fbpx

Recipe: Butternut Squash Soup

Recipe: Butternut Squash Soup

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!

 

Recipe: Butternut Squash Soup
Print Pin
5 from 4 votes

Butternut Squash Soup

Best soup ever
Course Soup
Cuisine American
Keyword easy
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 Bowls
Author Jim

Ingredients

  • 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

Instructions

  • 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).

Notes

*Yes, I realize you could buy, half, roast, peel , and cube a butternut squash, but that takes well over an hour. Take the weeknight shortcut and use frozen. It’s okay.
**Since most stores only sell celery and carrots by the half ton, here’s a tip: hit up the salad bar. Fill a pint container with some celery and carrot sticks. You’ll save money, and not end up with a fridge full of leftover veggies

Nutrition

Serving: 4People | Calories: 255kcal

Jim

Jim Cooks Food Good.

Recommended Articles

Leave a Reply

Your email address will not be published.

Recipe Rating




Jim Cooks Food Good (JCFG) is a site dedicated to healthy comfort food recipes and family favorite meals. All rights reserved. All information for entertainment purposes only. All likeness to any other recipe is completely accidental, and all requests to modify any recipe should be sent to jim@jimcooksfoodgood.com. No information on this site is intended to cure/treat/diagnose any disease. Any posted calorie count is an auto generated estimate and will vary for your food.