Butternut Squash Soup

Silky and rich butternut squash soup is a great start to Thanksgiving dinner.

Yay! Here we go! 10 days of Thanksgiving side dishes and desserts. I hope each day will give you ideas and inspirations for a perfect Thanksgiving. I worked really hard to do this so I hope you all enjoy it and benefit from it. Jason and I definitely weren’t complaining that we got to have Thanksgiving a bit earlier this year ;)

I figured I’d start with a nice warm and silky soup to get the series going. It’s a light way to start dinner and it’s got all your fall flavors in here. The soup base is made from the butternut squash puree that I posted on Friday, although you can use canned too, but homemade is so easy and fresh!

This soup comes together very easily. It’s literally cooking the root vegetables, adding chicken stock and the butternut squash puree, blending it all together with an immersion blender and letting it simmer for 30 minutes. Done and done. It’s such an easy way to kick off your Thanksgiving meal and not to mention so flavorful and comforting. I’m sure your guests will love this. Top it with some creamy goat cheese and you’ve got yourself a great starter!

Butternut Squash Soup

Silky and rich, this butternut squash soup is the perfect Fall soup!

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Author: Julie Chiou

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Ingredients 

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• ▢ 4 cups (560 g) butternut squash puree, homemade or store-bought
• ▢ 1 large onion, diced
• ▢ 2 carrots, chopped
• ▢ 2 stalks of celery, chopped
• ▢ 2 tablespoon (29 g) fresh sage, chopped
• ▢ 3 cups (710 ml) low-sodium chicken stock or vegetable broth
• ▢ 2 ounce (57 g) goat cheese, crumbled
• ▢ Salt and pepper, to taste

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Equipment

• Immersion blender

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Instructions

• In a large stockpot, heat up 3 tbsp. of olive oil over medium high heat and sauté onion, carrots, and celery until they're soft and tender, about 10 minutes. You want them to be really soft and tender so the immersion blender will be able to blend it easily.
• When vegetables are soft, throw in the chopped sage and stir around. Add in the chicken stock and the butternut squash puree.
• Using an immersion blender, blend everything together until the mixture is smooth and no chunks remain. Salt and pepper, to taste.
• Let mixture simmer for 25-30 minutes then serve.
• Crumble goat cheese on top prior to serving, if desired.
• Store in airtight container in the refrigerator for up to 7 days.

Recipe Notes

For paleo: omit goat cheese on top.

NUTRITION FACTS

Serving: 1 serving | Calories: 97 kcal | Carbohydrates: 14 g | Protein: 5 g | Fat: 3 g | Saturated Fat: 1 g | Cholesterol: 6 mg | Sodium: 170 mg | Potassium: 421 mg | Fiber: 2 g | Sugar: 4 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Soup

Cuisine: American

Keyword: soup recipe, Thanksgiving