Creamy Butternut Squash Soup
This is THE BEST creamy butternut squash soup. It’s so simple to make yet tastes absolutely luxurious. Loaded with so much flavor and finished with crisp apples, sunflower seeds, and bacon.
- Prep Time: 10 minutes
- Cook Time: 30-40
- Total Time: 1 hour
- Yield: 12-15 cups
- Category: soups, comfort food, vegetarian, vegetarian
- Method: stovetop
- Cuisine: soups, comfort food, vegetarian, vegetarian
Ingredients
Soup
- 2 Tablespoons each of butter, unsalted and olive oil
- 4 cups peeled and cubed butternut squash (1/2”-1 in cubes)
- 2 cups chopped carrots (1/4”-1/2” rounds)
- 1/2 cup chopped yellow onion
- 1 – 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon fresh grated nutmeg
- 1 Tablespoon fresh thyme leaves or 1 tsp dried *use fresh if possible
- 7 cups vegetable or chicken stock
- 1 1/2 cups heavy cream (see post for substitutions)
Toppings
- 4 slices crispy bacon, chopped
- 1/4 cup toasted sunflower seeds
- Chopped or shaved apple (Fuji, Granny Smith, or your favorite)
Instructions
- In the Dutch Oven, add the butter, oil, carrots, and onions. Sauté over medium heat until the veggies are soft. Next, toss in the salt, pepper, and nutmeg, stir, and cook for 2 minutes.
- Bring the mixture to a boil, stirring. Boil for roughly 15-18 minutes or until the veggies are fork-tender. *Depending on the size you cut your squash, it can take 10 minutes or up to 30 minutes.
- Turn the heat off and use an immersion blender to blend the mixture until smooth and creamy. If you don’t have one, pour the mixture carefully into a blender (do not close the lid) and blend in batches.
- Pour the mixture back into the pot, turn the heat back on to medium, and pour in the cream. Stir to combine. Add the fresh thyme leaves and cook for 5 minutes.
- Give it a final stir, taste for seasoning, and ladle it into your favorite bowls.
- Top with some toasted sunflower seeds, apple pieces, and bacon. Serve with crusty bread or toast points.
- Store any leftovers in the fridge.