Indulge in the comforting warmth of my all-time favorite butternut squash soup with this delightful recipe!
This rich and velvety Butternut Squash Soup is a symphony of flavors, combining the natural sweetness of butternut squash with the savory goodness of onions, celery, and carrots. The aromatic blend of fresh thyme, bay leaves, and a hint of lemon juice adds an extra layer of complexity to this soul-soothing dish. As the buttery goodness infuses the vegetables, creating a nutty aroma, you’ll be transported to a culinary haven. Follow the easy steps to create a bowlful of goodness that promises to be a feast for your senses. Say goodbye to chilly days with a steaming bowl of this homemade Butternut Squash Soup – a true culinary masterpiece!
My Favorite Butternut Soup Recipe:
INGREDIENTS:
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 medium carrot, diced
- 3 sprigs fresh thyme (optional, fresh should be used)
- Salt and freshly ground black pepper
- 1 1/2 quarts chicken or vegetable stock, low sodium
- One (2 1/4 pound) butternut squash, peeled, seeded, and cut into rough chunks
- 2 bay leaves
- Small squeeze fresh lemon juice
INSTRUCTIONS:
1. Heat butter in a large saucepan or Dutch oven over medium-high heat until melted. Continue cooking, swirling pan constantly, until butter solids are lightly browned and the butter smells nutty, about one minute longer. Immediately add onion, celery, carrot, and whole thyme sprigs (if using), reduce heat to medium, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened but not browned, about 5 minutes. Add stock, squash, and bay leaves. Increase heat to high and bring to a boil. Reduce to a bare simmer and cook until squash is completely tender, about 20 minutes.
2. Using tongs, discard bay leaves and thyme stems. Using an immersion blender or working in batches in a countertop blender, blend soup until completely smooth. Season to taste with salt, pepper, and lemon juice. Serve and enjoy.
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