- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: soup
- Method: stovetop
- Cuisine: american
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: soup
- Method: stovetop
- Cuisine: american
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic
- 1 teaspoon salt or to taste
- pepper to taste
- 3 pounds butternut squash, peeled and chopped into 1 inch cubes*
- 4 cups chicken stock
- 1 cup half and half
Instructions
- In a large pot (I used a 4 quart cast iron, but any large pot should work) over medium heat, cook the chopped onions in the olive oil until translucent. Don’t worry if the onions are not perfectly chopped–you’re going to blend them up soon!
- Turn heat to medium low and add in garlic, salt and pepper, and butternut squash and cook for 10-15 minutes, until the squash is fork tender.
- Pour in the chicken stock and allow to come to a rolling boil. Turn heat to low, cover the pot, and simmer for 30 minutes.
- After 30 minutes use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender–no worries! Transfer the soup to a food processor or heat safe blender and blend the soup until creamy, then pour back into your pot.
- Stir in half and half and mix well. Serve hot with fresh bread, grilled cheese, or croutons!
Keywords: butternut squash soup, butternut squash soup recipe
Notes
- A large butternut squash is usually about 3 pounds! If you can only find a small one, you’ll probably want two 🙂
- You can easily make this butternut squash soup vegan by swapping out the chicken stock for veggie stock and the half and half for your favorite non dairy alternative. I’ve had success making this butternut squash soup with Forager Non-Dairy Half & Half and also just omitting entirely!
