Butternut Squash Soup

butternut squash soup Side Dish
Butternut Squash Soup
  • Prep 10 min
  • Total 60 min
  • Servings 4

This has notes of pumpkin pie (which I adore) and of good mashed squash. It’s savory, with a tinge of sweetness. It’s just divine. Served with some salted crispy shallots on top for a tasty garnish. MORE+ LESS-

Updated August 4, 2016


tbsp olive oil
sweet onion, diced
Pinch of Salt
carrots, peeled and sliced into thin disks
apple, peeled, cored and diced
lb butternut squash, cubed
cups vegetable broth
tsp cinnamon
tsp ginger
tsp paprika
tsp cloves
Salt and pepper, to taste


Hide Images
  • 1
    Heat the olive oil in a large Dutch oven over medium heat. Add the onion and stir. Salt lightly, cover and cook for 10 minutes, until just starting to get translucent.
  • 2
    Stir in the carrots, apples, butternut squash and vegetable. Cover and cook for 30 minutes.
  • 3
    Stir in seasonings and reduce heat. Simmer for 10 minutes. Use a stick blender to puree the soup. Serve warm.

Expert Tips

  • Garnish with crispy shallots. To make: Heat 1 tbsp olive oil in a small skillet. Slice shallots into thin rounds (use about one shallot/person). Saute the shallots in the oil, salting with sea salt, until browned. Transfer to a paper towel-lined plate and let sit for a minute or two. Then spoon onto each bowl of soup.

Nutrition Information

No nutrition information available for this recipe

© 2020 ®/TM General Mills All Rights Reserved

Rate and Comment