This Butternut Squash Soup is easy and full of delicious flavor. This is perfect for a chilly day and a fabulous seasonal recipe!
The weather keeps psyching us out. One week it’s warm enough to play outside and the next it’s snowing. My menu is trying its best to adapt to the weather.
My family LOVES soup and this recipe is a new favorite. The butternut squash is the perfect star of this recipe and the spices and herbs pair beautifully with it.
This Butternut Squash Soup is creamy and tastes outstanding! It is sure to be a winner at any dinner table.
- 3½ cups roasted butternut squash
- 2 Tablespoons olive oil
- 1½ diced onion
- 3 Tablespoons minced garlic
- 4 cups chicken broth
- 1 teaspoon sage
- 1 teaspoon thyme
- ½ teaspoon rosemary
- 1½ teaspoons salt
- 1½ teaspoons chicken bullion
- ¼ teaspoon pepper
- ½ heavy cream
- Preheat oven to 400 degrees F.
- Line cookie sheet with foil and spray with vegetable oil.
- Cut squash in half and scoop out the seeds.
- Brush with olive oil and rub with salt and pepper.
- Place on baking sheet and bake for about 50 to 60 minutes, or until fork tender.
- Cool and scoop out squash and measure out 3½ cups and set aside.
- In a large sauce pan heat oil over medium high heat and add onions and Sautee until tender.
- Add garlic and cook for 1 minute.
- Add chicken broth, sage, thyme, rosemary, salt, chicken bullion, pepper, and heavy cream. Bring to a boil and add in the squash.
- Using a hand blender cream soup until creamy.
- Bring to a boil and reduce heat and simmer for 10 minutes.
- Serve with a dollop of heavy cream.