Happy Monday y’all!! I honestly never thought I would be so excited to share a soup recipe, but here we are and I’m all excited to share a soup recipe, stranger things have happened 🙂 I feel like I’ve never actually had butternut squash soup before I made this one, but I have had butternut squash ravioli and drool y’all, so dang good.
Since it’s pretty much been non stop raining/misting/torrential downpours for forever here OK, just for a week but I’m dramatic and nothing says ‘stay in and eat delicious warm winter food’ like this kind of weather. Soo I went on the prowl for a wonderfully Fall-esque soup and I kept running into pumpkin soups, which honestly I’m not sure if I’m sold on.
I did however have the whole butternut squash ravioli pop into my head, and I thought maybe butternut squash soup would also be a wonderful comfort food. I do have to say when I started peeling the butternut squash I was initially concerned because for reals y’all, these squash smell, shall we say…earthy? After the soup was made and smelling amazing, I realized that the initial smell was nothing to be worried about because this soup is heavenly.
Full of spices and the delightful richness of the squash make this soup just incredible, and I would be less than honest if I didn’t admit that I ate waaay too much of it aka I was uncomfortably full, oh well, that’s what cheat days are for. Anyways, make this soup tonight y’all, it was a cinch to make and absolutely scrumptious. Have a wonderful start to your week!
peel your butternut squash…
now your chicken broth and squash…
nice and boiled, then add the half & half and stir in…
then hand blender into the soup…
- 1 Whole Butternut Squash, Peeled & Chopped.
- 1 Whole Onion, Chopped.
- 1 Quart (32 Ounces) of Unsalted Chicken Stock.
- 1 Teaspoon of Ground Cinnamon.
- 1 Teaspoon of Pink Himalayan Salt or Table Salt.
- 1/2 Teaspoon of Ground Nutmeg.
- 2-4 Tablespoons of Butter.
- 3/4 Cup of Half & Half or Whole Milk.
- Chopped Pecans For Garnish (Optional).
- Using a vegetable peeler, peel the entire butternut squash, then chop into medium sized pieces, removing any of the seeds you find, set aside.
- Chop your onion, set aside.
- In a large pot on medium high heat, place your butter and onion and sauté the onion until soft and browned.
- Now add your cinnamon, nutmeg and salt to the onions and mix together.
- Now add your chicken stock and butternut squash.
- On a low boil, boil your butternut squash in the chicken stock until the squash is tender.
- Once the squash is tender when you stick a fork in it, turn the heat off of your pot, then add the half and half and mix into the soup.
- Now either using a handheld blender, a food processor or a regular blender puree your soup until smooth.
- At this point I taste tested it and added a little bit more salt to it, but totally up to you.
- Now serve hot with a garnish of chopped pecans if you wish.
- You can choose to use salted chicken broth, but I use unsalted chicken broth because I like to control how salty it is.