Creamy Butternut Squash Soup
Creamy Butternut Squash Soup is a rich, sweet and savory comfort soup that is perfect for Fall and Winter. Top with croutons and chopped roasted pecans!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.
Calories: 327kcal | Carbohydrates: 43g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 149mg | Potassium: 653mg | Fiber: 3g | Sugar: 26g | Vitamin A: 18045IU | Vitamin C: 30.6mg | Calcium: 115mg | Iron: 1.3mg