Creamy Butternut Squash Soup
This creamy butternut squash soup is one of those easy meals that's comfort to the tummy! It's warm, it's hearty, and it pairs perfectly with a grilled cheese or a hunk of buttered bread. It's easy to make and will help warm you up if you live somewhere cold in the winter months. It's vibrant and beautiful and a great way to use butternut squash. It's basically tomato soups best friend and it's a winner!
Servings: 4
Ingredients
- 1 medium/large butternut squash pieces (or about 4-5 cups pre-chopped)
- 2 small shallots chopped
- 4 cloves garlic finely chopped
- 1-2 tbsp avocado oil
- 32 oz chicken stock
- 1 tsp sea salt
- ½ tsp black pepper
- 1-2 tbsp heavy cream more if desired
- fresh parsley for garnish (optional)
- pumpkin seeds for garnish (optional)
Instructions
- Heat oil in large dutch oven or pot over medium-high heat.
- Add shallots and garlic and cook for about 5 minutes until start to soften.
- Add in chopped squash, chicken stock, sea salt and pepper. Bring to a boil. Reduce heat and then gently boil, covered, for 30 to 35 minutes, or until squash is soft and easily pierced with a fork. Remove from heat.
- Place soup in a blender or food processor with a lid on. It took us two batches. Blend until smooth.
- Return soup to pot over medium heat or into a new pot.
- Pour in the heavy cream. Season with additional salt and pepper if needed. Pour into bowls and garnish with a drizzle of heavy cream, parsley, and pumpkin seeds if desired!
- Best paired with a grilled cheese or a hunk of buttered bread in my opinion. Enjoy!
Notes
For Storing: Store leftovers in an airtight container in the fridge for 3-5 days.
For Freezing: Place in a freezer bag or container. Make sure there isn't any air to prevent frostbite. Store in the freezer for up to 3 months. Thaw and reheat as desired!