Quick Butternut Squash Soup
photo by Probably This
- Ready In:
- Add oil, garlic and onion to large stockpot over medium heat.
- Saute for 3-4 minutes.
- Add sage, salt, pepper, broth and squash.
- Bring to a boil.
- Cover, reduce heat and simmer for 20 minutes (or until squash has a tender consistency).
- Use stick blender to lightly puree, leaving some chunks, or puree half of the soup in a food processor or blender and return to pot.
- Garnish with parmesan cheese and more fresh sage (if desired).
This was so simple to start with and I had to make it even easier. I peeled and seeded the butternut squash and threw it in the food processor!Then continue'd..After I pureed it in the blender, I tried one more thing...I added a little cream (1 tablespoon to the whole batch..only 50 calories and 5 grams of fat). It still will be low fat and low calories and rich, as if you are cheating.
My family and I LOVE this soup!!! My husband, who is "anti-any kind of sqash" requests it regularly. We buy a 2 pound container of peeled and cubed butternut squash at Costco for $5 and put the whole thing into the stockpot with 4 cups of chicken broth and TONS of dried sage from my mother's garden. After I use the stick blender, I always add a can of washed black beans. It adds a little something and makes the soup stick to your ribs a bit more. ;-) Quick, healthy and absolutely FABULOUS!!!! Thanks for posting!!
This soup was very yummy! I liIked it better than my hubby, but he only likes squash because we grew it so it's cheap! :O) I made it as posted except I microwaved the squash whole for 10 minutes, then peeled and cubed it. Made it much easier!! Also used veggie-chicken broth. I forgot to try adding ginger, so will have to do that next time. Thanks so much for sharing!! :O)
This was very flavorful. I'm not sure what the other reviewers were complaining about. Based on their complaints, I did make a few minor adjustments. I subbed 1/2 cup of water for the broth (I used bullion water for broth) with dry white wine. I also tossed in about 1/4 teaspoon each of thyme and rosemary with the sage. Next time, I will probably cut back on the salt a bit, as I found it a tad bit salty for my taste. My husband, on the other hand, thought the salt was just fine. Thanks for a solid recipe!
i wasn't nearly as happy with this as everyone else i'm afraid. my squash took about 45 min to cook and when i had blended it i found the soup watery and tasteless, even though i added an extra 2 cloves of garlic and subbed out half a cup of the water for the broth with white wine. i added 1/2 tsp dill, 1/2 tsp nutmeg, 1/3 tsp curry powder, 2 Tbs honey, another half a broth cube, lots of salt and pepper, 2 Tbs sour cream, a splash more wine, a bit more olive oil and almost a cup of powdered milk as well as topping with good grated parmesan. after all that it was fairly tasty but didn't taste like squash anymore. course it didn't start out tasting like squash either. i think if i make butternut squash soup again i'm going to start with roasting the whole thing for more flavor alongside plenty of garlic and adding some half and half to the base. and plenty more fresh sage and wine
Holy WOW! YUMMY YUMMY!! I made this soup for a family gathering and it was such a hit! This soup is easy and very delicious. The things I did a bit different were, I used 1 1/2 tbs of butter instead of 1 teaspoon of olive oil and vegetable broth instead of chicken broth. I like to start soups like this with some yummy butter and we have a vegetarian in the family, so no chicken broth... :o)