Butternut Squash Soup
The ultimate comfort food, Butternut Squash Soup is creamy, warm, and incredibly easy to make. This easy weeknight dinner will warm your soul and keep you cozy. Perfect for fall, make it tonight!
Equipment
- Frying Pan
- Blender
- Peeler
- Large Pot
- Chef's Knife
- Cutting Board
- Mixing Bowl
Ingredients
- 1 butternut squash peeled, seeds removed and diced
- 1 white onion peeled and diced
- 4 tablespoons unsalted butter
- 2 teaspoons sea salt or as required
- 3 cups vegetable stock
- 1 teaspoon ground star anise
- 1 teaspoon black pepper freshly ground
- 2 tablespoons heavy cream
- 1/4 cup toasted sunflower seeds
Instructions
- In a 3 qt saucepan over medium heat, melt butter.
- Add onions and sauté for 5 minutes, or until they have turned translucent.
- Add butternut squash and vegetable stock. Mix. Bring to a boil.
- Reduce heat to low. Cover and cook for 20 minutes.
- Sprinkle star anise and mix. Remove from heat.
- Carefully spoon into a blender and blend on low speed.
- Pour the mixture back into the soup pot, and re-heat. Cook for 2-3 minutes on low heat.
- Pour into soup cups, garnish with sunflower seeds, some crushed black pepper, and a drizzle of cream.
- Serve with toasted sourdough slices.
Notes
- Storage: This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Texture Matters: If you prefer a chunky soup, reserve some diced butternut squash before blending and add it back in after.
- Spice Adjustment: Feel free to adjust the amount of star anise to your taste.
- Blending Tip: Ensure the soup is cooled slightly before blending to avoid splatters.