Creamy Butternut Squash Soup Paula Deen
Paula Deen’s Creamy Butternut Squash Soup is a comforting, velvety bowl of seasonal perfection that’s sure to warm both your heart and your taste buds. Made with tender roasted butternut squash and a medley of sautéed vegetables, this soup is blended to silky smoothness and enriched with a splash of heavy cream for an ultra-luxurious texture. Infused with hints of ground nutmeg and optional cinnamon for a sweet earthiness, it’s perfectly balanced with savory undertones from chicken broth and aromatic garlic. Ready in just under an hour, this easy yet elegant soup is ideal for cozy weeknight dinners or as a showstopper appetizer for holiday gatherings. Top it with fresh parsley or chives for a pop of color and serve with crusty bread for dipping—it’s a fall favorite you’ll make on repeat!
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Recipe Information
Ingredients
- 2 pounds butternut squash
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 medium carrot, peeled and chopped
- 1 stalk celery stalk, chopped
- 2 cloves garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 0.25 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoons ground cinnamon (optional, for garnish)
- 2 tablespoons fresh parsley or chives (for garnish)
Instructions
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes.
In a large pot, melt the butter over medium heat.
Add the finely chopped onion, carrot, celery, and garlic to the pot. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
Add the cubed butternut squash to the pot and stir to combine with the sautéed vegetables.
Pour in the chicken broth, ensuring the squash is fully submerged. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the butternut squash is tender and easily pierced with a fork.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, blend the soup in batches using a countertop blender, then return it to the pot.
Stir in the heavy cream, ground nutmeg, salt, and black pepper. Simmer the soup for an additional 5 minutes to let the flavors meld together.
Taste and adjust seasoning as needed. If desired, sprinkle a pinch of ground cinnamon over each serving for added warmth.
Ladle the soup into serving bowls and garnish with fresh parsley or chives. Serve warm with your favorite bread or crackers on the side.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4909 mg | 213% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 32.9 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4398 mg | 94% | |
*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.
