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Butternut Squash Soup

This recipe crafts a classic butternut squash soup, starting by sautéing onions in butter. Cubed squash is then simmered in chicken stock until tender, before being pureed to a smooth consistency. The creamy soup is then seasoned with nutmeg, salt, and pepper, offering a comforting and flavorful dish perfect for any meal.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine Indian
Servings 6 people
Calories 815.1 kcal

Equipment

  • 1 Large Pot Or Dutch oven
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Blender Or immersion blender
  • 1 Vegetable Peeler

Ingredients
  

Main

  • One 2- to 3-pound butternut squash peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 medium onion chopped
  • 6 cups chicken stock
  • Nutmeg
  • Salt and freshly ground black pepper

Instructions
 

  • Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Notes

For enhanced depth of flavor, consider roasting the butternut squash cubes with a touch of olive oil and a pinch of salt before adding them to the pot. This caramelization brings out natural sweetness and a nuttier profile. Ensure the squash is very tender before blending; undercooked squash will result in a grainy texture. When blending hot liquids, always fill the blender only halfway, remove the center cap of the lid, and cover with a kitchen towel to allow steam to escape and prevent pressure buildup. For a richer, velvety finish, a splash of heavy cream or coconut milk can be stirred in at the end. Garnish with toasted pumpkin seeds or a swirl of crème fraîche for added texture and visual appeal.