Lynne Rossetto Kaspers Butternut Skillet Soup
Cozy up with a bowl of Lynne Rossetto Kasper’s Butternut Skillet Soup, a comforting and aromatic dish brimming with fall flavors. This easy-to-make recipe highlights the natural sweetness of butternut squash, accentuated with warm spices like cinnamon and nutmeg, and rich creaminess from heavy cream. Cooked entirely in a skillet for convenience, this soup is blended to velvety smooth perfection and garnished with fresh thyme for an elegant touch. Whether served as a hearty appetizer or paired with slices of crusty bread for a light meal, this soup promises to deliver warmth and satisfaction in every spoonful. Perfect for busy weeknights or a cozy weekend treat, it’s a quintessential fall recipe you’ll want on repeat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups butternut squash, peeled, seeded, and diced
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 large garlic clove, minced
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 4 cups chicken or vegetable stock
- 0.5 cups heavy cream
- 1 teaspoons salt
- 0.25 teaspoons freshly ground black pepper
- 1 tablespoon fresh thyme leaves, for garnish
- 4 slices crusty bread, for serving
Instructions
In a large skillet, melt the butter over medium heat.
Add the diced onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent.
Stir in the minced garlic, cinnamon, and nutmeg and cook for another 1-2 minutes until fragrant.
Add the butternut squash to the skillet, tossing it in the spiced butter mixture.
Pour in the chicken or vegetable stock and bring the mixture to a simmer.
Cover the skillet and let the soup cook for 15-20 minutes, or until the butternut squash is tender and easily pierced with a fork.
Using an immersion blender, blend the soup directly in the skillet until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return it to the skillet.
Stir in the heavy cream and season with salt and freshly ground black pepper to taste.
Warm the soup over low heat for 2-3 minutes, but do not boil.
Ladle the soup into bowls, garnish with fresh thyme leaves, and serve with crusty bread on the side.
Nutrition Facts
Calories |
1768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 7050 mg | 307% | |
| Total Carbohydrate | 248.2 g | 90% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 31.5 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4014 mg | 85% | |
*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.
