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Butternut Squash Soup
Creamy and nourishing, butternut squash soup is such a wonderful winter treat. In this easy version, you steam the squash in the microwave.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
- 3 cups reduced-sodium chicken broth
- 1 teaspoon coarse kosher salt (not fine table salt)
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 4 cups butternut squash, cubed (20 oz)
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream
In a medium stockpot, whisk together the chicken broth, kosher salt, black pepper, garlic powder, onion powder and thyme.
Add the butternut squash. Bring to a boil over high heat, then lower heat to medium, cover, and cook until the butternut squash is very tender, about 20 minutes.
Puree the soup in batches in your blender or food processor, or use an immersion blender to puree it straight in the stockpot.
Return the soup to the pot. Turn the heat back on to medium. Stir in the heavy cream and Parmesan and cook just until heated through, about 2 more minutes. Serve immediately.
Serving: 1cup | Calories: 97kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Sodium: 292mg | Fiber: 3g | Sugar: 2g