Butter Squash Soup Recipe

As far as cozy, hearty fall soups go, butternut squash soup will always be the go-to choice in our book. The sweet and slightly earthy flavor that comes from a butternut squash makes it our ideal choice when it comes to whipping up a warming bowl of fall goodness. The added creaminess from the blended potatoes plus the savory herbs make this a welcome addition to any fall dinner, or even your Thanksgiving menu. 

 Here’s everything you need to know to ace it:

Ingredients

• 1  Large butternut squash, peeled and cubed into 1" pieces (seeds removed)
• 2  Potatoes, peeled and chopped into 1" pieces
• 3 Tbsp    extra-virgin olive oil, Kosher salt, Freshly ground black pepper each.
• 1 Tbsp butter
• 1  onion, chopped
• 1  stalk celery, thinly sliced
• 1  large carrot, chopped
• 1 Tbsp.  fresh thyme, plus more for garnish
• 1 qt.  low-sodium chicken broth

• Cream, for serving (optional)

Directions

• 1. Step 1.      Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 30-35 minutes.
  2. Step 2.    Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.
  3. Step 3.    Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. (Alternately, carefully transfer batches of the hot soup to a blender.)
  4. Step 4.    Serve garnished with thyme.

I hope you enjoy this easy made and delicious soup with your family as much as we did. 

Happy Thanksgiving Day! 🦃

Mitra Goodarzi

Broker