Butternut Squash Soup Recipe

Butternut Squash Soup

A simple how to method for making butternut squash soup at home.
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Lunch, Main Course, Side Dish, Soup
Servings 6 servings

Ingredients
  

  • 1 pear or nectarine sliced thin
  • 3 Tbs. unsalted butter
  • 3 celery stalks, cut into 1/2-inch dice
  • 1 yellow onion, cut into 1/2-inch dice
  • 3 garlic cloves, minced (optional for a more savory soup)
  • 4 cans of butternut squash puree, or 1 whole butternut squash, roasted with squash, roasted with seeds and skin removed
  • 4 cups chicken/vegetable broth, plus more if needed
  • 2 tsp fresh sage or thyme, shredded
  • 1/4 cup half and half, optional
  • pinch ground nutmeg, (optional)
  • pinch sugar, (optional)
  • Salt and freshly ground pepper, to taste

Instructions
 

  • In a 5 1/2-quart Dutch oven over medium-high heat, melt 1 Tbs. of the butter. Add enough pear slices to form a single layer and cook, turning once, until caramelized on both sides, 4 to 5 minutes total. Transfer to a plate.
  • In the same pot over medium heat, melt the remaining 2 Tbs. butter. Add the celery and onions and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook for 30 seconds. Stir in the butternut squash puree, the 4 cups broth, thyme, half of the pears or nectarines, salt and pepper. Bring to a boil, reduce the heat to medium-low and simmer for 10 minutes.
  • Using a blender, puree the soup in batches until smooth. Return the soup to the pot and stir in the half-and-half. Add more broth if needed to reach the desired consistency. Ladle the soup into bowls. Garnish with the prosciutto/bacon, remaining pear slices, hazelnut cream, yogurt or seeds. Serve immediately.
  • Toppings: Set out the various toppings and let your guests choose which they would prefer. The pears and hazelnut cream make for a more sweet soup, while the bacon, cumin yogurt or roasted butternut squash seeds make for a more savory bite.
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