Cream Of Butternut Squash Soup
A creamy, comforting butternut squash soup with a hint of sweetness and richness from cream and butter, perfect for cozy meals and fall gatherings.
Ingredients
Instructions
- Saute chopped onion in butter until translucent.
- Stir in cooked squash, chicken broth, and cooked brown rice if using.
- Bring the mixture to a boil.
- Reduce heat and simmer for 10 minutes.
- Transfer the soup to a blender and blend until smooth.
- Return the pureed soup to the pot.
- Stir in heavy cream or half and half and cooked brown rice if used.
- Garnish with scallions before serving.
Tips & Substitutions
For a smoother texture, ensure your squash is well-cooked before blending. If you're looking for a lighter version, consider substituting the heavy cream with coconut milk or a non-dairy alternative. Adding spices like nutmeg or cinnamon can elevate the flavor profile. For added protein, you can incorporate some shredded rotisserie chicken, making it a heartier meal.
Serving Suggestions
Serve the soup warm, garnished with fresh scallions for a burst of flavor. It pairs beautifully with a crusty bread or a simple side salad for a complete meal. For a delightful twist, consider serving alongside a slice of Gail'S Famous Chicken And Stuffing Casserole for a comforting dinner option.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally. If the soup thickens, you can add a splash of chicken broth or water to reach your desired consistency. This soup also freezes well for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Butternut Squash Soup contains roughly 1511 calories, with 20g protein, 187g carbohydrates, and 75g fat. It is an excellent source of protein (40% of the Daily Value), dietary fiber (31% of the Daily Value), and vitamin A (27% of the Daily Value), and a good source of iron and potassium. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen butternut squash for this recipe?
Yes, frozen butternut squash can be used in this recipe. Just make sure to thaw it and drain any excess water before adding it to the pot. This can save time and still yield a delicious soup.
How can I make this soup vegan?
To make this soup vegan, substitute the heavy cream with coconut milk or a plant-based cream alternative. Use vegetable broth instead of chicken broth, and skip the butter or replace it with olive oil. The flavor will still be rich and satisfying.
Can I add other vegetables to this soup?
Absolutely! You can enhance the soup by adding vegetables like carrots, celery, or even spinach. Just sauté them along with the onion at the beginning for added flavor and nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).