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A Simple, Creamy Butternut Squash Soup

55 min • 4 servings •
John S

55 min •     4 servings•

John S

Creamy pumpkin soup garnished with chives and a swirl of cream, served in a bowl on a wooden countertop with a pot and knife nearby.

This simple soup brings out the true character of the squash. The cream gives it a luxurious palate, but if cream isn’t your thing, it can be omitted for a more rustic texture.

This serves about 4.

Ready

  • 2 Tbsp butter
  • 1 large onion minced
  • 3 cups butternut squash, peeled, seeded and cut into ½” cubes
  • 1 ½ cups potatoes, skinned and cubed
  • 1 ¼ cups chicken or vegetable stock
  • 1 tsp paprika
  • ½ cup heavy cream
  • 1 ½ Tbsp fresh chopped chives (and a little more for garnish)
  • Salt and fresh ground pepper to taste

    • Set

  • Large saucepan
  • Immersion blender or food processor

    • Go!

  • Melt butter in saucepan and add minced onion.
  • Cook until onions soften, about 5 minutes.
  • Add squash, potatoes, chicken stock, and paprika.
  • Bring to a boil.
  • Lower heat to a simmer and continue to cook for 35-40 minutes or until vegetables are soft.
  • Remove pan from heat and process smooth with immersion blender or pour into food processor and process smooth.
  • Return pan to medium heat and if using food processor return soup to pan.
  • Add cream and slowly reheat.
  • Stir in chives just before serving.
  • Garnish with additional chives.

    • Recommendations

    If you have time and like a little more depth to your soup, the squash and potatoes can be roasted.
    Click here for more satisfying soup recipes.

    buttternut squash simple vegetable

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