Name: Easy Butternut Squash Soup
Cook time: 35 min
Total time: 50 min
Yield: 6-8
Cuisine: American
Ingredients: 2 20-ounce packages (2½ pounds) pre-cut butternut squash (if using fresh squash, you'll need one large squash or 7-8 cups cubed); 1 red bell pepper, roughly chopped; 1 medium yellow onion, roughly chopped; 3 cloves garlic, smashed and peeled; 7 cups water; 1 tablespoon salt; 2 tablespoons sugar, plus more if necessary; ½ cup heavy cream; Croutons, for garnish (optional); Chopped fresh thyme, for garnish (optional)

Easy Butternut Squash Soup

By Jenn Segal

This is the simplest butternut squash soup you’ll ever make, but it’s no less delicious for it.

Servings: 6-8

Cook Time: 35 Minutes

Total Time: 50 Minutes

Ingredients

2 20-ounce packages (2½ pounds) pre-cut butternut squash (if using fresh squash, you'll need one large squash or 7-8 cups cubed)
1 red bell pepper, roughly chopped
1 medium yellow onion, roughly chopped
3 cloves garlic, smashed and peeled
7 cups water
1 tablespoon salt
2 tablespoons sugar, plus more if necessary
½ cup heavy cream
Croutons, for garnish (optional)
Chopped fresh thyme, for garnish (optional)

Instructions

Combine all of the ingredients except for the heavy cream in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes.
Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Taste and adjust seasoning (depending on the sweetness of the vegetables, you may need up to a tablespoon more sugar). Ladle the soup into bowls and garnish with croutons and thyme, if desired.
Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Pair with

Nutrition Information

Per serving (6 servings)
Serving size: about 1 1/2 cups
Calories: 186
Fat: 8g
Saturated fat: 5g
Carbohydrates: 30g
Sugar: 5g
Fiber: 5g
Protein: 3g
Sodium: 1191mg
Cholesterol: 27mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.