Easy Butternut Squash Soup
Make this deliciously easy recipe and enjoy from scratch butternut squash soup in under 30 minutes. This soup is wonderful served as a side or as the main course.
Ingredients
- 4-5 lbs butternut squash two medium to large butternut squashes
- 3 tbsp butter grass fed has the best flavor
- 1 large yellow onion
- 2 garlic cloves
- 1 quart chicken or beef broth or bone broth
- 1 tsp dried thyme 6-10 fresh sprigs tied in a bouquet garni
- 1/2-3/4 tsp salt more or less to taste
- 1/8 tsp black pepper add after blending
Instructions
-
Melt 3 tablespoons of butter in a large pot. Roughly chop a large onion and sauté the onions in butter for a few minutes until translucent.
-
To prepare the butternut squash, cut, scoop out the seeds, peel and slice into 2-3 inch thick chunks. The smaller the pieces the faster the squash will cook.
-
Add chopped butternut squash, garlic, broth, thyme and salt to the pot and bring to a boil. Cover with a lid. Lower heat to low and simmer until squash is soft, around 20 minutes.
-
After 20 minutes or when the squash is soft, use an immersion blender or regular blender to puree the soup. This step can also be skipped if you prefer more texture in your soups.
-
This soup can slow cook on the stove for a long time and the flavors will continue to develop as it slowly cooks.