Butternut Squash Soup
Cozy Butternut Squash Soup with veggies and spices, perfect for fall meals or holiday menus. Easy to make, store, and freeze!
Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion, peeled and chopped
- 1 teaspoon garlic minced
- 4 cups butternut squash peeled, seeded, and cubed (from 1 medium squash)
- 2 medium carrots, peeled and chopped
- 2 medium russet potatoes, peeled and cubed
- 1 rib celery, chopped
- 5 cups (40 ounces) chicken broth
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 pinch ground nutmeg
- 1 pinch cayenne pepper
- Heavy cream, for garnish
- black pepper, for garnish
Instructions
- Melt the butter in a large pot over medium heat.
- Add the onion and cook until softened (about 3-5 minutes).
- Add the garlic and cook for 1 more minute or until fragrant.
- Add the butternut squash, carrots, potatoes, celery, chicken broth, salt, pepper, nutmeg, and cayenne pepper. Bring the mixture to a boil, stirring occassionally.
- Once boiling, reduce the heat to low. Cover the pot and simmer until the squash is fork-tender (about 20-25 minutes).
- Use an immersion blender or a food processor to blend the soup until smooth. Be very careful as hot soup may splash.
- Serve the soup warm, garnished with a light drizzle of heavy cream and black pepper.