Easy Butternut Squash Soup with Frozen Squash
Easy butternut squash soup made with frozen squash — simple, creamy, and full of cozy fall flavor in under an hour
Equipment
- large pot
- Immersion blender (or regular blender)
Ingredients
- 750 g frozen butternut squash
- ½ onion chopped
- 1 teaspoon salt adjust to taste
- 5 garlic cloves minced
- 1 teaspoon maple syrup
- ⅛ teaspoon freshly ground nutmeg
- 3 to 4 cups chicken or vegetable broth
- 3 tablespoons butter
Instructions
- In a large pot, melt the butter over medium heat.3 tablespoons butter
- Add the chopped onion and cook for about 3 minutes, until softened.½ onion
- Stir in the garlic and cook for another 30 seconds.5 garlic cloves
- Add the frozen butternut squash and cook for about 8 minutes, stirring occasionally.750 g frozen butternut squash
- Pour in 3 cups of broth (start with 3, add more later if needed for consistency).3 to 4 cups chicken or vegetable broth
- Cover and let the soup simmer gently for 40 minutes, until the squash is very soft.
- Blend with an immersion blender until smooth.
- Stir in the maple syrup and freshly ground nutmeg.1 teaspoon maple syrup, ⅛ teaspoon freshly ground nutmeg
- Taste and adjust the salt — remember, broth salt levels vary a lot!1 teaspoon salt
- Serve warm and enjoy.
Notes
🧂 Broth salt levels: always taste before adding salt. Some broths are very salty, others have reduced sodium, and some none at all. Adjust only after tasting.
🍁 Fresh nutmeg: makes a big difference in flavor — worth using fresh if possible.
🧊 Storage: refrigerate up to 4 days or freeze for up to 3 months.
🥣 Serve with: my 10-Fold No-Knead Crusty Bread — the perfect cozy pairing.
Nutrition
Calories: 746kcal | Carbohydrates: 106g | Protein: 14g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 5247mg | Potassium: 2935mg | Fiber: 16g | Sugar: 26g | Vitamin A: 80791IU | Vitamin C: 166mg | Calcium: 448mg | Iron: 6mg
