Ingredients
Scale
- 1 large butternut squash (about 3-4 cups diced) *Tip: Look for pre-cut squash to save time!
- 4 tbsp butter
- 1 large onion, diced
- 1 tsp minced garlic
- 32 oz chicken broth
- ½ cup heavy cream + extra for garnish (optional)
- 1 tsp pumpkin pie spice
- 1 tsp salt
- 2 tbsp brown sugar
Instructions
- Dice the squash (or use pre-cut). Melt butter in a large pot and cook onion and garlic until softened.
- Add squash and broth, bring to a simmer, and cook covered for 20 minutes (or until squash is tender).
- Remove from heat and stir in cream, spices, and sugar. Puree with an immersion blender (or transfer to a regular blender).
- Garnish with a swirl of cream (optional) and enjoy!
Notes
- Microwave the squash for 5 minutes before cutting for easier handling.
- Use a large knife for cutting the squash.
- No immersion blender? Transfer soup to a regular blender to puree.
- Prep Time: 9
- Cook Time: 60
Nutrition
- Calories: 271kcal
- Sugar: 9g
- Sodium: 1227mg
- Fat: 19g
- Saturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 57mg