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Easy, Simple, and Hearty Butternut Squash Soup

Creamy Orange / Yellow Squash soup in a white bowl. White napkin, spoon and black pepper shaker on the side. Top view.
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EatSimpleFood.com

This hearty, simple, and easy butternut squash soup recipe has four basic ingredients blended into a delicious puree .  Easy to eat or drink.

Ingredients

  • 3 Tbsp unsalted butter
  • 1 cup onions, diced
  • 1 1/2 lb butternut squash, peeled & chunked
  • ~ 4 cups vegetable broth - enough to cover squash by ½"
  • 1 teaspoon salt
  • pinch black pepper
  • pinch nutmeg

Instructions

  • Bring a large pot to medium high heat and melt butter.  
  • Add onions when warm and cook ~ 5-7 minutes or until onions are translucent.  If they're burning, turn down the heat, you don't want them to brown.
  • Add squash and cover with broth by ½" inch.  Don't add too much broth, you can always add more later if the soup is too thick. (If you run out of broth, just add some water).
  • Cover, bring to a boil, reduce heat to a simmer and cook ~ 20 minutes or until fork tender.  
  • Add salt and nutmeg and immersion blend or place in a blender.
  • Add salt to taste.  Happy soupin'!  Beckie

Notes

  • Butternut squash can be intimidating to peel, seed, and chop.  Most grocery stores sell it already done so peek and ask around in the produce section.
  • Save your butternut squash seeds for later!  Rinse and dry the seeds, toss them with a little bit of olive oil and salt. Bake at 275F ~ 12-15 minutes or until toasted.

Find it online: https://eatsimplefood.com/easy-butternut-squash-soup/