Simple and Savory Butternut Squash Soup
This Savory Butternut Squash Soup is the essence of fall...creamy, cozy with a brilliant orange hue. It's like a warm hug in a bowl! Sometimes butternut squash soup can be cloyingly sweet, but this recipe brings in all the savory notes that help balance the inherent sweetness of the squash.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons unsalted butter
- 1 onion (diced medium)
- 1 tablespoon coarsely chopped fresh ginger
- 2 cloves garlic (chopped)
- Salt and freshly ground pepper
- 1 large or 2 small butternut squash (about 3 ½ - 4 pounds, peeled and cut into ¾ inch cubes (4 to 5 cups of cubed squash))
- 4 cups low-sodium chicken broth or vegetable broth
- 1 tablespoon freshly squeezed lemon juice
- Dollop of sour cream, yogurt or a drizzle of heavy cream for garnish (optional)
Instructions
- 1
Melt butter over medium heat in a large saucepan or dutch oven. Add the onion, ginger, garlic and ½ teaspoon of salt and cook until translucent, about 3 minutes. Add the squash and continue to cook for 2-3 minutes, stirring frequently. Pour in the broth. Bring the mixture to a boil and then reduce the heat to low. Simmer for 20 minutes or until the squash is tender.
- 2
Purée the soup in a blender in batches (or alternatively, use an immersion blender right in the pot). Return the soup to the pot. Add the lemon juice and season to taste with salt and pepper. Serve with a dollop of sour cream, yogurt or a drizzle of heavy cream if desired.