Butternut Squash Soup

It wouldn’t be soup season without fresh Butternut Squash Soup!

If you’ve had this harvest season classic before then you already know the vibes. If you haven’t, you will not believe how easy & delicious this recipe is!

The first time I ever made Butternut Squash Soup was at the request of a catering client who is a real foodie. They said it was one of the best things they’d ever tasted. It’s creamy, velvety smooth, savory & perfectly decadent.

So don’t wait to give this recipe a try! #LetsVibe

Ingredients

3lbs butternut squash, cubed

1 quart chicken stock

1 cup heavy cream

Sautée Ingredients

2 Tbsp butter

1/2 Tbsp cooking oil

1 shallot, diced

4 cloves garlic, minced

Seasoning Blend

1/2 Tbsp sea salt

1/4 tsp black pepper

1/2 Tbsp dried thyme

1/4 teaspoon nutmeg

1/2 Tbsp chicken bouillon

2 bay leaves

Instructions

Start by sauteing sliced shallots in butter & cooking oil for 3-4 minutes

After 3-4 minutes add in crushed garlic & continue to cook 2-3 minutes

Add fresh peeled & cut butternut squash to sautée ingredients, season with salt + pepper to taste & continue to cook 3-4 additional minutes

Add already measured Seasoning Blend ingredients, stirring to combine

Add in chicken stock, followed by heavy cream, stirring to combine

Cook on high pressure in pressure cooker for 10 min or on stove top for 25-30 minutes

Remove bay leaves then blend with immersion blender or in blender cup until creamy & smooth

Garnish with fresh thyme, croutons & a splash of cream & enjoy!