Creamy butternut squash soup with a hint of nutmeg! Perfect for fall….
Creamy Butternut Squash Soup
Creamy butternut squash soup is one of my favorite soups for fall. I always make homemade chicken broth when I make butternut squash soup and real heavy cream. I don’t make it very often so I when I do it is a real treat. I am so much more likely to cube up my squash and roast it in the oven. Butternut squash is such a versatile squash, you can use it in soups, pasta, or as a savory side dish.
If you have never roasted squash before you peel if first and take out the seeds. Cut the squash into cubes and add a couple tablespoons of olive oil and sea salt. Then you put the squash on a cookie sheet and bake it at 400 degrees until tender, about 30 minutes. This is a great way to do the squash for this soup if you want to take it up a level. Roasting squash first brings out the sweetness in it. Sometimes when I am serving it as a side dish in the last 10 minutes I will put some fresh chopped herbs in with it. I really love sage and butternut squash together. It pairs well together.
- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- Salt and freshly ground black pepper
- 1 cup heavy cream
- parmesan cheese if desired to serve
- Cut squash into 1-inch chunks. Melt the butter in a large pan. Add the onion and cook about 5 minutes until it starts to turn translucent. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
- Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Add cream and season with salt, pepper and nutmeg.
- Serve with parmesan cheese if desired.