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Pureed Butternut Squash Soup
3.7 (810 reviews)
This puréed butternut squash soup recipe is quick and easy to make. It's a deliciously smooth vegetarian option for dinner or a cozy starter.
Total Time45
Servings4
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Caloriesper servingIngredients
- 2 tablespoons butter
- 1 small onion, chopped
- 1 piece (2 inches) fresh ginger, peeled and chopped
- 2 garlic cloves, chopped
- 2.75 pounds small butternut squash, prepared and cut into ¾-inch cubes
- 0.25 cup fresh orange juice
- Coarse salt and ground pepper
- Sour cream, (optional)
- Spicy Pumpkin Seeds
Instructions
- 1Sauté aromatics and simmer squash: Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
- 2Puree soup: Puree soup in 2 batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel.
- 3Stir in orange juice and serve soup: Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.