Easy Butternut Squash Soup

This Easy Butternut Squash soup is SO yummy! Warm, creamy, & naturally sweet.  

It's Soup & Salad night at our house!

My family has grown butternut squash in the family garden for several years.

My mom and brother have even drawn faces!

...then proceeded to take pictures of them before cutting them up and cooking the squash. 

*Update! Look at this picture I found- hilarious!

To make the soup-

To begin, heat pot with olive oil and butter. Add onions, salt, pepper, and sauté until soft.

I thawed my butternut squash to make my soup today. 

Add the butternut squash to the pot and heat through. 

Mix in the chicken broth and stir. Use an immersion blender to puree the onions and and large pieces of pulp. I like to puree the diced onion until quite smooth.

Lastly, add the half and half, stir, & serve! 

*Prepare butternut. 

1) Pre-cook,  2) thaw, or 3) chop into cubes.

1) Cooking the Butternut Squash
Slice the butternut's top and bottom off.
Now slice the butternut from top to bottom so that you have two, long rectangle pieces.
Place butternut face-down on a baking sheet with sides and add a half inch of water.
Bake at 350 F degrees for 45-60 minutes.
Check the softness of the butternut by poking through the skin with a fork.
When soft, drain water and let the butternut cool.
Once cool enough to touch, scrape fruit out of the skin into a bowl.
Now you are ready to make soup or freeze to use later!

2) Pull out of the freezer and thaw!

3) Slice the butternut's top and bottom off.
Now slice the butternut from top to bottom so that you have two, long rectangle pieces.
Continue to slice in half-inch slices.
Cut skin off and cube squash, about half-inch cubes.

Easy Butternut Squash Soup Recipe-

2 Tbsp. Olive oil

3 Tbsp. butter

1 large onion, diced

1 tsp. salt

1/2 tsp. or less pepper

1 butternut squash, prepared

4 cups chicken broth

1/2 cup half and half

Heat olive oil and butter in heavy soup pot over medium-high heat.

Add onions, salt, pepper, and sauté until soft. 

Add butternut squash. *If using pre-cooked, mix in and move to next step. If frozen, heat through. If raw cubes, mix in and sauté for a few minutes then add chicken broth, bring to a boil, and reduce heat to a simmer for 5 minutes or until squash is soft. 

Add chicken broth and stir.

Using an immersion blender, mix until desired consistency is reached.  

Stir in half and half and serve.

-Because there are so many variations to this recipe, cooking time varies. 

I made this batch in about a half hour because my squash was pre-cooked. If you use uncooked, cooking time will increase about 5 minutes and you will have more prep that day. 

It really is a scrumptious, simple soup and has the perfect natural sweetness to it!

I'm looking forward to home-grown butternut squash this summer! 

Megan