This Creamy Butternut Squash Soup is packed with flavor and is a soul-warming, soup that's perfect for entertaining or family dinner!
Creamy Butternut Squash Soup seems to be everywhere this time of year…food magazines, cooking shows, etc., but to be honest, I had never tried it until this past October at a Lifeline Chaplaincy Benefit Dinner in Houston.
Lifeline Chaplaincy is close to our hearts because they were there for us through the loss of our daughter, Sophie. We needed a lot of support during that time and Lifeline sent a chaplain to visit and comfort us.
It wasn't until then that we realized just how important compassionate support is during a difficult time or grieving process. About a year after our loss, we decided to become pastoral care volunteers through Lifeline and began visiting patients at our local hospital every Friday.
Now, to the Butternut Squash Soup! Like I said, I had never tried until this year…and now I LOVE it! The Westin Galleria provided our meal the night of the benefit dinner and the Butternut Squash Soup was the first course. It was wonderful! It had a rich creamy texture, with a little curry added and some cayenne that gave it a little heat at the end. I loved it so much that I decided to make a batch at home (the best I could, from memory). I thought it turned out great!
Looking for more soup recipes? Check out these tried and true reader favorites!
Have you made any of my recipes? Post it on Instagram and tag @jennifercooks123 and #jennifercooks!
Creamy Butternut Squash Soup
Ingredients
- 2 large leeks white part only, cleaned and sliced
- 2 ribs of celery chopped
- 2 tablespoon butter
- 2 butternut squash peeled, seeds removed, chopped
- 3 tart green apple peeled, cored, chopped
- 12 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon creamy peanut butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon curry powder
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper to taste
- S&P to taste
Instructions
- In a Dutch oven or large saucepan, over medium-high heat, melt butter, but do not brown. Add the leeks and celery and sauté for 5 minutes. Stir often to wilt vegetables, do not brown them.
- Once vegetables are tender, add squash, apple, and broth. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Remove pot from heat and add peanut butter. Puree with a stick blender until smooth.
- Stir in cream, Worcestershire, and seasonings. Season to taste with salt and pepper.
- If soup is too thick, slowly stir in additional water or chicken broth until the desired consistency is reached.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
Leave a Reply