Creamy Butternut Squash Soup is my go to easy lunch or dinner during late summer and into winter. We grow butternut squash in our garden and this year I am going on three crops and I only planted once! It’s a good thing that butternut squashes keep for a long time. Needless to say, my kids love butternut squash recipes!
8 Can Mountain Soup is another easy and yummy soup to try…and you guessed it–you’ll need eight cans to make it.
I use a stick blender when blending my soup during the final step for a smooth texture. You could also use a regular counter top blender to make our Creamy Butternut Squash Soup, just blend in 3-4 batches. Either way, be careful of hot splatters! I like to serve this butternut recipe with french bread and a salad for a complete meal that will fill my kids’ tummies.
Creamy Butternut Squash Soup
- 2 Tablespoons butter
- 3.5-4 cups butternut squash, peeled and cubed
- 3 carrots, chopped
- 1/2 cup sweet onion, chopped
- 4 cups chicken broth
- 1/2 cup heavy whipping cream
- 4-5 sage leaves, chopped
- salt, to taste
In a heavy pot, gently melt butter. Add butternut squash, carrots, and onion. Saute for 10-12 minutes. Add chicken broth and heat to a boil. Cover and simmer for 20 minutes or until carrots and squash are soft. Remove from heat. Stir in chopped sage and heavy whipping cream. Using a stick blender, very carefully blend until smooth.
This soup also tastes great cold so feel free to make it a day or two ahead, cool in refrigerator, and then serve on a warmer night.