Creamy Butternut Squash Soup is a rich, sweet and savory soup that is perfect for Fall and Winter. The silky, smooth texture is unbeatable!
I have always loved traditional Butternut Squash Soup, but I tried a Butternut Squash Soup at a restaurant called “Blue Lemon” in Salt Lake City and it took my love of Butternut Squash Soup to a whole new level. It really did taste more like dessert than a soup. It is creamy and flavorful, and has all the tastes of fall. It is the most comforting of all comfort foods in my opinion. This recipe is my attempt to re-create their delicious soup at home.
To easily prepare the squash for cooking, trim about 1/4 inch off of each end of the squash with a knife. Using a potato peeler, peel the outer layer of skin off of the squash. Once peeled, cut the squash in half lengthwise with a sharp and sturdy knife. Clean the seeds and pulp from each half. Place the cut side of each half down on a cutting board and slice the squash in 1 inch rows lengthwise and then in 1 inch rows the opposite direction to cube the squash for cooking. To make preparation easier, you can also purchase the squash already cubed in the produce section of your local grocery store.
- 1/4 cup butter
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 1 tsp ginger freshly grated is best!
- 1 tsp nutmeg
- 1/2 tsp cloves
- Salt and pepper to taste
- 1 1/2 cups chicken stock
- 1/2 cup apple cider
- 8 cups butternut squash cut into 1 inch cubes (about 2 lbs butternut squash)
- 2 carrots sliced
- 1-2 cups heavy cream
- Croutons and chopped pecans optional
- In a large pot, melt butter over medium heat. Add brown sugar and spices to melted better and stir for 1 minute.
- Add chicken stock and apple cider. Bring to a boil.
- Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer for 30 minutes, or until squash and carrots can easily be poked with a fork. Check liquid in the pot while simmering. Add more chicken stock if necessary.
- Pour all the contents of the pot into a blender. Puree until mixture is smooth.
- Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup.
- Pour the contents of blender back into the pot and keep warm until ready to serve.
- After serving soup into individual bowls, garnish with croutons and chopped pecans.