Good ole butternut squash soup! It’s on tons of menus this time of year, every year. There’s a reason people love it: it never gets old — it’s wonderful!
This butternut squash soup is richly flavored, creamy, and smooth. It’s also subtly sweet, hearty, warm, and delicious! It’s perfect for a winter evening (by the fire, under a blanket, or in a mountain cabin.) I’ll settle for our dining room table — it’s delicious there, too! And kids love it!
- 3 tablespoons olive oil
- 1 cup finely chopped onion
- 1 tablespoon ground cinnamon
- 1 1/2 tablespoons finely chopped fresh sage leaves
- 6 cups peeled and roughly chopped butternut squash (about 2 1/4 pounds)
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 5 1/2 cups vegetable or chicken stock or broth, at room temperature
- 1/4 cup half and half
- Salt and cayenne pepper to taste
Prep Time: 10 minutes
Cooking Time: 35 minutes
Heat the oil in a large stockpot over medium heat. Add the onions and cook until softened, about 3 minutes. Add the squash, cover and cook until slightly soft, about 10 minutes. Stir in the spices and sage and cook until aromatic, about 30 seconds.
Pour in the stock or broth and bring to a boil. Immediately reduce the heat, cover, and simmer for 25 minutes. The squash should be very soft at this point.
Puree the soup with a handheld or standing blender. Add the half and half and season to taste with salt, pepper, and more sugar if necessary.
An additional note:
I love this soup with a bit of heat — cayenne pepper is great (if you’re not serving little ones, of course).