| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 2 cups chopped yellow onions (2 onions)
- 1 (15 – ounce) can pumpkin puree (not pumpkin pie filling)
- 1 1/2 pounds butternut squash, peeled and cut in chunks
- 3 cups homemade chicken stock or canned broth
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup half – and – half
- Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)
Instructions
- Heat the butter and oil in a heavy – bottomed stockpot, add the onions, and cook over medium – low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium – low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half – and – half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
- Cook’s Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 378 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 8 g |
| Sugar | 16 g |
| Protein | 10 g |
| Cholesterol | 46 mg |
| Sodium | 1254 mg |
Reviews
This taste great and is easy to make. Everyone loved it
I’ve made this soup a couple of times and it’s really good as is. For a little sweetness, I’ve added a cut up apple along with nutmeg and cinnamon which really kicks up the flavor. It’s on our regular cold weather rotation!
It was very good. Next time I’ll add a tablespoon of maple syrup simply because I like a hint of maple in my butternut squash soup.
Delicious!
So simple and delicious. Recommend doubling the recipe if you want leftovers
Good as-is, but would recommend making the added effort to make the croutons & use Gruyere cheese to make it stellar.
Very easy recipe if you can get peeled and cubed squash. I followed the instructions and browsed through reviewers’ comments. Next time, I’ll hold off on adding the pumpkin with the squash, broth, etc.. and wait until the squash is “mashable” The squash took 40 minutes to cook. 20 minutes as stated in the recipe is not long enough. Upon tasting the soup before finishing it, it was bland and in need of something other than salt. I added 1/2 tsp each cinnamon, smoked paprika, cayenne. And a tbsp minced garlic. I chose to mash the soup instead of using my immersion blender. Hubby wanted it chunky. Also added leftover peas and carrots. Oyster crackers for crunch. I give this soup 5 stars for flavor but 3 stars for unnecessary work and lack of seasoning in original recipe.
Simple and delicious. Easy to add your own twist to the flavor but perfect as is.
LOVED this recipe. Great flavor, creamy and simple. Used immersion blender instead of food mill. Topped with a few toasted pumpkin seeds.
I’ve made this soup dozens of times and my family loves it! I’ve added cinnamon and nutmeg and it’s delish! A dollop of goat cheese makes it creamy and rich! Ina..you never disappoint!