Ina Garten Butternut Squash Soup
You'll want to make this flavorful butternut squash and pumpkin soup on repeat all Fall long!
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cups yellow onions chopped
- 1 15 oz can pumpkin puree (not pumpkin pie filling)
- 1 1/2 lbs butternut squash* peeled and cut into chunks
- 3 cups good quality chicken stock
- 2 teaspoons kosher salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1 cup half and half
Optional Topping Ideas
- Creme fraiche
- grated Gruyere
- croutons
Instructions
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Heat butter and olive oil in dutch oven or other heavy bottomed stockpot. Add chopped onions and cook over medium-low heat for about 10 minutes or until onions are fragrant and translucent.
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Add the butternut squash, pumpkin puree, chicken stock, salt, pepper, and nutmeg. Cover and simmer, stirring occasionally, for about 30 minutes, or until the butternut squash is tender and you can easily pierce through with a fork.
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Turn off heat and use an immersion blender** to puree the soup to your desired consistency. Move it around in the pot to ensure you get all the veggies.
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Stir in half and half to the soup and heat slowly. Add more salt to taste, if needed. Serve with creme fraiche, gruyere, or croutons.
Recipe Video
Recipe Notes
*For extra flavor you can also roast the squash for this soup. Simply slice the squash in half, scoop out the seeds, drizzle with a little olive oil, place butternut squash face down on foil-lined baking sheet, and roast for about 20 minutes, or until butternut squash is tender. Scoop the flesh out and use in recipe in place of butternut squash cubes.
**The original recipe calls for using a food mill for this step. If you use a food mill instead of an immersion blender, process the mixture through the medium blade and then return to the pot and proceed with recipe.
Nutrition facts are based on the soup, without any toppings included.
Any nutritional information on RainbowDelicious.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. The nutritional labels are a product of online calculators such as (but not limited to) Verywellfit.com Although RainbowDelicious.com attempts to provide accurate nutritional information, these figures should be considered only as estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
This recipe is adapted from Ina Garten's Winter Squash Soup recipe.