Butternut Squash Soup

Butternut Squash Soup

By[email protected]

Butternut Squash Soup Recipe by Francine Lizotte

This creamy, rich, and comforting Butternut Squash Soup is a perfect dish for the fall or winter season. With fresh vegetables, a touch of maple syrup, and a velvety texture, this soup is both hearty and flavorful.

Ingredients

Serves: 6

  • 1 1/2 tbsp. olive oil
  • 1 tbsp. butter
  • 1 1/2 cups white onions, chopped
  • 1 cup red bell peppers, chopped
  • 1 cup celery, chopped
  • 1 cup carrots, peeled and chopped
  • 1/2 tsp. Himalayan pink salt
  • 3 large garlic cloves, pressed
  • 1 large butternut squash (~10 cups), peeled, seeded, and cubed into 1-inch pieces
  • 1 tsp. dried thyme leaves
  • 1/4 tsp. cayenne pepper (or substitute hot paprika to taste)
  • 4 cups low-sodium chicken broth (add more if needed)
  • 1 large bay leaf
  • 2 tbsp. maple syrup (good quality)
  • 1/2 cup heavy cream, plus extra for garnish
  • 6 tbsp. cooked bacon, chopped (optional)
  • 2 tbsp. fresh parsley, chopped (for garnish)
Instructions
  1. Sauté the Vegetables
    • Heat olive oil and butter in a Dutch oven over medium-high heat until sizzling.
    • Add onions, red bell peppers, celery, and carrots. Season with salt and sauté for 5 minutes.
  2. Add Garlic and Squash
    • Add pressed garlic and sauté for 30 seconds.
    • Stir in the butternut squash, thyme, and cayenne pepper.
  3. Simmer the Soup
    • Pour in the chicken broth, ensuring all ingredients are submerged (add more broth if needed).
    • Add the bay leaf, bring to a boil, then reduce heat to medium-low.

Cover and let it simmer for 30 minutes, or until the vegetables become tender.

  • Blend and Season
  • Remove the bay leaf and discard.
  • Add maple syrup. Blend the soup with an immersion blender until smooth.
  •  Taste and adjust seasoning as needed.
  1. Finish with Cream
    • Stir in heavy cream for added richness.
  2. Serve and Garnish
    • Ladle soup into bowls. Garnish with crumbled bacon, a drizzle of heavy cream, and chopped parsley.
Tips and Variations

     .    Replace heavy cream with half-and-half to cut down on calories.

  • Roasting the butternut squash before cooking can deepen the flavor, though it’s optional.

     .    Make it vegetarian by using vegetable broth instead of meat-based broth and leaving out the bacon.

Serving Suggestions:

Serve with crusty bread or a light salad for a well-rounded meal.

 This soup also works beautifully as an appetizer for holiday dinners.

Bon Appétit! 🍽

Similar Posts