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Butternut Squash Soup


5 Tbsp butter
1 large onion, chopped
2 lbs. Butternut squash peeled, seeded, cut into ˝ inch pieces
1 cup light whipping cream
4 cups (or more) canned low-salt chicken broth
Pinch of nutmeg
10 garlic cloves, minced
White pepper and salt


Melt butter in large saucepan over medium-high heat. Add onion and sauté until tender, about 5-8 minutes. Add garlic cloves and let color. Add 4 cups of broth and nutmeg. Add squash, cover and simmer until tender, about 20-30 minutes. Working in batches, puree soup until smooth. Return to pot, stir in 1/2 cup of cream and use remaining as needed. Bring to a simmer and season with salt and white pepper.