| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings (2 quarts) |
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 medium butternut squash, peeled and chopped
- 2 cloves garlic, minced
- 6 cups hot chicken stock
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh sage
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper
- 1/4 cup heavy cream
- 1/4 cup sour cream
Instructions
- For the soup: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the squash and cook, stirring occasionally, until beginning to brown around the edges, 8 to 10 minutes. Add the garlic and cook for another minute. Pour in the chicken stock, add the thyme and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes. Stir in the heavy cream. Puree using an immersion blender. Season with salt and pepper. Serve immediately, or let cool completely, pour into freezer bags, label and freeze.
- For the topping: When read to serve, mix together the cream and sour cream in a small bowl. Drizzle designs over the soup with the mixture.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 279 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 8 g |
| Cholesterol | 53 mg |
| Sodium | 903 mg |
Reviews
I love this recipe and I also add chicken broth till thickness is right for us and I add the cream after using my immersion blender. And heat on low till heated through.
This is absolutely delicious and SO easy! I used frozen butternut squash which made it so easy and you couldn’t tell the difference
The soup was delicious you can add a chicken stock little at a time to see how thin or thick you want it.
I happen to like it thicker with roasted pumpkin seeds on top.
I happen to like it thicker with roasted pumpkin seeds on top.
I just saw this show. my question is this…for the frozen herbs, do you always mix them w/ olive oil before you freeze them or do you sometimes use melted butter? ty
“medium” squash – what does that mean? give me a weight to work with…. this soup was very bland, even though I upped the spices a bit…the consistency was very watery. Disappointing… won’t do this one again.
Great recipe and this soup is on heavy rotation especially this time of the year.
Excellent soup, quick and easy to make. Followed directions except that didn’t drizzle anything on the soup – we served it with croutons, which made it quite satisfying.
It has far too much sage if you like an abundance of sage. I would prefer the natural butter sweet taste of the squash to shine though.
I substituted leeks for half of the onions and omitted the cream. I love this soup! It freezes well too
I made this using my own chicken stock, light cream instead of heavy cream…because that is what I had on hand. It came out amazingly delicious! I’m not a huge fan of cinnamon, nutmeg, etc. in my soup. I tried this version since they are not part of the recipe and was very pleased with the results! I’m making more today. Last time I didn’t have the fresh herbs, but I do today so it should be just that much better. I would highly recommend this recipe!