An Easy Butternut Squash Soup

how to make butternut squash soup

Sometimes you just feel like soup. Like those times when spring arrives but it still feels like winter. You know, when it’s snowing in March for example.

This week I took the hand blender and crafted an incredibly easy and smooth butternut squash soup. If you’re a dip-my-spicy-or-cheesy-sandwich-into-my-soup kind of person, then this butternut squash soup is definitely for you.

I know most squash soups often call for roasting your veggies, but I was in a bit of a hurry — so I microwaved. And THAT makes an easy soup recipe even easier. Hope you enjoy! 

An Easy Butternut Squash Soup
Recipe type: Soup
  • 1 butternut squash, microwaved until soft, de-seeded and peeled
  • 1 tbsp. butter
  • 1 c. carrots, chopped or grated
  • ½ medium white or yellow onion
  • 2 c. chicken broth
  • ½ c. half and half
  • 1 tsp. nutmeg
  • 1 tsp. black pepper
  1. Cut squash in half and place in microwave safe dish meaty side down. Microwave for 5-7 minutes until flesh is soft.
  2. Melt butter in large pot.
  3. Throw in your carrots and onions and cook until semi-soft and fragrant.
  4. Add squash and chicken broth to pot and let simmer for 30 minutes.
  5. Remove from heat and add half and half, nutmeg, and pepper.
  6. Blend using a hand blender or upright blender.