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Rachel Ballinger

Butternut Squash Soup

This creamy autumn squash soup is savory and delicious. I like to serve it with sourdough bread.
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Servings: 6 Servings
Course: Main Course, Soup
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Simmer uncovered, for 10 minutes. Stir cream/coconut milk into soup and warm through. Serve hot with some sourdough bread!