Butternut Squash Soup
Author: Nikki
This Butternut Squash Soup is easy and full of delicious flavor. This is perfect for a chilly day and a fabulous seasonal recipe!
  • 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
  1. Preheat oven to 400 degrees F.
  2. Line cookie sheet with foil and spray with vegetable oil.
  3. Cut squash in half and scoop out the seeds.
  4. Brush with olive oil and rub with salt and pepper.
  5. Place on baking sheet and bake for about 50 to 60 minutes, or until fork tender.
  6. Cool and scoop out squash and measure out 3½ cups and set aside.
  7. In a large sauce pan heat oil over medium high heat and add onions and Sautee until tender.
  8. Add garlic and cook for 1 minute.
  9. Add chicken broth, sage, thyme, rosemary, salt, chicken bullion, pepper, and heavy cream. Bring to a boil and add in the squash.
  10. Using a hand blender cream soup until creamy.
  11. Bring to a boil and reduce heat and simmer for 10 minutes.
  12. Serve with a dollop of heavy cream.
Recipe by Chef in Training at https://www.chef-in-training.com/butternut-squash-soup/