Peel, seed, and cut one medium-large butternut squash (2-3 pounds) into 1-inch pieces. Add the squash to the pot.
Add up to 6 cups of chicken broth. The more liquid you add, the thinner your soup will be. I like my butternut squash soup to be pretty thick, so I just went with 4 cups of broth.
Bring the mixture to a boil. Then cover and simmer for 15-20 minutes, until the squash is tender. Using an immersion blender (or working in batches with your regular blender like I did), puree the soup to the desired consistency. I prefer mine to be more creamy, so I went a little longer on the blending.
Season with nutmeg, cinnamon, salt, and pepper to taste. (Go easy on the salt and pepper – the nutmeg and cinnamon are what really bring out the flavor in this soup!) I tend to go a little heavy on the nutmeg, but that’s just me.
We ended up with way more soup than we needed to eat right then, so most of it went into the freezer! This will be a great treat this fall and winter – there’s nothing quite like thick and creamy homemade butternut squash soup (in a homemade bread bowl, of course!) on a cold fall or winter night!
Butternut Squash Soup
1-2 onions, diced
2 Tablespoons butter
1 medium-large butternut squash (2-3 pounds)
4-6 cups chicken broth
Nutmeg, cinnamon, salt, and pepper to taste
- In a large stockpot, saute onions in butter until they are translucent.
- Peel, seed, and chop the butternut squash into 1-inch pieces. Add the squash and chicken broth to the onion. Bring to a boil, then cover and simmer for 15-20 minutes until the squash is tender.
- Using an immersion blender, or working in batches with a stand blender, puree the soup to the desired consistency.
- Season to taste with nutmeg, cinnamon, salt, and pepper.