Butternut Squash Soup

11 October 2019

Fall days in New England are beautiful. There is no other place to experience this beautiful season. When the days get colder and the first hint of autumn is seen, I naturally bundle up and stay inside more. Lately, I’ve been doing a lot of baking and cooking, particularly making the recipes that everyone loves during this time of the year — apple butter, pumpkin butter, pumpkin spice syrup, and yes… butternut squash soup!

My first experience with butternut squash soup was Panera’s recipe, but their version is soooo sweet. I recently tried Joanna Gaines’ recipe, but it didn’t seem sweet enough. I had a college friend who once made a butternut squash soup for a dinner party, and I remember it being just absolute perfection. I wanted it to be like that.

So, I tweaked it, and perfected it, and this has now become one of my favorite recipes. It is sweet from the cinnamon and maple syrup, but also savory from the chicken broth and pepper. It is the perfect combination to start the autumn season off with!


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Butternut Squash Soup

Course Soup

Ingredients

  • 8 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 1 small white onion, diced
  • 2 ½ lbs peeled butternut squash, cut into half-inch chunks
  • 4 cups chicken broth
  • 1 ½ teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground black pepper
  • ½ cup heavy cream
  • ⅓ – ½ cup maple syrup to taste

Instructions

  • In a large soup pot, melt butter. Add garlic, onion, and squash and sauté until the onion is translucent and tender.
  • Add chicken broth, nutmeg, and black pepper. Bring to a rolling boil, then reduce the heat and simmer until squash is tender, approximately 25 minutes.
  • Stir in cream and maple syrup, then blend using an immersion blender until soup is smooth and velvety.

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