As the leaves begin to change and the air turns crisp, there’s nothing quite like a warm bowl of butternut squash soup to welcome the cozy season. This versatile dish is not only a delightful appetizer but also pairs perfectly with a steaming cup of tea or a light lunch. Its creamy texture and rich flavor capture the essence of autumn in every spoonful.
Butternut Squash Soup
Ingredients
- 3.5 – 4 pound butternut squash
- 5 cups vegetable or chicken stock
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/4 cup sour cream
- salt and pepper to taste
Instructions
- Peel the squash. Remove the seeds and dice into 1 inch cubes. Place in a stockpot.
- Pour the chicken stock over the squash and add the salt, nutmeg, rosemary, and thyme.
- Bring to a boil. Reduce heat and simmer for 30 minutes until the squash is fork tender.
- Use an immersion blender to puree the squash to desired consistency.
- Stir in the sour cream. Salt and pepper to taste.
- Serve.
Notes
Tag me on Instagram @rosethicketfarms and use the hashtag #rosethicketfarms
This butternut squash soup is more than just a dish—it’s a celebration of simple ingredients and comforting flavors. Perfect for any time of day, it invites you to slow down and appreciate the warmth and goodness it brings to your table. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for another delicious recipe, check out my Classic Roasted Chicken recipe here.
