Butternut squash soup in a staple in the house come fall. Does anyone not make this?? It’s filling, delicious and relatively cheap. We like to make some gluten free garlic bread on the side to dip in while we’re enjoying- I recommend you do the same!
This recipe makes a lot, so we usually freeze half. The leftovers are great to take for lunch!
Butternut Squash Soup
- 1.5 tablespoons butter
- 1 onion, diced
- 4 cloves garlic, diced
- 4 springs fresh thyme, diced
- 1 butternut squash, peeled, seeded, and cut into 1 inch cubes
- 8 cups chicken stock
- pinch ground cumin
- pinch allspice
- pinch turmeric
- s&p to taste
- Heat a large pot over medium-high heat. Melt the butter, then add the onion, garlic and thyme. Cook until the onion has softened, about 5 minutes. Add the squash and chicken stock- bring to a boil, then reduce to a simmer for about 10-15 minutes until the squash has softened. Season with the rest of the spices, stir to combine and remove from heat.
- Using an immersion blender (or carefully pour the soup into a blender), puree until smooth. Ladle into bowls, top with a crack of pepper and serve! Enjoy!