The Pioneer Woman Tasty Kitchen
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Creamy Butternut Squash Soup

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Level: Easy

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Description

Learn my tips for making the best creamy butternut squash soup. There’s a helpful video on my site to make it even easier!

Ingredients

  • 1 whole Medium Butternut Squash, Peeled, Seeded, Cut Into 1 Inch Cubes
  • 2 Tablespoons Extra Virgin Olive Oil
  • 4 Tablespoons Butter, Divided (sub Vegan Butter, Coconut Oil Or Olive Oil, If Vegan)
  • 1 whole Large Onion, Chopped
  • 4 cups Chicken Stock, Or As Needed (sub Vegetable Stock, If Vegan)
  • 1 whole Bay Leaf
  • 2 whole Cloves
  • ¼ cups Heavy Cream (or Coconut Milk, If Vegan)
  • ½ cups Raw Pepitas
  • 2 teaspoons Extra Virgin Olive Oil

Preparation

Preheat oven to 425°F. Place squash on sheet tray and toss with 2 tablespoons of olive oil and salt. Roast for 25–30 minutes or until tender.

While squash roasts, melt 2 tablespoons of butter in a dutch oven or large heavy bottomed pot. Add onions, season with salt, and cook over medium to medium-low heat until soft and very sweet, about 30 minutes. After 10–15 minutes the water from the onions will be released and evaporate. Add remaining 2 tablespoons of butter at this time, and reduce to low, if needed, to prevent excess browning.

Add roasted squash to pot with cooked onions. Pour in about 3 ½ cups stock or just enough to cover. Add bay leaf and cloves. Bring to a boil and reduce to a simmer. Cook partially covered for 30–45 minutes or until squash is very soft and soup is flavorful.

Reduce oven to 350°F. Place pepitas on a parchment-lined baking sheet. Toss with 2 teaspoons of oil and salt. Toast 8 minutes. Transfer sheet tray to cooling rack.

Remove bay leaf and cloves from soup. Transfer to Vitamix or blender to blend, or puree directly in pot with an immersion blender. If you do not use a Vitamix, I recommend straining through a fine sieve for the optimal texture. Add additional stock or water (I added 1 cup) to thin soup to desired consistency. Stir in cream. Adjust seasoning, if needed. Transfer to serving bowls, top with a drizzle of cream and pepitas, and enjoy.

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