This butternut squash soup is one of my all-time favorite recipes, which is funny because I used to despise butternut squash soup. Not only did I not like the taste, but I also used to think it was way too hard to make. The thought of cutting up and peeling a butternut squash was overwhelming and then cooking everything, and lastly blending it all… it just seemed like so much work!
Funny enough, I actually think it’s one of the easiest recipes I have now! It’s simple, quick, and healthy. As I’ve gotten older, I’ve realized how comforting and soothing a warm, creamy bowl of soup can be, especially when paired with a slice of buttered, homemade bread. This soup is inspired by the butternut squash soup my mom used to make growing up. The apple adds a hint of sweetness to counter the bitterness of the squash. The tarragon adds a hint of herbal spice. And the cream makes this soup extra smooth and creamy.
This butternut squash soup is definitely a guaranteed winner, even if you’re kids don’t typically like squash soup. I’m telling you, the apples really do wonders! To make this soup you’ll need the following ingredients:
- Butternut squash
- 2 apples
- Chicken Broth
The major equipment you’ll need for this recipe includes a peeler, a large saucepan or pot, and a high-powered blender. If you don’t have a blender, you could always use an immersion blender and just blend the soup right in the pot!
How To Make Butternut Squash Soup
Start this recipe by peeling the butternut squash. De-seed it and cut it into cubes.
Next, you’ll peel, core, and chop the apples.
Peel and slice the onion.
Melt the butter in a large saucepan over medium heat. Add the squash, apples, and onion. Saute for several minutes or until the onions become nice and fragrant.
Add the broth, tarragon, and salt and let simmer. You’ll want to simmer it until the squash is nice and tender. At that point, you can carefully transfer it to a blender and blend until it’s creamy.
Once it’s all blended, pour in the cream. Enjoy this soup with some raw pumpkin seeds, pine nuts, or homemade bread!
Side dish recommendations: green salad, roasted vegetables
Butternut Squash Soup
- 1 stick butter
- 1 butternut squash 3-4lbs
- 2 apples medium-large
- 1 onion
- 32 oz chicken broth
- 1 tsp tarragon
- 1 tsp salt
- ½ cup cream
- Peel, de-seed, and cube the butternut squash.Peel, core, and chop the apples. Slice the onion.Melt the butter in a large saucepan.Add squash, apples, and onion and cook until tender.Add the broth, salt, and tarragon. Cook until the squash is fully cooked through.In a blender or food processor blend until smooth.Stir in the cream and serve!