Summer Squash

Butternut Squash Soup

November 24, 2020
1 Ratings
Photo by Jim Mumford
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

A fall favorite. This version takes some time saving moves to make it a weeknight dinner. Pair it with some chicken apple sausage to turn the Fall in this dish to 11. You’ll also note that this version does not have milk or cream; the corn starch and the maple syrup give it the right consistency without any additional dairy. Let’s make Butternut Squash Soup!

From: —Jimcooksfoodgood

What You'll Need
  • 2 pounds frozen butternut squash
  • 1 onion
  • 1/2 cup celery
  • 1/2 cup carrot
  • 1 quart low sodium chicken stock
  • 2 tablespoons maple syrup
  • 3 tablespoons corn starch
  • 2 sprigs thyme
  • 1 tablespoon ancho chili powder
  • 3 tablespoons butter
  • Optional garnish: sunflower seeds, pomegranate arils, sherry vinegar
  1. Dice onion/celery/carrot. Sweat in a large dutch oven over medium heat with the butter and a pinch of salt.
  2. Defrost the butternut squash in the microwave.
  3. Once vegetables are sweated, 5-7 minutes, add in squash, maple syrup, chicken stock, and a pinch of salt and pepper. Bring to simmer.
  4. Once simmering, blend soup using stick blender to desired consistency.
  5. Add in thyme, ancho chili, and corn starch (pre-mixed with 3 tablespoons of water). Bring back to a simmer and cook for 10-15 minutes.
  6. Remove thyme, and serve topped with optionals (highly recommend sherry vinegar and sunflower seeds).

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