This easy butternut squash soup is smooth, savory, quick to make and sure to please a crowd. It’s the quintessential fall recipe!
Fall can officially start. We’ve made our first batch of one of my all time favorite soups, butternut squash. It may not feel quite like fall outside but we can pretend, right? I’ve been making this soup for a number of years and it’s never let me down. It’s always a crowd pleaser and it really couldn’t be any easier to make. If you’re ready to ease into those quintessential fall recipes this is a delicious one to add to your recipe box that I know you’re going to love!
This is a family recipe given to me by Josh’s side. They have a number of yummy recipes and this one is no exception. You can whip this recipe up in a matter of 15 minutes or leave it to slow cook in a dutch oven. It’s completely up to you!
Start by peeling, de-seeding a large butternut squash. I typically buy my squash at Trader Joes. You can normally find them there for only around $1.99 each! Once peeled you just cut them into 1″ chunks.
I use a Fissler pressure cooker when making this soup. It cooks it in just 4 minutes. You can certainly use a regular pot. Sometimes if I have more time I will use my dutch oven and cook everything slowly. If you do this instead add the cream towards the end so that it doesn’t curdle.
Quick & Easy Butternut Squash Soup
Ingredients
- 1 Large Butternut Squash peeled, deseeded and cut into chunks.
- 1 cup Water
- 1 cup Chicken Broth
- 1 cup Heavy Cream
- 1 tsp. Cumin
- 1 1/2 tsp. salt
- 1/2 tsp. Nutmeg
- Sour Cream (optional topping)
Instructions
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Peel and cut butternut squash into about 1” cubes and set aside.
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Using a 6qt. or larger pressure cooker, pour in water, chicken broth and cream. Add squash and sprinkle in seasonings.
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Bring up to high pressure and cook for 4 minutes. Use quick release to release pressure and blend soup with an emulsion blender until smooth. You can also use a regular stand blender blending small amounts at a time.
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Top with a spoonful of sour cream and a dash of nutmeg. Enjoy!
You can serve this soup by it’s self or with some fresh french bread or with a warm grilled cheese sandwich. It reheats beautifully and stores in the freezer well. Happy fall and happy cooking friends!
Just harvested our crop of butternut squash and you have me a great recipe to make soup and maybe enough to freeze some for Thanksgiving.. It is such a pretty soup to serve in a cool fall day with a salad and some crusty bread.
I’m so envious! I wish we had our own butternut squash to harvest. I’m dreaming of a garden space in the future. Enjoy your harvest! I’m sure it will make for some delicious recipes this fall. 🙂
I make pumpkin soup often during winter. (I’m an Aussie)
If you gently fry a thinly sliced leek, a garlic clove (finely chopped) and a finely chopped celery stick until they are soft then add the nutmeg, this will boost the flavour.
I don’t add cumin but do add sweet potato (5%) and potatoe (5%) to the 90% pumpkin in the chicken stock.
I like all the veggies (5) rather than just pumpkin – try it – I think it will take your basic recipe to a whole new level🙂
That sounds absolutely heavenly! I wouldn’t have thought to add a leek, love these ingredient ideas. I can’t wait to give it a try! Your pumpkin soup sounds fantastic. I have a couple of pumpkins sitting on my counter not that I need to puree. Thanks for sharing your tips, Denise and stay warm through those winter months!