This creamy butternut squash soup is one of my favorite fall meals. It’s bursting with savory autumn flavors. I serve it with thick slices of sourdough bread. 

Butternut squash store great and I got this particular one from a friend’s garden awhile back. It’s extra big so I added some extra broth. I’ve found that the easiest way for me to peel a butternut is to slice it, then peel it, and then core it and chop it. Works great! 

My family isn’t big soup fans which makes me sad because soup is my absolute favorite food group. It’s comfort food at its finest and I could eat it three times a day and still want some for my bedtime snack.
But they have learned to like a couple soups and this is one of them. Even tho it has no meat they like it for some reason and I’m so glad! I always make sure to bake some fresh sourdough bread to go with it. 

This soup recipe is a great base to make all kinds of soup. You can take pretty much any veggie and add some onion and garlic, cook it down in some broth, puree, and add some cream and you’ve got a delicious soup. Add some sweet potatoes and carrots to the butternut squash for a yummy twist. For extra flavor, you can roast the veggies in the oven till soft and then puree and add the broth and cream. The coconut milk is a great non-dairy alternative to the cream. 

Having an immersion blender is definitely the quickest and least messy way to blend the soup but it works just as well to blend it in your blender.
Enjoy the soup my friends,

~Rachel ☕️💕

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Butternut Squash Soup

This creamy autumn squash soup is savory and delicious. I like to serve it with sourdough bread.

Course Main Course, Soup

Keyword Butternut Squash, soup, Squash

Servings 6 Servings

Author Rachel Ballinger

Ingredients

• 6 cups chicken broth
• 4 cups butternut squash (one regular sized squash) peeled, cored, and cut into ½ inch cubes
• 1 medium thinly sliced onion
• 1 clove garlic minced
• 1 ½ tsp salt
• ½ tsp dried thyme leaves
• 1/2 tsp black pepper
• ½ cup heavy cream or coconut milk

Instructions

• Put all ingredients except cream/coconut milk into a saucepan. Cover and bring to a boil. Reduce heat and simmer, uncovered, 40 minutes, or until squash is tender.
• Let cool slightly. Puree with hand held immersion blender or transfer to a large bowl. Puree 2 cups of the squash mixture at a time in a blender. Return pureed mixture to pot. Repeat with remaining soup until all is pureed.
• Simmer uncovered, for 10 minutes. Stir cream/coconut milk into soup and warm through. Serve hot with some sourdough bread!

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