Description
This Blender Butternut Squash Soup is creamy, smooth, and packed with warm, cozy flavors. Made with roasted or canned butternut squash, savory herbs, and a hint of sweetness, this soup comes together effortlessly in a blender. It’s the perfect quick meal for chilly days, and you can serve it with cornbread or crusty bread for a comforting experience.
Ingredients
Scale
- 1 butternut squash, cooked & cubed (or 2 quarts canned squash)
- 2 cups chicken broth (or vegetable broth for vegetarian)
- ¼ of an onion
- 2 tbsp butter (or olive oil for dairy-free)
- 2 tbsp dark brown sugar (or maple syrup)
- 1 tsp thyme
- 1 tsp salt
- ½ tsp pumpkin pie spice (adjust to taste)
- 3 fresh sage leaves
- ⅓ cup sour cream (optional, or use Greek yogurt)
- Additional salt to taste
Instructions
- Blend it up: Add all ingredients to a high-powered blender and blend until smooth and creamy.
- Heat it up: Pour the blended soup into a pot and heat over low for 10-15 minutes, stirring occasionally. Adjust seasoning if needed.
- Serve immediately: Ladle the soup into bowls and garnish with fresh herbs, a drizzle of cream, or toasted nuts.
Notes
Roasting the butternut squash before blending enhances the depth of flavor.
- For a dairy-free version, use olive oil instead of butter and omit sour cream.
- If the soup is too thick, add a little more broth to reach your desired consistency
- Best served warm for the best flavor!
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Soup
- Method: Blender, Stovetop
- Cuisine: American