Warming Butternut Squash Soup

5 from 1 vote

Butternut squash soup is an all time fall and winter favorite of mine. It is both warming and comforting for those nights after a long day and the temperature drops at night. A warm soup for when you are alone, among friends, or just enjoying time around family for Thanksgiving or Christmas. It will be sure to be a crowd pleaser.

Course Main Course, Side Dish, Soup

Cuisine American

Keyword Autumn, soup

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 166kcal

Author Matthew Earl

Equipment

1 stick blender or Blender, or potato masher
1 Medium sized pot

Ingredients

Soup

2 Tbsp Vegetable Oil
4 Tbsp Unsalted Butter
2 Lbs. Butternut Squash
1 Large White onion (diced)
4 Stalks Celery (diced)
1 Tbsp Kosher Salt
1/4 Cup White wine
2 Apples (diced)
6 Cloves Garlic (minced)
1/8 Cup Sage (chopped)
2 Tbsp Soy sauce
1/4 Cup Maple Syrup
2 Qts Vegetable stock
1 Tsp White pepper

Maple Sour Cream

1/4 Cup Sour cream
1 1/2 Tbsp Maple Syrup
1 Tbsp Chives
1 Pinch Salt to taste

Get Recipe Ingredients

Instructions

Set up Mise en Place

Peel your squash, cut it in half and remove the seeds. Cut into 1 in cubes
Dice your onion, celery, and apples.
Pre-measure all of your ingredients and set them next to your work area.

Soup

Place medium size pot on burner. Add oil and butter. Turn head to medium heat.
2 Tbsp Vegetable Oil, 4 Tbsp Unsalted Butter
Add your butternut squash, onions, celery, and half of the salt to the pot. Stir often to prevent sticking until the onions become translucent. About 5 minutes.
2 Lbs. Butternut Squash, 1 Large White onion, 4 Stalks Celery, 1 Tbsp Kosher Salt
Add the 1/4 cup white wine to the pot and stir
1/4 Cup White wine
Add your apples, garlic, and sage and cook for 2 minutes.
2 Apples, 6 Cloves Garlic, 1/8 Cup Sage
Add the 2 tbsp soy sauce, 1/4 cup maple syrup, and 2 quarts vegetable stock and bring up to a good simmer.
2 Tbsp Soy sauce, 1/4 Cup Maple Syrup, 2 Qts Vegetable stock
Reduce heat to low and allow to cook for 30 minutes.
Remove from heat. Using your blender, stick blender or potato masher, purée the soup until there are no lumps left and you should have a smooth texture.
Place pot back on the stove and turn heat to low.
Add the rest of your salt and the pepper and proceed to cook for another 20 minutes. Stir occasionally.

Maple Sour Cream:

Place the sour cream, maple syrup, chives, and pinch of salt in a small bowl and whisk until combined fully.
1/4 Cup Sour cream, 1 1/2 Tbsp Maple Syrup, 1 Tbsp Chives, 1 Pinch Salt to taste

To Serve:

Pour soup into your bowl and drizzle the desired amount of sour cream over the top.
I’ve added a bit of paprika to mine but it is still delicious without it.

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