This butternut squash soup recipe will warm you from the inside out. It’s a great starter course for holiday entertaining from Thanksgiving to Christmas dinner. Get the recipe here.
Include this butternut squash soup as a starter course for your Thanksgiving buffet or Christmas dinner.
Let the menu planning begin for your Thanksgiving and Christmas celebrations! And add this butternut squash soup recipe at the top of your list.
Every year I make some of the same classic dishes for holiday entertaining, like sweet potato casserole or corny spoon bread. But I also like to keep it fresh by adding in one or two new recipes. This seasonal soup is one I like to include now and then.
When I first made this butternut squash soup I had never made a pureed soup before. I did some research and testing and put together this recipe that has a short list of ingredients.
The result is this yummy soup that has a hint of sweetness naturally from the butternut squash. Even the kids liked it!
The color and flavor of this soup is ideal for fall and winter dinner parties too.
This butternut squash soup is very low in fat. The consistency is on the thinner side, but the taste is rich and layered. I suggest making it a day ahead and refrigerate over night so the flavors have time to fully marry.
You can serve this as a first course to dinner, include it on a soup bar, or serve soup “shots” as part of an appetizer buffet. Just pour it into demitasse cups or shot glasses and add to an appetizer party table.
Butternut Squash Soup recipe
- 1 butternut squash peeled and cut into cubes, or 4 cups small cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced (or 1/4 teaspoon garlic powder)
- 4 cups vegetable stock
- 1 1/2 cups half & half
- 2 Tablespoons soy sauce
- 1/8 teaspoon nutmeg
- 1/8 teaspoon pepper
Add the butternut squash, onions, garlic, and vegetable stock to a large stock pot. Bring to a boil over medium-high heat.
Reduce to a simmer, cover and cook until the vegetables are soft, about 30 minutes.
Add the half & half and soy sauce to the vegetables and broth. In three separate batches, puree in a blender or food processor until smooth and creamy. I used a large mixing bowl to hold the blended soup, while blending the other 2 batches.
Stir in the nutmeg and white pepper.
Serve this soup topped with croutons and fresh herbs or bacon bits, and include it in your Thanksgiving tablescape. It’s pretty healthy with no added fat. Makes you feel better about eating all those mashed potatoes & pumpkin pie!
*updated from November 8, 2012