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The Best Butternut Soup Recipe

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BEST Butternut Squash Soup Recipe Stovetop, Instant Pot or CrockPot
BEST Butternut Squash Soup Recipe Stovetop, Instant Pot or CrockPot from www.gimmesomeoven.com

Description

Looking for a warm and delicious soup that is perfect for the fall season? Look no further than this amazing butternut soup recipe! Made with fresh ingredients and packed with flavor, this soup is sure to become a new favorite in your household. Whether you are looking for a quick and easy weeknight meal or something special to serve at your next dinner party, this recipe is sure to impress.

Prep Time

Prepping for this recipe will take approximately 25 minutes.

Cook Time

Cooking time for this recipe will take approximately 45 minutes.

Ingredients

  • 1 large butternut squash, peeled, seeded, and cubed
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream

Equipment

  • Large soup pot
  • Immersion blender or blender
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Melt the butter in a large soup pot over medium heat.
  2. Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
  3. Add the butternut squash to the pot and stir to combine with the onion and garlic.
  4. Add the chicken broth, thyme, sage, sea salt, and black pepper to the pot and stir to combine.
  5. Bring the mixture to a boil, then reduce the heat and let simmer for 30 minutes.
  6. Using an immersion blender or transferring the soup to a blender in batches, blend the soup until smooth.
  7. Stir in the heavy cream and let simmer for an additional 10 minutes.
  8. Season to taste with additional salt and pepper, if necessary.
  9. Serve hot and enjoy!

Notes

This soup can be made ahead of time and stored in the refrigerator or freezer. To reheat, simply warm in a pot on the stove over medium heat until heated through.

Nutrition Info

  • Calories: 230
  • Total Fat: 13g
  • Saturated Fat: 8g
  • Cholesterol: 45mg
  • Sodium: 590mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 4g
  • Sugar: 6g
  • Protein: 6g

Recipes FAQ

Can I use vegetable broth instead of chicken broth?

Yes! Vegetable broth can be used in place of chicken broth if you prefer a vegetarian or vegan version of this recipe.

Can I use a different type of squash?

Absolutely! This recipe can be made with any type of winter squash, such as acorn, pumpkin, or spaghetti squash.

Can I omit the heavy cream?

Yes, the heavy cream can be omitted for a lighter version of this soup. Simply skip the step of adding the cream and the soup will still be delicious.

Recipe Tips

Use a sharp knife to peel and cube the butternut squash.

A sharp knife will make it easier to peel and cube the butternut squash, which can be tough and slippery.

Be careful when blending hot liquids.

If using a blender, be sure to let the soup cool slightly before blending and only fill the blender halfway to prevent accidents.

Garnish with fresh herbs or croutons for added flavor.

A sprinkle of fresh herbs, such as parsley or chives, or a handful of homemade croutons can take this soup to the next level.

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