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Pioneer Woman Butternut Squash Soup Recipe

Pioneer Woman Butternut Squash Soup Recipe

The Pioneer Woman Butternut Squash Soup Recipe is a classic. It is creamy, warm, and very delicious.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 5
Calories 350 kcal

Ingredients
  

  • 2 medium butternut squashes peeled and seeded.
  • 4 tablespoons of salted butter.
  • 1 large yellow onion finely chopped.
  • 1 tablespoon of fresh minced garlic.
  • 6 cups of low-sodium chicken broth.
  • 1 cup of heavy cream.
  • 1 teaspoon of kosher salt.
  • 1/2 teaspoon of black pepper.
  • 1/4 teaspoon of ground nutmeg.
  • Fresh chives for a pretty garnish.

Instructions
 

Prep the Squash

  • First, peel the butternut squash carefully. Cut it into small, even cubes. Smaller cubes cook much faster. Remove all the seeds inside first.

Sauté the Aromatics

  • Melt the butter in your large pot. Add the chopped onions to the pot. Cook them until they are soft. This takes about five minutes. Add the garlic at the end. Do not let the garlic burn.

Add the Main Ingredients

  • Put the squash cubes into the pot. Pour in all the chicken broth. The broth should cover the squash. Stir everything together very well.

Simmer the Soup

  • Turn the heat up to medium-high. Bring the liquid to a boil. Then, turn the heat down low. Cover the pot with a lid. Simmer for twenty or thirty minutes. The squash must be very tender.

Blend it Smooth

  • Use a blender to make it creamy. Be very careful with the hot liquid. Work in small batches if needed. An immersion blender is even easier. Blend until no lumps remain.

Add the Creamy Finish

  • Stir in the heavy cream slowly. Add the salt, pepper, and nutmeg. Let it warm through for five minutes. Do not let it boil again.

Garnish and Serve

  • Taste the soup one last time. Add more salt if you want. Ladle it into warm bowls. Sprinkle fresh chives on top. Serve it with crusty bread.

Notes

  • Always use fresh butternut squash for flavor.
  • Roasting the squash first adds more depth.
  • Do not skip the ground nutmeg.
  • It makes the soup taste very professional.
  • Use a high-quality chicken or vegetable stock.
  • If the soup is too thick, add broth.
  • Use full-fat heavy cream for richness.
  • You can use coconut milk for dairy-free.
  • Always taste as you go along.
  • Salt is very important for the squash.
  • Serve it with a grilled cheese sandwich.
  • It is the perfect side dish.
Keyword Pioneer Woman Butternut Squash Soup Recipe