Best Butternut Squash Soup Ever

Best Butternut Squash Soup Ever

166 Reviews 12 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Chester
Recipe by  Chester

“Slightly sweet, this is one of the best soups I've had in a while.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.
  2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

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Reviews (166)

Rate This Recipe
Airisaiia
127

Airisaiia

Soo delicious! I used the whole butternut squash and roasted it on a baking sheet on broil for 5 min or so to bring out the flavor after cubing it. I also have lemon thyme plants in my yard so I used that instead of regular thyme otherwise I followed the recipe in order with the same sesonings. Perfect for the first snow in the mountains. Thank you.

MOLLE888
83

MOLLE888

So delicious! I used an entire 5 lb butternut squash, tripled the fresh thyme and garlic, and added a leek, but kept the stock at 4 cups. While I was pureeing i added about a cup of whole milk. Upon tasting I added some garlic salt. This soup is so good. It thickens a bit while it cools. Thank you for this one!

AnitaB.
47

AnitaB.

WOW!!! I just made this soup and it is amazing! It was simple to make and tastes delicious. I added an apple for a little extra sweetness.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 140 cal
  • 7%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 23.9 g
  • 8%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 963 mg
  • 39%

Based on a 2,000 calorie diet

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Butternut Squash Soup with a Kick

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Nancy's Butternut Squash and Apple Soup