Velvety Butternut Squash Soup
Savor the warmth and richness of this Velvety Butternut Squash Soup, a comforting dish perfect for chilly nights! With just four main ingredients, this recipe transforms humble butternut squash into a luxurious, smooth soup that’s surprisingly easy to make. The sweetness of the squash is complemented by the caramelized onions and enhanced with aromatic nutmeg, creating a harmonious balance of flavors. Whether you enjoy it as a starter or a main dish, this soup is sure to impress your family and friends, just like it did for me and my husband at a friend's gathering. And with pre-cut squash available in most grocery stores, it’s quick and convenient to whip up!
6
Servings
300
Calories
7
Ingredients
Ingredients
butternut squash
1 (2-3 lb) (peeled and seeded, cut into 1-inch chunks)
unsalted butter
2 tablespoons (melted)
onion
1 medium (chopped)
chicken stock
6 cups (store-bought or homemade)
nutmeg
to taste (freshly grated recommended)
salt
to taste
black pepper
to taste (freshly ground)
Instructions
1
Begin by prepping your butternut squash. If you have a pre-cut bag, the preparation will be a breeze; otherwise, peel and seed the squash, then cut it into 1-inch chunks.
2
In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped onion and sauté until it becomes translucent, about 8 minutes. Stir occasionally to prevent burning.
3
Once the onions are ready, add the butternut squash chunks and 6 cups of chicken stock to the pot. Increase the heat and bring the mixture to a gentle simmer.
4
Cook the mixture until the butternut squash is tender, which should take about 15 to 20 minutes.
5
Using a slotted spoon, carefully remove the squash chunks and transfer them to a blender. Blend until completely smooth. You may do this in batches if necessary.
6
Return the blended squash to the pot, stirring to combine it with the stock and onions. Season the soup with a pinch of nutmeg, and add salt and freshly ground black pepper to taste. Adjust the seasonings as needed.
7
Serve hot, garnished with a sprinkle of nutmeg or a drizzle of olive oil if desired. Enjoy the creamy texture without any cream!
Nutrition Information
12
Fat
40
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary ingredient in Velvety Butternut Squash Soup?
The primary ingredient is a 2-3 lb butternut squash, peeled, seeded, and cut into 1-inch chunks.
How many servings does this recipe yield?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains 300 calories.
Is this butternut squash soup gluten-free?
Yes, based on the ingredients provided, this recipe is gluten-free.
Does this recipe use heavy cream to achieve its velvety texture?
No, this recipe achieves a creamy, luxurious texture without using any cream by blending the cooked squash chunks.
How much butter is required for this soup?
You will need 2 tablespoons of unsalted butter.
What type of stock is used in this recipe?
The recipe calls for 6 cups of chicken stock, which can be store-bought or homemade.
How long should I sauté the onion?
Sauté the chopped onion for about 8 minutes until it becomes translucent.
How long does the butternut squash need to simmer?
The squash should simmer for approximately 15 to 20 minutes until it is tender.
What spice is used to season the soup?
Aromatic nutmeg is used, with freshly grated nutmeg being highly recommended.
Can I use pre-cut butternut squash?
Yes, using a pre-cut bag of squash makes the preparation much quicker and more convenient.
What is the nutritional fat content per serving?
There are 12 grams of fat per serving.
How many grams of protein are in a serving?
Each serving provides 5 grams of protein.
What are the total carbohydrates per serving?
There are 40 grams of carbohydrates in each serving.
How do I blend the soup?
Use a slotted spoon to transfer the cooked squash chunks to a blender and blend until completely smooth before returning them to the pot.
What size should the squash chunks be?
The squash should be cut into 1-inch chunks for even cooking.
What type of onion should I use?
The recipe specifies 1 medium onion, chopped.
Can I garnish this soup?
Yes, it is recommended to garnish with a sprinkle of nutmeg or a drizzle of olive oil.
Is this a good recipe for beginners?
Yes, it is described as an easy recipe with just four main ingredients and simple steps.
Does the recipe call for salt and pepper?
Yes, add salt and freshly ground black pepper to taste at the final stage of cooking.
How many main ingredients are there?
There are four main ingredients: butternut squash, butter, onion, and chicken stock.
What heat setting is used to melt the butter and cook the onions?
The butter is melted and onions are sautéed over medium heat.
What is the suggested season for this recipe?
This is an ideal autumn recipe, perfect for chilly nights.
How many total ingredients are listed including seasonings?
There are a total of 7 ingredients: squash, butter, onion, stock, nutmeg, salt, and pepper.
Is the stock added before or after blending?
The stock is added before simmering; however, the squash is removed to be blended and then returned to the stock.
Can I use salted butter?
The recipe calls for unsalted butter to better control the overall saltiness of the dish.
Should the soup be served hot or cold?
The soup should be served hot.
How do I prevent the onions from burning?
Stir the onions occasionally while sautéing over medium heat.
Is there fiber or sugar data available for this recipe?
No, the fiber and sugar content are not specified in this nutritional data.
What should I do if my blender cannot hold all the squash at once?
You can blend the squash in batches if necessary until everything is smooth.