Butternut Squash Soup

butternut squash soup in a white pumpkin ceramic cocquette with parsley and black pepper garnish
Photo Credit
Becky Luigart-Stayner
The Editors
Makes 12 servings
Preparation Method
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Cozy up with our classic butternut squash soup. This warm and creamy soup is the perfect way to use one of those oversized squashes from the fall market or winter squash from your garden.

Enjoy as a side soup with a grilled cheese. Serve as a colorful fall soup at Thanksgiving. Or warm up with this soup on a chilly day. For a non-dairy alternative, use coconut milk!

Make ahead: This soup can be prepared up to the purée stage, covered, and refrigerated for four days or frozen in an airtight container for one month. To use: For each serving, combine 1⁄2 cup of the thawed purée, 2 tablespoons of milk, 2 teaspoons of cream, and 1 teaspoon of maple syrup, then heat through.

3 tablespoons butter
2 tablespoons chopped onion
1 medium carrot, peeled and chopped
3 tablespoons all-purpose flour
4 cups warm chicken stock
2 pounds butternut squash, peeled, seeded, and cut into large cubes
1 clove garlic
1 tablespoon dried parsley
1-1/2 cups milk
1/2 cup light cream
2 tablespoons maple syrup, or to taste
chopped fresh parsley, for garnish
freshly ground black pepper, for garnish
  1. In a large stockpot, melt the butter over medium-low heat. Add the onion and carrot and cook for about 5 minutes, or until the onion is tender. 
  2. Sprinkle the vegetables with the flour and, stirring constantly, continue cooking for 3 minutes. 
  3. Remove the pot from the heat and add the chicken stock. Add the squash, garlic, and parsley, and simmer, covered, for 45 minutes. 
  4. Set aside to cool for 10 minutes. 
  5. In a blender or food processor, purée the mixture until smooth, in batches. Return the soup to the pot, add the milk, cream, and syrup, stir to incorporate, and heat through. 
  6. Garnish with parsley and black pepper.
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