Imagine a pot of pure comfort simmering on your stove, filling your kitchen with an aroma so inviting it practically begs you to come closer. That's exactly what this butternut squash soup delivers—a warm, velvety hug in a bowl. Perfectly blended with carrots, potatoes, and, of course, sweet butternut squash, this soup offers a symphony of flavors that dance on your taste buds and wrap you in cozy fall vibes.
Whether you're in need of a pick-me-up on a gloomy day or simply craving a comforting bowl of goodness, this butternut squash soup has your back. It’s the kind of recipe that turns even the grumpiest frown upside down, proving that a little bowl of soup can work wonders for your mood. And don’t worry if you’re not a culinary wizard—this recipe is so easy, it's practically foolproof. So, grab your ladle and get ready to indulge in a heartwarming soup that's as simple to make as it is delightful to eat!

Butternut Squash Soup
Recipe from Insanely Good Recipes
Servings: 4 servings
Prep time: 25 minutes
Cooking time: 45 minutes
Ingredients
2 tablespoons butter
1 small onion, chopped
1 stalk of celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded, and cubed
1 (32-fluid oz) can chicken stock
Salt and pepper to taste
Instructions
In a large pot, melt butter over medium heat. Add in the onion, celery, carrot, potatoes, and squash. Cook for 5 minutes, stirring occasionally until vegetables are lightly browned.
Pour part of the chicken stock until it covers the vegetables and bring it to a boil. Reduce the heat to low and cover the pot. Let it simmer until vegetables are tender, about 40 minutes.
Using an immersion blender, puree the vegetables until smooth. Stir in the remaining stock until the desired thickness is achieved. Add salt and pepper to taste.
Notes
Roast the butternut squash first. It caramelizes the squash for added sweetness and adds a wonderful depth of flavor.
You can swap butternut squash for pumpkin.
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