Betty Crocker Butternut Squash Soup
Delight in the cozy, comforting flavors of fall with Betty Crocker's Butternut Squash Soup, a creamy and velvety dish that’s as nourishing as it is delicious. This easy-to-make recipe combines roasted butternut squash, sautéed onions, and garlic with the rich depth of chicken or vegetable stock, delivering a bowl full of warmth and flavor. A subtle hint of nutmeg adds a touch of spice, while optional heavy cream or coconut milk brings an indulgently smooth texture. With just 15 minutes of prep and a total cook time of 35 minutes, this soup is perfect for busy weeknights or festive holiday gatherings. Garnish with fresh parsley or chives for a final flourish, and pair it with crusty bread for a satisfying meal. Whether you're looking for a hearty appetizer or a simple vegetarian option, this butternut squash soup is sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken stock (or vegetable stock for vegetarian)
- 0.5 cups heavy cream or coconut milk (optional)
- 0.25 teaspoons nutmeg, ground
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley or chives (optional, for garnish)
Instructions
Peel, seed, and cut the butternut squash into 1-inch cubes.
In a large pot, heat the olive oil over medium heat. Add the chopped yellow onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Add the butternut squash cubes to the pot and stir to combine with the onion and garlic.
Pour in the chicken or vegetable stock, ensuring the squash is fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the butternut squash is tender when pierced with a fork.
Remove the pot from the heat and use an immersion blender to carefully blend the soup directly in the pot until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
Stir in the heavy cream or coconut milk if desired, and season the soup with nutmeg, salt, and black pepper. Adjust seasoning to taste.
Reheat over low heat if necessary, but do not boil.
Ladle the soup into bowls, garnish with fresh parsley or chives, and serve warm.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5844 mg | 254% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 10.0 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 402 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
