Hamdi Saidani This Pioneer Woman Butternut Squash Soup is a creamy and velvety recipe, which is made with fresh butternut squash and fragrant sage. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Pioneer Woman Butternut Squash Soup Ingredients
Soup:
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 medium butternut squash, peeled and chopped
- 2 cloves garlic, minced
- 6 cups hot chicken stock
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh sage
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper
Topping:
- 1/4 cup heavy cream
- 1/4 cup sour cream
How To Make Pioneer Woman Butternut Squash Soup
- Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook for about 5 minutes, until it begins to soften.
- Brown the squash: Add the chopped butternut squash to the pot and cook, stirring occasionally, for 8 to 10 minutes, until it begins to brown around the edges. Add the minced garlic and cook for one more minute until fragrant.
- Simmer the soup: Pour in the hot chicken stock, then add the chopped thyme and sage. Bring the mixture to a simmer and cook for 10 to 15 minutes, until the squash is very soft and tender.
- Blend and finish: Stir in the ½ cup of heavy cream. Use an immersion blender to puree the soup directly in the pot until it is completely smooth. Season to taste with salt and pepper.
- Prepare topping and serve: In a small bowl, mix together the ¼ cup of heavy cream and the sour cream for the topping. Ladle the hot soup into bowls and drizzle the cream mixture over the top to create a design.
Recipe Tips
- How to get the smoothest soup? An immersion (stick) blender is the easiest and safest way to get a perfectly smooth soup directly in the pot. If you don’t have one, you can carefully transfer the soup in batches to a regular blender, but be sure to vent the lid to allow steam to escape.
- Can I use frozen butternut squash? Yes, using pre-chopped frozen butternut squash is a great time-saver. You can add it directly to the pot and may be able to reduce the initial browning time by a few minutes.
- How to make it vegan? To make this soup vegan, simply use vegetable stock instead of chicken stock, and substitute the heavy cream and sour cream with full-fat coconut milk or a cashew cream alternative.
- Can I make this ahead of time? This soup is perfect for making ahead. The flavors will continue to meld and deepen as it sits in the refrigerator.
What To Serve With Butternut Squash Soup
This creamy and comforting soup is a wonderful meal on its own, but it’s even better with a side.
- A slice of warm, crusty bread with butter
- A simple grilled cheese sandwich
- A sprinkle of roasted pumpkin seeds (pepitas) for crunch
- A simple green salad with a vinaigrette
How To Store Butternut Squash Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze: This soup freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Butternut Squash Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 280 kcal
- Fat: 22g
- Carbohydrates: 20g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to peel the butternut squash?
Yes, for the smoothest, most velvety texture, it is best to peel the butternut squash before chopping and cooking it.
How can I add more flavor to the soup?
For an even deeper, sweeter flavor, you can roast the chopped butternut squash in the oven at 400°F for 20-25 minutes before adding it to the soup pot. A pinch of nutmeg also complements the other flavors beautifully.
Can I make this in a slow cooker?
Yes. You can add all the soup ingredients (except the cream) to a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the squash is very tender. Blend the soup, then stir in the heavy cream before serving.
Try More Pioneer Woman Recipes:
- Pioneer Woman French Onion Soup Recipe
- Pioneer Woman Bean and Ham Soup Recipe
- Pioneer Woman Stuffed Pepper Soup Recipe
Pioneer Woman Butternut Squash Soup Recipe
Description
A creamy, velvety, and comforting soup packed with the sweet flavor of butternut squash and savory fresh herbs.
Ingredients
Instructions
- In a large pot, sauté the onion in olive oil until soft. Add the butternut squash and cook for 8-10 minutes until it begins to brown. Stir in the garlic.
- Pour in the chicken stock, add the thyme and sage, and simmer for 10-15 minutes until the squash is very soft.
- Stir in the heavy cream.
- Use an immersion blender to puree the soup until completely smooth.
- Season with salt and pepper to taste.
- Serve hot, drizzled with a mixture of cream and sour cream.
Notes
- u003cliu003eFor the best flavor, use fresh herbs like thyme and sage.u003c/liu003eu003cliu003eAn immersion blender is the safest and easiest way to puree the hot soup.u003c/liu003eu003cliu003eThis soup is a fantastic make-ahead meal, as its flavor deepens overnight.u003c/liu003eu003cliu003eFor a vegan version, use vegetable stock and full-fat coconut milk.u003c/liu003e
