicken stock (vegetable stock great too)
- 2 tablespoons maple syrup
- 3 tablespoons corn starch
- 2 sprigs fresh thyme
- 1 teaspoon ancho chili powder
- 3 tablespoons butter
- Optional garnish: sunflower seeds, pomegranate arils, sherry vinegar
- Dice onion/celery/carrot. Sweat in a large dutch oven over medium heat with the butter and a pinch of salt for 5-7 minutes.
- If using frozen squash, defrost the butternut squash in the microwave. If using roasted, pull out 4 cups.
- Once vegetables are sweated, 5-7 minutes, add in squash, maple syrup, chicken stock, and a pinch of salt and pepper. Bring to simmer.
- Once simmering, blend soup using stick blender to desired consistency.
- Add in thyme, ancho chili, and corn starch (pre-mixed with 3 tablespoons of water). Bring back to a simmer and cook for 10-15 minutes.
- If serving warm, serve immediately. If chilling (which rocks), chill for at least 4 hours. Remove thyme, and serve topped with optionals (highly recommend sherry vinegar and sunflower seeds).