Creamy Butternut Squash Soup
The first time I made butternut squash soup, my husband took one bite and pushed his bowl away. I, however, at least ate mine. Though it wasn’t very good (shhhh…I told him it tasted fine and to ‘just eat it’!).
I couldn’t let it go though. I knew it was supposed to taste good, and I wanted to really like it. And after a few variations, I finally hit the nail on the head! (we’ve found we really don’t care for the recipes that use apples with the squash) Even my husband liked the taste, though in his words “It needs something. Something to chew“, and proceeded to add broccoli to his. So obviously he isn’t big on blended side soups!
This recipe has become one of our favorites and I make it a couple of times a month during the fall and winter months. I love that that it uses my homemade bone broth (extra nutritious!) and is full of veggies.
This creamy soup is flavorful without overpowering any dish you serve it with. If you prefer a chunkier soup blend only half the soup and add the cream cheese to the blended portion before adding it back to the pot. Add in more broth if you like it thinner.
- 2 Tbsp butter
- 1 small onion
- 1 clove garlic, minced
- 2 medium potatoes
- 2 carrots
- 1 medium butternut squash, peeled, seeded, and diced
- 8 oz cream cheese
- 4 cups chicken broth
- salt and pepper to taste
- optional - cooked broccoli and/or chicken
- Melt the butter in a large saucepan and saute the onions until soft. Add garlic and stir until fragrant.
- Add potatoes, carrots, squash, and broth and simmer for about 30 minutes or until all vegetables are soft.
- Place half of the vegetable mixture and half of the cream cheese into a blender and blend until smooth. (or simply use a stick blender in the pan)
- Finish with the other half of the soup mixture and the rest of the cream cheese.
- Salt and pepper to taste.
- If you'd like to make this a main dish soup, simply add cooked broccoli and cooked chicken to the soup after it's been blended.
For a paleo or dairy-free version, skip the cream cheese.
For a vegetarian main dish version, skip the chicken and add one can of chickpeas.