How long does it take to make Butternut Squash Soup – Creamy Thanksgiving Recipe?

This recipe takes PT50M in total, including PT10M of prep time.

How many calories are in Butternut Squash Soup – Creamy Thanksgiving Recipe?

Butternut Squash Soup – Creamy Thanksgiving Recipe contains approximately 180 kcal per serving.

What are the main ingredients in Butternut Squash Soup – Creamy Thanksgiving Recipe?

The key ingredients are: 1 large butternut squash, peeled and cubed (about 4 cups), 1 onion, chopped, 2 cloves garlic, minced, 4 cups vegetable broth, 1/2 cup heavy cream.

Butternut Squash Soup – Creamy Thanksgiving Recipe

Name: Butternut Squash Soup – Creamy Thanksgiving Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 large butternut squash, peeled and cubed (about 4 cups); 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1/2 cup heavy cream; 1 tsp ground nutmeg; Salt and pepper, to taste; 2 tbsp olive oil

The Story Behind Butternut Squash Soup

Butternut Squash Soup is autumn in a bowl — and the squash it celebrates has a history stretching back thousands of years to the indigenous peoples of the Americas. Butternut squash (Cucurbita moschata) is a cultivar of the broader squash family, which has been grown throughout North and South America for over 8,000 years. Squashes were one of the "Three Sisters" — corn, beans, and squash — the companion planting system that formed the agricultural foundation of many indigenous North American cultures. Butternut squash as we know it today was developed relatively recently: a Massachusetts farmer named Charles Leggett is credited with creating the butternut variety in the 1940s by crossing a variety from Hubbard squash. The technique of puréeing roasted squash with cream and aromatics into a silky, velvet soup is a preparation that honors the ingredient's natural sweetness while adding the warmth of nutmeg and the richness of dairy — a soup perfectly designed for the harvest season.

Time and Servings:

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings

Nutrition (per serving):

Calories: 180 kcal
Protein: 3g
Fat: 8g
Carbohydrates: 28g
Fiber: 4g
Sodium: 350mg

Ingredients:

1 large butternut squash, peeled and cubed (about 4 cups)
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 cup heavy cream
1 tsp ground nutmeg
Salt and pepper, to taste
2 tbsp olive oil

Instructions:

Sauté the Vegetables:
- Heat 2 tbsp of olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic and sauté for 3-5 minutes, or until the onion is translucent and fragrant.
Cook the Squash:
- Add the cubed butternut squash to the pot and pour in 4 cups of vegetable broth.
- Increase the heat to bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let the soup simmer for 30 minutes, or until the squash is very tender.
Blend the Soup:
- Remove the pot from the heat. Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
- Return the blended soup to the pot.
Finish the Soup:
- Stir in 1/2 cup of heavy cream and 1 tsp of ground nutmeg.
- Season with salt and pepper to taste. Heat the soup gently over low heat, stirring occasionally, until warmed through.
Serve:
- Ladle the soup into bowls and drizzle with a swirl of cream. Garnish with a sprinkle of nutmeg or fresh herbs if desired. Serve hot.

Tips for Success:

Roast the squash beforehand for added depth of flavor. Simply roast the cubed squash at 400°F (200°C) for 20-25 minutes before adding to the soup.
Adjust the consistency by adding more broth for a thinner soup or reducing it for a thicker texture.
Garnish with croutons, toasted pumpkin seeds, or a drizzle of olive oil for added texture.