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Fall is here and with it comes squash and soup. Our outside temperatures have finally dropped enough where I am now cooking soup like crazy.
One of the many soups, I have been cooking is butternut squash soup. This may just be one of the easiest soups out there.
It has very few ingredients and can almost cook itself. The only hard part is cutting that squash, which compared to some of the squashes, it really isn’t all that difficult.
Butternut Squash Soup
1 butternut squash (peeled, seeded, and cut into cubes)
1 large onion – chopped
2-3 cloves of garlic
2 tbsp. butter
4-6 cups of chicken broth (4 cups will give you an extra thick soup like in the picture whereas 6 cups will give you more of the traditional soup consistency)
1 tea. thyme
1-2 tea. sage
Salt and pepper to taste
In a large pot, melt butter and add in garlic and onion.
Cook until onion has softened.
Next add in the butternut squash.
Cook over medium heat for 15-20 minutes.
Add in chicken broth and cook another 20 minutes.
Remove from heat and add seasonings.
Let cool a bit before transferring the soup into a blender (you will probably need to do this in batches).
Blend until smooth.
Once all your soup has been blended, return soup back to pot and gently heat it back up.
Think I could substitute acorn squash?
I'm sure you can. Squash is pretty interchangeable.
Any idea the nutrition for a bowl of this? Protein, carbs and fats?
Sorry no, I’ve not calculated the nutrition for this recipe.