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Creamy tomato basil soup served with cheese toast on a white plate, perfect for comforting meals.

Butternut Squash Soup Recipe

Alice Thompson Profile PictureAlice Thompson
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 464 kcal

Ingredients
  

Soup:

  • 2 medium butternut squash
  • 4 tablespoons butter
  • 1 large onion diced
  • 4 garlic cloves minced
  • 2 large cartons chicken broth (32 ounces each)
  • 1 1/4 teaspoons fresh thyme minced
  • 1 1/4 teaspoons fresh sage minced
  • 1/4 cup whipping cream
  • 2 teaspoons sugar optional
  • Salt and pepper to taste

Croutons:

  • 2 tablespoons softened butter
  • 1 baguette
  • 1 cup grated Gruyère cheese
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh sage chopped
  • Salt and pepper to taste

Instructions
 

  • To make the soup, peel the butternut squash with a vegetable peeler.
    Yellow butternut squash on a white cutting board.
  • Slice the squash in half and remove the seeds with a melon baller or spoon.
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  • Dice the squash into chunks.
    Diced butternut squash in a glass measuring cup on a white cutting board.
  • In a large pot or Dutch oven, melt the butter and add the onion and garlic. Sauté until tender, about 10 minutes.
    Butter and chopped onions melting in a white cast iron skillet with fresh herbs and wooden cutting board in background.
  • Add the squash, broth, and herbs.
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  • Bring the soup to a boil. Reduce the heat to a simmer and cover the pot. Cook until the squash is very tender, about 20 minutes. Purée the soup in a blender in small batches, or use an immersion blender. Add the cream and sugar if desired. Taste for seasoning and add salt and pepper as needed.
    Creamy butternut squash soup with smooth texture in a white pot, ready to serve.
  • To make the croutons, slice the baguette diagonally and butter each side. Broil until golden, about 1 minute. Flip the bread over and top with the cheese, herbs, and salt and pepper. Broil until the cheese is melted and bubbly. Serve alongside or on top of the soup.
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Nutrition

Calories: 464kcalCarbohydrates: 54gProtein: 14gFat: 24gSaturated Fat: 14gSodium: 521mgFiber: 6g
Keyword Butternut Squash Soup
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