Dinner · Lunch

Butternut Squash Soup

A smooth, gently spiced squash soup with carrot and onion. A touch of cream is optional.

⏱ 50 min (20 min prep, 30 min cooking) 🍽 Serves 6 · about 1 1/4 cups freezer friendlymake aheadkid friendlyleftovers vegetariangluten free
📅 Add to my plan

ContainsMilk. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Soup

  • 2 tbsp Butter, salted
  • 1 Yellow onion, diced
  • 1 Carrots, diced
  • 2 clove Garlic, minced
  • 1 Butternut squash, peeled, seeded and cut in 1-inch cubes (about 8 cups)
  • 1 Apples, peeled, cored and chopped
  • 4 cup Vegetable broth
  • 1 tsp Table salt
  • ⅛ tsp Ground nutmeg
  • ¼ tsp Ground black pepper

  • To finish

  • ⅓ cup Heavy cream (optional)
  • ¼ cup Pumpkin seeds (pepitas) (optional)

Make it yourself

Make the butter yourself → Make the vegetable stock yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large heavy pot or Dutch oven, immersion blender or blender, vegetable peeler.

  1. Melt the butter in a large pot over medium heat. Cook the onion and carrot until soft, about 6 minutes. Add the garlic for 30 seconds.
  2. Add the squash, apple, broth, salt, nutmeg and pepper. Bring to a boil, then lower the heat, cover and simmer 20 to 25 minutes, until the squash is very tender.
  3. Blend until smooth with an immersion blender. If using a countertop blender, let the soup cool 5 minutes, fill the jar no more than half full, and hold the lid down with a towel.
  4. Stir in the cream if using and taste for salt. Top with pumpkin seeds if you like.
Make aheadKeeps 4 to 5 days in the fridge. Reheat to 165°F.
❄️ FreezerFreeze before adding cream for 2 to 3 months for best quality.
↺ LeftoversPack hot in a preheated insulated food jar with a grilled cheese sandwich.
🧒 With kidsMicrowave the whole squash 3 minutes to make peeling easier for the grown-up. Kids can measure and stir.
Dairy-free swapUse olive oil instead of butter and coconut milk instead of cream.
Gluten-free swapCheck the broth label.

Goes well with

🥪 Grilled Cheese and Tomato Soup🥬 Simple Green Salad

Good to know

Cooking Fats Compared Salted vs. unsalted butter Stock vs. broth Table salt vs. kosher salt vs. sea salt Heavy cream vs. half-and-half

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits