Butternut Squash Soup

This squash soup is a base with endless possibilities.

In autumn, when squash is at its best, it is worth buying it in quantity and turning it into soups that will last all winter. And this one freezes!

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What you need to make this squash soup:

Butternut squash — the base of the soup: peeled and cubed, it cooks covered over low heat, gives up its water and confits in it rather than boiling, which is what gives it its velvety texture without needing any cream.
Vegetable stock — it replaces the water and gives the soup flavour without adding anything else; can be swapped for chicken or beef stock.
Salt and pepper — the basic seasoning, adjusted to taste once the soup is blended.

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Why this squash soup must be on your menu!

Three ingredients, that's it: squash, stock, salt and pepper.
You cannot get much simpler for a soup with this much body.
Takes any number of variations: the butternut becomes acorn squash, musk squash or pumpkin; the vegetable stock, chicken or beef.
And on the garnish side, anything goes — grated cheese, cream, coconut milk, croutons, pumpkin spice, apples, pumpkin seeds, maple syrup.
Freezes very well: squash season, in the fall, is the right time to cook a big batch at once and keep it for winter.
Quick and hands-off: everything cooks together, covered, over low heat, while you do something else.
One pass with the blender, and it's ready.

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Butternut Squash Soup

A velvety soup of butternut squash simmered in vegetable stock, to vary as you please.

Prep 15 min

Cook 45 min

Total time 1 h

Course: Soups Cuisine: French Keyword: Butternut squash soup Calories:

Ingredients

Servings: 6 servings

Instructions

Peel the squash and cut it into cubes.
Put all the ingredients into a casserole or large pot.
Cover and cook over low heat for 30 to 45 minutes, or until the squash is tender.
Blend everything. Serve hot.

Nutrition (per serving)

Tips

Cook covered and over low heat: the squash should soften, not boil.
Check tenderness with a knife tip before blending, or the soup stays grainy.
It freezes very well: make a large batch while squash is in season.
A thread of olive oil, some cream or coconut milk at the table transforms the soup entirely.

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