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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.