American · Soup

Butternut Squash Soup

Name: Butternut Squash Soup
Total time: 50 min
Cuisine: American
Ingredients: 2½ pounds pre-cut butternut squash, (7 to 8 cups, cubed (see note)); 1 red bell pepper, (roughly chopped); 1 medium yellow onion, (roughly chopped); 3 cloves garlic, (smashed and peeled); 7 cups water; 1 tablespoon salt; 2 tablespoons sugar; ¾ cup heavy cream, (plus more for serving); 1 teaspoon chopped fresh thyme ((or 1 teaspoon curry powder for a different flavor profile))

Creamy, flavorful butternut squash soup that’s easy to make and perfect for a cozy fall meal.

Jennifer Segal | OUAC

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50 min

The Story

Creamy, flavorful butternut squash soup that’s easy to make and perfect for a cozy fall meal.

Ingredients

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Instructions

1
Combine the squash, pepper, onion, garlic, water, salt, and sugar in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes
2
Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Mix in the thyme (or curry powder), then taste and adjust seasoning (depending on the sweetness of the vegetables, you may need a touch more sugar). Ladle the soup into bowls, drizzle with more cream if desired, and serve.

Chef's Notes

Yield: 6
Prep time: 15 min
Active cook time: 35 min
Calories: 217 kcal