Best Butternut Squash Soup
A creamy, rich tasting soup with a little kick from cayenne pepper
Servings: 6
Equipment
- Vitamix or other powerful blender
Ingredients
- 2 yellow onions medium size
- 4 pounds butternut squash peeled and cut into small cubes
- 2 cups chicken stock
- 1 tsp cayenne pepper
- 8 ounces light cream cheese
- 1 tsp salt and more for roasting squash
- pepper
- 4 tbsp butter
- 1/4 cup olive oil, plus more for garnish
- parsley for garnish
- sour cream for garnish
Instructions
- Preheat oven to 425 F.
- Toss the prepared squash in olive oil, and place on parchment lined baking sheet.
- Salt and pepper the squash generously.
- Roast the squash at 425F for 30 minutes. The squash should be fork tender and slightly browning when finished.
- While the squash is roasting, melt butter in a large pot.
- Saute chopped onion in butter until transluscent and slightly browning, about 15 minutes.
- Add roasted squash to the onion.
- Add 2 cups of stock to the onion/squash mixture.
- Cook for 15 minutes over medium heat, and then allow to cool to "warm" temp.
- Place soup mixture into blender and blend until pureed into a smooth, creamy mixture.
- Add 8 oz cream cheese and 1 tsp cayenne, salt and pepper and blend again until thoroughly mixed through.
- Return to pot, and add additional cayenne, salt, or pepper if desired to taste. Keep on low heat to warm before serving.
- When serving, garnish with a dollop of sour cream, chopped parsley, and a drizzle of olive oil.
Notes
- The cream cheese adds a rich creaminess to this soup, but this can be omitted.
- Adjust cayenne to taste. You can always add more at the end.
- If the soup is too thick at the end, add more stock to thin it out.
- If the soup is too thin, boil it longer before adding the cream cheese.
- This soup is excellent leftover and can be made several days ahead.