This butternut squash soup has become a new staple in our house. I have made it several times now and as long as the cold weather continues to stick around this soup will continue to make its weekly appearance. It’s comforting, warm, hearty, rich, and not that difficult to make.
Not only is it incredibly delicious but it’s naturally low in calories .The pureed squash produces a rich and creamy texture all on it’s own so no added butter or cream is needed. I kept the ingredient list to a minimum to allow the flavor of the squash to really shine through.
This soup requires only a few simple ingredients and once the veggies have been chopped, everything is added to a large pot to simmer. Once the squash is tender, use an immersion blender or regular upright blender to purée the mixture. Easy Peasy. It’s great reheated as leftovers and it freezes well, so go ahead and double the recipe to pull out at another time for a quick and healthy lunch or dinner.
- 2 Tablespoons olive oil
- 1 large carrot, diced
- 1 onion, diced (approximately 1 cup)
- 1 medium butternut squash, cubed (approximately 5 cups)
- 4 cups low-sodium chicken broth
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon dried rosemary
- Heat oil in a large pot. Add carrots, and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.
- Add in the butternut squash, rosemary, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, 30-45 minutes. Use an immersion blender to purée soup.
- If you don't have an immersion blender then let the soup cool slightly and carefully purée in batches in a blender.