Classic Butternut Squash Soup Recipe
This pumpkin dish has such a rich and rather sweet flavor. It’s silky smooth and even better than chocolate to crank up your mood if you ask me. Serve this creamy soup with a slice of toasted bread (sourdough is just perfect here) and enjoy!
This is one of our favorite winter soups then; also take a look at my lovely balsamic red onion soup with cheese toast and creamy Dutch split pea soup with smoked sausage…
The Recipe
Classic Butternut Squash Soup Recipe
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Silky smooth, rich, thick and sweet... this classic butternut squash soup recipe has it all!
Course: Lunch, Soup, Starter
Cuisine: Mediterranean
Servings: 4
Calories per serving: 120 kcal
Ingredients
- 1 ⅔ lbs butternut squash (750 g), peeld and chopped
- 3 cups chicken or vegetable stock (720 ml)
- 1 small onion
- 3 garlic cloves
- 3 tbsp unsalted butter
- pepper
- salt
Instructions
- Roughly chop the garlic and onion and then add them together with half of the butter to a large pan.
- Melt the butter over medium heat and cook the onion and garlic for 5 minutes until soft. Add the chopped pumpkin flesh and stir well.
- Cook the vegetables for 15 minutes over medium heat under a lid. Stir regularly. Add the stock to the pan. Season with a little pepper and salt to taste.
- Bring to a rolling boil. Then take the pan off the heat and blend or mix the soup.
- Stir in the rest of the butter and check the seasoning. Add extra pepper or salt to taste if necessary. You should get a creamy soup.
- Scoop the squash soup into bowls and serve piping hot.
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