Creamy Butternut Squash Soup

By Sara Robinson November, 2024

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	Servings:	Prep Time:	Total Time:
	8/10	15 min	40 min

This Creamy Butternut Squash Soup embodies the golden, sweet, and nutty essence of butternut squash. It was my son’s beloved comfort food, a warm embrace during his sick days. I would blend a piece of cooked chicken with the squash, cream, and butter, creating a nurturing dish.

This vegetarian recipe reveals how apple cider, cream, and apple cider vinegar enhance the butternut squash’s natural flavors. The result is a slightly sweet, luxuriously creamy, and velvety soup that offers a refreshing hint of acidity.

Leftovers can be stored frozen in a zip-lock bag, waiting to bring joy on rainy, cold days. This soup is a true heartwarming treasure.

Add a piece of chicken while cooking and blend it with the squash, or substitute the water with chicken broth for a more protein-packed version. You can also use regular cream instead of crème fraîche.

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Ingredients for Creamy Butternut Squash Soup

- Approximately 6 cups of fresh butternut squash: I chose a medium-sized butternut squash, which I carefully peeled to reveal its vibrant orange flesh, removed the seeds, and diced it into small pieces to ensure even cooking.

- 1 teaspoon of salt

- 1/2 teaspoon of pepper

- 1/2 teaspoon of allspice: this warm, aromatic spice blends beautifully with the squash, providing depth and warmth to the dish.

- 1 cup of apple cider

- 1/3 cup of crème fraîche

- 1 tablespoon of apple cider vinegar

- Enough water to fully submerge the diced squash during cooking.

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Directions:

1.- Start by peeling the skin off the butternut squash using a potato peeler.

2.- Carefully cut the butternut squash into three or four pieces. Remove the seeds and then chop the squash into cubes.

3.- In a large pot, bring enough water to cover the chopped butternut squash to medium heat. Add salt, pepper, and allspice to the pot.

4.- Cook the squash for about 20 minutes, or until it is tender. You can check its tenderness by piercing it with a fork; it should yield easily. Once the butternut squash is cooked, carefully drain most of the water using a colander, but leave a little water to assist with blending. Return the squash to the pot and allow it to cool for a few minutes.

5.- In the same pot, add apple cider, apple cider vinegar, and crème fraîche.

6.- Using an immersion blender, blend all the ingredients until smooth. If the soup is too thick, you can add more apple cider or water to achieve your desired consistency. If you don't have an immersion blender, use a regular blender to effectively combine the ingredients.

7.- Finally, taste the soup and adjust the salt and pepper as needed.

Hope you enjoy this delicious Creamy Butternut Squash Soup. If you love it, please show your support by liking and leaving a comment.