Ring in autumn with this comforting creamy butternut squash soup. Bursting with rich flavors from sautéed onions and carrots, this soup is perfect for any chilly fall days. The natural sweetness of the butternut squash comes through beautifully when pureed, creating a velvety texture that is both delicious and full of nutrients. Garnish with fresh chives for an added burst of flavor. Enjoy as a starter or paired with crusty bread!
Cuisine
American
Servings
4
Prep Time
10 minutes
Cook Time
40 minutes
Calories
180
Celebrate the warmth of autumn with this comforting creamy butternut squash soup. Bursting with rich flavors from sautéed onions and carrots, this soup makes the perfect cozy dish for chilly fall days. The natural sweetness of the butternut squash comes through beautifully when pureed, creating a velvety texture that is both satisfying and nutritious. Garnish with fresh chives for an added touch of brightness, making each spoonful a delightful experience. Enjoy as a starter or paired with crusty bread!
Ingredients
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 4 cups chicken broth
- Salt to taste
- 2 tablespoons chopped chives for garnish
Directions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and carrots, sautéing until they are soft and translucent.
- Add the cubed butternut squash to the pot and stir for about 5 minutes.
- Pour in the chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for 25-30 minutes, or until the squash is tender.
- Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
- Season with salt to taste and serve hot, garnished with chopped chives.
Recipe Note
Add crème fraîche to create an even creamier flavor!
