Butternut Squash Soup
This simple homemade butternut squash soup is perfect for cool, fall nights. It's super creamy and full of delicious roasted butternut flavor.
Ingredients
- 1 medium to large butternut or other winter squash between 3 and 4 pounds
- 3 tbsp butter unsalted
- 1 large white onion - diced
- 1 tbsp ground ginger
- 5 cups chicken stock or broth
- ½ cup heavy whipping cream
- ¼ tsp salt
Instructions
- Preheat oven to 400 degrees F.
- Slice the squash in half long ways and scoop out the seeds. Place the squash cut side down on a baking sheet.
- Add a cup of water to the pan to keep the squash from sticking and to help roast.
- Bake for 30-45 minutes or until the thick part of the squash can easily be pierced with a fork.
- Once cool, scoop out the pulp and discard the skin.
- In a large soup pot over medium-low heat, melt the butter. Add the chopped onions and ginger. Cook for 5 – 8 minutes until tender.
- Add the squash pulp to the pot along with chicken stock.
- Bring to a simmer for 10 minutes, stirring often.
- Puree the soup either with a hand immersion blender or in a counter top blender. Be careful because it is hot and can splatter out.
- After the soup has been pureed, stir in the cream and salt.
- Ladle into soup bowls and serve warm with crusty bread.