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Butternut Squash Soup

Butternut Squash Soup

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Each fall when there is a crisp chill in the air, all I want is something that will warm me from the inside out. For times like those, this soup hits the spot. I sometimes garnish the soup with a bit of crumbled organic goat cheese; however, this will increase the fat content of the soup, so don't overdo it.
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Course Appetizer, Main Course, Soup
Cuisine American
Servings 8
Calories 190 kcal

Equipment

  • Large Pot
  • hand blender or regular blender

Ingredients
  

  • 2 tbsp extra-virgin olive oil
  • 1 med onion diced
  • 3 cloves garlic minced
  • 1 large butternut squash (about 2¼ pounds) peeled and cubed
  • 4 cups chicken stock
  • 4 cups water
  • 2 tsp chipotle chiles in adobo minced
  • 2 cups white sweet corn kernels fresh or frozen, thawed
  • 1 tsp fine sea salt
  • ½ tsp freshly ground black pepper
  • 2 sprigs fresh sage chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onions are soft and translucent, about 4 to 5 minutes.
    2 tbsp extra-virgin olive oil, 1 med onion, 3 cloves garlic
  • Add the cubed butternut squash, chicken stock, and water. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the squash is tender.
    1 large butternut squash (about 2¼ pounds), 4 cups chicken stock, 4 cups water
  • Add the corn and cook for 5 minutes.
    2 cups white sweet corn kernels
  • Remove from heat, and using an immersion blender, blend the soup to your desired consistency. I like to leave it a little chunky, but you can blend it smooth if that’s more your style!
  • Stir in the minced chipotle chiles, then season with salt and pepper. Garnish each serving with fresh sage
    2 tsp chipotle chiles in adobo, 1 tsp fine sea salt, ½ tsp freshly ground black pepper, 2 sprigs fresh sage

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More About This Recipe

Cooking Tips:

  • Buy Pre-Cut Squash: Let’s be honest—peeling and cutting a whole butternut squash can be a bit of a hassle. I like to save time by grabbing pre-cut squash at the grocery store. It’s just as nutritious and makes prepping this soup a breeze!
  • Immersion Blender Magic: If you don’t have an immersion blender yet, you need one! It’s perfect for blending soups like this directly in the pot, and you can control how chunky or smooth you want the texture. Just be sure to keep it submerged to avoid any splatters!
  • Roast for Extra Flavor: For a deeper, richer flavor, you can roast the butternut squash before adding it to the soup. Simply toss the cubes in olive oil, salt, and pepper, and roast at 400°F for about 25 minutes. This brings out the natural sweetness of the squash and adds an extra layer of deliciousness.

Kitchen Tools:

  • Immersion Blender: This is my go-to tool for soups! It’s easy to use, and you can blend right in the pot—no need to transfer hot soup into a regular blender.
  • Dutch Oven: A Dutch oven is perfect for soups and stews. It heats evenly, retains warmth, and can go straight from the stovetop to the table. Plus, it just looks beautiful for serving!

Nutrition

Calories: 190kcalCarbohydrates: 30gProtein: 6gFat: 6g
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